Milk Products

Question 1

MILK

Answer 1

contributes to texture, flavor and color of the crust, nutritional value and the keeping quality of baked goods.

Question 2

Whole Milk

Answer 2

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.

Question 3

Pasteurized Milk

Answer 3

which has been heated to kill bacteria and then cooled. Most milk products for sale have been pasteurized.

Question 4

Raw Milk

Answer 4

milk that has not been pasteurized. It is not used very often and is not really allowed to be sold.

Question 5

Homogenized Milk

Answer 5

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.

Question 6

Skim Milk

Answer 6

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.

Question 7

Low Fat Milk

Answer 7

has .5 to .3% milk fat.

Question 8

Cream

Answer 8

has a fat content of between 30-40%.

Question 9

Light whipping cream

Answer 9

has 30-35% fat content

Question 10

Heavy whipping cream

Answer 10

has a fat content between 36-40%.

*Ultra Pasteurized cream will not whip as well as regular pasteurized cream, but will keep fresh longer.

Question 11

Light cream

Answer 11

has a fat content between 16-22%.

*Supermarkets brands carry around 18%.

Question 12

Half & Half

Answer 12

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.

Question 13

Buttermilk

Answer 13

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.

Question 14

Sour Cream

Answer 14

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.

Question 15

Yogurt

Answer 15

is milk, which has been cultured by special bacteria.

Question 16

Evaporated milk

Answer 16

milk which can either be whole milk or skim milk, which has about 60% water removed. It is sterilized before it is canned.

Question 17

Condensed milk

Answer 17

whole milk which has had about 60% of the water removed then sweetened with sugar.

Question 18

Dried whole milk

Answer 18

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.

Question 19

Nonfat dry milk solids (dried skim milk)

Answer 19

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.

Question 20

Reconstitute Dry Milk

Answer 20

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.

Question 21

Cheese

Answer 21

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.

Question 22

Bakers Cheese

Answer 22

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.

Question 23

Cream Cheese

Answer 23

A soft un-aged cheese also, which has a high fat content. Usually around 35%. It is used for cheesecakes and other speciality products.