Dairy

Dairy

1. Storage

   • Milks good a week after experation date.
     • Ice cream cheese and milk can go in freezer.
       • Dry milk doesn't need to go in fridge.
         • Most dairy is stored in fridge.

2. Nutrition

   • Preperation
     • Dont scorch
       • cook on low heat,
         • add gradually
           • Identify if you are cooking w rich or light cream
             • most dairy melts with heat
               • can eat most raw
   • Calcium, potassium, phosphorus, carbohydrates, protein, vitamins A, D, and B12, riboflavin, and niacin.
     • Good for your bones and your teeth
       • Whole milk has more fat than skim milk.

3. Selection

   • Whole Milk
     • Skim or nonfat milk
       • Low-fat milk
         • Flavored milks
           • Homogenized milk
             • Whipping cream, light cream, half and half
               • Sour cream creme fraiche buttermilk yogurt
                 • Evaporated milk, condensed milk dried whole milk nonfat dry milk
                   • Curdling, Scorching
                     • sweet unsalted clarified butter
                       • double creme triple creme
                         • Chevre, process cheese, specialty cheese, artisan, farmstead
                           • Semisoft, hard, blue veined, unripened, low fat, high fat