It is the food containing milk in the production process, and its content accounts for a certain proportion, such as yogurt, cheese, butter, cream, ice cream, milk powder and so on.
What are the common dairy products in baking
Milk (milk)
Among all dairy products, milk is the most basic one. Directly from cows, naturally shaped, and can be drunk without too much treatment. However, there are many kinds of milk that can be used for baking, ranging from high-fat and low-fat to skim, because the demand for nutrients is different.
Whenever possible, use low-fat milk instead of formula milk to reduce the total fat content. Milk can enrich bread dough and add silky texture to bread without being too wet.
buttermilk
The raw material of buttermilk was once used as the residue of dairy products. This is the product left after stirring the butter. Today, the residue is fermented into dairy products by adding lactic acid, which we call whipped cream.
Cream contains 18~30% fat. Its purpose is to pour it on desserts and coffee for decoration and seasoning. In order to be thicker, emulsifier and stabilizer are added to the fresh cream, so that it can be used for other purposes. Compared with fat cream, its calorie and fat content are much lower.
buttermilk
In many recipes, buttermilk can be used instead of cream. Half a cup of buttermilk contains 1 g fat, while the same amount of whipped cream contains 3 1 g fat.
Cream (cream)
Coagulated cream
Concentrated cream is a kind of cream that is thicker than ordinary cream. After heating and cooling, the cream is defatted. Use it with scones and homemade strawberry jam. It tastes very good.
Cream is the most commonly used and widely used ready-made dairy ingredient, which adds sweetness and taste to baked goods. Milk cream (different from margarine) is made of cream, so it is high in fat and calories, but it is worth a try.
Cheese (cheese)
Cheese, also known as cheese, can be made from different dairy products. It is usually made of milk, but now it is also made of goat milk and sheep milk. Generally speaking, 1 1 lb milk can be made into 1 lb cheese, so it is not difficult to know why the calories and fat of cheese are so high.
Cheese is perishable, but the harder it is, the longer it will last.
Cheese is best enjoyed at room temperature, so that its taste is the best. When the weather is cold, cheese is easy to dry and break, so wrap the cheese.
If you use cheese to make cakes or cookies, freeze the dough in the refrigerator overnight, so that the flavor of cheese will be stronger. Adding some red peppers to baked goods can stimulate the flavor of cheese. When you melt the cheese, heat it slowly with warm fire, because the cheese heated at high temperature will become gelatinous.
Cream cheese
Cream cheese has extra cream to make it taste soft. The minimum fat content of cream cheese is 33%-much lower than butter.
Cottage cheese
Cottage cheese is made of young, unpressurized curd, which is squeezed and drained, and then washed to remove acidic whey. Crispy curd tastes delicate and is an ideal carrier of other flavors.
Cottage cheese can be made from any milk. However, commercial cottage cheese is mainly made of low-fat milk. In this way, cottage cheese is a very healthy substitute for full-fat cheese. Although it is made of low-fat milk, cheese is still rich in protein, nutrition and calcium, so it is also a good diet food.
Whey cheese; whey cheese
It is made by adding milk to whey, and the fat content is about 13%. It has a refreshing taste and contains the mellow and sweet taste of milk, which is an indispensable ingredient for making Italian snacks.
What are dairy products, beans, cakes and cereals?
Dairy products include: milk powder, toffee, yogurt, lactic acid bacteria drinks, cheese, ice cream, ice cream and other bean products, including: water tofu, dried tofu, yuba, tofu foam, tofu, venetian blinds, tofu brain and other pastry products, including: all hotels, restaurants, snack products, pasta products and staple foods. The variety is not subdivided and convenient food, and the food supply includes:
What are the nutritional characteristics of milk and dairy products?
Milk, milk is rich in nutrients and minerals. In addition to the well-known calcium, there are many contents such as phosphorus, iron, zinc, copper, manganese and molybdenum. The most rare thing is that milk is the best source of calcium for human body, and the ratio of calcium to phosphorus is very suitable, which is beneficial to the absorption of calcium. There are at least 100 complex species, and the main components are water, fat, phospholipids, protein, lactose and inorganic salts. The main chemical components of milk are as follows: moisture: 87.5% fat: 3.5% protein: 3.4% lactose: 4.6% inorganic salt: 0.7%. There are 20 kinds of amino acids that make up human protein, 8 of which are not synthesized by human body. These amino acids are called essential amino acids. If the protein we eat contains all the essential amino acids, this protein is called total protein. Protein in milk is whole protein. Inorganic salts in milk are also called minerals. Milk contains cations such as Ca2+, Mg2+, K+ and Fe3+ and anions such as PO43-, SO42- and Cl-. In addition, there are trace elements I, Cu, Zn, Mn and so on. Calcium in nature exists in a bound state. Only when it is passively absorbed by plants to form bioactive calcium can it be better absorbed and utilized by human body. Milk is rich in active calcium, which is one of the best sources of calcium in human body. 1 l fresh milk contains about1250mg of active calcium, ranking first among many foods, which is about 10 1 times of rice, 75 times of lean beef and10/0 times of lean pork. Good absorption is especially critical for calcium supplementation. Therefore, the saying that "milk can supplement calcium" has its scientific reason. For middle-aged and elderly people, milk also has a great advantage, that is, compared with the high cholesterol of many animal proteins, the cholesterol content in milk is lower (milk:13mg/100g; Lean meat: 77 mg/100 g). It is worth mentioning that some ingredients in milk can also inhibit the amount of cholesterol produced by the liver, so milk can also lower cholesterol.
dairy produce
Dairy products are made from fresh cow (sheep) milk and its products through processing. Including: liquid milk (sterilized milk, sterilized milk, yogurt and formula milk); Milk powder (whole milk powder, skimmed milk powder, whole milk powder with sugar and flavored milk powder, infant formula milk powder and other formula milk powder); Condensed milk (full-fat condensed milk, sweetened full-fat condensed milk, flavored/prepared condensed milk, formula condensed milk); Cream (thin cream, cream, anhydrous cream); Cheese (raw cheese and processed cheese); Other dairy products (casein, lactose, whey powder, etc. ).
What are the dairy products?
Dairy products subject to food production license management include liquid milk, milk powder, other dairy products and infant formula milk powder.
Liquid milk: pasteurized milk, high-temperature sterilized milk, sterilized milk and yogurt.
Milk powder: whole milk powder, skimmed milk powder, sweetened whole milk powder, flavored milk powder, special formula milk powder and bovine colostrum powder.
Other dairy products: condensed milk, cream, cheese, solid molded products.
Is there anything in meat and dairy products?
The content of protein in meat is generally 10-20%, among which the content of liver and other internal organs is higher, which can reach more than 2 1%, followed by lean meat, which is about 17%, of which beef is higher, which can reach 20.3%, and fat meat is lower, such as fat pork is only 2.2% and meat protein. Therefore, it has high physiological value and is called complete protein or high-quality protein. In the proportion of amino acids, except phenylalanine and methionine, which are slightly lower than the proportion needed by human body, the rest are sufficient.
The total amount of inorganic salts is 0.6~ 1. 1%. Generally, lean meat is more than fat meat, and internal organs are more than lean meat. Meat contains less calcium and more phosphorus. Animal liver and kidney are also rich in iron, and the utilization rate is also high.
Milk mainly includes milk, goat milk, horse milk and buffalo milk. Milk is rich in nutrients, contains essential nutrients for human body, and is a natural food that is easy to digest and absorb. It is the main food for babies, and it is also a good nutrition for patients, the elderly, pregnant women, nursing mothers and the infirm. For newborn babies, milk is a perfect food, but the ratio of its nutrients to some nutrients is still not as good as breast milk.
Main nutrients: Except cellulose, milk contains almost all kinds of nutrients needed by human body. The moisture content of milk is 86~90%, which is the highest in general food. Therefore, its nutrients are relatively low compared with other foods.
The content of protein in milk is about 3.0%, and it is higher in milk and goat milk, reaching 3.5~4.0%. The protein component of milk is mainly casein, for example, casein in milk accounts for 86% of the total protein; Followed by whey protein, about 9%, less lactoglobulin, about 3%; Others include serum immunoglobulin and various enzymes. However, the ratio of casein to whey protein in human milk is opposite, with less casein and high whey protein content, which is easy to be digested and absorbed by children. The fat content in milk is 3~4%, and horse milk is low. Oleic acid accounts for 30%, linoleic acid and linolenic acid account for 5.3% and 2. 1% respectively. Fat particles in milk are very small, highly dispersed and easy to digest and absorb. The carbohydrate content in milk is 4~6%, mainly lactose. Lactose can regulate gastric acid, promote gastrointestinal peristalsis and digestive gland secretion. It can also promote the proliferation of intestinal lactic acid bacteria, inhibit the growth of spoilage bacteria and improve the distribution of intestinal bacteria in children. The proportion of lactose in human milk is high, about 7.0~7.9%, and less in milk, about 4.6 ~4.7%. Breast milk is much better than milk for babies.
The content of vitamins in milk is influenced by many factors. There will be some changes due to the different feeding conditions, seasons and processing methods of dairy cows. For example, vitamin A and carotene raised by cowshed households contain 377 international units and 0.089 nanograms per liter respectively, but they increase to 1.266 international units and 0.237 mg respectively when grazing in pasture; When there is green feed, the contents of vitamin A, carotene and vitamin C in milk are significantly higher than those when dry feed is fed in winter and spring. The content of vitamin D in milk is not high, but it will increase to some extent when there is more sunshine in summer.
The content of inorganic salts in milk is also very rich, about 0.6~0.7%. Among them, the content of calcium is particularly rich, and it is easy to digest and absorb. Every liter of milk can provide 1, 200 mg of calcium, which is a good source of dietary calcium for infants, pregnant women and lactating mothers. However, the iron content in milk is less, and 1 liter only contains 3 mg of iron. If you feed your baby milk, you should supplement foods with high iron content, such as fresh fruit juice and puree, to increase the supply of iron. In addition, there are more basic elements (such as calcium, potassium, sodium, etc. There are more acid-forming elements (chlorine, sulfur and phosphorus) than milk, so milk, like vegetables and fruits, belongs to alkaline food, which helps to maintain the acid-base balance in the body.
Quality characteristics: The physiological value of milk protein is second only to that of eggs, and it is also a kind of high-quality protein, in which lysine and methionine are high, which can supplement the deficiency of amino acid composition of cereal protein and improve its nutritional value. There is not much cholesterol in milk, which also has the effect of lowering serum cholesterol. People with hyperlipidemia or coronary heart disease don't have to worry too much about eating milk. Drinking milk or goat's milk will not only increase the blood cholesterol level, but also decrease it. Masai people in Africa drink fresh milk instead of water when they are thirsty. A person drinks several liters a day, and his blood lipid level is not high.
The carbohydrate in milk is mainly lactose, which is suitable for infants, but some adults can't accept it. After eating a certain amount of milk food, these adults have stomachache, abdominal distension and often diarrhea. Why do these things happen? ......
Are those foods made of dairy products?
It's hard to say. You can't look at names. Some names have the word "milk" on them. If they are labeled as drinks, they may not be. Look at the ingredients list and you will know if it is a dairy product.