Dairy Products

Dairy Products19YOU SHOULD BE ABLE TO:Provide examples of dairy product substitutes.Identify the minimum fat contents of several dairy products.Differentiate homogenization from pasteurization.YOU SHOULD BE ABLE TO (CONT.):Explain the selection factors for dairy products, including government grades.Create product specifications for dairy products.Describe the process of purchasing, receiving, storing, and issuing dairy products.PURCHASING DAIRY PRODUCTSNot easy to doMany varieties of milk, cheeses and frozen dairy foodsButterfat is importantMilk is milk, but cheese taste depends on the producerPURCHASING DAIRY PRODUCTS (CONT.)Substitutes for butterfat can be cost effectiveOther substitutes may be an optionYogurt for sour creamSkim milk for whole milk Pasteurized processed cheese for natural cheeseProper notation of substitutions is important – truth-in-menu legislationSELECTION FACTORSIntended UseExact NameUS government gradesMilk grades are typically based on bacterial countsGrade A ; Manufacturing GradeCertified – low bacteria countSome cheeses – AA,A,B,CButter – AA,A,BSELECTION FACTORS (CONT.)Packers’ BrandsProduct sizeButter1 pound prints50 pound slabsDifferent “chip” sizesSELECTION FACTORS (CONT.)Size of containerPackaging materialDairy regulations specify minimum packaging requirementsPackaging procedureSELECTION FACTORS (CONT.)YieldFormSliced or grated cheesePreservation methodFrozen or refrigeratedSELECTION FACTORS (CONT.)Butterfat contentMilk solidsOverrunChemical additivesVery few are usedSELECTION FACTORS (CONT.)Untreated cows“hormone free”Processing methodsAging, acid inclusion, etc.Organic Dairy ProductsNondairy ProductsAP priceOne-stop shoppingPURCHASING DAIRY PRODUCTSDetermine items to purchase and delivery scheduleBid buying?Evaluate substitution possibilitiesLocal dairy for fresh milk, some cheeses and ice cream?RECEIVING DAIRY PRODUCTSExamine containers for damageIs order complete?Number of items in typical deliveryStanding order itemsSubstitutions not always a good matchRandom taste testsMove items to refrigeration before inspectingSTORING DAIRY PRODUCTSCheeses to be served that day should come to room temperatureCheeses to be served later should be refrigeratedKeep dairy products sealed and away from odorous foodsRotate products on a regular basisISSUING DAIRY PRODUCTSIssue older items firstEnsure that requisitions cover just what is needed to prevent spoilageIN-PROCESS INVENTORIES Supervision is the key to preventing spoilage, waste or pilferage.