Dairy and Beverages

1. Dairy and Beverages Chapter 25

2. Dairy Products MILK AND CREAM • Categories and Definitions • Milk is used as a beverage and also in cooking. • Similarly, other milk products, including cream, butter, and cheese, are eaten as purchased and also used in cooking.

3. Dairy Products MILK AND CREAM (CONT’D) • Pasteurization • Pasteurized milk has been heated to 161ºF (72ºC) and held at this temperature for 15 seconds. • This is the temperature at which disease-causing organisms are destroyed. • Once heated, the pasteurized milk it is then quickly chilled. • By law, all Grade A liquid milk and cream must be pasteurized.

4. Dairy Products MILK AND CREAM (CONT’D) • Fresh Milk Products • Whole milk • Contains about 3.5 percent fat (known as milk fat or butterfat), 8.5 percent nonfat milk solids, and 88 percent water. • Skim or nonfat milk • Has had most or all of the fat removed. • Its fat content is 0.5 percent or less.

5. Dairy Products MILK AND CREAM (CONT’D) • Fresh Milk Products (cont’d) • Low-fat milk • Has a fat content of 0.5 to 2 percent. • Its fat content is usually indicated as 1 or 2 percent. • Fortified nonfat or low-fat milk • Has had substances added to increase its nutritional value, usually vitamins A and D and extra nonfat milk solids.

6. Dairy Products MILK AND CREAM (CONT’D) • Fresh Milk Products (cont’d) • Flavored milks, such as chocolate milk, have flavoring ingredients added. • Homogenized milk has been processed so the cream does not separate. • This is done by forcing the milk through very tiny holes, which breaks the fat into tiny particles that stay distributed in the milk. • Nearly all liquid milk on the market has been homogenized.

7. Dairy Products MILK AND CREAM (CONT’D) • Fresh Cream Products (cont’d) • Whipping cream • Has a fat content of 30 to 40 percent. • Light whipping cream (30 to 35 percent). • Heavy whipping cream (36 to 40 percent).

8. Dairy Products MILK AND CREAM (CONT’D) • Fresh Cream Products (cont’d) • Light cream • Also called table cream or coffee cream. • Contains 18 to 30 percent fat. • Half-and-half • Has a fat content of 10 to 18 percent, too low to be called cream.

9. Dairy Products MILK AND CREAM (CONT’D) • Fermented Milk and Cream Products • Sour cream • Has been cultured or fermented by added lactic acid bacteria. • Thick and slightly tangy in flavor. • It has about 18 percent fat. • Crème fraîche • A slightly aged, cultured heavy cream. • Widely used for sauce-making in Europe due to its pleasant, slightly tangy flavor and its ability to blend easily into sauces.

10. Dairy Products MILK AND CREAM (CONT’D) • Fermented Milk and Cream Products (cont’d) • Crème fraîche • Warm 1 quart (1L) heavy cream to about 100ºF (38ºC). • Add 1½ ounces (50 mL) buttermilk, and let the mixture stand in a warm place until slightly thickened for 6 to 24 hours.

11. Dairy Products MILK AND CREAM (CONT’D) • Fermented Milk and Cream Products (cont’d) • Buttermilk • Fresh, liquid milk, usually skim milk, which has been cultured or soured by bacteria. • It is usually called cultured buttermilk to distinguish it from the original buttermilk, which was the liquid left after butter making.

12. Dairy Products MILK AND CREAM (CONT’D) • Fermented Milk and Cream Products (cont’d) • Yogurt • Milk (whole or low-fat) cultured by special bacteria. • It has a custard-like consistency. • Most yogurt has additional milk solids added. • Some of it is flavored and sweetened.

13. Dairy Products MILK AND CREAM (CONT’D) • Milk Products with Water Removed: • Evaporated milk • Milk, either whole or skim, with about 60 percent of the water removed. • It is then sterilized and canned. • Evaporated milk has a somewhat cooked flavor. • Condensed milk • Whole milk that has had about 60 percent of the water removed and is heavily sweetened with sugar.

14. Dairy Products MILK AND CREAM (CONT’D) • Artificial Dairy Products • A wide variety of imitation cream and dessert topping products are made from various fats and chemicals.

15. Dairy Products MILK AND CREAM (CONT’D) • Problems in Cooking Milk and Cream Products • Curdling • A process by which milk proteins solidify and separate from the whey. • Curdling is usually caused by: • Acids • Tannins • Heat • Salt

16. Dairy Products MILK AND CREAM (CONT’D) • Problems in Cooking Milk and Cream Products • Curdling • Avoid combining milk or cream with strong acids unless a starch is present. • Reducing temperatures and cooking times helps avoid curdling. • Salt lightly, unless the milk has been stabilized by starch. • When adding milk or cream to a hot liquid, you can either: • Heat it first in a separate pot. • Temper it by stirring a little of the hot liquid into it first.

17. Dairy Products MILK AND CREAM (CONT’D) • Problems in Cooking Milk and Cream Products • Scorching • Occurs when milk that is being heated coagulates on the bottom of the pan due to high heat. • This deposit is likely to burn if cooking continues. • Skin Formation • Caused by coagulation of proteins in contact with air. • Prevented by covering the utensil or coating the surface with a layer of melted fat.

18. Dairy Products MILK AND CREAM (CONT’D) • Whipping Cream • Cream with a fat content of 30 percent or more can be whipped into a foam. • One quart or liter of cream produces up to 2 quarts or liters of whipped cream.

19. Dairy Products MILK AND CREAM (CONT’D) • Whipping Cream (cont’d) • For the best results, observe the following guidelines: • Have cream and all equipment well chilled. • Do not sweeten until the cream is whipped. • Do not overwhip. • Cream to be folded into other ingredients should be under-beaten because the action of folding may overwhip it.

20. Dairy Products WHIPPING CREAM The cream has reached the firm-peak stage. Whipping beyond this stage causes the cream to break or separate. The cream has begun to thicken. The cream has reached the soft-peak stage. Stop at this stage if the cream is to be folded into a batter or other mixture.

21. Dairy Products BUTTER • Butter Characteristics and Grades • Fresh butter • In the United States and Canada, fresh butter consists of about 80 percent milk fat. • The remainder is milk solids and water. • In Europe, butter often has a higher fat content, usually around 82 percent. • In Canada,butter is graded according to flavor, body, color, and salt content. Grading is mandatory. • Grades are Canada 1, Canada 2 & Canada 3

22. Dairy Products BUTTER (CONT’D) • Butter Characteristics and Grades (cont’d) • Fresh Butter • Most butter on the market is lightly salted. • A maximum of 2 percent salt is permitted. • Unsalted butter is more perishable but has a fresher, sweeter taste. • Butter absorbs odors and flavors easily, so it should be kept well wrapped and away from foods that might transfer odors to it in the refrigerator. • Best storage temperature is 35ºF (2ºC).

23. Dairy Products BUTTER (CONT’D) • Butter Characteristics and Grades (cont’d) • Fresh Butter • Clarified butter is used as a cooking fat more often than whole butter. • The milk solids in whole butter burn easily. • The smoke point of butterfat is only 300º to 350ºF (150º to 175ºC). • Another product, such as vegetable oil, should be used when high cooking temperatures are required.

24. Dairy Products BUTTER (CONT’D) • Butter Characteristics and Grades (cont’d) • Margarine • A manufactured product meant to resemble butter in taste, texture, and appearance. • Made from vegetable and animal fats, plus flavoring ingredients, emulsifiers, coloring agents, preservatives, and added vitamins. • Contains about 80 percent fat.

25. Dairy Products CHEESE • Composition • Cheese is a food produced by separating milk solids from whey by curdling or coagulation. • This curdling is brought about by introducing selected bacteria or an enzyme called rennet into the milk. • The resulting curds are drained, processed, and cured or aged in a variety of ways. • The liquid that drains from the curds is called whey.

26. Dairy Products CHEESE (CONT’D) • Composition (cont’d) • Variables that produce different cheeses include: • The type of milk used. • The method of curdling. • Temperatures during curdling. • The method of cutting and draining the curd. • The way the curds are heated, pressed, or handled. • All the conditions of ripening or curing.

27. Dairy Products CHEESE (CONT’D) • Composition (cont’d) • Ripening is the process that converts freshly made curds into distinctive, flavorful cheeses. • Ripening is brought about by certain bacteria or molds that are introduced during manufacture. • Much of a cheese’s final character is determined by: • Its ripening agent. • The way it acts on the cheese.

28. Dairy Products CHEESE (CONT’D) • Composition (cont’d) • Cheeses can be classified by the way in which they are ripened: • Bacterial ripened from inside: • Top row: Morbier, cheddar, and fontina. • Bottom row: Tilsit, baby Gouda, and Emmentaler.

29. Dairy Products CHEESE (CONT’D) • Composition (cont’d) • Washed-rind cheeses: • Clockwise from left: Époisses, Livarot, Limburger, and Reblochon.

30. Dairy Products CHEESE (CONT’D) • Composition (cont’d) • Blue-veined cheeses: • Clockwise from left: Stilton, Cabrales, Roquefort, and Bleu d’Auvergne.

31. Dairy Products CHEESE (CONT’D) • Composition (cont’d) • Mold-rind cheeses: • Top row: Brie, Explorateur, and Taleggio (washed-rind cheese). • Bottom row: Camembert and Edel de Cleron.

32. Dairy Products CHEESE (CONT’D) • Composition (cont’d) • Back row: queso blanco, ricotta, fresh mozzarella. • Front row: string cheese, cream cheese, fresh chèvre, and Boursin.

33. Dairy Products CHEESE (CONT’D) • Composition (cont’d) • Double-crème (at least 60 percent fat). • Triple-crème (at least 75 percent fat, dry weight). • These are very rich cheeses. • Most of these styles of cheese originated in France. • They have become popular and are now made in many countries. • Most of them fall into the unripened, soft-ripened, or blue-veined categories.

34. Dairy Products CHEESE (CONT’D) • Varieties • Unripened cheeses • Cottage cheese • Ricotta cheese • Cream cheese • Neufchâtel • Mozzarella • Mozzarella di bufala • Feta

35. Dairy Products CHEESE (CONT’D) • Varieties (cont’d) • Semisoft Cheeses • BelPaese • Fontina • Port Salut • American muenster • Brick

36. Dairy Products CHEESE (CONT’D) • Varieties • Soft-Ripened Cheeses • Brie • Camembert • Chaource • Explorateur • Brillat-Savarin • St. André • Boursault • Boursin • Liederkranz • Limburger

37. Dairy Products CHEESE (CONT’D) • Varieties (cont’d) • Hard Cheeses • Cheddar • Colby • Monterey Jack • Emmenthaler • Gruyére • Comté • Appenzeller • Raclette • Edam • Gouda • Provolone

38. Dairy Products CHEESE (CONT’D) • Varieties (cont’d) • Blue-Veined Cheeses • Roquefort • Maytag • Stilton • Gorgonzola • Cabrales • Bleu de Bresse, • Fourmed’Ambert • PipoCrem’ • Saga • Bavarian Blue • Blue Castello

39. Dairy Products CHEESE (CONT’D) • Varieties (cont’d) • Goat Cheeses • Chèvre • Montrachet • Boucheron • Banon (wrapped in chestnut leaves) • Crottin de Chavignol • Chabis • Rocamadour • Saint-Marcellin Top row: Bucheron, Humboldt Fog, and Valençay. Bottom row: Banon and button chèvres.

40. Dairy Products CHEESE (CONT’D) • Varieties (cont’d) • Clockwise from top left: Parmigiano-Reggiano, Caerphilly, Dry Jack, Pecorino Romano, and aged Gouda. • * All except Dry Jack and Gouda are hard grating (grana) cheeses.

41. Dairy Products CHEESE (CONT’D) • Varieties (cont’d) • Process Cheeses • Process cheese is manufactured by: • Grinding one or more natural cheeses. • Heating and blending them with emulsifiers and other ingredients. • Pouring the mixture into molds to solidify. • Process cheese is a uniform product that does not age or ripen like natural cheese. • It keeps very well. • It is usually mild in flavor and gummy in texture.

42. Dairy Products CHEESE (CONT’D) • Storage and Service • In general, the firmer and more aged the cheese, the longer it will keep. • Serve cheeses at room temperature. • This is the single most important rule of cheese service. • Only at room temperature will the full flavors develop.

43. Dairy Products CHEESE (CONT’D) • Cooking with Cheese • Three varieties of cheese account for the majority of cheese used in cooking: • Cheddar: Most frequently used in North American dishes. • Swiss-type cheeses: Used more often in European-style dishes. • Parmesan-type cheeses: Used in grated form for toppings and for seasoning and flavoring purposes.

44. Coffee and Tea Coffee • Varieties, Roasts, and Blends • Two species account for nearly all the beans grown worldwide: • Arabica • Delicate plants, difficult to grow. • They supply 65 to 75 percent of the world’s coffee. • Most of the finest coffees are from Arabica beans. • Robusta • Plants are hardier and easier to grow. • Most supermarket coffee is made from Robusta beans.

45. Coffee and Tea COFFEE (CONT’D) • Varieties, Roasts, and Blends • Each coffee berry contains two seeds: • The harvested berries are fermented and hulled, yielding green or gray-green coffee beans. • The green beans are roasted to develop their flavor. • The degree of roasting—light, medium, dark—affects the flavor.

46. Coffee and Tea COFFEE (CONT’D) • Varieties, Roasts, and Blends (cont’d) Coffee roast varieties Top to bottom: city roast, medium dark roast, French roast

47. Coffee and Tea COFFEE (CONT’D) • Varieties, Roasts, and Blends (cont’d) • Coffee may be purchased in whole bean or ground form. • Whole beans stay fresh longer. • Unopened vacuum packs of ground coffee keep well for a week or two. • For many establishments, they are considered the easiest and most economical coffee purchases.

48. Coffee and Tea COFFEE (CONT’D) • Espresso Drinks • Espresso is a concentrated coffee beverage brewed in special machines from dark-roast, finely ground beans. • The ground coffee is packed into a small metal filter, which is then firmly attached to the machine. • Water is forced through the grounds under high steam pressure, making a small cup of strong beverage topped with a layer of rich foam called the crema. • A shot of espresso is about 2 floz (55 mL).

49. Coffee and Tea COFFEE (CONT’D) • Espresso Drinks • The following drinks are made with brewed espresso: • Cappuccino: Equal parts espresso and frothy steamed milk. • Latte: One part espresso to two (or more) parts steamed milk. • Café au lait: Same as latte but may be made with strong regular dark roast coffee rather than espresso.

50. Coffee and Tea COFFEE (CONT’D) • Espresso Drinks (cont’d) • The following drinks are made with brewed espresso: • Macchiato: Espresso topped with a little frothed milk. • Americano: Espresso diluted with hot water. • Breve: Espresso with steamed half-and-half. • Mocha: Espresso mixed with hot chocolate or cocoa, topped with whipped cream.