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- 6.1: Introduction to Dairy Products
- Milk and milk products are some of our oldest and best-known natural foods. In baking, milk is used fresh, condensed, powdered, skimmed, or whole. The great bulk, weight, and perishability of fresh milk plus the expense of refrigeration makes it a relatively high-cost ingredient, and for this reason, most modern bakeries use non-fat powdered milk or buttermilk powder.
- 6.5: Yogurt
- Yogurt is a thick or semi-solid food made from pasteurized milk fermented by lactic bacteria. The milk coagulates when a sufficient quantity of lactic acid is produced. Yogurt is a rich, versatile food capable of enhancing the flavor and texture of many recipes. It is prepared sweetened or unsweetened, and is used in baking to make yogurt-flavored cream cakes, desserts, and frozen products.
- 6.6: Lactose
- Lactose is a "milk sugar" and is a complex sugar. It is available commercially spray-dried and in crystalline form. There are many advantages to using it in various baking applications:
- 6.7: Cheese
- Cheese is a concentrated dairy product made from fluid milk and is defined as the fresh or matured product obtained by draining the whey after coagulation of casein.
Thumbnail: A glass of pasteurized cow's milk. (CC BY-SA 3.0; Stefan Kühn),
Contributors and Attributions
Sorangel Rodriguez-Velazquez (American University). Chemistry of Cooking by Sorangel Rodriguez-Velazquez is licensed under a Creative Commons Attribution-NonCommercial ShareAlike 4.0 International License, except where otherwise noted