Dairy

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• Worldwide, milk is collected
• from animals such as
• Cows
• Goats
• Sheep
• Yaks
• Water buffalo
• However the US Dairy industry focuses on the milk
  produced by millions of cows.

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• Water (87.7) Human beings, as well as animals
  require more water than any other nutrient.
• Lactose (4.7) Lactose is the main carbohydrate
  in milk, also called sugar though it is not sweet
  enough to taste. It can cause digestive
  problems for people who are lactose intolerant.

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• Butterfat (3.7) Butterfat is the fat portion of
  the milk. The more butterfat in the milk, the
  richer it tastes.
• Protein (3.2) Milk proteins are crucial for
  making cultured dairy products and cheese.
• Minerals (0.7) Milk is an excellent source of
  minerals needed for growth such as calcium and
  phosphorus.

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Type of Milk Butterfat Content
Whole Milk Minimum of 3.5 percent
2 milk (reduced fat) 2 to 2.5 percent
1 milk (low fat) 1 to 1.5 percent
Skim milk (nonfat) Less than 0.5 percent

• Aside from making milk taste rich, butterfat is
  the most coveted part of the milk. Dairy
  products are largely defined by the amount of
  butterfat they contain.

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• Once the fat levels in the milk are adjusted, the
  milk is pasteurized.
• The process of pasteurization heats the milk to
  specific length of time to kill pathogens.
• For instance, milk can be pasteurized by heating
  it to 161F for 15 seconds or 275F for 2 to 4
  seconds.

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• Another type of pasteurization is called ultra
  high temperature.
• Ultra high temperature (UHT) heats milk to 280F
  for 2 to 6 seconds, and then it is sealed in
  sterilized containers. As a results, UHT dairy
  products do not need refrigeration until they
  are opened.

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• Homogenizations permanently and evenly
  distributes the butterfat in the milk.
• Milk that has not been homogenized has a greenish
  tint and easily separates into a cream layer that
  floats to the top of a thin watery portion.
• During the homogenization process, the butterfat
  is broken into very small droplets. These
  droplets are so small that they are no longer
  able to join together and rise to the surface of
  the milk. Another result of homogenization is
  that the color of milk becomes bright white.

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• The composition of milk can also be changed by
  concentration. Concentration refers to the
  process of removing water from milk. As water is
  removed from the milk, the levels of proteins,
  sugars, and butterfat increases. The three most
  common concentrated milk products are

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• This milk has had 60 percent of the water
  removed, which yields a thick, rich product. It
  is sold canned.

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• This milk has had 60 percent of the water removed
  and a large amount of sugar added. Sweetened
  condensed milk is thick, rich, and very sweet.
  It is sold canned and is commonly used in baked
  products.

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• This product is a skim milk that has had nearly
  all of the water. The resulting white powder
  does not require refrigeration and has a long
  shelf life.

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• Butter represents the dairy product with the
  highest percentage of butterfat.
• Churning cream makes butter. (Churning is
  another word for rapid mixing)
• As the cream is churned, lumps of butterfat
  emerge and begin to stick together to form larger
  and larger pieces of butter.

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• Eventually, a large mass of butter is produced
  along with a small amount of watery liquid. This
  watery liquid is referred to as buttermilk.
• Salt is added to butter to improve its shelf
  life. Unsalted butter does not have any added
  salt and has a short life.

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• Individually wrapped, one-pound pieces of butter
  typically called butter prints packed 36 pounds
  to a case. This pack is popular with
  foodservice.
• Individually wrapped, quarter-pound sticks
  packed four sticks to a box and 36 boxes to a
  case. This pack is commonly sold in grocery
  stores.

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• Individually portions, such as cardboard backed
  patties, foil wrapped chips and cups.
• Whipped butter is butter that has been mixed with
  a gas such as nitrogen. The added gas makes the
  butter soft and fluffy.

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• Cultured dairy products have been made for
  thousands of years and remain popular today.
• They are easily recognized for their sour taste
  and moderately thick texture.
• What separates fresh dairy products from cultured
  dairy products is the addition of friendly
  bacteria.

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• To make cultured dairy products, fresh milk is
  first pasteurized to kill any harmful bacteria.
  Next, specific strains of bacteria are added to
  the warm milk. Milk is nutrient rich, high in
  moisture, and has a neutral pH, which makes it a
  perfect environment for bacterial growth. As the
  bacteria reproduce, they consume the lactose and
  produce lactic acid. Therefore, during the
  incubation period, the dairy product becomes less
  sweet and noticeably more acidic. The increase
  in acid also thickens the dairy product.

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• Once the cultured dairy product reaches the
  desired stage of thickness and acidity, it is
  refrigerated. The colder temperature stop
  bacterial growth, but does not kill the bacteria.
  In fact, the labels of many cultured dairy
  products indicate that the cultures are live.

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• Buttermilk
• The name buttermilk originally referred to the
  watery liquid that remained after churning
  butter.
• But now it is skim milk with strains of bacteria
  added to make the milk more acidic and to thicken
  the liquid.
• Buttermilk is used in baked products and salad
  dressings.

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• Yogurt
• Yogurt is a centuries old product.
• It is made by adding several strains of bacteria
  to warm milk. Once the bacteria have changed the
  flavor, texture and acidity level of the milk, it
  is often sweetened and flavored before sold.
• Adding thickeners such as gelatin or pectin to
  the yogurt produces some thick varieties of
  yogurt.

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• Sour Cream
• Is a common product in baked goods and is served
  as a condiment for savory dishes.
• Unlike buttermilk and yogurt, sour cream starts
  with a high-fat dairy product light cream.
• Finished sour cream must have a minimum butterfat
  content of 18 percent.

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• Worldwide, there are literally thousands of
  varieties of cheese.
• Cheese varies dramatically in shape, color, and
  flavor.

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• What separates cheese from cultured dairy
  products is the amount of moisture in the
  finished product. Cultured dairy products have
  the same amount of moisture as milk, while cheese
  has less moisture than milk.
• Reducing moisture levels means that the cheese is
  less likely to spoil.
• The more moisture removed from the cheese, the
  longer it will last.
• A very dry cheese can last for years without
  spoiling.

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• Every cheese begins as milk.
• In the U.S., most cheese is made from cows milk
  although cheese made from goats and sheeps milk
  is becoming more popular .
• Before cheesemaking begins the fat level is
  adjusted (higher fat cheeses- fat is added,
  lower fat cheeses fat is removed from the milk)

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• Bacteria is then added to the milk. Bacteria
  increase the acidity, change the flavor, and
  thicken the milk.
• A small amount of coagulant (an ingredient that
  causes the milk to thicken dramatically) is added
  to the milk. The coagulant that is
  traditionally added to the cheese is called
  rennet.

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• The addition of bacteria and rennet turns the
  milk into a semisolid mass. The thickened milk
  is then cut into cubes. These cubes which
  contain casein proteins (one of the two types of
  protein in milk) are called curds. As the curds
  are drained, mixed and sometimes heated, they
  shrink and whey is expelled. Whey is the watery
  portion of the milk that contain the whey
  proteins (the other type of protein in milk).

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• The more whey that is removed from the curds, the
  firmer the cheese will be. Salt is also added to
  the curds to remove even more moisture. The
  curds are then placed in a mold and perhaps
  pressed. As this mass of curds ages, it will
  knit together to form cheese.

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• Fresh Cheeses
• Soft Cheeses
• Medium Firm Cheeses
• Hard Cheeses
• Blue Cheese
• Stretched Cheeses
• Processed Cheese

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• Are high in moisture and barely aged
• Slightly sweet and milky flavored.
• Since they are high moisture, they spoil more
  easily than other cheeses (have a short shelf
  life)
• Examples cream cheese, cottage cheese, ricotta

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• Have elastic or creamy textures
• When they are well aged, they can even become
  runny
• Examples Brie, Camembert and lightly aged
  goat cheeses

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• Have a drier and firmer texture
• Have a longer shelf life
• Made with curds that are cut smaller, sometimes
  the curds are lightly cooked
• The curds are placed in a mold and pressed which
  removed the whey.
• Medium firm cheeses are aged for at least a month
  before being sold.
• Examples Morbier, Monterey Jack, Fontina, Colby

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• The driest cheese and there for have very long
  shelf lives
• Curd is cut into small pieces, cooked at high
  temps, and firmly pressed into molds.
• Ages for months or even years.
• Sometimes referred to as grating cheeses
• Examples Parmesan, Cheddar, Swiss, Manchego,
  Gruyere

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• The blue color in blue cheese is actually a type
  of edible mold.
• The mold that grows inside the cheese intensifies
  the flavor of the cheese.
• Not all blue cheeses are blue, the mold can have
  varying shades of green, grey and blue.
• Examples Stilton, Gorgonzola, Maytag Blue and
  Danish Blue

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• Not many types, but the most popular category of
  cheese
• To make stretched cheeses, hot curds are
  repeatedly stretched to produce strands of
  cheese.
• Stretch cheeses are generally eaten with little
  aging and have an elastic, medium firm texture.
• Examples mozzarella, string cheese and provolone

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• Vast quantities of processed cheese are eaten
  daily in America.
• Most famous member of this category? American
  cheese!
• Processed cheese begins with medium firm or hard
  cheeses thatare grated and melted. As the
  cheese melts, it is mixed with an emulsifier,
  water and possibly additional fat.
• The resulting hot cheese paste is then rolled
  into singles, formed into blocks or squirted into
  jars.