Milk Flashcards
What is pasteurization?
Heating milk to destroy any harmful bacteria.
What is homogenization?
Homogenized milk is whole milk that has been treated to break up the fat into small particles.
What does scalding mean?
Scalding means heating the milk to just below the boiling point.
(steam, bubbles around the edge of the pan)
What is curdling?
Curdling will occur when an acid is added to a milk product.
What is lactose?
Lactose is the sugar in milk.
What is churning?
Churning is the mixing of cream that makes the fat particles cluster and separate from the surrounding liquid (buttermilk).
What is buttermilk?
Buttermilk is the liquid that separates from butter in the churning process.
What is roux?
Roux is a mixture of flour and fat that’s cooked for thickening.
What is whey?
Whey is the liquid remaining after curds are formed in cheese making.
What is tempering?
Tempering is when you add 1 cup of hot liquid to eggs while vigorously mixing to prevent scrambling.
Cheese cooking temp
low heat is better bc it melts it instead of making it rubbery
cooking with milk
heat your milk slowly over medium heat, and stir it while it comes to a boil
double boiler
make sure water doesn’t touch the bottom of the top pan
pros- doesn’t burn
cons- takes forever
condensed milk
Condensed milk is cow’s milk from which water has been removed with sugar added
skim milk
when all the milkfat is removed from whole milk and has a fat content of 0.1%
