3 A Dairy Products

3 A Dairy Products - C19 Dairy Products Milk & Cream...

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C19 Dairy Products
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From cows, goats, sheep -- usually cows Fresh milk as is from the cow – nothing removed and only vitamin D added contains 3 ½ % fat, 8 ½ % milk solids 88% water
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Fresh Milk Pasteurized – heated to kill bacteria Homogenized – cream won’t separate out Skim –fat content less than ½ % Low-fat - up to 3% fat Fortified – vitamin A & D and nonfat milk solids Flavored – chocolate !
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Milk Products Fermented milk sour cream buttermilk yogurt Water removed evaporated condensed -- sweetened dried
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Dairy Products Half-and-Half : A homogenizing a mixture of milk and cream. Contains 10.5 - 18 % milk fat Light Cream : Contains 18 - 30 % milk fat Light Whipping Cream : Contains 30 - 36 % milk fat Heavy Cream: Contains at least 36 % milk fat Milk and Creams
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Dairy Products Lactose – A sugar comprising one glucose molecule linked to a galactose molecule. Lactose occurs only in milk. Natural cow's milk contains approximately 4.5-5.0% lactose. Milk and Creams
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Butter Fresh butter is 80% milkfat Grades AA and A most often used (flavor, body, color, salt content) Salted or unsalted
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Margarine Resembles butter in taste, texture and appearance. Made from various vegetable and animal fats, plus flavorings and color About 80% fat
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Check temp Check form – right shape Packaging undamaged Store under refrigeration Can be frozen
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Classified by ripening agent and process Bacteria ripened from inside cheddar, Swiss, Gouda, parmesan Bacteria ripened from outsied limburger, liederkranz Mold ripened from inside
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3 A Dairy Products - C19 Dairy Products Milk & Cream...

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