COOKING WITH MILK

1. FILM or SCUM formation on the top.

-May form when milk is HEATED at a HIGH temperature.

-As temperature is increased a TOUGH FILM forms, as soon as the film is removed another will form.

Ways to Prevent Film or Scum Formation

A. STIR DURING heating.

B. Use a COVERED container.

C. Beat with a beater to form a layer of foam on the surface.

2. 2. SCORCHINGSCORCHING (burn). (burn).

--MILK SOLIDS MILK SOLIDS fall to the bottom of fall to the bottom of the pan, the pan, STICKSSTICKS and burns. and burns.

Ways to prevent:Ways to prevent:

A. Use a A. Use a LOWLOW heat. heat.

B. B. STIRSTIR mixture to keep the solids mixture to keep the solids circulating. circulating.

C. Heat over C. Heat over HOT WATER.HOT WATER.

3.3. Prevent Prevent CURDLING.CURDLING.

-When acids, vegetables and fruits, are -When acids, vegetables and fruits, are added to milk, the added to milk, the PROTEINPROTEIN settles out settles out in in WHITE CLUMPSWHITE CLUMPS or or CURDS.CURDS.

Example: Acids in tomatoesExample: Acids in tomatoes

-Salt or high heat can also cause -Salt or high heat can also cause curdling. curdling.

WAYS TO PREVENTWAYS TO PREVENT

A.A. Thicken with a Thicken with a STARCHSTARCH (corn starch or (corn starch or flour). This can be added to either the flour). This can be added to either the milk or milk or the food.the food.

B.B. LOWLOW temperature. temperature.

C.C. Use very fresh milk. Milk with a high Use very fresh milk. Milk with a high acid content will curdle when heated. acid content will curdle when heated. Acid Acid can develop if the milk has not can develop if the milk has not been stored been stored properly or has been properly or has been stored for too long a stored for too long a time. time.

SCALDED MILKSCALDED MILK

Heated to just Heated to just BELOWBELOW the the BOILINGBOILING point.point.

Use Use LOW HEATLOW HEAT and cook only until and cook only until BUBBLESBUBBLES appear around the sides of appear around the sides of the pan.the pan.

PROCESSING MILKPROCESSING MILK

• FRESH MILKFRESH MILK – Free of harmful – Free of harmful BACTERIABACTERIA. Low bacterial count, . Low bacterial count, good flavor, satisfactory keeping good flavor, satisfactory keeping quality and high quality and high NUTRITIVENUTRITIVE value. value.

Controlled by local health Controlled by local health departments.departments.

PASTEURIZEDPASTEURIZED – To insure safety. – To insure safety. HEATHEAT TREATMENTTREATMENT of milk to of milk to destroy destroy HARMFUL ORGANISMSHARMFUL ORGANISMS (bacteria).(bacteria).

Methods of heating milk. Methods of heating milk. Temperature is brought to Temperature is brought to

just below boiling.just below boiling.Two methods:Two methods:

FLASHFLASH Method – milk is brought to Method – milk is brought to 160160° for a minimum of ° for a minimum of 1515 seconds. seconds.

HOLDINGHOLDING Method – milk is brought Method – milk is brought to a temperature no lower then to a temperature no lower then 143°143° for for

3030 minutes and is cooled rapidly. minutes and is cooled rapidly.

HOMOGENIZEDHOMOGENIZED – milk that is – milk that is PASTEURIZEDPASTEURIZED and is forced through and is forced through small openings to break small openings to break FATFAT particles into small uniform particles particles into small uniform particles – distributed evenly throughout the – distributed evenly throughout the milk. milk. CREAMCREAM (fat) will not separate (fat) will not separate from the milk and rise to the top of from the milk and rise to the top of the milk. the milk.

FORTIFIEDFORTIFIED – Amount of vitamin – Amount of vitamin DD is is small. Most milk has vitamin small. Most milk has vitamin DD added by exposing to added by exposing to ULTRA ULTRA VIOLET LIGHTVIOLET LIGHT..

TYPES OF MILKTYPES OF MILK

1.1. WHOLE MILKWHOLE MILK – no fat is removed. – no fat is removed. 48%48% of calories come from the fat of calories come from the fat in whole milk.in whole milk.

2.2. LOW FATLOW FAT – – 1%1% or or 2%2% low fat milk. low fat milk. FATFAT particles are removed from the particles are removed from the milk. milk.

16-38%16-38% of calories come from the of calories come from the fat in low fat milk.fat in low fat milk.

3.3. SKIM MILKSKIM MILK – contains only a – contains only a TRACETRACE of fat. Fewer calories – still of fat. Fewer calories – still good source of good source of CALCIUM CALCIUM RIBOFLAVINRIBOFLAVIN and and PROTEINPROTEIN. . Vitamins Vitamins A & DA & D are removed from are removed from skim milk, must be fortified (added).skim milk, must be fortified (added).

Nutrients in Dairy Nutrients in Dairy ProductsProducts

• CalciumCalcium = Mineral needed to build strong = Mineral needed to build strong teeth and bones. Regulate contractions and teeth and bones. Regulate contractions and relaxation muscles. Maintains normal nerve relaxation muscles. Maintains normal nerve function.function.

• Lack of calcium can result in osteoporosis.Lack of calcium can result in osteoporosis.

• PhosphorousPhosphorous = Release energy and combines = Release energy and combines with calcium. Helps form strong bones and with calcium. Helps form strong bones and teeth.teeth.

• Fortified Fortified = Added to milk with= Added to milk with• Vit. AVit. A – important for vision and growth – important for vision and growth• Vit. DVit. D – Assists body in the use of calcium and phosphorous – Assists body in the use of calcium and phosphorous

• Lack of Vit. D can result in rickets (weak bones)Lack of Vit. D can result in rickets (weak bones)

Nutrients in Dairy Nutrients in Dairy ContinuedContinued

• ProteinProtein = needed for growth and = needed for growth and repair of muscle tissue.repair of muscle tissue.

• CarbohydratesCarbohydrates = energy = energy• Lactose = milk sugarLactose = milk sugar

• FatsFats = (milk fat) energy = (milk fat) energy• Reduce the % of fat in your milk reduces Reduce the % of fat in your milk reduces

the calories but maintains the nutrients and the calories but maintains the nutrients and energy received from milkenergy received from milk

• CaseinCasein = Milk protein = Milk protein

Questions Questions (Turn in at end of Period)(Turn in at end of Period)

1.1. Why is milk pasteurized?Why is milk pasteurized?2.2. Give three tips for storing milk and milk Give three tips for storing milk and milk

products.products.3.3. Tell me the benefits of using lower fat dairy Tell me the benefits of using lower fat dairy

products over diary products containing lots of products over diary products containing lots of fat. Provide evidence by Calculating the fat. Provide evidence by Calculating the following:following:

If you drink skim milk in the cafeteria for lunchIf you drink skim milk in the cafeteria for lunch (48 calories from fat), instead of whole milk (48 calories from fat), instead of whole milk

(44 calories from fat), by what percentage (44 calories from fat), by what percentage have you reduced your calories?have you reduced your calories?

(difference ÷ calories from fat in whole milk)(difference ÷ calories from fat in whole milk)