Chapter 10: Eggs and dairy products

EGGS
> Composition : yolk, white, shell
> Grades & quality : USDA grades eggs for quality (Grades AA, A and B), eggs lose density with age

ANATOMY OF AN EGG
-shell
-yolk
-vitelline membrane
-outer membrane
-inner membrane
-air cell
-chalazae
-albumen

EGGS SIZES & FORMS
Sizes : eggs graded by size (minimum weight per dozen)
Market forms : fresh/shell eggs, frozen eggs, dried eggs

COOKING EGGS
-avoid high temperatures & long cooking time
-consider: coagulation,sulfur,foam

Methods of cooking eggs
-simmering in shell
-poaching
-frying
-scrambling
-omelets
-souffles
-custard

BOILED EGGS

FRESHNESS OF EGGS
- can be test by using water

 



DAIRY PRODUCTS

- cow's milk & foods produced from cow's milk (yogurt, cheese)
-milk from other animals such as goats,sheep,buffaloes are used in various cheeses
-extremely versatile & used throughout the kitchen
-nutrition: high vitamins,minerals & protein,milk(vitamins A&D)
-does contain cholesterol

PROCESSING TECHNIQUES

• Pasteurization
• Ultra-pasteurization
• Ultra-high temperature pasteurization (UHT)
• Homogenization
• Milk-fat removal

What is pasteurization?

-process of heating food,specifically liquids, to a specific temperature to slow microbial growth in the food.

-named after microbiologist Louis Pasteur,inventor of the process.

-kills heat susceptible organisms and their spores.

-rapidly heating and cooling then sealing.

FRESH MILK

- Whole milk: fresh milk, 3.5% fat,8.5% other solids(protein,milk,sugar,minerals),88% water
- Low fat milk: low-fat(reduced fat)0.5 - 2.0% fat
- Skim milk: nearly all the fat removed, less than 0.5% fat.

CREAMS
- whipping cream: fresh cream with a fat content of 30%,light whipping cream 30 to 35% fat, heavy whipping cream 36 to 40% fat
-light cream: 18 to 30% of fat,known as table cream
-half&half: 10-18% of fat

Fermented milk & cream products
> Buttermilk
> Sour cream
> Creme fraiche
> Yogurt

ARTIFICIAL DAIRY PRODUCTS
- a food manufactured,packaged or labelled so as to purport to resemble the identity,intended use,composition,physical, and sensory properties of a dairy product for which there has been established a standard of identity

PROBLEMS IN COOKING MILK & CREAM PRODUCTS
-curdles when it is over heated
-burns when no stirring is done
-skin formation when it is cool

Butter: 80% fat,remainder milk solids and water, (salted butter,European-style butter)
Margarine: made from vegetables,substitute for butter

CHEESE
- curd of milk separated from the whey and pressed into solid mass.

Types of cheese: very hard(34%),hard(39%),semi-hard/semi-soft(39-50%),soft(50-80%),blue veined
Ripening of cheese: a process of fresh cheese curd at suitable temperature till it transform into a finished product of desirable body,texture and flavour

PROCESSED CHEESE

American Cheese, Processed Cheese Spread, Processed Cheese Food
-made by grinding one or more natural cheese, heating and blending with emulsifiers, and pouring into mold to solidify

Cold-packed cheese
-Produced by blending two or more varieties of fresh and aged natural cheese without the aid of heat. This cheese is also known as Club Cheese, Comminuted Cheese, or Crock Cheese.