Dairy Products

Lactobacillus Acidophilus

A bacteria that aids in digestion; found in some dairy products

Processed cheese

A combination of ripened and unripened cheeses. Velveeta® cheese or American cheese slices. After cheese is processed it's flavors continue to develop.

Roux (pronounced Rue)

A cooked paste of equal parts flour and fat used to thicken classic white sauce.

Homogenized/Homogenization

A mechanical process that prevents cream from rising to the surface of milk.

Hollandaise Sauce

A rich creamy sauce made of butter,emulsified egg yolks, and lemon juice or vinegar.

béchamel sauce

A white sauce. One of the mother sauces of French cuisine and is used in many recipes.

Osteoporosis

Abnormal loss of bony tissue resulting in fragile porous bones attributable to a lack of calcium. Common small framed white women. Aging increases the chances of having osteoporosis.

Yogurt or buttermilk

An example of cultured milk products.

Kefir

Another example of a cultured milk product that has been used for centuries in the Middle East and Russia.

Sweetened Condensed Milk

Canned milk with sweetener added; cannot be used as a substitute for regular milk

Cheddar Cheese

Cheddar cheese, the most widely purchased and eaten cheese in the world is always made from cow's milk. It is a hard and natural cheese that has a slightly crumbly texture if properly cured and if it is too young, the texture is smooth. It gets a sharper taste as it matures, over a period of time between 9 to 24 months.

Overcoagulate

Cheese becomes tough and rubbery and the fat may separate. (Overcooked)

Developing flavors

Cheese flavors continue to develop after cheese is processed.

Cooking with cheese

Cheese must be melted not cooked using low temperatures for short period of time or it may burn. Cheese that is overcooked becomes stringy tough and burned.

Unripened cheese

Cheese that is prepared for marketing as soon as the whey (liquid part) has been removed. Unripened cheese will spoil rapidly.

Colby Cheese

Colby cheese, originally called Colby Swiss Cheddar is a hard American cheese prepared from cow's milk. It is many-a-times compared to cheddar cheese since both are dyed to appear orange, even though they taste radically different.

Evaporated milk

Contains less than half the amount of liquid as regular milk

Ripened cheese

Controlled amounts of healthful bacteria, mold, yeast, or enzymes are used to make this product. This changes the texture of the cheese.

cultured milk

Dairy products made from milk to which helpful bacteria have been added.

Riboflavin

Destroyed by exposure to light. This is why milk jugs are opaque.

Listeriosis

Food safety issues linked to unripened cheese.

Low, reduced fat, non-fat dairy products

For dietary health, avoid saturated fat and cholesterol from diary products by choosing these products most often.

Fresh Cheese

Fresh cheese is slightly aged. Fresh Mozzarella is available in most supermarkets and Italian stores. Let the cheese soak in the brine solution until ready to consume and eat it within 2-3 days. Consuming fresh is recommended as it becomes bitter and sour with age.

Scorch

Heating can cause the lactose (milk sugar) in milk to change to a brown, bitter substance called caramel.

Curdle

High temperatures, acids, tannins, enzymes, and salts causes milk to do this.

Sour Cream

Made by adding lactic acid bacteria to light cream

Pasteurization

Milk is heated to destroy harmful bacteria. Name comes from Louis Pasteur.

Nutrients in milk

Milk products contain up to 16 nutrients that are essential for health. Calcium, vitamin D and protein are some of the nutrients in milk products that keep the body functioning properly and could help reduce the risk of certain diseases like Rickets and Osteoporosis.

Milk fat

Milks is named for the percentage of fat it contains. Whole milk containing most fat then 2%, 1% and skim milk containing the least.

lactose intolerant

Most of the vitamins, minerals, protein, and sugar in milk are found in the milk solids. This milk sugar(lactose) sometimes causes digestive problems for people.

Non-Fat Dry Milk

Powdered dry milk. Water can be added in order to make milk; can be used as a substitute for regular milk

Emulsifiers

Processed cheese blends more easily in cooked cheese dished than natural cheese because of these.

Veined cheese

Soft, pungent cheese with veins of mold running through it.

whipped cream

Sugar decreases the volume and stiffness of this.

Rennin

The enzyme added to milk to make cheese.

whey

The liquid portion of coagulated milk. Whey is also pressed out during the cheddaring process.

Heavy Whipping Cream

The type of cream used to make whipped cream

Cheddaring process

Used for hard cheeses. Slabs of cheese are stacked and turned. This squeezes out the whey and gives the cheese it's special texture.

Calcium

builds and maintains healthy teeth and bones. Also important in blood clotting, nerve transmission, as well as muscle contraction and relaxation

curds

coagulated parts of milk

lactose

milk sugar

rind

outer surface of the cheese. Some cheeses are sealed in wax before they ripen and other semisoft cheeses, form their own rind as they ripen.