Ch. 17: Dairy

protein; calcium
Many dairy foods are good sources of ________ and _______ as well as phosphorous, riboflavin, and Vitamins A & D.
fat content, container size, brand, place of purchase
The cost of dairy products varies depending on _________.
All fresh&frozen dairy products are ______ and require storage in the coldest part of the refrigerator/freezer.
Store _____ products like fresh products once you've opened them.
Store _____ products like fresh products after you reconstitute them.
cream; whole milk
_____ and ______ dairy products are high in FAT.
scum, boil, scorch, curdle
Milk can form a _____ layer, _____ over, _______, and ______ during cooking.
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.
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.
Milk is heated to destroy harmful bacteria. Does not change nutritional value or flavor of the milk.
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.
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.
vitamin D
Whole milk is often fortified with ________.
3.25; 8.25
Whole milk must contain at least ______ percent milkfat and _____ percent milk solids.
Fat portion of milk.
milk solids
Contain most of the vitamins, minerals, protein, and sugar found in milk.
All types of milk begin as pasteurized ______ milk.
fat free milk
Milk that has NEARLY all of the fat removed.
reduced fat milk
Milk that has some of the fat removed.
lactose intolerance
Condition where people get gas, cramps, bloating and diarrhea after eating regular milk products. Their bodies can't produce enough lactase.
Enzyme needed to digest lactose (natural sugar in milk).
lactic acid
Cultured bacteria produce _______, which gives cultured dairy products a thick texture and tangy flavor.
yogurt, buttermilk, sour cream
Examples of cultured dairy products.
light cream
Regular sour cream is made from _________.
Removing water from liquid milk products produces _______ milk products.
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.)
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.)
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.)
Whipped butter has ____ whipped into it. (More perishable than regular butter.)
nondairy products
Look and perform like dairy products but contain no dairy ingredients.
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.)
fat free
Whole milk costs more than _______ milk.
nonfat dry
Fluid fat free milk costs more than _______ milk.
Milk sold in _____ containers usually costs more than large containers.
________ milk costs more than milk you buy at a store.
Rich ice cream in small containers with many added ingredients costs the _______.
Cooked paste of fat and flour. Used to thicken white sauce.
Liquid mixture of milk and flour blended together until. Used to thicken a fat free white sauce.
Rick, thickened cream soups. (Light cream often replaces all or part of the milk in this. Ex: lobster ____.)
Made from unthickened milk. Can contain vegetables, meat, poultry, or fish. (Most contain potatoes which add thickness.)
Form the base for Manhattan clam chowder.
Forms the base for New England clam chowder.
white sauce
Starch-thickened milk product. Use as a base for other sauces and component in many recipes.
Gummy substance made from the bones and some connective tissues of animals.
gelatin creams
Milk-based desserts thickened with unflavored gelatin.