Lesson 11: Milk and Eggs

Objective 3

• Identify proper selection, storage, and cooking techniques for milk products (including cheese).

When buying milk and milk products (including cheese), consider grade, brand, intended use, cost, food value, and personal preference. Fresh milk products are perishable, so make sure you also check the label for a sell-by date or expiration date.

Most milk and milk products are stored in the refrigerator. Products that you purchase frozen should be stored in the freezer. If you buy cheese in bulk and want to store it in the freezer, it is best to shred the cheese first, because once cheese is frozen, it tends to crumble when thawed. Canned milk can be stored in a cool, dry place until opened, and then opened cans should be stored in the refrigerator. Dry milk is best stored in a cool dry place. Note the expiration date on dry milk. It is important to keep milk out of light because riboflavin is easily destroyed by light. When in doubt about storage, read the product label or consult your cookbook.

The main guideline for cooking with milk and milk products is to use low temperatures, because high temperatures can cause scorching, separating, and curdling. You also need to keep cooking times short, as longer cooking can cause scorching of milk and can result in tough, rubbery cheese.

The bottom line: If you carefully follow recipes that include milk and milk products, you should have an acceptable product.

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