Cultured Dairy Products and Frozen Dairy Desserts

Flashcards on cultured dairy products and frozen dairy desserts, including definitions, processing, and market characteristics.

What are the three major categories of cultured dairy products?

Sour cream and its derivatives, yogurt, and buttermilk.

What is the minimum milk fat content required for full fat sour cream?

Not less than 18% milk fat.

What is the typical pasteurization temperature and time for sour cream?

Minimum of 166°F for 15 seconds, generally 180°F for 30 seconds.

What process must yogurt undergo to be labeled as yogurt?

Inoculated with microbial strains of Streptococcus thermophilus and Lactobacillus delbruckii ssp. bulgaricus.

What is cultured buttermilk primarily used for?

Beverage consumption and baking industries.

What is the main difference between cup yogurt and drinkable yogurt?

Cup yogurt is thicker and served in containers, while drinkable yogurt is thinner and often consumed as a beverage.

How much milk fat does ice cream typically use from the US milk supply?

Approximately 10-12% of the milk fat supply.

What is the maximum milk fat content for nonfat ice cream?

Less than 0.5% milk fat.

What sweeteners are commonly used in frozen desserts?

Sucrose, fructose, dextrose, corn syrup solids, high fructose corn syrup.

What is a key characteristic of super premium ice cream?

Low overrun (15-30%) and >14% milk fat.

What defines a product as a sherbet?

Contains not less than 1% and not more than 2% milk fat and not more than 5% total dairy solids.

What is the main difference between sherbet and ice cream based on sweetener solids?

The average sherbet contains 30% sweetener solids by weight, while the average ice cream contains between 15 and 18%.

What is unique about frozen yogurt in the context of its standardization?

Frozen yogurts are currently an unstandardized product line.

What is the primary ingredient in producing Greek-style yogurt?

It is made by breaking the coagulum and centrifuging to remove moisture as acid whey.

What is the typical incubation temperature for yogurt?

Incubated at 102-110°F.