Podcast
Questions and Answers
What is the primary function of milk in the kitchen?
What is the primary function of milk in the kitchen?
Which of the following is NOT a type of dairy product?
Which of the following is NOT a type of dairy product?
What is the process of making cheese?
What is the process of making cheese?
Which of the following types of cheese is commonly used in the kitchen?
Which of the following types of cheese is commonly used in the kitchen?
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Why is milk curdling a problem in cooking?
Why is milk curdling a problem in cooking?
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What is the purpose of pasteurization in dairy production?
What is the purpose of pasteurization in dairy production?
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Which of the following is a type of milk?
Which of the following is a type of milk?
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What is the purpose of whipping cream?
What is the purpose of whipping cream?
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Why is it important to store cheese properly?
Why is it important to store cheese properly?
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What is the process of curdling milk?
What is the process of curdling milk?
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Study Notes
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.
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Description
Learn about the categories and definitions of milk and its products, including pasteurization and its effects on microorganisms.
