Dairy Terms to know Pasteurization Process in which

Dairy

Terms to know Pasteurization Process in which milk and milk products are heated to destroy harmful bacteria Ultra High Teperature Processing A higher heat method of pateuriztion that is used to extend the shelf life of dairy products Homogenization Mechanical process by which milkfat is broken down into tiny particles to prevent the cream from separating and rising to the top

Terms to Know Coagulate To thicken or form a congealed mass Curd solid part of coagulated milk Whey Liquid part of coagulated milk Curdling Formation of clumps or curds when milk is overheated or exposed to acids, tannins, acids, enzymes, or salts

Understanding Macronutrients Fats Proteins Carbs Starch Dietary Fiber Sugar

Parts of Milkfat- Fats found in Milk Solids- vitamins minerals protein and sugar found in milk The more processed the milk is the less fat its has but more sugar it has

Cooking with Milk When heating milk there is a rubbery tough layer that may rise to the top This is called scum the fats and solids separating from the liquid and should be removed Mixing aggressively with a whisk will prevent scum formation Scum is what causes easy boilover in milk Scorching can also occur The sugars in milk can burn change color and have a burnt taste When microwaving milk products Do not over fill Stir frequently Cook on low settings if possible

Butter Salted Unsalted or whipped Butter is churned pasteurized cream. Salt may or may not be added Whipped butter has air whipped into it that cant be measured accurately Only for use as a table spread

What do you call cheese that isn’t yours? All cheese is made from milk Whether from cows goats or other milk products Cheese is made up of 2 parts Curds (solid) and Whey (liquid)

Cheese 3 main categories of cheese are Process Ripened and Unripened -are cheeses that are ready for sale as soon as the whey has been removed i. e cottage cheese ricotta cream cheese

Ripened- controlled amounts of bacteria mold yeast or enzymes come in contact with the cheese changing the flavor profile There are over 400 kinds of cheese that use this process Process Cheese. Pasteurization and combination of both ripened and unripened cheeses Cheese

Cooking with cheese Do your research There are hundreds of different cheeses Each should be used differently based on desired Taste Texture Color Rule of thumb Softer cheese= softer cooking methods Harder cheese= harder methods Then some cheese is meant to just eat by itself