Milk & Cheese Chapters 9 & 10

Kinds
Fluid Milks Whole Low-fat Chocolate Soy Canned Evaporated Sweetened Condensed Dried Cultured Milk Products Buttermilk Yogurt Kefir Sour Cream

Milk Composition
Water
Proteins (complete protein) Casein Whey
Lactalbumin & lactoglobulin

Carbohydrate
Lactose

Vitamins
Fortification of vitamins A & D Also contains riboflavin

Fat
Provides flavor, mouth feel, and stability of milk

Minerals
Calcium & phosphorus

Production & Processing

1. Grading 2. Pasteurization Ultrapasteurization 3. Homogenization 4. Fortification

Food Prep Problems

1. Scum Formation 2. Scorching 3. Curdling What causes each? How to prevent it?

Whipped Milk Products

Classification of Cheeses
The most common ways of classifying cheeses are by the: Processing method Milk source (cow, sheep, goat, etc.) Moisture content

Classifications of cheese
1. 2. 3. Fresh Not aged, mild tasting, whitish color, highly perishable because moisture is 80% Cottage cheese, ricotta, feta Soft Ripened for a short time Brie & Camembert Semi-hard Contain 40-50%moisture content Muenster, Gouda, Edam

Classifications continued
4.

Hard
Contain 30-40% moisture content Cheddar, Swiss

5.

Very hard
Aged the longest & have 30% moisture content Parmesan, Romano

Cheese Production
the basic steps in cheese production include: Milk selection Coagulation Curd treatment
Cutting Heating Salting

Curing Ripening
The yield from 10 pounds of milk is approximately 1 pound of cheese and 9 pounds of whey.

Cheese Production
Milk is coagulated into cheese by Rennin (an enzyme) or Lactic acid (produced by bacteria)

Classifications
1. 2.

Natural Processed
Pasteurized processed cheese Pasteurized processed cheese food Pasteurized processed cheese spread Imitation cheeses Tofu

Functional Food Preparation Properties of Cheese

Some of these functional properties include: Shredability Meltability Oiling off Blistering Browning Strechability

Cooking & Storing Cheese:

Use low temperatures Short cooking time Why? Refrigerate in original wrapper Can you use it if it is moldy?

Quiz Time
What are the 2 main proteins in milk? Whey & Casein Which is protein makes up the largest %? Casein What is the enzyme used in cheese production? Rennin

Quiz Time Cont.

What is:
Scorching? Curdling?

How are each prevented?

Scorching: Curdling: