Dairy Products

52 Key Takeaways

Key Takeaways

  • Milk and other dairy products are widely used in baking and desserts.
  • Milk and milk products have an effect on bread doughs, by increasing water absorption and slowing fermentation time. The resulting doughs are also softer and richer than doughs made only with water.
  • The most common types of cheese used by bakers and pastry chefs are soft and unripened cheeses.


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Understanding Ingredients for the Canadian Baker Copyright © 2015 by The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

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