DAIRY

PRODUCTS and
EGGS
By: Jinky L. Hassan
MHRM 101 – Quantity Cookery
 Objectives
1. Learn about the nutrition, quality and
grading of eggs.
2. Recognize the difference between the
various cooking methods used in
foodservice operations to cook and
present eggs.
 Objectives

3. Know the types of dairy

products, including milk and
cheese and how they are used and
served in foodservice operations.
 DAIRY PRODUCTS
Are a type of food produced from or
containing the milk of mammals,
primarily cattle, water buffaloes,
goats, sheep, and camels. Dairy
products include food items such
as yogurt, cheese, and butter.
TABLE 17-1 Approximate Composition
of Different Milk ( Percent )
FAT NONFAT SOLIDS
(Protein,Milk,Sugar,Minerals)
TYPES OF MILK (Butterfat ) WATER

Dry whole 27 70 3

Evaporated nonfat Trace 20-30 70-80

Evaporated whole 8 18 74

Fresh nonfat Trace 9 91

Fresh whole 3.5 8.5 88

Nonfat dry Trace 96 4

Sweetened condensed 8 20 30
milk
 MILK
Milk and its products are used in many
foods as a liquid base .
It contributes flavor, color, texture and
richness.
Whole milk contains
– 88% water
– 3.5% milk fat
– 8.5% milk solids
 CREAM
• Half and half
– A mixture of whole milk and cream, contains
10%-18% milkfat
• Light cream, coffee cream, table cream
– More than 18% but less than 30% milkfat
• Light whipping cream
– Contains between 30% and 36% milkfat
• Heavy whipping cream
– Contains not less than 36% milkfat
Butter is made from cream and is 80%
fat. It may have salt added, which acts
as a preservative.

Available grades of milk, creams, butter

and cheese include the following
AA, A, B, C ( from best to worst )
PRINCIPLES OF MILK COOKERY
Because milk is protein food, special care
must be taken during cooking to prevent the
following:
> Scum Formation -a solid layer that often
forms on the surface of milk during heating.
To prevent scum formation, stir the milk
during heating and cover the pan.
Boiling over -usually caused by scum
formation. Use low heat to prevent.
Scorching -burning that results in a color
change. To prevent, use low heat.
Curdling -high temperature, acids,
tannins, enzymes and salts cause the milk
proteins to coagulate and cause clumps.
Use a low temperature and fresh milk to
prevent.
 PROCESSING OF MILK
• PASTEURIZATION – is the process of
heating raw milk to at least 145˚and holding
continuously for at least 30 minutes or to at
least 161˚ and holding for at least 15 seconds
in approved and properly operated
equipment. The milk is then cooled promptly
to 45˚ or lower.
• HOMOGENIZATION – is the process of
breaking up milkfat into smaller globules
which disperses them permanently in a five
emulsion throughout milk.
 FOAMS
> A foam is a substance that is
formed by trapping many gas
bubbles in a liquid or solid.
> Is a two-phase system in which
the gas phase is dispersed in a
small amount of liquid in a
continuous phase.
 CULINARY FOAMS
Why make a culinary Foam?
1. Foams can produce a lighter feel to a
thick sauce.
2. They can provide both a tactile and
textural aspects.
3. They can provide a visual aspect to a
dish.
 USES OF MILK PRODUCTS
Beverage
It requires no preparation other than
chilling. It can be served hot or cold with
meals, as snacks and as a party food.

Milk as an ingredient
Milk contribute to the nutritive value, flavor,
consistency, and browning quality of
food products.
What is Cheese?
 Cheese
is a food derived from milk that is
produced in a wide range of
flavors, textures, and forms by
coagulation of the milk protein
casein. It comprises proteins and
fat from milk, usually the milk of
cows, buffalo, goats, or sheep.
 Different types

Roquefort Cheese Camembert Cheese

Brie
Swiss cheese
 Gouda Grana
Gorgonzola

Gloucester
Stilton
 COOKING WITH CHEESE
• Because of its high protein content,
cheese can melt into a tough stringy
mass
• Heating can cause cheese to curdle
or separate
–Use low temperatures and short
cooking times. Do not boil.
–Grate cheese before stirring into
warm sauces/soups. Keep warm in
a bain marie
HEALTH ASPECTS OF CHEESE
Nutrition - There is a very high concentration
of essential nutrients in cheese including high
quality proteins and calcium .
There are also other elements in cheese such as
phosphorous, zinc, vitamin A, riboflavin, and
vitamin B12.
PREVENTS THE FOLLOWING HEALTH
PROBLEMS
• Cavity Prevention ●Bone Strength
• Cancer Prevention ●Osteoporosis
• Weight Gain