Milk & Milk Products power point - JgsBakeryFund-PrId

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.
Raw Milk: directly
from cow, possibly
containing disease
causing bacteria.
Milk is almost always
pasteurized before
being sold or
processed into other
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
Heated to 161F and
held at this
temperature for 15
Then quickly chilled
Developed by Louis
Pasteur in 1864
Ultra-pasteurization or UHT
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
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
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
cream does not
whip as well as
cream. Gums are
added to
accomplish the
Although ultrapasteurized keeps
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
Fermented Milk and Cream Products
Sour Cream:
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
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.
Ricotta an Italian
cheese that was
originally made
from whey that is
left over from
cheese making.
Two types of cheese are common in a
1. Baker’s Cheese: Soft, unaged
cheese with a very low fat content. Its
dry and pliable. Can be kneaded like
2. Cream Cheese: Soft, unaged
cheese with a higher fat content, 35%.
Mainly used in cheesecakes and rich
Check This Out……
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
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

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