DAIRY, FATS AND OIL

DAIRY PRODUCTS
A dairy product or milk product is food produced from
the milk of mammals, primarily cows, water buffaloes,
goats, sheep, yaks, horses, camels, and domestic
buffaloes.
PATEURIZATION
is the process of heating milk to a sufficiently
high temperature to a sufficient length of time
to destroy pathogenic bacteria (161F or 72C
for 15 seconds).
KINDS OF DAIRY PRODUCTS
CONCENTRATED MILK
CREAM
CULTURED DAIRY PRODUCTS
BUTTER
CHEESES
 CONCENTRATED MILK
These products are produced by using vacuum to remove all
or part of the water from whole milk

Evaporated Milk produced Dry Milk Powder

by removing approximately Made by removing
60% of the water from whole virtually all the moisture
milk from pasteurized milk

Condensed Milk
It is sweetened evaporated
milk and added 40% to 45%
sugar.
CREAM
is a rich, liquid milk product containing at least 18% fat, must be pasteurized.

Half and Half Light Whipping Cream

mixture of whole milk and cream Contains 30% to 36% milkfat
containing between 10%-18% milk fat

Light Cream or Coffee Cream Heavy Whipping Cream

Milkfat is more than 18% but less than Contains milkfat not less than 36%
30%
CULTURED DAIRY PRODUCTS
Are product added a specific bacteria that converts the milk sugar into lactic acid, that
gives a tangy unique flavor

Buttermilk Sour Cream Crème Fraîche Yogurt

Produced Adding the same Cultured cream Is a custard
by adding bacteria to a popular in like product
streptococc pasteurized French cuisine cultured with
us lactis to milk, milkfat not Lactobacillus
a milk less than 18% Bulgaricus
 BUTTER
Fatty substance by agitating or churning cream, milkfat is at least 80%
Salted Butter European-Style Butter Clarified Butter
A butter added No added salt contains A butter undergoes to a
1.7% salt milkfat 82%- 86% milkfat process of clarification

CHEESES Firm Cheese

Cheese can be classified by country or origin, Not hard or brittle some
ripening method, fat content or texture are close-textured or
Fresh or Unripened Semisoft Cheese flaky
Soft Cheese
These are cheeses Characterize by their Buttery consistency e.g. cheddar, ementaller
are uncooked or thin skins and creamy smooth, sliceable Hard Cheese
unripened centers texture Cheese that have been
e.g. cream cheese, e.g. brie, camembert. e.g. fontina, allowed to dry out
ricotta gorgonzola e.g. pecorino, parmesan
FATS!
Fats are nutrients that give you energy. Fats have 9 calories in each gram. Fats help in the absorption of fat-
soluble vitamins A, D, E, and K. Fats are either saturated or unsaturated, and most foods with fat have both
types. But usually there is more of one kind of fat than the other.
Saturated fat
Saturated fat is solid at room temperature, which is why it is also known as "solid fat." It is mostly in animal
foods, such as milk, cheese, and meat. Poultry and fish have lesssaturated fat than red meat. Saturated fat can
raise your cholesterol. A healthy diet has less than 10% of daily calories from saturated fat.
Trans fat
This is a fat that has been changed by a process called hydrogenation. This process increases the shelf life of
fat and makes the fat harder at room temperature. Harder fat makes crispier crackers and flakier pie
crusts. Trans fat can raise your cholesterol, so eat as little trans fat as possible. You'll find it in:
Processed foods.
Snack foods, such as chips and crackers.
Cookies.
Some margarine and salad dressings.
Foods made with shortening and partially hydrogenated oils.
 Lard Margarine Shortening
Are fats rendered to It is not a dairy product Are fats rendered to
animal fat that had but frequently a vegetables fat
been hydrogenated to substitute for butter.
become solid Manufactured from
either animals or
vegetables fats, added
flavorings, color and
emulsifiers.
OILS
Oils- type of fat that remains liquid at room temperature.
Cooking oil are refined from various seeds, plant and vegetables

OLIVE OIL
Extra virgin Olive Oil acquire in the first cold extractions of olive fruit acidity is
not more than 0.08%

Pomace Olive Oil it is the 2nd extraction with heat involve during the
extraction