Source – On Cooking – Chapter 8, pages 167 - 181 Dairy Products
. Milk . Cream . Butter . Yogurt . Cheese . Condensed milk . Powdered milk
Terminology Milk is the nutrient fluid produced by the mammary glands of female mammals
Humans, like other mammals, consume mother's milk during their infancy, but after the initial feeding period milk is used as an drink and an ingredient for cooking. For the cheese production sheep and goat milk commonly used as well. Milk contains significant amounts of saturated fat, protein and calcium. History
Animal milk was first used as human food at the beginning of animal domestication. Cow's milk was first used as human food in the Middle East Goats and sheep were domesticated in the Middle East between 9000 and 8000 BC. Around 7000 BC, cattle were being herded in parts of Turkey. In the Western world today, cow's milk is extracted on an industrial scale for human consumption and industrial uses. Commercial-scale dairy farming using automated milking equipment produces the vast majority of milk in many countries. The largest producers of dairy products and milk today are India followed by USA and New Zealand. Milk sources
. Cows . Sheep . Goats . Yaks . Water buffalo . Horses . Camels Goodness of Milk ‐ Nutr on
Protein Carbohydrates Pantothenic acid Vitamin D Thiamin Calcium Magnesium Vitamin B6 Niacin Vitamin B12 Zinc Riboflavin (Vitamin B2) for converting food into energy Vitamin A Folic acid Phosphorous Nutritional details
. 3.2% protein . 3.7% fat . 4.9% lactose . 0.8% vitamins . 87.4% water
supplies 66 kcal of energy per 100 ml Processing
Those preferring raw milk argue that the pasteurization process also kills beneficial microorganisms and important nutritional constituents. The resulting pasteurized product is said to contribute to its own indigestibility, be less nutritious, and turn rancid (as opposed to sour) with age. However, un-pasteurized milk can harbor harmful disease-causing bacteria such as tuberculosis, salmonella, diphtheria, polio.
Dairies print expiration dates on each container, after which stores will remove any unsold milk from their shelves. In many countries it is illegal to sell milk that is not pasteurized or otherwise processed. Processing Pasteurization kills many harmful microorganisms by heating the milk for at least 15 seconds to 72-85 C and then cooling it rapidly. Pasteurized milk is still perishable and must be stored cold by both suppliers and consumers and can be kept up to 3 days.
Ultra Heat Treated (UHT) Milk may also be further heated to extend its shelf life through ultra-high temperature treatment (UHT). UHT milk is heated to 135-150C for 2-6 seconds, which allows it to be stored un-refrigerated. Processing Ultra‐Pasteurization (UP) Milk is heated to 135 C for 4‐5 seconds, killing virtually all bacteria's. Mostly used for cream. Most nutrients of milk will be lost during the process. Sterilization Milk is heated to 150C for several seconds, destroying all germs and microorganisms. Can be stored at room temperature for several months if unopened, need to be refrigerated after opening. Homogenization This process reduced the size of the fat particles in whole milk and distributes them evenly throughout the liquid. This prevents the cream (fatty part of milk) to rise to the surface. This process may be done in conjunction with other processes. Processing Milk fat removal These include nonfat (fat free), low‐fat and reduced‐fat milk. The milk is processed in a centrifuge and the lighter milk liquid is separated from the fat containing liquid. The nutrients must remain the same as with full fat milk.
The remaining fat content of these products must be stated on the labels. Reduced fat (2%) / Low fat (1%) / Nonfat (less than 0.5%) Processing – Concentrated Milks Evaporated & Condensed Milk Produced by extracting water from the milk using a heated vacuum method. Evaporated milk is sterilized. Sugar is added to condensed milk to act as a preservative and therefore does not require sterilization Dry Milk (Powder) Produced by drying on either a heated drum roll or by injection of droplets into a heated convection chamber Milk powder is water soluble and can be used in baking and cooking It has a shelf life of 1 year Processing
Creaming
Upon standing for 12 to 24 hours, fresh milk has a tendency to separate into a high-fat cream layer on top of a larger, low-fat milk layer. The cream is often sold as a separate product with its own uses; today the separation of the cream from the milk is usually accomplished rapidly in centrifugal cream separators
Butterfat content Terminology (US) 80% Butter 40% Manufacturers cream 36% Heavy whipping cream 30 – 36% Whipping or Light whipping cream 25% Medium cream 18 – 30% Light, coffee, or table cream 10.5 – 18% Half & Half 3.25% Whole milk about 2% 2% or Reduced fat 1.5 – 1.8% Semi‐skimmed about 1% 1% or Low fat or The One 0.5 – 0.0% Nonfat or Skim or Skimmed Milk classifica ons – Label Iden fica ons‐ EU
Yellow label – Raw Milk Non treated raw milk Red Label – UHT / Sterilized Milk Whole, half skimmed and skimmed milk Blue Label – Sterilized milk Whole, half skimmed and skimmed milk Green Label – Pasteurized Milk Whole, half skimmed and skimmed milk
Cream
Cream is the fatty part of the milk with at least 18% fat and is used to give flavor and body to sauces, soups and desserts. Cream above 30% fat content can be whipped. Cream Products and their Fat Contents
. 40% Manufacturers cream . 36% Heavy whipping cream . 30 – 36% Whipping or Light whipping cream . 25% Medium cream . 18 – 30% Light, coffee, or table cream . 10.5 – 18% Half & Half *Half-and-half is a mixture of whole milk and cream Cream Products Sour cream Obtained by fermentation of cream with lactic acid either naturally or by addition of the bacteria. This process thickens the cream Fat content – 16‐20% Light Sour Cream Produced the same way as sour cream but with milk and cream rather than cream only Non‐fat Sour Cream Produced with skim milk and a stabilizer such as cornstarch, carrageen or gum Cream Products Crème Fraiche French product literally meaning “fresh cream”. It is less sour but thicker than sour cream Obtained by natural fermentation of cream Contains approximately 28% milk fat Clotted cream A is a thick yellow cream made by heating raw cow's milk and then leaving it in shallow pans for several hours. During this time, the cream content rises to the surface and forms 'clots'. Double cream ‐ Crème Gruyere A very rich cream with 45% + butterfat content.
Butter composition
Butter is the produced by churning cream; separating the fat from the butter milk. Butter is firm when chilled, soft at room temperature and liquid when heated to 33C with a low smoke point at 127C General composition if butter . Butter Fat - 80% . Protein - 0.5% . Lactose - 0.5% . Minerals - 0.2% . Water - 18.8% Bu er products Raw Butter Made from the cream of raw milk – non pasteurized cream Extra Fine Butter From pasteurized cream, never frozen or below 0 C Fine Butter From pasteurized cream, up to 30% frozen cream can be used Cooking Butter In general the fat content is less that regular butter (80% vs 83%) Concentrated Butter (butter oil / milk fat) 99.8% butterfat, obtained by industrial “clarifying” the butter For butter oil and milk fat additives may be added Bu er Products
Half & Light Butter Made from butter with water and pasteurized skim milk. 41% fat – less cholesterol and calories Reduced lipid dairy products Butter with a fat content of 20‐40%. In order to stabilize the product emulsifiers and starches are allowed to be used. Intervention butter Overstocked excess frozen butter that is sold in regulated times at regulated prizes as specials e.g. Christmas butter Bu er Products Salted and Semi‐salted Butter Butter with added salt (2.5 %) for extended shelf life Reduced salt content for semi‐salted butter Whipped Butter Whipping increases the volume and makes butter spreadable even when chilled Clarified Butter By “clarifying”; hence boiling butter, the fat content is separated from water and milk solids. The strained product is called clarified butter Ghee Indian product which is longer “cooked” than regular clarified butter Bu er Products AOC Pure products to be used only, frozen, reconstituted, dried, colored or other altered products are forbidden
Butter (Buerre) Charentes‐Poitou Produced since 1880
Butter (Buerre) d’Isigny From Baie des Veys, (Calvados) in France
Butter (Buerre) Echire Cultured Dairy Products These products are produced by adding bacteria cultures to dairy products. These bacteria convert the milk sugar (lactose) into lactic acid which gives these products their consistency, and flavor. The acidic nature of these products acts against the growth of harmful microorganisms and as such they are preservation techniques of milk. Cultured Dairy Products Buttermilk originally produced by whipping cream into butter and the remaining liquid is the buttermilk. Industrially produced by adding bacteria to fresh or pasteurized low‐fat or skim milk. Cultured Dairy Products Yoghurt Made from various types of milk with the corresponding milk fat percentages, by adding bacteria (bacterial fermentation) to the milk. Yogurt can be eaten as is, or sweetened, with added fruits, or used in dressings, baked goods and desserts. An important ingredient/condiment in Middle Eastern and Indian cuisines. Classifica on of Yoghurt By Fat content Low‐fat yoghurts (less than 1% fat) Plain yoghurts (up to 1% fat) Whole milk yoghurts (up to 3.5% fat) By Taste Plain yoghurt Sweet yoghurt Yoghurt with less than 30% added ingredients Fruits, honey, jam Flavored yoghurt Natural flavored Synthetic flavored Classifica on of Yoghurt Bulgarian yoghurt Produced by whole or skimmed milk and bacterial leaven from Lacto bacterium Bulgaricum and Streptococcus Thermophilus. The correlation of these two bacteria affects the yoghurt’s consistency differently in seasons (winter 1:2/summer 1:4). Yoghurt can be: Cow, sheep, water‐buffaloes or mixed. The most famously, Bulgarian yoghurt is used for TARATOR. A kind of soup that does not need boiling. It's consumed in summer and people just love it. Soy yoghurt or Yofu Usage of soy milk and yoghurt bacteria for production May be sweetened or flavored Classifica on of Yoghurt Homemade yoghurt Yoghurt can be made in domestic environments. It is made by scalding milk, cooling it to just above body temperature, and then adding either live culture or a small amount of previously made yoghurt (plain with live‐culture). The mixture is kept at the warm temperature (41‐49°Celsius) for 8‐14 hours, during which fermentation takes place and the yoghurt is formed. Greek yoghurt – strained yoghurt Yoghurt has been strained through a cloth (muslin cloth) to drain additional whey and achieve a consistency thicker than yoghurt, almost like fresh cheeses. Often used in the cuisines of the Middle eats (Labneh) Classifica on of Yoghurt Yoghurt drinks Drinking or drinkable yoghurts (smoothies) Fruit or other wise flavored Yakult Japanese fermented milk product Bifidus Bifidus yogurt contains also bifidobacteria. These bifidobacteria, human intestinal bacteria, are added by the producer to induce a temporary positive effect on the intestine of the consumers. Kefir Fermented milk drink originally from the Caucasus. Lightly alcoholic, although non alcoholic varieties are available. Lassi Indian yoghurt drink either sweetened or salty Yogurt
Pasteurized Milk is cooled and infused with heat loving bacterial cultures And fermented at 42 degrees Celsius for 2 to 3 hours.
Yogurts are available in different fruit flavors
Yogurt is very nutritious and useful in special diets
Liquid Yogurt Kefir Bifidus Yogurt