Purchasing Dairy Products

Different types of dairy products.

What are different types of fresh fluid milk?

1. pasteurized/homogenized whole milk (3.5% fat)

2. reduced fat (lowfat ~1% and 2%/skim/non-fat are less than 0.5% fat)

3. flavored

4. organic/BST-free

5. raw whole milk

6. reduced lactose

7. A2 milk (from cows that produce milk higher in A2 caesien, which is easier to digest for some people)

What are different processing methods for milk?

1. homogenization

2. pasteurization

3. ultra-pasteurization UHT

4. fortification (ex: with vitamin D)

5. antibiotics

6. bovine somatotropin (BST)

7. Fairlife ultra-filtered milk (higher in protein and slightly filters out lactose)

Characteristics of bovine somatotropin (BST) processing.

BST is a natural hormone that cows produce to produce milk and sometimes given this hormone in order to increase milk production

• also known as rBST (recombinant)

Characteristics of homogenization.

fat rises in the liquid, therefore homogenization allows it so that fat micelles are stabilized and suspended within the liquid

Characteristic of pasteurization.

• 145F for 30 minutes

• 161F for 15 seconds

Characteristics of ultra-pasteurization UHT.

280-302F for 2-6 seconds

Nutrition facts of milk.

Different federal quality grading for milk.

• Grade A

  • based on bacteria count

• Grade B (manufacturing grade)

  • seen in butter, cheese, and ice cream

Types of processed milk.

• evaporated

• sweetened condensed

• dry whole milk powder

• dry nonfat milk powder

What is the different types of federal grading for dry milk (both non fat and whole dry milk)?

• non fat

  • extra

  • standard

• whole

  • premium

  • extra

  • standard

not based on nutritional value, more on consistency, mouthfeel, etc.

Percentage of fat in heavy whipping cream.

> 36% butterfat

Percentage of fat in light whipping cream.

30-36%

• seen in whipping cream

Percentage of fat in medium cream.

24-26%

Percentage of fat in light cream.

18-30%

Percentage of fat in half and half?

10-18%

Percentage of fat in sour cream.

> 18%

What are different types of cultured milk via fermentation?

1. yogurt

2. cultured sweet cream (sour cream, creme fraiche, mascarpone, clotted cream)

3. nonfat milk/churnned butter into buttermilk

What are different types of milk based foods.

What are different types of ice cream/frozen desserts and their respective fat percentages?

• premium ice cream: 15-18%

• regular: 12%

• competitive: 10%

• ice milk: 8-10%

What are the different grades of butter/margarine?

• Grade AA

• Grade A

• Grade B

What is lactic acid butter?

• made from cream fermented with live bacterial cultures (lactic acid) before churning

  • This fermentation lowers the pH, creating a rich, tangy flavor and creamier texture compared to standard sweet cream butter

What is Ghee?

• traditional Indian clarified butter made by gently simmering butter until all the water evaporates and the milk solids caramelize and separate

What is margarine?

sometimes have phytosterols added to them

Different milk altneratives.

Characteristics of cheese.

• ~ 10 lbs milk = 1 lb cheese

• > 250 varieties in CA

• aging > 60 days destroys bacteria (but you can also use pasteurized milk)