Milk Products Flashcards
Understanding of how milk ingredients are used within a bakeshop.
MILK
contributes to texture, flavor and color of the crust, nutritional value and the keeping quality of baked goods.
Whole Milk
fresh milk as you get it from the cow with nothing added. It contains 3 1/2% fat (aka milk fat or butterfat) 8 1/2% nonfat milk solids (protein, lactose-milk sugar and minerals and 88% water.
*Whole milk and skim milk are not interchangeable in a recipe due to the different fat contents.
Pasteurized Milk
which has been heated to kill bacteria and then cooled. Most milk products for sale have been pasteurized.
Raw Milk
milk that has not been pasteurized. It is not used very often and is not really allowed to be sold.
Homogenized Milk
Milk that has been processed so the cream does not separate from the liquid. This is done by forcing the milk through very tiny holes, the fat breaks up into tiny particles and they stay well distributed in the milk.
Skim Milk
has the most of its fat removed. It only has about .5% less fat.
*Whole milk and skim milk are not interchangeable in a recipe due to the different fat contents.
Low Fat Milk
has .5 to .3% milk fat.
Cream
has a fat content of between 30-40%.
Light whipping cream
has 30-35% fat content
Heavy whipping cream
has a fat content between 36-40%.
*Ultra Pasteurized cream will not whip as well as regular pasteurized cream, but will keep fresh longer.
Light cream
has a fat content between 16-22%.
*Supermarkets brands carry around 18%.
Half & Half
has a fat content between 10-12%.
*This amount is too low to classify it as cream. Because of its fat content, cream also functions as shortening in addition to being the liquid in a recipe.
Buttermilk
is fresh milk, usually skim milk that has been soured by bacteria. Original buttermilk was the liquid left over after making butter. When buttermilk is neutralized y adding baking soda but care must also be taken to reduce the amount of baking powder.
Example for each pint (16oz) of buttermilk add .25oz of baking soda and take away .5 oz of baking powder.
Sour Cream
has a fat content of 18%. It is made by adding lactic acid bacteria, which makes it thick and slightly tangy in flavor.
*Soured milk is not the perfect substitute for cream.
Yogurt
is milk, which has been cultured by special bacteria.
Evaporated milk
milk which can either be whole milk or skim milk, which has about 60% water removed. It is sterilized before it is canned.
Condensed milk
whole milk which has had about 60% of the water removed then sweetened with sugar.
Dried whole milk
milk which has been dried to a powder. It tends to become rancid quickly, because it has the butterfat in it. Should be stored in small quantities and in a cool area.
Nonfat dry milk solids (dried skim milk)
It tends to become rancid quickly, because it has butterfat in it. Should be stored in small quantities and in a cool area.
*Often used in the bakeshop because of its convenience of storage and its low cost. Milk powder is usually added with the rest of dry ingredients and water used as the liquid.
Reconstitute Dry Milk
1lb of skim milk - 14.5oz water plus 1.5oz of non ft dry milk.
1lb whole milk - 14oz water and 2oz of dry whole milk.
1lb of whole milk - 14oz of water, 1.5oz non-fat dried milk and .5oz of shortening or .7oz of butter.
Cheese
Two main cheeses that are used in baking are baker’s cheese and cream cheese. These are used mainly for the production of cheesecakes and cheese fillings for Danish, Babka etc.
Bakers Cheese
A soft cheese with a very low fat content. It tends to be dry and pliable and can be kneaded. It can also be frozen.
Cream Cheese
A soft un-aged cheese also, which has a high fat content. Usually around 35%. It is used for cheesecakes and other speciality products.
