Ch. 17: Dairy

perishable

All fresh&frozen dairy products are ______ and require storage in the coldest part of the refrigerator/freezer.

whole

All types of milk begin as pasteurized ______ milk.

lactose intolerance

Condition where people get gas, cramps, bloating and diarrhea after eating regular milk products. Their bodies can't produce enough lactase.

milk solids

Contain most of the vitamins, minerals, protein, and sugar found in milk.

roux

Cooked paste of fat and flour. Used to thicken white sauce.

lactic acid

Cultured bacteria produce _______, which gives cultured dairy products a thick texture and tangy flavor.

lactase

Enzyme needed to digest lactose (natural sugar in milk).

yogurt, buttermilk, sour cream

Examples of cultured dairy products.

coffee whiteners, whipped toppings, imitation sour cream, margarine

Examples of nondairy products. (They do not contain real cream but instead they have soy protein, emulsifiers& vegetable fats.)

milkfat

Fat portion of milk.

nonfat dry

Fluid fat free milk costs more than _______ milk.

tomatoes

Form the base for Manhattan clam chowder.

Milk

Forms the base for New England clam chowder.

gelatin

Gummy substance made from the bones and some connective tissues of animals.

slurry

Liquid mixture of milk and flour blended together until. Used to thicken a fat free white sauce.

heavy whipping cream, light whipping cream, light cream (coffee cream), half n half

List the creams in order of the most fat to the least.

nondairy products

Look and perform like dairy products but contain no dairy ingredients.

chowder

Made from unthickened milk. Can contain vegetables, meat, poultry, or fish. (Most contain potatoes which add thickness.)

protein; calcium

Many dairy foods are good sources of ________ and _______ as well as phosphorous, riboflavin, and Vitamins A & D.

homogenization

Mechanical process that prevents cream from rising to the surface of milk. Breaks globules of milkfat into tiny particles & spreads them throughout the milk. Milk has a richer body&flavor.

scum, boil, scorch, curdle

Milk can form a _____ layer, _____ over, _______, and ______ during cooking.

pasteurization

Milk is heated to destroy harmful bacteria. Does not change nutritional value or flavor of the milk.

small

Milk sold in _____ containers usually costs more than large containers.

fat free milk

Milk that has NEARLY all of the fat removed.

reduced fat milk

Milk that has some of the fat removed.

gelatin creams

Milk-based desserts thickened with unflavored gelatin.

ultra-high temperature processing

Preservation method that uses higher temps than regular pasteurization to increase the shelf life of foods like milk. Can store this milk without refrigeration, if unopened.

light cream

Regular sour cream is made from _________.

concentrated

Removing water from liquid milk products produces _______ milk products.

most

Rich ice cream in small containers with many added ingredients costs the _______.

bisque

Rick, thickened cream soups. (Light cream often replaces all or part of the milk in this. Ex: lobster ____.)

white sauce

Starch-thickened milk product. Use as a base for other sauces and component in many recipes.

evaporated milk

Sterilized, homogenized milk that has some water removed. (When diluted with the same amount of water, it matches fresh milk in nutritional value. This costs more than fluid whole milk.)

dried

Store _____ products like fresh products after you reconstitute them.

canned

Store _____ products like fresh products once you've opened them.

fat content, container size, brand, place of purchase

The cost of dairy products varies depending on _________.

moderate, tough, fat

Use ______ temps to prevent scorching and overcoagulating the proteins & when cooking with cheese. This will prevent the cheese from becoming _____ and rubbery & prevent ____ from separating.

air

Whipped butter has ____ whipped into it. (More perishable than regular butter.)

fat free

Whole milk costs more than _______ milk.

vitamin D

Whole milk is often fortified with ________.

3.25; 8.25

Whole milk must contain at least ______ percent milkfat and _____ percent milk solids.

nonfat dry milk

Whole milk with most of the water & fat removed. (Can use to add protein/calcium to foods. Add water, reconstitute, to use as fluid milk. Costs 50-66% less than fluid milk.)

sweetened condensed milk

Whole/fat free milk with some of the water removed & sweetener added. (Most often used in cooking/baking. CANNOT be used as evaporated milk. CANNOT dilute to use as fresh milk.)

cream; whole milk

_____ and ______ dairy products are high in FAT.

home-delivered

________ milk costs more than milk you buy at a store.