FN 11 HANDOUTS

I. MILK AND DAIRY PRODUCTS

MILK:
• lacteal secretions of the mammary gland termed as a “nearly complete food”
• in recipes, this usually pertains to whole milk
• milk composition: Nutrients, Color Compounds, Enzymes, Gases (carbon
dioxide, oxygen and nitrogen)
A. Nutrients
(1) Water - accounts for 87.3% of milk; serves as the vehicle in which
solid food components are dissolved or suspended
(2) Carbohydrates (4.8%) - primary carbohydrate: Lactose; lactose and
lactose intolerance
(3) Protein – Casein: the solid fraction of milk protein (80%); Whey: the
liquid portion of milk protein (18%)
(4) Fat (3%) - known as: Milk Fat or Butter Fat; the caloric content of milk
usually ranges from 86-150 calories
(5) Vitamins - Vitamin A, vitamin D, riboflavin; milk with reduced fat
content should be enriched with the fat soluble vitamins A and D
(6) Minerals - Calcium: as much as 300 mg per cup; other minerals in
milk include Phosphorus, Potassium, Magnesium, Sodium Chloride and
Sulfur
B. Color compounds - fat, casein, calcium complexes, riboflavin and
carotenoids all contribute to the opaque, ivory color of milk
C. Enzymes - alkaline & acid phosphatase, lipase, catalase, amylase,
peroxidases

MILK-RELATED TERMS:
• Pasteurization
• Homogenization
• MSNF or milk solids non-fat

MARKET FORMS OF MILK:

1. Whole Milk - composition has not been altered from the time it was collected
from the animal; may be raw, pasteurized or sterilized
2. Skim Milk - milk from which most of the fat is removed (~1% butterfat); Non-
Fat or Very Low Fat Milk
3. Concentrated Milk
a. evaporated whole milk: whole milk from which 50-60% of the water has
been removed; contains not less than 9 % butterfat
b. recombined evaporated milk: reconstituted; same water content as
evaporated whole milk; dried skim milk + butterfat + stabilizer
c. evaporated filled milk: same water content as evaporated whole milk; dried
skim milk + plant oil (coconut, corn oil)
d. sweetened condensed milk: evaporated milk to which sugar up to 40-63%
(by weight) has been added
e. dried whole milk: powdered whole milk; dehydrated to 97% milk solids; 1
part dried whole milk + 4 parts water = whole milk
f. dried skim milk/non-fat dry milk: milk with fat & water removed
 4. Toned Milk - natural milk altered in composition (3% fat, 9% MSNF); carabao’s
milk
5. Bacteria Supplemented Milk - adding live cultures of probiotics to milk;
Acidophilus milk (Lactobacillus acidophilus)

OTHER MILK PRODUCTS:

• Cream - Portion of milk that contains most of its fat
– Light Cream: Coffee/table cream (18% butterfat)
– Medium Cream (30-36%)
– Heavy Cream (36-40%)
• Cheese - a product made from curd produced by treating milk casein with an
enzyme and acid
• Butter - the fat that separates from buttermilk when milk is churned
• Margarine - made from milk with its fat removed + vegetable fats + coloring
• Soy milk - no lactose; should be fortified if to be fed to infants
USES OF MILK IN FOOD AND FOOD PREPARATION
1. Beverage: per se, creamer in coffee and tea
2. Ingredient in desserts: custards, frozen desserts, fruit salad, pudding, butter
cakes
3. Ingredient in entrees: beef stroganoff, chicken ala king, sinanglay
4. Ingredient in appetizers: chicken macaroni soup

PRINCIPLES IN MILK COOKERY

• milk proteins (whey and casein) are sensitive to treatment (heat and
ingredients)
• denaturation and coagulation
• problems in milk cookery: Flavor Changes, Scum formation, Scorching,
Curdling & Formation of bubbles (custard)
1. Flavor changes
- milk’s flavor comes from lactose, salts, sulfur compounds & short chain fatty
acids; exposure to heat or sunlight, oxidation and feed of the animal could
change the milk’s flavor
2. Scum formation
- coagulated casein film (tough membrane) that forms on the surface when a
pan with milk is cooked uncovered and unstirred
3. Scorching
- whey (lactalbumin and lactoglobulin) becomes insoluble, mesh with the
milk’s calcium phosphate and precipitate forming a film on the bottom and
sides of the pan; constant stirring, low temperature, use of double boiler
4. Curdling
- casein coagulation, and could be caused by the following: acid and acidic
ingredients, enzymes, polyphenolic compounds, salt
5. Bubbles in custard
- results from overcooking; cooking time and temperature should be
controlled

STORAGE
• FLUID MILK: stored in the refrigerator; placed inside a closed or covered
container (preferably opaque)
• NON-FAT DRY MILK, ULTRAPASTEURIZED CANNED MILK: stored slightly below
room temperature; placed inside closed containers; canned milks should be
turned every now and then
II. CHEESE
 Milk curds (CASEIN) pressed together to form a solid mass

Coagulation
Whey
Enzyme
and/or
Acid
Cheese curd

Enzyme: rennin (from milk-fed calves, cows, pigs,

plant sources and genetically engineered bacteria)
Acid (directly added or through inoculated bacterial
cultures)

 Kesong Puti (native cheese) - A semi-solid cheese with water content of 52%,
made from carabao’s milk
1. Curing with rennet: Laguna, Cebu and Davao
2. Coagulation with vinegar: Bulacan

CLASSIFICATION OF CHEESES
1. Based on moisture content
- Soft cheeses (55-80%); examples: kesong puti (cottage cheese), cream
cheese
- Semi-soft/semi-hard cheeses (40-50%); examples: blue cheese,
gorgonzola
- Hard cheeses (13-34%); examples: parmesan, cheddar, edam
2. Treatment with ripening agents
- Ripened - bacteria or molds are made to act on protein and lactose to
create a certain color, flavor and texture; examples: blue cheese, brie and
camembert (mold-ripened); muenster and limburger (bacteria-ripened)
- Unripened - examples: cottage cheese, cream cheese
3. Based on production procedures and ingredients
- Natural- made from natural methods (ripened with an acid)
- Processed- a blending of 2 or more types of pasteurized cheeses

III. PECTIN GELS

FRUIT SPREADS
1. Jams - made from ground or mashed whole fruit
2. Preserves - made from whole fruits, halves or chunks
 3. Jelly - Made from the juice of a fruit, sugar and pectin; 60-65% sugar + 0.5-1%
pectin + pH 3.1-3.4
4. Conserves - made from a mixture of fruits (usually CITRUS) to which nuts,
and raisins but no sugar is added
5. Marmalades - made from fruit juice combined with slices of fruit and rind (esp.
citrus)
6. Butters - thick and smooth; made from sieved, long fruit
PECTIC SUBSTANCES
 protopectin, pectinic acid (pectin), pectic acid
 Related carbohydrate derivatives that occur in plant tissues as structural &
cementing substances
 Important in jelly-making
 Conversion of pectic substances: happens during maturation or with the aid of
heat & acid
 Fruits rich in pectin: Apple, guava, papaya, grapes, tamarind, banana,
cantaloupe, santol rinds, citrus peels, anonas, guyabano, papaya, pili,
bayabas, rimas, santol, sinigwelas, biriba peelings, tomato, granada, lokwat
peelings, banana, tsiko

INGREDIENTS IN JELLY MAKING

1. FRUIT
- ideal: mature but not overripe; fruits may also be combined; the source
of the juice extract
- Full-flavored fruits, high in pectin and high in acid: sour guavas, santol,
tamarind, some grape varieties, lemons, sour oranges, plums, and lime
- High in pectin but low in acid: rare-ripe papaya, sweet guavas, sweet
apple, sweet bananas and melons
- High in acid but low in pectin: pineapple, sour mango, sour peaches,
and strawberries
2. SUGAR
- Ideal: 60-65%; precipitates the pectin and dehydrates the pectin gel
thus making it firm
- Additional function: tenderizing agent (gel), acts as a preservative and
flavoring agent
- TOO MUCH: syrupy; gel does not form; coarse crystals form upon
cooling
- TOO LITTLE: tough and rubbery gel
3. ACID (citric or tartaric)
- Ideal: pH 3.1-3.4 (2.5-3.4); provide H+ (hydrogen) atoms to
neutralize the negatively charged pectin, thereby allowing them to link
together; net effect: firming
- TOO MUCH: Syneresis (weeping of gels)
- TOO LITTLE: Weak or too tender gel

pH Jelly texture

3.4-3.5 Soft
3.2-3.4 Firmer
3.1-3.2 Firmest
Below 2.5 Jelly contrasts and water
 exudes

TEST FOR ACID IN FRUIT EXTRACT

STANDARD ACID SOLUTION: 1 tsp calamansi juice + 3 tbsp water + ½ tsp sugar
ADJUSTING ACID CONTENT:
• Extract sourness < standard acid sourness: add acid (citric or tartaric) to
extract
• Extract sourness > standard acid sourness: add pectin-rich extract with low
acid content

4. PECTIN
- Ideal percentage in jelly: 0.5- 1%; Negatively charged molecule that
provides structure in jellies; pectin molecular weight and effect on jelly;
Pectin and extent of methylation

TEST FOR PECTIN IN FRUIT EXTRACT

- Jelmeter: a simple viscosimeter that measures pectin content
- Alcohol test: 1 Tbsp of denatured alcohol is added to 1 tsp of the
juice extract

Result Pectin Content

Formation of stringy precipitate or LOW

cloudy
Formation of translucent jelly- HIGH
like lump
Breaking of the formed lump into 2-3 MODERATE
pieces when lifted with a fork

5. WATER
- aids in extracting the juice; dissolves sugar; disperses pectin in the solution;
dissolves a cid

JELLY MAKING
1. select and prepare the fruit
- Start with a fruit that is a good source of pectin, or try to combine fruits.
Wash the fruits, pare and shred.
2. Extract juice from the fruit
- Shredded fruit (pulp) is combined with water and is simmered
3. Clarify the extract
- separate pulp from the juice by running through a muslin bag
4. Test for acid and pectin content

䦋㌌㏒ 䦋좈 ໱琰茞 ᓀ 㵂 Ü PECTIN CONTENT UPON EXTRACTION

MATURITY 1st juice extract 2nd juice extract

Green Low to moderate Moderate to high
Rare-ripe Moderate to high Moderate to high
Ripe Moderate to high Low to moderate

5. Add the amount of sugar stated in the recipe

6. Cook to gelling point using simmering temperature
 7. Test for doneness or cooked stage:
 Thermometer test: 5°C (7-8°F) above the boiling point
 Spoon sheet or Flake Test
 Cold Plate or Cold water test
8. Store properly

CHARACTERISTICS OF A GOOD JELLY

1. Transparent, sparkling, and clear color
2. Flavor characteristic of the fruit
3. Quivers but doesn’t flow when removed from mold
4. Tender but firm enough to retain the shape in the direction of the cut

**Hints in jelly making:

1. Overripe fruits have poor jelly-making abilities
2. Rubbery jelly: too much pectin, little sugar, boiled too long
3. Syneresis or weeping of the gel: very acidic jellies or prolonged heating

OTHER FOOD GELS

 AGAR - Gel forming extract of edible algae (Gulaman dagat or Gracilaria
confervoides); sometimes called as vegetable gelatin; GULAMAN
 CARRAGEENAN - from red algae (Rhodophycea) a marine algae; Forms gels
which do not undergo syneresis; used as stabilizer in some processed foods;
possible antidote to red tide poisoning, and may lower blood glucose in the
long run
 GELATIN - animal by-product whose major amino acids are glycine and
praline; forms elastic gel which are thermo-reversible; Gelation capability
affected by acids, salts, and sugars