PROCESOS DE PREELABORACIÓN Y CONSERVACIÓN EN COCINA

C.F.G.S DIRECCIÓN EN COCINA

DAIRY PRODUCTS
DEFINITION
• Milk and products derived from milk, such as yogurt and cheese.
• Dairy products are considered to be the main dietary source of calcium.

• Calcium is an essential element for good health and bone and teeth density
• Dairy foods provide a unique package of over 10 essential nutrients our
bodies need to function at their best including: calcium, protein,
carbohydrate, vitamin A, vitamin B12, riboflavin, magnesium, potassium,
phosphorous and zinc.
• Besides milk, other dairy foods you can eat to help you get calcium are:
• Yogurt

• Cheese
• Butter
• Ice cream

MILK
• Milk is an amazing natural food which scientists have not been able to copy
exactly.
• Milk is made of water, protein, carbohydrate, fat, vitamins and minerals.

• The most common in the UK is still cow's milk, but others include sheep and
goat's milk, as well as a number of plant-based substitutes - including soya,
rice, oat and almond milk - for those with lactose intolerance.
• At the processing plant, two things need to happen before the milk is
packaged and sold. First, the milk is pasteurized. This is a sterilization
process designed to kill any harmful bacteria. The milk is gently heated to
72 degrees Celsius and held at that temperature for 15 seconds. It is then
cooled immediately so that the taste and nutrients are not affected.

• The process is named after Louis Pasteur, the man who invented it.

• The milk is then pushed through tiny holes which mixes the cream evenly
into the milk. This process, called homogenization, makes the milk smooth
and creamy.

• The milk is now ready to be transformed into a variety of dairy products

including yogurt, cheese, cream, ice cream, butter and other types of milk

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such as skim, reduced or low fat, long life, flavored, powdered or condensed
milk.

• Milk is distinguishable by its fat content.

• Whole or full-fat milk contains about 3.5 per cent fat

• Semi-skimmed contains about 1.7 per cent fat

• Skimmed milk contains 0.1 to 0.3 per cent fat
MILK AND MILK-BASED PRODUCTS
The milk that is generally used in the pastry kitchen is obtained from four main
sources: Cow, goat, soya and ewe´s milk
Primarily milk is used as a moisturizing agent as it is 87 per cent water. It is also
used as an enriching agent as it depending on the amount used and whether it is
full cream, half cream (semi-skimmed) or skimmed.
1.- Pasteurized milk
Much of fresh cow´s milk is pasteurized to destroy pathogenic bacteria found in
fresh milk.
There are two ways of pasteurizing milk:
a) Heat the milk to a temperature of 62 ºC and maintain this temperature for
30 seconds and then cool it rapidly.
b) Heat the milk to 72 ºC for 15 seconds and cool it rapidly.
This general-purpose milk contains about a 4 per cent fat and keeps for four to five
days in a refrigerator.
2.- Homogenized milk
The homogenization of fat molecules, fat separation in order to produce
standardized milk according to valid norms: Skimmed milk, semi-skimmed milk
and whole milk, following the thermal treatment. This is treated so that the cream
content is dispersed throughout the milk. It has the same fat content as
pasteurized milk and can be used in all recipes requiring milk.

3.- Semi-skimmed milk

With a fat content 1.5 – 1.8 per cent, this tastes less rich than full fat milk, but is
fine to use for most recipes.

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4.- Skimmed milk

This milk has a fat content of no more than 0.3 per cent which makes it ideal for
anyone wishing to cut down on their fat intake. Since most of the fat has been
removed, many of the natural soluble vitamins will also be lost, although the other
nutrient values will still remain. The milk looks thinner and is less fatty tasting.

5.- UHT Milk

Ultra High Temperature or Ultra-heat Treatment sterilizes milk by heating it above
135ºC-150ºC (the temperature required to kill bacteria and microorganisms in
milk but ensures the preservation of vitamins and proteins) for 3-4 seconds.
UHT was first developed in the 1960s and became generally available for
consumption in the 1970s.
UHT milk packaged in a sterile container, if not opened, has a typical
unrefrigerated shell life of six to nine months.

Advantages of UHT Milk:

a) It doesn´t need to be refrigerated (unless the box has been opened)
b) Can be bought in large quantities and stored at room temperature

c) No loss of nutritional properties during its long validity period.

d) Use the Aseptic Tetra Pack Packaging

What is Tetra Pak Packaging?

The aseptic packaging implies that both packaging and filling environment be
sterilized thus preventing any recontamination of the food after being purified
through thermal treatment.

YOGHURT
• It is a dairy product made by bacterial fermentation of milk. The lactose in
the milk becomes lactic acid when it is fermented. Lactic acid acts on the
protein in the milk to make yoghurt thick and sour.
• Yoghurt made from cow´s milk is called dairy yoghurt.

• Soy yoghurt is made from soy milk.

• Yoghurt is rich in protein and vitamin B2: essentially the same nutrients as
in milk. Some varieties contain living bacteria that are healthy for your
digestive system (probiotics).

• Yoghurt can be made from whole or low fat milk.

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CHEESE
• Cheese contains many of the nutrients found in milk, because it is made
from milk.
• Most cheeses contain much more saturated fat and high levels of added salt,
so it's important to only eat full-fat cheese occasionally and in small
portions.
• The curd (coagulated milk – cuajada) of milk separated from the whey
(liquid part of milk – suero de leche) and prepared in many ways as a food.

• There are many different ways to classify cheeses:

• How long the cheese was aged
• The texture of the cheese.

• How the cheese was made

• What type of milk was used to make the cheese.
• How much fact is in the cheese.
• What color the cheese is.

CREAM
• Cream is the fatty part of regular milk.
• Fresh cream gives a quality to recipes like no other product.
• Cream should be refrigerated, and tightly covered, so it doesn't take on
flavours from other foods.
• Use it up in two to three days.
• Cream is derived from milk and is essentially butterfat content that is
separated from the milk. It will pass through the same pasteurization or
sterilization process as milk and should be treated, transported and stored
in the same manner as fresh milk.
• Different grades of cream are distinguished by their fat content. In the
United States, cream is usually sold as:

• Half and half (10.5-18% fat) = Single cream

• Light cream (18–30% fat)
• Light Whipping cream (30–36% fat)
• Heavy cream (36% or more) = Double cream

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• USES:

• Single cream adds richness and flavour to cream soups.

• Half and half is a thin cream, used mostly for pouring in coffee and
on top of cereal.
• Heavy or whipping cream has 35% butterfat. Use it in creamy pasta
sauces and decadent desserts.

BUTTER
• Butter is made from the fat of cows' milk. It's not pure fat, however. Only
about 80 percent of ordinary butter is fat. The remaining 20 percent is
made up of milk solids and water.
• When heated, butter develops a magnificent nutty flavor.

• When butter is used as a cooking medium, such as for sautéeing vegetables,

it complements and enhances the flavors to the food that is being cooked in
it. It also adds complexity to the flavor of sauces.
• Clarified butter is the pure, golden butterfat from which the milk solids
and water have been removed. Because it is the milk solids that burn the
fastest, pure butterfat can tolerate much hotter temperatures before
reaching its smoke point.
• Clarified butter is also preferred for sauce making, such as when making a
roux.
• Many people use butter even in their foods instead of oil.
• Most butters available in supermarkets have a small amount of salt added
as a preservative.
• When preparing pastry and other doughs, butter is slightly more difficult to
work with.
• It is commonly used as a spread on bread and a main ingredient in biscuits,
as a shortening (materia grasa) agent in some baking and cooking recipes,
and sometimes as a frying medium.

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