For so many years, I've always had a question:
Milk→ whipped cream, butter, cheese... Such a huge family only relies on the milk of deep knowledge and fame to carry it alone, first let us applaud and pay tribute to it
But as the elder of the family, can milk really distinguish its own offspring?
Anyway, I can't tell the difference!
So today I specially sorted out this article, I hope that you can have more understanding of dairy products.
Milk fat content
Before subdividing the family members, I would like to first propose a key word, "milk fat content".
It is an important parameter value to distinguish dairy fat products, and all dairy products are legally divided by the percentage of milk fat contained.
Since most dairy products are hidden in fat, when the milk fat content is more, the resulting product flavor will be more intense and long-lasting. Without considering other inclusions, it also exhibits a whiter and cleaner color.
(Source: Principles of Baking; the first "cream" was changed to "butter")
Introduction of key family members
01 milk
Milk refers to a milky white liquid rich in protein, lactose, vitamins, minerals and milk fat obtained after raw milk expressed directly from cows and after basic sterilization.
Generally can be divided into, whole milk (milk fat content of more than 3.25%), skimmed milk (milk fat content is basically 0). In the United States, the minimum content of milk MSNF (non-milk solids) is 8.25%, and in Canada, it is 8%, and the rest is water.
In addition to the liquid state, most of the water (only 3-5%) of the skim or whole milk is removed, and we can get our common milk powder.
Of course, liquid milk is definitely the first choice from the perspective of the freshest dairy flavor, which is very suitable for making custard sauce and whipped cream pie.
# Tips #
Conversion of liquid milk and milk powder: 1 liquid milk = 0.12 milk powder + 0.88 water
When used, milk powder can be mixed with flour, sugar or drizzled with oil. Unless it is instant milk powder, it is best not to add water to reduce it before use.
02 Whipped cream (light cream)
If you let the fresh milk taken directly from the cow sit, you will see the whipped cream floating on the top layer.
It is generally pasteurized under the conditions of ultra-high temperature sterilization. Many high-fat whipped creams and foam creams add emulsifiers and stabilizing plant gums to make whipping easier.
According to the classification of milk fat content, high-fat whipped cream contains 36-40% of milk fat, which is a good helper in baking, mousse, filling, decorating and so on. The melting taste and unique milk flavor can add a lot to the product.
However, we should pay special attention to the problem of low melting point, from purchase to use, it is best to keep 5 ° C (stored in a cold room of 0 ~ 3 ° C) below, and it is also very important to control the temperature when carrying out the sending and squeezing operations. Once it exceeds 10 ° C, its flavor can no longer be restored.
There are also foamed whipped cream (milk fat content of more than 30%), low fat whipped cream (milk fat content of 18%), half-pairs of semi-fresh cream (milk fat content of 10.5%), double whipped cream (milk fat content of 48%) and so on.
Low-fat whipped cream: Is made by mixing equal amounts of high-fat whipped cream with whole milk.
Half-and-a-half whipped cream: Mix an equal amount of low-fat whipped cream with whole milk.
There are animal cream creams, and naturally there are also vegetable whipped creams. With vegetable fats (coconut oil, palm oil, soybean oil or rapeseed oil) and vegetable protein as the main components, stabilizers are usually added, etc., and the hair rate is high and the stability is strong, even if the foaming time is long, it is not easy to separate, and the color is whiter.
However, compared with animal milk fat, the flavor, palatability and health point of view are still far apart.
In some low-fat products, condensed milk can be used instead of whipped cream.
◆ Condensed milk is made by removing the moisture in the milk, and is concentrated to the milk fat and MSNF contained in it twice that of liquid milk.
◆ Sweetened condensed milk, remove more water, and add sugar, appear thicker, sweeter and denser. Flavor and color will also be more caramel than condensed milk. Perfect for making Mexican pudding.
03 Fermented dairy products
Fermentation is carried out by adding live bacteria, usually lactic acid bacteria, which ferment lactose into lactic acid and other products with special flavors. It has a longer shelf life than unleavened dairy products.
Usually, baked goods containing fermented dairy products also contain baking soda, which can have a swelling effect. When dairy products have more acid than is needed for baking soda reactions, the finished product is softer and whiter.
Types of fermented dairy products:
●Fermented buttermilk: Made by adding lactic acid bacteria to low-fat milk or skim milk, it has a thicker texture than milk.
Tips: Adding 15ml of yogurt made of vinegar to 225g of liquid milk can make a substitute for fermented buttermilk.
●Yogurt: Fermented milk with a mixture of Lactobacillus bulgaricus and Streptococcus thermophilus, it has a stronger and more acidic flavor and a firmer gel-like consistency. Can be used as a low-fat alternative to sour cream.
● Greek Yogurt: Made by draining a lot of whey liquid, yogurt is textured like cream cheese and has a stronger sour taste. Can be used as a substitute for cream cheese in cheesecake, icing and fillings.
● Sour cream: Made from low-fat whipped cream squeezed with lactic acid bacteria, vegetable gum and starch can be added to further thicken the product. It is applied to cheesecakes, sweet breads, etc.
● French sour cream: French sour cream is high in fat (at least 30% in France), so it is smoother and richer than sour cream, and the taste is also more thick.
Tips: Adding a small amount of fermented buttermilk or sour cream to high-fat whipped cream, and then heating it for more than 8 hours and then refrigerating it, can make a substitute for French sour cream.
●Gel Cream: This is a thick and easy-to-apply dairy product with a minimum fat content of 55% and a nutty and cooked milk-like flavor.
04 cheese
Cheese is made from curdled cow cheese protein (curd) after separation from whey.
Soft, unripe cheeses include cream cheese (at least 33% creamy), Neusatelle cheese (low-fat cream cheese with 20% cream fat content), baked cheese (non-fat cream cheese, basically fat-free), Ricketta cheese (with a granular, mild sweet milk flavor) and macapone cheese (70-75% cream content).
When making a cheesecake, the cream cheese should be patted soft with a spatula and then mixed into softer, more liquid ingredients, otherwise it is easy to agglomerate.
Mature cheeses include Parmesan cheese, blue cheese, cheddar cheese and brimella.
05 butter
Produced by centrifugal separation of milk or cream. In the United States and Canada, the milk fat content should be at least 80%, and european countries should contain a minimum of 82% milk fat.
Types of butter:
1. Fermented butter: Add lactic acid bacteria to make it fermented, so it has a slightly sour taste and unique aroma, which is mostly made in Europe.
2. Unfermented butter: Made without fermentation, it is generally made in Japan with non-fermented cream.
3. Unsalted butter: Sometimes referred to as sweet butter. In the manufacture of pastries, basically unsalted butter is used, which is easier to control.
4. Salty butter: Also known as salty cream (butter), there are many salty butters in Japanese products, and the salt content is specified at less than 18%.
High-fat butters generally have a smoother texture, are great when making croquet and puff pastry bread, and maintain a solid but processable consistency over a wider temperature range.
When no high-fat butter is available, flour can be added to the butter to enhance firmness.
Butter and ghee substitution: butter = 0.8 ghee.
After reading these, I believe that everyone has a certain understanding of the dairy family that enhances flavor, increases softness, slows down aging, delicate tissue and other functions, and can easily be on the number
Is there any other "family" you want to know? Welcome to leave a message to tell us Oh ~
(Source: bing; knowledge point source: "Baking Principle")