Milk & Milk Cookery (Part 3 of 3) PDF, 1st Sem. 2024-2025

MILK & MILK COOKERY (PART III OF III) 1ST SEM. S.Y. 2024 - 2025 CREAM CHEESE ✓A soft, smooth, unripened cheese made either with cream or with a mixture of milk and cream. ✓It is nearly white in colour and has a mild but rich taste. ✓It is similar to cottage cheese but is higher...

MILK & MILK COOKERY (PART III OF III) 1ST SEM. S.Y. 2024 - 2025 CREAM CHEESE ✓A soft, smooth, unripened cheese made either with cream or with a mixture of milk and cream. ✓It is nearly white in colour and has a mild but rich taste. ✓It is similar to cottage cheese but is higher in fat content. ✓It is use as a spread and filling for sandwiches; in baking, for cheesecake, and is a component of some pastries and frostings. MASCARPONE ✓ [mahs-car-POH-nay] ✓A soft Italian double or triple acid-set cream cheese ✓Sweet and silky that comes from cow’s milk cheese ✓Contains high percentage of saturated fat ✓Best known as an essential ingredient in tiramisu, an Italian coffee and chocolate dessert CLARIFIED BUTTER ✓A type of clarified butter, originating from the Indian subcontinent. ✓Butter that will not burn because its milk solids and water have been removed. DAIRY  PRODUCTS continuation… FERMENTATION BACTERIA – SUPPLEMENTED MILK Source: https://savoryandsour.com/2017/08/31/alcoholic-and-lactic-acid-fermentation-in-food-a-primer/ ◼Acidophilus Milk ✓A cold, freshly pasteurized milk fermented or added with Lactobacillus acidophilus. ✓In the Philippines, Lactobacillus casei – supplemented milk marketed under the Yakult brand (discovered by Dr. Shirota). ✓Other brands: Chamyto (Lactobacillus fortis) by Nestle Source: https://www.yakult.com.au/product/ ◼Kefir ✓A probiotic drink. ✓A fermented milk product originated from  Russia. ✓It has a bubbly and fizzy texture that is why it is often called “the champagne of milk”. ✓It is made by adding the bacteria Lactobacillus caucasius and yeasts Saccharomyces kefir and Torula kefir to milk. YOGURT VS KEFIR ◼ Yogurt (yoghurt) ✓ One of the oldest fermented milk known ✓ May be made from whole, low-fat or skim milk ✓ It is made by adding a mixed of bacterial culture, primarily Lactobacillus spp. to the milk which is then incubated at about 45 deg C (113 deg F) until the desired acidity and flavor is achieved. ✓ It is often flavored with fruits bits or fruit flavor. ✓ Yogurt products must always be kept or stored in refrigerator (at the degree between 2°C to 8°C) (rwandafda.gov) DOES PASCUAL YOGURT HAVE LIVE MICROORGANISMS? ◼ No. Although the yogurt was made with live microorganisms or cultures, each cup does not contain any live microorganism because it went through another high technology process called pasteurization. This makes the shelf life stable, preserves the nutrients and taste of the yogurt and most of all makes the yogurt completely safe for all especially for pregnant women and those with sensitive stomachs. ◼ Source: https://www.pascualph.com GREEK YOGURT KOUMISS  ✓Traditionally made from mare’s milk. ✓It is incubated and fermented until the desired levels of lactic acid and ethanol are attained depending on the market requirements. CULTURED BUTTERMILK ✓Is the sour product obtained by treating pasteurized skim or part skim milk with suitable culture of lactic acid bacteria. ✓It contains at least 8.25 % milk solids. CULTURED (SOUR) CREAM ✓Is a fermented milk product with the starter culture similar to that of  the cultured buttermilk. ✓The inoculation and fermentation by Streptococcus lactis is similar to cultured buttermilk but the fermentation is stopped at an acidity of 0.6% lactic acid. MILK SUBSTITUTES SOY MILK ◼ Made out of soy bean - soy is one of the few plant-based protein that contains all nine essential amino acids such as the sulfur-containing amino acid methionine. ◼ It has isoflavone – a polyphenol that protects against certain cancers and cardiovascular diseases. ◼ Soy milk is made by blending soaked soybeans with water and straining the solids, leaving a smooth, milk-like liquid. ◼ It may be sweetened or unsweetened and usually contains a thickener or stabilizer. TAHO ◼ Yogurt – like product made from coagulated soymilk. ◼ Coagulant used are food grade calcium sulfate and carrageenan or agar. ◼ Sold with caramel and sago (tapioca) pearls ALMOND MILK  ◼ Lactose – free, soy free and has low protein content ◼ Rich in calcium and fortified with vitamins D and E COCONUT MILK BEVERAGE ▪ Not to be confused with gata or coconut milk. It is a ready to drink beverage made with real coconut milk with dilutions and fortified with vitamins A, D, B12, and calcium. ▪ Useful for strict vegans and those with allergy to milk and gluten. ▪ Not recommended for children and infants (insufficient protein). RICE MILK ◼ Made primarily from brown rice,  filtered water and small amount of brown rice sweetener. ◼ The flavor is enhanced further by vanilla flavoring. ◼ It contains more carbohydrates, but does not contain significant amount of calcium or protein as compared to cow’s milk. to substitute milk or cream as an additive NONDAIRY to coffee, tea, hot chocolate or other beverages. CREAMER ◼ May contain sodium caseinate – a milk protein derivative that is not considered a ◼ “coffee whiteners”,“dairy whiteners” dairy product because it does not contain ◼ Liquid or granular substances intended lactose. ◼ Other ingredients that add to 2. Ease of storage and handling creaminess, textture, and color are corn syrup, vegetable oils, and annatto. 3. Lower cost of production 4. Free from artificial flavor and color 5. Easily dissolved ◼ Advantages 1. Longer- shelf-life Manufacturing Process 1. Mixing of ingredients 2. Homogenization of mixture 3. Spray drying END