Milk & Milk Products power point - JgsBakeryFund-PrId

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MILK & MILK
PRODUCTS
Next to water, milk is the most important liquid
ingredient in the bakeshop.
Categories and Definitions


Milk and cream in
foodservice primarily
comes from the cow.
Milk from other
animals, including
goats, sheep and
water buffalo is used
for mostly cheeses.

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Raw Milk: directly
from cow, possibly
containing disease
causing bacteria.
Milk is almost always
pasteurized before
being sold or
processed into other
products.
Pasteurization Process
By law, all grade A milk must be pasteurized. Grades B
and C are used in industrial food processes and are rarely
seen in foodservice or in the retail market.
Pasteurization VS. Ultra-Pasteurization
Pasteurization

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Heated to 161F and
held at this
temperature for 15
seconds.
Then quickly chilled
Developed by Louis
Pasteur in 1864
Ultra-pasteurization or UHT


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Heated to 275F and
held for 1 to 3 seconds.
Kills nearly all bacteria
that causes spoilage.
UHT milk can be kept at
room temp until opened.
It has a cooked taste
and is used for cooking
rather than drinking.
Fresh Milk Products

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Whole Milk: fresh milk from the cow, vitamin D added,
contains 3 ½% fat, 88% water,8.5% nonfat milk solids.
**Can not add acid directly to milk…curdling can take
place.
Skim or non-fat milk: has most or all fat removed. Fat
content is less than 0.5%
Low fat milk: has a fat content between 0.5%-2%
Homogenized milk: has been processed so the cream
does not separate. This is done by forcing milk through
tiny holes and breaks up the fat particles. Nearly all
milk on the market is homogenized.
Fresh Cream Products
Ultra-pasteurized
cream does not
whip as well as
pasteurized
cream. Gums are
added to
accomplish the
whipping.
Although ultrapasteurized keeps
longer.
**Manufacturer’s
cream is 38-40%
and available
only as wholesale.
Whipping Cream..30-40%
fat content
Light Cream…18-30%
fat content, also called
table or coffee cream.
Half % Half….10-18%,
too low to be called
cream.
Fermented Milk and Cream Products

Sour Cream:
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Crème Fraiche: slightly aged,

cultured and
fermented by added lactic acid
bacteria. 18% fat
has 60% of the water removed.
Has a cooked flavor.
cultured heavy cream, doesn’t
require tempering. Expensive

Condensed Milk: milk that has
60% of the water removed, but
heavily sweetened with sugar.
Available in cans and bulk.
Buttermilk: fresh liquid milk,
usually skim soured by bacteria
Evaporated Milk: milk that

Dried Whole Milk: milk that
has been dried to a powder

Yogurt: milk cultured by special
bacteria, has a custard-like
consistency. Can be flavored and
sweetened.

Non-Fat Dry Milk: skim milk
that has been dried
Say Cheese……..
Mascarpone is a
type of Italian
specialty cheese
that is tangier
than American
cream cheese. Its
used in tiramisu.

1.
Ricotta an Italian
cheese that was
originally made
from whey that is
left over from
cheese making.
2.
Two types of cheese are common in a
bakeshop.
1. Baker’s Cheese: Soft, unaged
cheese with a very low fat content. Its
dry and pliable. Can be kneaded like
dough.
2. Cream Cheese: Soft, unaged
cheese with a higher fat content, 35%.
Mainly used in cheesecakes and rich
desserts.
Check This Out……
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Dried Milk: Used for convenience and low cost. In
many formulas it is not necessary to reconstitute it.
This does not affect the overall quality of the
product.
Storage of fresh milk and cream, buttermilk and
other fermented milk products, and cheese must be
refrigerated at all times.
Everything else must be stored in a cool, dark place.
Opened cans will only last a week, opened and
refrigerated.

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