Please enable JavaScript.

Coggle requires JavaScript to display documents.

Dairy Products (Types Of Products ( Cheese ((Unripened cheeses,…

- - - - Unripened cheeses
      - Semisoft cheeses
      - Soft ripened cheeses
      - Hard ripened cheeses
      - Blue-veined cheeses
      - Goat cheeses
      - Hard grating cheeses
      - Process cheeses
  - - - Salted
      - Sweet or unsalted
  - - - Fresh milk
      - Cream
      - Fermented milk products
- - - -  Evaporated milk
        
        Sterilized milk either while or skim, withtext about 60% water removed
      -  Condensed milk
        
        Whole milk with about 60% water removed and heavily sweetened with sugar
      -  Dried whole milk
        
        Whole milk or skim milk that has been dried to a powder. Available in regular form and instant form
  - - -  Crème Fraîche
      -  Half-and-half
      -  Light cream
      -  Whipping cream
- - - -  Most butter on the market is lightly salted
      -  Sweet , or unsalted butter is more perishable but has a fresher, sweeter taste
      -  Butter is the preferred cooking fat for most purposes because of its flavor (no equal in sauce making)
      -  Clarified butter is used as a cooking fat most often than whole butter because the milk solids in whole butter burn easily
  - - -  Margarines that in80% fat
      -  include an emulsifier called lecithin foam and brown like butter when heated
      -  Margarine is handled and stored like butter
- - - - • Contains 3.5% fat
        
        • 8.5% nonfat milk solids
        
        • 88% water
        
        Fresh Milk
        
        • Pasteurized milk
        
        • Raw milk
        
        • Certified milk
        
        • Homogenized milk
        
        • Skim or nonfat milk
        
        • Low-fat milk
- - - - Curdling is a process by which milk proteins solidify and separate from the whey. It is caused by acids, tannins, salt, and heat.
    - - Occurs when milk that is being heated coagulates on the bottom of the pan due to high heat. This deposit is likely to burn if cooking continues
    - - Formation of scum or skin on top of heated milk or milk sauces is caused by coagulation of proteins in contact with air