DAIRY

DAIRY AND BEVERAGES
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
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.
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.
DAIRY PRODUCTS
• 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.
DAIRY PRODUCTS
• 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.
DAIRY PRODUCTS
• 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.
DAIRY PRODUCTS
• 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).
DAIRY PRODUCTS
• 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.
DAIRY PRODUCTS
• 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.
DAIRY PRODUCTS
• 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.
DAIRY PRODUCTS

– 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.
DAIRY PRODUCTS

– 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.
DAIRY PRODUCTS
• 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.
DAIRY PRODUCTS
• Artificial Dairy Products

– A wide variety of imitation cream and dessert topping
products are made from various fats and chemicals.
DAIRY PRODUCTS
• 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
DAIRY 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.
DAIRY 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.
DAIRY PRODUCTS
• 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.
DAIRY PRODUCTS
• 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.
DAIRY PRODUCTS
WHIPPING CREAM
The cream has The cream has The cream has

begun to thicken. reached the soft-peak reached the firm-
stage. Stop at this peak stage. Whipping
stage if the cream is beyond this stage
to be folded into a causes the cream to
batter or other break or separate.
mixture.
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 the United States, butter is graded according to
USDA standards for flavor, body, color, and salt content,
although grading is not mandatory.
• Grades are AA, A, B, and C.
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).
DAIRY PRODUCTS
BUTTER (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.
DAIRY PRODUCTS
BUTTER (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.
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.
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.
DAIRY PRODUCTS
CHEESE (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.
DAIRY PRODUCTS
CHEESE (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.
DAIRY PRODUCTS
CHEESE (CONT’D)
• Washed-rind cheeses:
– Clockwise from left: Époisses, Livarot, Limburger,
and Reblochon.
DAIRY PRODUCTS
CHEESE (CONT’D)
• Blue-veined cheeses:
– Clockwise from left: Stilton, Cabrales, Roquefort, and
Bleu d’Auvergne.
DAIRY PRODUCTS
CHEESE (CONT’D)
• Mold-rind cheeses:
– Top row: Brie, Explorateur, and Taleggio (washed-rind
cheese).
– Bottom row: Camembert and Edel de Cleron.
DAIRY PRODUCTS
CHEESE (CONT’D)
– Back row: queso blanco, ricotta, fresh mozzarella.
– Front row: string cheese, cream cheese, fresh chèvre,
and Boursin.
DAIRY PRODUCTS
CHEESE (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.
DAIRY PRODUCTS
CHEESE (CONT’D)
• Varieties
– Unripened cheeses
• Cottage cheese
• Ricotta cheese
• Cream cheese
• Neufchâtel
• Mozzarella
• Mozzarella di bufala
• Feta
DAIRY PRODUCTS
CHEESE (CONT’D)
• Varieties (cont’d)
– Semisoft Cheeses
• Bel Paese
• Fontina
• Port Salut
• American muenster
• Brick
DAIRY PRODUCTS
CHEESE (CONT’D)
• Varieties
– Soft-Ripened Cheeses
• Brie
• Camembert
• Chaource
• Explorateur
• Brillat-Savarin
• St. André
• Boursault
• Boursin
• Liederkranz
• Limburger
DAIRY PRODUCTS
CHEESE (CONT’D)
– Hard Cheeses • Appenzeller
• Cheddar • Raclette
• Colby • Edam
• Monterey Jack • Gouda
• Emmenthaler • Provolone
• Gruyére
• Comté
DAIRY PRODUCTS
CHEESE (CONT’D)
• Blue-Veined Cheeses
– Roquefort
– Maytag
– Stilton
– Gorgonzola
– Cabrales
– Bleu de Bresse,
– Fourme d’Ambert
– Pipo Crem’
– Saga
– Bavarian Blue
– Blue Castello
DAIRY PRODUCTS
CHEESE (CONT’D)
• Goat Cheeses
– Chèvre
– Montrachet
– Boucheron
– Banon (wrapped in chestnut
leaves)
– Crottin de Chavignol Top row: Bucheron, Humboldt
– Chabis Fog, and Valençay.
– Rocamadour Bottom row: Banon and
– Saint-Marcellin button chèvres.
DAIRY PRODUCTS
CHEESE (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.
DAIRY PRODUCTS
CHEESE (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.
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.
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.
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.
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.
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
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.
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 fl oz (55 mL).
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.
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.
COFFEE AND TEA
TEA
• Varieties
– Black tea
• Fermented by allowing the freshly harvested
leaves to oxidize in a damp place.
– Green tea
• Dried without fermenting.
– Oolong tea
• Partially fermented to a greenish-brown color.
COFFEE AND TEA
TEA (CONT’D)
Tea varieties, from top to bottom:

Black tea, green tea, oolong tea
COFFEE AND TEA
TEA (CONT’D)
– Herbal teas: Beverages that are brewed like tea, and
are made with:
• Herbs
• Spices
• Dried fruits
• Other plant ingredients in place of tea leaves, or
sometimes in addition to tea leaves.
COFFEE AND TEA
TEA (CONT’D)
– Chai: A spiced milk and tea blend originating from
India.
• Chai is the word for “tea” in several languages.
• The mixed beverage called chai is made of:
– Black tea
– Milk
– Spices such as cardamom, cinnamon, ginger,
and black peppercorns.
– Sugar or another sweetener.
COFFEE AND TEA
TEA (CONT’D)
• Packaging and Market Forms

– Standard cup-size bags are packaged 200 to the
pound (500 g).
– The pot-size bag (that is, individual service pot) is
packaged at 150 to 175 per pound (500 g).

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DAIRY AND BEVERAGES

• Categories and Definitions

• Fresh Milk Products

• Fresh Cream Products (cont’d)

• Fermented Milk and Cream Products

• Fermented Milk and Cream Products (cont’d)

• Fermented Milk and Cream Products (cont’d)

• Fermented Milk and Cream Products (cont’d)

• Milk Products with Water Removed:

• Artificial Dairy Products

• Problems in Cooking Milk and Cream Products

• Whipping Cream (cont’d)

The cream has The cream has The cream has

• Butter Characteristics and Grades (cont’d)

• Butter Characteristics and Grades (cont’d)

• Butter Characteristics and Grades (cont’d)

• Storage and Service

• Cooking with Cheese

• Varieties, Roasts, and Blends

• Varieties, Roasts, and

Coffee roast varieties

• Varieties, Roasts, and Blends (cont’d)

• Espresso Drinks (cont’d)

Tea varieties, from top to bottom:

• Packaging and Market Forms

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