Milk and Cream: Categories and Pasteurization

Milk and Cream

• Milk is used as a beverage and in cooking, and is also used to produce other dairy products like cream, butter, and cheese.
• Pasteurization is a heat treatment that reduces the presence of microorganisms in milk, involving heating to 161°F (72°C) for 15 seconds, followed by rapid chilling.

Pasteurization Process

• There are two types of pasteurization: HTST (High-Temperature Short Time) and UHT (Ultra-High Temperature).
• HTST involves heating to 161°F (72°C) for 15 seconds, followed by rapid cooling to 39°F (4°C), with a shelf life of 16-21 days.
• UHT involves heating to 280°F (138°C) for 2 seconds, followed by rapid cooling to 39°F (4°C), with a shelf life of 40-60 days.

Fresh Milk Products

• Whole milk contains 3.5% fat, 8.5% nonfat milk solids, and 88% water.
• Skim or nonfat milk has most or all of the fat removed.

Milk Products with Water Removed

• Evaporated milk has 60% of the water removed and is sterilized and canned.
• Condensed milk has 60% of the water removed and is heavily sweetened with sugar.

Artificial Dairy Products

• Imitation cream and dessert topping products are made from various fats and chemicals.

Problems in Cooking Milk and Cream Products

• Curdling occurs when milk proteins solidify and separate from whey, often caused by acids, tannins, heat, or salt.
• To avoid curdling, combine milk or cream with strong acids only with a starch present, reduce temperatures and cooking times, and salt lightly.
• When adding milk or cream to a hot liquid, heat it first or temper it by stirring a little of the hot liquid into it first.

Scorching and Skin Formation

• Scorching occurs when milk coagulates on the bottom of a pan due to high heat, potentially leading to burning.
• Skin formation occurs when proteins coagulate in contact with air, prevented by covering the utensil or coating the surface with a layer of melted fat.

Whipping Cream

• Cream with a fat content of 30% or more can be whipped into a foam.
• One quart or liter of cream produces up to 2 quarts or liters of whipped cream.
• To whip cream, have cream and equipment well chilled, and follow guidelines for best results.

Dairy Products

• Milk is used to produce various dairy products, including cream, butter, and hundreds of kinds of cheese.
• Cheese production involves fermentation and cooking, and different types of cheese have different characteristics and uses.