EGGS AND DAIRY

CULINARY 1

EGGS & DAIRY PRODUCTS

Among most important ingredients in kitchen

Excellent sources of nutrients and calories

Used in many recipes

Fresh Dairy Products

Milk – building block of all dairy products

Milk is 87.7 % water 4.7 % Lactose – main carbohydrate 3.7% butterfat 3.2% Protein .7 Minerals

Butterfat

Makes milk taste rich Dairy products defined by their

amount of butterfatWhole milk 3.5% butterfat2% milk 2-2.5 % butterfat

Pasteurization

Once milk has butterfat levels adjusted, it is pasteurized

Pasteurization – heat treatment to kill bacteria

UHT Ultra High Temperature UHT milk is pasteurized at high temp.,

sealed in sterilized containers. Do not need refrigeration until opened

Homogenization

Butterfat is permanently distributed throughout milk

Does not separate into layers

High Butterfat Products

High butterfat equals high prices Products:

Half and halfLight creamLight Whipping CreamHeavy Cream

Concentrated Milk Products

Evaporated milk – thick, 60% water removed. Thick, sold in cans

Sweetened condensed milk 60% of water removed, large amount to sugar added. Used in candy and desserts

Dried milk – nearly all water removed. White powder, no refrigeration, long shelf life

Butter

Dairy product with highest amount off butterfat.

Churning cream makes butter Salt is sometimes added – longer

shelf life Sold in one pound pieces, quarter

pound sticks, Individual portions, and whipped (nitrogen gas added)

Cultured Dairy Products

Have been made for thousands of years

Friendly bacteria is added Products: buttermilk, yogurt and sour

cream

Cheese

Thousands of varieties of cheese Cheeses have lower amount of moisture

than milk. Removing moisture means cheese less likely to spoil.

Cheese begins as milk. Coagulant is added Curds are produced and Whey is liquid left

behind.

Fresh or unripened cheese

Cottage cheese and rocotta Have short shelf like Refrigeration required

Ripened or aged cheese

Varieties:Soft – Brie or CamembertMedium firm – Monterey JackHard – very dry – cheddarBlue – edible mold. Roquefort,

GorgonzolaStretched – most popular –

mozzarella and provalone

Processed Cheese

American is most famous Begin with medium firm or hard

cheeses that are grated and melted. As it melts, emulsifier, water and fat added. Hot cheese paste from which slices, jars, etc. are made.

EGGS

Among most versatile and common ingredient in kitchen

Chicken eggs most commonly used. Others: duck eggs and quail eggs

Puchasing/grades/size

In the shell – trays or flats (30 eggs) Pasteurized: reduce risk of foodborne

illness – heat treated – usually liquid Dried – mostly used in baked products

Grading

AA – highest quality, used in fine dining establishments

A Good for most preparations B – Lesser quality, often used in aked

goods

Storage

Potentially hazardous Hold in refrigerator below 41 degrees Follow use by date Store away from strong smelling foods Throw away those with cracked shells