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Pasteurized milk
Raw milk is heated up to 72 Celsius for 15 seconds to kill harmful bacteria and then quickly chilled.
That is called pasteurization. Even after pasteurizing milk and cream, they are highly perishable. Milk
products are Ultra Pasteurized or UHT to extend their shelf life. Milk is heated 132 Celsius for one
second and it kills not only disease causing bacteria but nearly all organisms that cause spoilage.
Tuberculosis, scarlet fever typhoid fever and other infections that are transmitted through raw milk
can be prevented by pasteurization.
Soft cheese
Is a cheese with lot of moisture in it, keeping its texture soft. That is usually spreadable.
Hard cheese
Is aged long and thus a low moisture content, it is firm harder. Also it is dry and crumbly but it has a
sharper taste are grated for salads, pastas.
Double cream
It contains about 48% butterfat. Suitable for pouring and cooking flambe dishes. Ideal for piping
cakes, desserts, floats on soups or coffee.
In a buffet
i. Cheese with pasta
ii. Cheese with salads
In a la carte menu
i. Cheese burgers
ii. Cheese pizzas
iii. Cheese cutlets
In kids menu
i. Cheese sandwiches
ii. Cheese with toasted bread
Puddings
Smoothies
Making of Ice cream
Sweet pies preparations
Preparation of cakes
i. Pasteurization
ii. Sterilization
iii. Ultra heated milk
iv. Evaporated or powdered milk