{"id":596,"date":"2019-06-13T22:49:24","date_gmt":"2019-06-13T22:49:24","guid":{"rendered":"https:\/\/opentextbc.ca\/ingredients\/part\/dairy-products\/"},"modified":"2019-06-17T19:59:11","modified_gmt":"2019-06-17T19:59:11","slug":"dairy-products","status":"publish","type":"part","link":"https:\/\/opentextbc.ca\/ingredients\/part\/dairy-products\/","title":{"raw":"Dairy Products","rendered":"Dairy Products"},"content":{"raw":"
\r\n

Learning Objectives<\/p>\r\n\r\n<\/header>\r\n

\r\n
    \r\n \t
  • Identify and describe milk and dairy products used in the food service industry<\/li>\r\n \t
  • Describe the production of milk and dairy products<\/li>\r\n \t
  • Describe the function of milk and dairy products in baking<\/li>\r\n<\/ul>\r\n<\/div>\r\n<\/div>\r\nMilk and milk products are some of our oldest and best-known natural foods. In baking, milk is used fresh, condensed, powdered, skimmed, or whole. The great bulk, weight, and perishability of fresh milk plus the expense of refrigeration makes it a relatively high-cost ingredient, and for this reason, most modern bakeries use non-fat powdered milk or buttermilk powder.\r\n\r\nOver the past 20 years, there has been a trend to lower fat content in dairy products. This reflects the high caloric value of milk fat, and also is compatible with the trend to leaner, healthier nutrition. These \u201clow-fat\u201d products often have the fat replaced with sugars, so care must be taking in substituting these ingredients in a recipe. For bakers, this trend has not meant any great changes in formulas: a 35% milk fat or a 15% cream cheese product usually works equally well in a cheesecake. Some pastry chefs find lowering the richness in pastries and plated desserts can make them more enjoyable, especially after a large meal.\r\n\r\nTable 15 provides the nutritional properties of milk products.\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n
    Table 15 Nutritional Properties of Milk Products (per 100 g)<\/caption>\r\n
    Nutrient<\/th>\r\nWhole Milk (3.5% milk fat)<\/th>\r\nSkim Milk (0.1% milk fat)<\/th>\r\nCoffee Cream (18% milk fat)<\/th>\r\nHeavy or Whipping Cream (36% milk fat)<\/th>\r\n<\/tr>\r\n<\/thead>\r\n
    Protein<\/th>\r\n3.22 g<\/td>\r\n3.37 g<\/td>\r\n3 g<\/td>\r\n2 g<\/td>\r\n<\/tr>\r\n
    Fat<\/th>\r\n3.25 g<\/td>\r\n0.08 g<\/td>\r\n19 g<\/td>\r\n37 g<\/td>\r\n<\/tr>\r\n
    Cholesterol<\/th>\r\n10 mg<\/td>\r\n2 mg<\/td>\r\n66 mg<\/td>\r\n137 mg<\/td>\r\n<\/tr>\r\n
    Potassium<\/th>\r\n143 mg<\/td>\r\n156 mg<\/td>\r\n122 mg<\/td>\r\n75 mg<\/td>\r\n<\/tr>\r\n
    Calcium<\/th>\r\n113 mg<\/td>\r\n125 mg<\/td>\r\n96 mg<\/td>\r\n65 mg<\/td>\r\n<\/tr>\r\n
    Magnesium<\/th>\r\n10 mg<\/td>\r\n11 mg<\/td>\r\n9 mg<\/td>\r\n7 mg<\/td>\r\n<\/tr>\r\n
    Sodium<\/th>\r\n40 mg<\/td>\r\n42 mg<\/td>\r\n40 mg<\/td>\r\n40 mg<\/td>\r\n<\/tr>\r\n
    Vitamin A (IU)<\/th>\r\n102 IU<\/td>\r\n204 IU<\/td>\r\n656 IU<\/td>\r\n1470 IU<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\nNote:<\/strong> Besides the elements shown in Table 15, all dairy products contain vitamin B-complex.\r\n\r\n\"IU\" stands for International Units, a term used in nutritional measurement.","rendered":"
    \n
    \n

    Learning Objectives<\/p>\n<\/header>\n

    \n
      \n
    • Identify and describe milk and dairy products used in the food service industry<\/li>\n
    • Describe the production of milk and dairy products<\/li>\n
    • Describe the function of milk and dairy products in baking<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

      Milk and milk products are some of our oldest and best-known natural foods. In baking, milk is used fresh, condensed, powdered, skimmed, or whole. The great bulk, weight, and perishability of fresh milk plus the expense of refrigeration makes it a relatively high-cost ingredient, and for this reason, most modern bakeries use non-fat powdered milk or buttermilk powder.<\/p>\n

      Over the past 20 years, there has been a trend to lower fat content in dairy products. This reflects the high caloric value of milk fat, and also is compatible with the trend to leaner, healthier nutrition. These \u201clow-fat\u201d products often have the fat replaced with sugars, so care must be taking in substituting these ingredients in a recipe. For bakers, this trend has not meant any great changes in formulas: a 35% milk fat or a 15% cream cheese product usually works equally well in a cheesecake. Some pastry chefs find lowering the richness in pastries and plated desserts can make them more enjoyable, especially after a large meal.<\/p>\n

      Table 15 provides the nutritional properties of milk products.<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n
      Table 15 Nutritional Properties of Milk Products (per 100 g)<\/caption>\n
      Nutrient<\/th>\nWhole Milk (3.5% milk fat)<\/th>\nSkim Milk (0.1% milk fat)<\/th>\nCoffee Cream (18% milk fat)<\/th>\nHeavy or Whipping Cream (36% milk fat)<\/th>\n<\/tr>\n<\/thead>\n
      Protein<\/th>\n3.22 g<\/td>\n3.37 g<\/td>\n3 g<\/td>\n2 g<\/td>\n<\/tr>\n
      Fat<\/th>\n3.25 g<\/td>\n0.08 g<\/td>\n19 g<\/td>\n37 g<\/td>\n<\/tr>\n
      Cholesterol<\/th>\n10 mg<\/td>\n2 mg<\/td>\n66 mg<\/td>\n137 mg<\/td>\n<\/tr>\n
      Potassium<\/th>\n143 mg<\/td>\n156 mg<\/td>\n122 mg<\/td>\n75 mg<\/td>\n<\/tr>\n
      Calcium<\/th>\n113 mg<\/td>\n125 mg<\/td>\n96 mg<\/td>\n65 mg<\/td>\n<\/tr>\n
      Magnesium<\/th>\n10 mg<\/td>\n11 mg<\/td>\n9 mg<\/td>\n7 mg<\/td>\n<\/tr>\n
      Sodium<\/th>\n40 mg<\/td>\n42 mg<\/td>\n40 mg<\/td>\n40 mg<\/td>\n<\/tr>\n
      Vitamin A (IU)<\/th>\n102 IU<\/td>\n204 IU<\/td>\n656 IU<\/td>\n1470 IU<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

      Note:<\/strong> Besides the elements shown in Table 15, all dairy products contain vitamin B-complex.<\/p>\n

      “IU” stands for International Units, a term used in nutritional measurement.<\/p>\n","protected":false},"parent":0,"menu_order":6,"template":"","meta":{"pb_part_invisible":false,"pb_part_invisible_string":""},"contributor":[],"license":[],"class_list":["post-596","part","type-part","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/pressbooks\/v2\/parts\/596","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/pressbooks\/v2\/parts"}],"about":[{"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/wp\/v2\/types\/part"}],"version-history":[{"count":1,"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/pressbooks\/v2\/parts\/596\/revisions"}],"predecessor-version":[{"id":857,"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/pressbooks\/v2\/parts\/596\/revisions\/857"}],"wp:attachment":[{"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/wp\/v2\/media?parent=596"}],"wp:term":[{"taxonomy":"contributor","embeddable":true,"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/wp\/v2\/contributor?post=596"},{"taxonomy":"license","embeddable":true,"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/wp\/v2\/license?post=596"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}