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DAIRY
PRODUCTS
CHEESE, CREAM AND
BUTTER
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 ​

DAIRY PRODUCTS
ENCOMPASS A WIDE
RANGE OF FOOD ITEMS
DERIVED FROM MILK
TYPES OF DAIRY PRODUCTS

Milk
Butter
Cheese
Cream
Yogurt
Milk Powder
Condensed Milk

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DAIRY PRODUCTS
MILK: THE PRIMARY DAIRY PRODUCT, AVAILABLE IN VARIOUS FORMS SUCH AS WHOLE MILK, SKIM
MILK, AND REDUCED-FAT MILK. IT'S A RICH SOURCE OF CALCIUM, PROTEIN, AND OTHER ESSENTIAL
NUTRIENTS.

BUTTER: MADE BY CHURNING CREAM OR MILK TO SEPARATE THE BUTTERFAT FROM THE
BUTTERMILK. BUTTER IS USED IN COOKING, BAKING, AND AS A SPREAD.

CHEESE: PRODUCED BY COAGULATING MILK PROTEINS AND SEPARATING THE CURDS FROM THE
WHEY. CHEESE COMES IN NUMEROUS VARIETIES, INCLUDING CHEDDAR, MOZZARELLA, SWISS, AND
GOUDA, EACH WITH ITS OWN TASTE, TEXTURE, AND AGING PROCESS.

YOGURT: FERMENTED MILK PRODUCT PRODUCED BY BACTERIAL FERMENTATION OF MILK. YOGURT IS

AVAILABLE IN VARIOUS FLAVORS AND STYLES, INCLUDING GREEK YOGURT, WHICH IS STRAINED TO
REMOVE WHEY, RESULTING IN A THICKER CONSISTENCY.

CREAM: THE FAT-RICH PART OF MILK, SEPARATED THROUGH CENTRIFUGATION. CREAM IS USED AS A
TOPPING, IN COOKING AND BAKING, AND TO MAKE VARIOUS DAIRY PRODUCTS LIKE WHIPPED CREAM
AND ICE CREAM.
 TOP 10 CONSUMERS OF DAIRY PRODUCTS

01 USA 06 Russia

02
India 07
Japan
01 01

03 China 08 Mexico

04 Europe 09 Pakistan
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05 Brazil 10 Indonesia
CLASSIFICATION OF DAIRY PRODUCTS (CHEESE, CREAM AND BUTTER

CHEESE BUTTER CREAM

CHEESE

Cheese is a dairy product produced in a range of flavors,

textures, and forms by coagulation of the milk protein casein.
It comprises proteins and fat from milk. During production,
milk is usually acidified and either the enzymes of rennet or
bacterial enzymes with similar activity are added to cause the
casein to coagulate.

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 TYPES OF CHEESE
Cheese can be classified into 7 different types
Fresh Cheese
Aged Fresh Cheese
Soft Cheese
Semi Soft Cheese
Hard Cheese
Blue Cheese
Flavor added Cheese
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 FRESH CHEESE

Typically only a few days old they

are easy to recognize because they
are too young to have developed a
rind and with their high moisture
content the texture feels wet and
mousse-like, stringy like authentic
mozzarella or, if pickled in salt
becomes firm but crumbly like Feta.
Example:
RICOTTA, MOZZARELLA, COTTAGE
CHEESE
 AGED FRESH CHEESE

These are “Fresh” cheeses, almost

always goats’ milk, that have been
allowed to grow a thin almost
transparent rind. As the cheese
shrinks the pinky-white rind
wrinkles and a dusting of delicate
blue grey mould develops.
Example:
RICOTTA, MOZZARELLA, COTTAGE
CHEESE
 SOFT WHITE RIND CHEESE

These grow a fine white crusty rind

of penicillin candidum mould,
which helps ripen the cheese and
prevents the soft, voluptuous
interior from drying out. Mild,
sweet and buttery with a hint of
mushrooms when young, they can
develop a robust savoury aroma
like mushroom soup.
Example:
Camembert, Brie de Meaux,
Chaource, Chevre Log
 HARD CHEESE

Hard cheese are pressed for hours

or even weeks to remove the whey
and compact the curd. Traditional
hard British cheeses like Cheddar
or Lancashire were wrapped in
cloth while in Europe they tended
to be soaked in brine.
Example:
Cheddar, Pecorino, Beaufort,
Manchego, Gruyere, Parmesan
SEMI-SOFT CHEESE

The curd is lightly pressed to

remove whey and create a
rubbery, elastic texture. They
attract a variety of grey, white and
brown moulds which are regularly
brushed off, gradually building a
fine leathery rind. Some like Edam
have a barely formed rind and are
generally mild, buttery and sweet.
Example:
Edam, Reblochon, Port Salut,
Raclette, St Nectaire
 BLUE CHEESE

Blue penicillium mould is sprinkled

into the vat before the milk has
curdled then the curd is cut, piled
into moulds and drained. The blue
however needs air to develop so
the cheese is pierced allowing air
to penetrate the curd along the
tunnels created and in the gaps
between the curds.
Example:
Stilton, Gorgonzola, Roquefort,
Picos de Europa
 FLAVOUR ADDED CHEESE

Hard cheeses like Gouda, White

Stilton, Wensleydale or Cheddar.to
which a variety of flavours like
nuts, fruit or herbs.Those made
where the ingredients have been
added to the cheese from the
beginning are better than blended
cheeses made by combining a
young cheese with various
ingredients.
Example:
Gouda with Cumin, Lancashire with
Chives, Pecorino with Truffles
BUTTER

Butter is one of the most highly concentrated forms of fluid

milk. Twenty litres of whole milk are needed to produce one
kilogram of butter. This process leaves approximately 18 litres
of skim milk and buttermilk. Butter is a high-energy food,
containing approximately 715 calories per 100 grams.

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 TYPES OF BUTTER
Butter can be classified into 6 different types
Unsalted butter
Salted butter
Clarified butter and ghee
European-style butter
Whipped butter
Vegan butter

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 UNSALTED BUTTER

Unsalted butter is the all-purpose flour of the

butter world. If a recipe simply calls for
“butter,” this is the one to choose. Unsalted
butter has a pure, creamy flavor. Its use in
recipes allows the cook to have complete
control over salt levels, making it a go-to for
both baking and savory cooking. Unsalted
butter will usually have 80% butterfat, and 16
to 18% water. I like to buy packs of “half-
sticks,” which give me the most flexibility with
butter, especially for baking.
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 SALTED BUTTER

Unless a recipe specifically calls for salted

butter, it is generally best used for spreading
on toast, radishes, crackers, and other straight
usage. Salt was originally added to butter as a
preservative, and as such, it was often believed
that commercial salted butter used lesser quality
or older cream. These days, it is really just a
flavor preference. If you are team “Butter on the
Counter,” salted will be your best bet to pack
into your butter bell, as it will last longer than
unsalted.
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CLARIFIED BUTTER AND GHEE
Clarified butter is butter that has been cooked
to remove the water and milk solids, leaving
pure butterfat. This gives it a much higher
smoke point, which means you can cook with it
without risk of burning.
Ghee is a South Asian style of clarified butter,
where the milk solids have been left to brown
before straining, giving it the addition of a
lovely nutty flavor. Ghee is readily available in
grocery stores and is a wonderful product to
keep on hand when you want to sauté or do
other higher heat cooking and want that buttery ​

flavor.
 EUROPEAN-STYLE BUTTER

European butters have a higher butterfat

percentage than American butters, and have
become the butters of choice for many chefs,
bakers, and passionate home cooks. American
butters have to have 80% butterfat to be called
butter, European butters or American-made
“European style” butters have between 82%
and 90% butterfat (and a maximum of 16%
water), which makes for a richer flavor.

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 WHIPPED BUTTER

This light fluffy salted butter comes in

convenient tubs, and is a great option if you
want butter that is more easily spreadable than
sticks, even when right out of the fridge. These
are a good choice if you live in a hot climate
and leaving butter out isn’t an option for you.
Perfect for toast, pancakes, baked potatoes and
the like. If you like, you can make your own
whipped butter by just whipping cool room
temperature butter in your stand mixer or with a
hand mixer until it is aerated and fluffy.
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 VEGAN BUTTER

There are a variety of salted and unsalted

cultured vegan butters on the market. You can
find options made with vegetable oil, almond
oil, olive oil, avocado oil, cashew milk, and
coconut oil. They taste and act just like dairy
butter, whether you're baking, spreading,
melting, or browning.

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CREAM

Cream is a dairy product composed of the higher-fat layer

skimmed from the top of milk before homogenization. In un-
homogenized milk, the fat, which is less dense, eventually rises
to the top. In the industrial production of cream, this process is
accelerated by using centrifuges called "separators". In many
countries, it is sold in several grades depending on the total
butterfat content. It can be dried to a powder for shipment to
distant markets, and contains high levels of saturated fat.

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 TYPES OF CREAM
Cream can be classified into 6 different
types:
Cooking Cream
Thickened Cream
Double Cream
Dollop Cream
Sour Cream
Cream Fraiche

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COOKING CREAM

Unlike most creams, cooking cream has been designed

so it heats without curdling, resists splitting and rapidly
thickens during the cooking process. As a result, it works
well in very hot dishes (in the oven, in the pan and
basically anywhere). Cooking cream’s best friends are
curries, casseroles, custards, baked desserts, and pasta
sauces, and the cream base helps to create smooth
textures and gives an added richness.

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THICKENED CREAM

The king of creams, thickened cream has, as the label

reads, a nice, plentiful consistency. It contains thickening
agents, so is great for whipping and pouring over your
favourite desserts. It's the all-rounder cream that's perfect
for desserts, whipping, cake fillings, mousse and is the
cherry on top when served with hot, golden scones. Look
out for lighter versions of thickened cream if you’re in the
mood for something a bit less dense.

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DOUBLE CREAM

Double cream, or rich cream, is your naughty, velvety

pleasure you can’t help but sneak from time-to-time -
you’re only human, after all. It contains no thickeners,
boasts 45 to 60 per cent milk fat, and is ideal for
dollopping on your desserts, adding to your baking and
stirring into soups and slow-cooked meals (we’re talking
rich, comforting goulash here) to give that extra creamy
texture and taste.

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DOLLOP THICK CREAM

With 35 per cent of milk fat, dollop cream is one of life’s

little hack ingredients. It can be used straight from the
tub without any whipping (perhaps you can pipe it if
you’re feeling fancy) and it’s your ultimate dessert
companion. Use it to fill cakes and pastries and dollop it
atop your slice of cake.

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SOUR CREAM

Whether it’s added to crunchy tacos or used in

cheesecake to add a bit of tartness, sour cream is the
cream that can do it all. As good in savoury dishes as it
is in sweet, it is made of 35 per cent milk fat and can be
gently heated. The sour taste and thicker consistency
comes from culture that’s been added to the cream, and
some of the best dishes to create with this ingredient are
soups, salad sauces, casseroles, cakes, dips, cob loafs,
and baked potatoes.

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CREME FRAICHE
Pronounced ‘crem fresh’ - yes it’s easier than it looks -
this saucey number contains between 35 per cent and
48 per cent milk fat. It is less tart than sour cream, but
it’s still more bitter than your classic cream, thanks to it’s
lactic acid. Crème fraiche can be heated, dolloped,
baked and is suitable for both sweet and savoury dishes.
If dollop cream and sour cream had a baby, creme
fraiche would be the beautiful child. Its high fat content
prevents it from curdling from heat, and it’s best used in
tarts, mac ‘n cheese, puddings, stroganoff and, well,
most things.

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Thank you....