Butter, Cream, Yoghurt & Cheese

© PDST Home Economics

• Manufactured from milk .A water-in-oil emulsion

Butter

Nutrient Explanation

Protein • A little HBV protein in butter

Fat • Animal fat (saturated fat)• The fatty acid is called butyric acid

Carbohydrates

• Trace amounts of lactose(milk sugar)

Vitamins • Fat-soluble vitamins A, D & E

Minerals •Traces of calcium & phosphorus • Sodium & chloride are added during production

Water • Small amount - 14-16%

Composition of ButterProtein

Fat Carbohydrate

Vitamins

Minerals

Water

1% 82% 0.5% 0.5% 2% 14%

Must contain at least 80% fat to be called butter, by law.

Production of Butter1. Cream(fat from milk) is pasteurised2. Cream is cooled & the fat hardens3. Cream is churned & the fat clumps together4. The liquid part, called buttermilk, is drained off5. Salt (1.5 %) is added6. The butter is packed for sale

Types of Butter

Type Use

1. Salted: 2% salt is added Baking, table use

2. Unsalted: No salt added Low sodium diets, baking

3. Spreadable Butter: Churned for longer periods of time to allow for the fat globules to separate. This allows for a more spreadable product

Sandwiches

4. Low-fat: Fat content reduced by 50%

Low kilocalorie diets

5. Concentrated Butter: made up of 84% fat

Sandwiches ……………..

Cream Milk is an oil-in-water emulsion. Cream is made from the fat of milk

Nutrient Explanation

Protein • Approx. 3% in cream• HBV (animal protein) called casein

Fat • Varying quantities ofsaturated fat • Depends on the type of cream

Carbohydrate

• 2-4% called sugar lactose

Vitamins • Small amounts of B group vitamins • A & D

Minerals • Calcium

Water • Varies according to type

Production of cream1. Milk is heated to 50°C2. It is then subjected to centrifugal force

which separates the upper cream layer from the lower layer of skimmed milk

3. The cream is heated using pasteurisation, sterilisation or ultra-heat treatment

Types of CreamType of cream Use

Half Cream 12% fat • Pouring cream used in desserts

Single Cream 18% fat • Pouring cream used in desserts & sauces

Double Cream 48% fat• Decoration of desserts

Whipping Cream 35% fat • Decoration of desserts

UHT Cream 35% fat• Trifles

Sour Cream 18% fat • In savoury dishes, e.g. sweet & sour

Cream Alternatives:a) Crème Fraiche 30% fat

• A mixture of soured cream & yoghurt or buttermilk

b) Fromage frais 13% fat • Blend of soft cheeses

c) Greek Yoghurt 10% fat

•Thick creamy yoghurt used instead of cream.

Nutritive ValueNutrient Explanation

Protein •HBV

Fat • Saturated fat•Amount depends on the type of milk : low fat, skimmed or full-fat

Carbohydrate

• Milk sugar lactose• Can be introduced by the addition of fruit & sweeteners

Vitamins •Fat – soluble: A & D•Water – soluble: B1 thiamine, B2 riboflavin and niacin

Minerals • Calcium •Small amounts of potassium & phosphorus

Water • Varies according to the fat content

Dietetic Value/contribution to the dietDietetic Value Yoghurt contains HBV protein

necessary for growth, therefore it is a suitable food for children & teenagers

Yoghurt is easily digested & is suitable for the elderly & convalescents

Yoghurt contains HBV protein necessary to repair cells, essential for those recovering from illness

Low-fat yoghurts are available & are particularly suitable for those on low-kilocalorie diets

Economic Value Yoghurt can be

used in a wide variety of dishes

Yoghurt is available in a wide variety of flavours

Yoghurt is relatively inexpensive to buy

Guidelines for storing yoghurt

Store in a refrigerator (below 5˚C) Use within the best before date

Bio-yoghurts contain additional bacteria cultures such as lactobacillus casei, which manufacturers claim support the natural bacteria in the intestines & help to regulate digestion

Classification of cheeseHard cheese

Semi-hard cheese

Soft cheese

Processed cheese

•Cheddar•Parmesan•Swiss

•Stilton•Gouda

•Cottage•Brie•Mozzarella•Feta

•Cheese spread•Cheese slices•Smoked cheese

Type Protein

Fat Carb. Vitamins

Minerals

Water

•Hard•Soft

26%14%

33%4%

0%4%

A, B2A, B2

CalciumCalcium

37%77%

Average Composition of Cheese

Nutritive Value/Nutritional SignificanceNutrient

Explanation

Protein • HBV caseinogen

Fat • Saturated• Hard cheese has more than soft cheese

Carb. • None in hard cheese, as they are lost during processing• Small proportion in soft cheese of the disaccharide lactose present

Vitamins

• Vitamin A, B2(riboflavin) & D• No vitamin C

Minerals •Hard cheese is a very good source of calcium

Water •Hard cheese 33%•Soft cheese 75%

Dietetic Value of cheeseDietetic Value of cheese

Rich in protein & calcium -essential for growth in children, adolescents, pregnant women & nursing mothers

High-energy food - suitable for active people

Cottage cheese (4% fat) and low-fat types for low-kilocalorie/low cholesterol/

weight-watching diets Lacks carbohydrates,

should be eaten with foods rich in carbohydrate e.g. brown bread

Economic Value

Versatile, used in a wide range of dishes

Economical - little or no waste

Quick & convenient High energy, nutritious

snack

Cheese-Making1. Milk is pasteurised 2. Lactic acid bacteria is added .This changes lactose(milk sugar) to

lactic acid 3. Milk is warmed to approximately 30°C 4. The enzyme rennet is added milk protein, caseinogen converts

to casein. The mixture is left for between 30-45 mins until casein turns to

curds(solid) & whey(liquid) 5. Whey is drained off & the curds are chopped = Cottage cheese 6. Scalding =the curds are heated again (to 40°C) to shrink them

further & the squeeze out more whey. 7. Cheddaring=the curds are cut into blocks & packed on top of

each other to remove any remaining whey.

8. 2% salt is added & more whey is drained off

9. The cheese is pressed into moulds

10. For protection, the cheese is sprayed with hot water & this forms a rind

11. The cheese is removed from moulds & wrapped in polythene bags, where it is left to ripen.

Ripening time varies with the type of cheese, e.g. cheddar cheese is left to ripen for up to one year at 10°C.

Cheddar cheese is produced at this point

12. The cheese is date-stamped, graded & packed

Nutrients 1. Fat melts and separates out2. Protein coagulates – it shrinks and becomes

indigestible, hard & tough3. Little loss of nutrients

Effects of cooking

Physical Attributes1. Melts2. Shrinks and becomes hard and tough3. When cooked it gives a golden colour to food4. Easy to overcook – so add it at the end of cooking time to prevent carbonisation

Micro-organisms1. Are destroyed

Hot snack – cheese on toast Cold snack - sandwich Sauce making – cheese sauce Fillings - omelettes As dips & spreads Toppings - pizza Course at end of meal – cheese board Protein alternative Enhances nutritive value of a dish

Culinary uses of cheese

Guidelines for buying cheese

Cheese should be bought in small amounts

Cheese should be used quickly

Pre-packed cheese should be fully sealed after opening

Buy cheese from a hygienic shop

Check the use-by date

Guidelines for storing cheese

Open cheese should be wrapped in separate polythene bags to retain moisture & flavour

Always store cheese in a refrigerator

Blue cheese needs air and therefore should be stored in a polythene

Cheese is best eaten at room temperature