PCC Dairy

What are the most common dairy products made from?

cows milk

What are the most popular dairy products?

milk and cheese

What is the primary ingredient in cheese?

milk

What are the 4 parts of an egg?

shell, membranes, albumen, and yolk

Where is the major source of egg riboflavin and protein?

in the thick albumen

Where is the vitamins, minerals, and fat found in eggs?

the egg yolk

What does the air cell of an egg do?

increases in size as the egg ages

What does the chalazae do?

anchors the egg yolk in the center of the egg

What does the vitelline membrane do?

holds the egg yolk contents

What do the shell membranes do in the egg?

surround the albumen, provide protective barrier against bacterial penetration and the air cell forms between the two membranes

How long will eggs stay fresh in the fridge?

over a month

Why should you avoid washing eggs?

it will remove their protective layer and let germs penetrate

What is the expiration date for eggs?

usually 4-5 weeks after what the packaging says

Why should you never freeze eggs in their shells?

they will crack

what is process of eggs from laying to buying?

eggs are laid, examined to determine quality, eggs are washed, graded, packaged

What are the grades of eggs?

AA, A, B and C

What are grade C eggs used for?

food processing industry only

What are breaker plants?

plants that use abnormal/ugly eggs by breaking them and using the contents

How are the grades of eggs different when cracked?

AA has the highest yolk that is round, thick egg whites, and free of defects while B has wide, flat yolks, thin egg whites

What are the sizes of eggs from smallest to largest?

peewee, small, medium, large, x-large, jumbo

When a recipe calls for an egg, what size does it refer to unless otherwise specified?

large, 24 ounces

What are the macros of a large egg?

70 calories, 5g fat, and 6 g protein

What is milk made of?

primarily water, significant amount of saturated fat, protein, and calcium

What is butter?

churned milk or cream, consists of butter fat surrounding tiny droplets of water and milk proteins

What is casein?

the primary protein found in fresh milk and cheese, a source of calcium

How is yogurt produced?

by bacterial fermentation

What is gelato?

4-8% butterfat, usually made with whole milk and cream added to increase creaminess

What is ice cream made of?

a mixture of ingredients and air, sometimes up to 50% air

What percent of premium ice cream is air?

3-15%

What are airag, kajmak, and kephir?

other dairy products made from milk

What are sources of nondairy milk?

soy, rice, oat, and coconut

What non-bovine animals produce milk?

goats, buffalo, and sheep

What nutrients are found naturally in milk?

calcium, phosphorous, VB1 (thiamin), VB2 (riboflavin), niacin, iron

What nutrients are fortified in milk?

vitamin A and D

What is the composition of milk?

87% water, 13% solids - fat and fat soluble vitamins, CHOs, protein, water soluble vitamins and minerals

What is the most nearly perfect food?

milk because its nutrients cannot be replicated

What does homogenization mean?

fat particles have been broken down and distributed so the milk won’t separate

What does pasteurization mean?

heat treated to remove and kill organisms, 161 degrees F for 15 seconds

What does fortified mean?

the addition the addition of vitamins, minerals, or proteins not naturally present in a food

What is raw milk?

fresh, unpasteurized milk straight from the cow

What is whole milk?

milk with no less than 3.25% milk fat, usually fortified with VD

What is low fat milk?

milk that has had sufficient milk fat removed to bring the levels between 0.5-2%, vitamin A is added to offset its loss

what are the types of fat reduced milk?

low-fat, 2%, and 1%

What is skim milk (nonfat)?

milk fat level of less than 0.5%, contains not less than 8.25% solids-not-fat and must be fortified with vitamin A

What is chocolate milk?

2% milk that has chocolate, cocoa or sweetener added, must be fortified with vitamin A but vitamin D is optional

What is eggnog?

a mixture of milk, eggs, sugar, and cream, can contain flavorings like rum extract, nutmeg, or vanilla

What is nonfat dry milk?

products obtained by the removal of water only from pasteurized skim milk

What is buttermilk?

milk made by adding a special bacterial culture to produce acidity, body, flavor, and aroma

What is evaporated milk?

canned whole milk concentrate, prepared by evaporating enough water under a vacuum, from fresh whole milk to reduce the volume by half. the concentrate is homogenized, fortified with vitamin D, packed in cans and sterilized by heat

What is sweetened condensed milk?

canned whole milk concentrate, prepared by evaporating enough water, under vacuum, from fresh whole milk to reduce volume by half, it is pasteurized and sugar added to prevent spoilage

What is whipping cream?

the fat of whole milk, heavy cream contains a minimum of 36% fat while light cream contains 30-36% fat

What is half-and-half?

a blend of milk and cream that has 10-12% fat

How is milk graded?

on bacterial count, degree of sanitation

What are cultured dairy products?

milk or cream that has been thickened by heat or sharpened by bacterial cultures or both

What are examples of cultured dairy products?

buttermilk, sour cream, yogurt

Why are cultured dairy products sometimes difficult to use when cooking?

they curdle when overheated, never boil them but add them at the end of cooking time and stir in spoonfuls

How is sour cream made?

homogenized cream that has about the same fat content as light cream plus a bacterial culture

What gives sour cream its tang?

the bacterial culture

What is yogurt?

a milk product obtained by fermentation of milk specific microorganisms, which should be viable, active and abundant in the product

What is set yogurt?

type of yogurt that is incubated and cooled in the final package, firm texture like jelly

What is stirred yogurt?

type of yogurt that is incubated in a tank and final coagulum is broken by stirring before cooling, less firm (drinkable yogurt)

What is cottage cheese?

cheese curd product with a mild flavor, made from fresh milk and not aged

How is butter made?

the fat of milk, cream is beaten until it thickens and separates

what are the two types of butter?

sweet cream (18% moisture content) and lactic (10%)

How much salt does salted butter contain?

at least 3% salt

How much salt does slightly salted butter contain?

1-2% salt

Where is the ideal place for butter to be stored?

next to eggs because they don’t smell

How is whipped butter made?

by injecting nitrogen into the butter after churning

What is american butter?

80% butterfat with a neutral flavor

What is european butter?

82% butterfat, creamier and easier to spread

what is irish butter?

82% butterfat, deep yellow and full of beta carotene

what is amish butter?

84% butterfat, log shaped and very creamy

What is grass-fed butter?

has a deeper butter flavor and can be healthier

What is clarified butter?

butterfat, milk solids removed so it has a higher smoke point

What is cultured butter?

slightly fermented with a tangy flavor

What is sweet cream butter?

most common variety, salted or unsalted

What is light butter?

25% less butterfat, can’t be used for baking

What is the highest grade of butter?

USDA grade AA

How many pounds of milk does it take to make a pound of cheese?

11

What country produces 500/1500 varieties of cheese?

France

What determines the quality of cheese?

type of milk used, method of production, and local preferences

What is a solid food made from milk?

cheese

What happens when bacteria or acids are added to milk?

the proteins in the milk coagulate (clump together) to become a solid mass

What are examples of soft cheese?

mozzarella, brie, Humboldt fog, and saint Andre

What are examples of semi-soft cheese?

stilton, gouda, jarlsberg, and oka

What are examples of semi-hard cheese?

manchego, sage derby, provolone, and comte

What are examples of hard cheese?

aged cheddar, parmesan, aged asiago, and cheshire

What is firm/hard cheese?

cheese that has been cooked and pressed, fermentation takes 4-12 months

What is soft cheese?

cheese that has been ripened for a short period of time before being drained and turned into molds without being pressed or cooked

What is semi-firm cheese?

uncooked, pressed cheeses that are ripened for a long period of time, dense and pale yellow

What is semi-soft cheese?

cheeses made with whole milk, sometimes added cream, soft creamy texture and great melting ability

How do you know a soft cheese is overripe?

it has a sticky rind that is darker and smells of ammonia

How should soft cheese be sliced?

with a wire, not a cheese knife, it will stick to the blade

How should firm cheese look?

uniform in color and texture with a firm rind

What firm cheeses should you avoid?

dried-out, bulging, pasty or overly granular cheese with a cracked rind

What should you use to slice firm cheeses?

either a cheese knife or wire

What determines the shelf life of cheeses?

the moisture content

What should you do if your fresh or soft cheese is moldy?

dispose of it because it could cause food poisoning