7.2 Dairy Products and Cookery
Objectives
- Compare the appearance, texture, and flavor as well as compositional differences among various types of milk products.
- Demonstrate some of the basic concepts of protein cookery.
Describe the distinguishing sensory properties of each of the following dairy products.
| Dairy Product |
Components/Characteristics | Sensory Observations Made in Lab |
|---|---|---|
| Skim milk | 0–0.5% fat | |
| Low-fat milk | 0.5–1% fat | |
| Reduced fat milk | 1–2% fat | |
| Whole milk | 3.25% fat | |
| Half & Half | 10–12% fat | |
| Whipping cream — heavy | 36–40% fat | |
| Solid Fat | ||
| Butter | 80% milk fat | |
| Margarine | 80% vegetable fat | |
| Canned and Processed | ||
| Evaporated milk | 7.5% protein “concentrated milk” | |
| Sweetened condensed milk | 8.5% protein + 44% sugar added | |
| Nonfat dry milk | 0–0.5% fat, water removed | |
| Cultured | ||
| Yogurt | 0–3.5% fat, varies by type | |
| Kefir | Cultured by yeast & bacteria making it practically lactose-free | |
| Buttermilk | 0–1% fat, cultured | |
| Sour Cream | 18–20% fat, cultured |
Prepare Cream of Tomato Soup
Cream of Tomato Soup
Ingredients
- ½ cup tomato juice
- ½ teaspoon sugar
- dash pepper
- small piece of bay leaf
- White Sauce
- 1 teaspoon celery, chopped fine
- 1 teaspoon onion, chopped fine
- ½ teaspoon green pepper, chopped fine
- 2 teaspoons cornstarch
- dash salt
- ½ cup milk
Instructions
Simmer tomato juice, sugar, pepper, and bay leaf for five minutes. Remove the bay leaf.
In a separate saucepan, prepare the white sauce. Sauté celery, onion, and green pepper in butter. Blend in cornstarch and salt; remove from heat. Add milk, stirring to blend, return to heat, and stir gently while heating to a full boil.
Slowly stir hot tomato juice into the hot white sauce.
Serve immediately.
Sensory Evaluation
| Product | Appearance | Texture | Flavor |
|---|---|---|---|
| Cream of Tomato Soup |
Effects of Dry Heat on Mild, Extra Sharp, and Process Cheddar Cheeses
Prepare each of the dishes according to the recipes below, using mild, sharp, and process Cheddar cheeses. Weigh cheese for each recipe.
Grilled Cheese
Use 2 slices of cheese for each sandwich: mild, extra-sharp, or process Cheddar cheese
- Taste unheated cheese samples and record observations in the chart below.
- Place 1.5-2 slices of cheese between two pieces of bread.
- Heat 1 tablespoon butter in a saute pan over medium-low heat.
- Press the sandwich slightly and place it in the saute pan. Cook until golden on the bottom, 3 to 5 minutes.
- Turn, and cook until the other side is golden and the cheese melts, 3 to 5 more minutes.
- Record observations in the chart.
Evaluation: Effects of Heat on Mild, Extra-Sharp, and Process Cheeses
Note differences in fat separation, flavor, tenderness, and stringiness.
| Mild Cheddar | Extra Sharp Cheddar | Process Cheddar | |
|---|---|---|---|
| Grilled cheese sandwich |
Macaroni and Cheese
Ingredients
- ⅔ cup uncooked macaroni
- 3 cups water
- 1 teaspoon butter
- 2 Tablespoons dry bread crumbs
Cheese Sauce
- 1 Tablespoon butter
- 1 Tablespoon flour
- 1/8 teaspoon salt
- 1 cup milk
- 3 oz. shredded Cheddar cheese
Instructions
Preheat a water bath filled half full in a 350°F oven.
Cook macaroni in boiling salted water until almost tender. Drain macaroni.
Prepare Cheese Sauce:
Melt butter in a saucepan. Blend in flour and salt; remove from heat. Add milk, stirring to blend; return to heat and stir gently while heating quickly to a full boil. Remove from heat. Wait 45 seconds, and blend the cheese into the sauce.
Stir macaroni into the cheese sauce. Place mixture into a 1-pint baking dish. Melt 1 tsp butter, mix with crumbs, and sprinkle over the top.
Set the baking dish in the preheated water bath and bake uncovered at 350°F for 30 minutes.
Evaluation: Appearance, Flavor, and Texture of Each Macaroni and Cheese
| Product | Mild Cheddar | Extra Sharp Cheddar | Process Cheddar |
|---|---|---|---|
| Macaroni and Cheese |
