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Chapter 25
Dairy and Beverages
1
Chapter Objectives
1. Describe the major milk, cream, and butter products.
2. Explain why milk curdles and why it scorches, and identify the steps to take to prevent curdling and scorching.
3. Whip cream.
4. Describe the most important kinds of cheese used in the kitchen.
5. Store and serve cheese properly. 6. Cook with cheese.
7. Prepare coffee and tea.
2
Dairy Products
The most common is cow’s milk and foods produced from cow’s milk, such as butter, yogurt, sour cream, and cheese
Milk from other animals such as goats, sheep, and buffaloes are used in various cheeses
Dairy products are extremely versatile and used throughout the kitchen
Nutrition
Dairy products are high in vitamins, minerals, and protein Milk is fortified with vitamins A and D
Does contain cholesterol
3
Pasteurization
Liquid milk that comes from cows is called raw milk.
At this point it may contain diseasecausing bacteria or other organisms.
In order to make the milk safe for human consumption it is pasteurized. This process rapidly heats and cools the milk. Pasteurized milk has been heated to161° F (72° C) for 15 seconds. This kills the disease causing organisms.
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Processing Techniques
Pasteurization
Ultrapasteurization
Ultrahightemperature pasteurization Homogenization
Milkfat removal
5
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