Butter, Cream, Yoghurt & Cheese

© PDST Home Economics

 Butter
• Manufactured from milk .A water-in-oil emulsion
Nutrient Explanation
Protein • A little HBV protein in butter
Fat • Animal fat (saturated fat)
• The fatty acid is called butyric acid
Carbohydrates • Trace amounts of lactose(milk sugar)
Vitamins • Fat-soluble vitamins A, D & E
Minerals •Traces of calcium & phosphorus
• Sodium & chloride are added during
production

Water • Small amount - 14-16%

 Composition of Butter
Protein Fat Carbohydra Vitamins Minerals Water
te
1% 82% 0.5% 0.5% 2% 14%
 Must contain at least 80% fat to be called
butter, by law.
Production of Butter
1. Cream(fat from milk) is pasteurised
2. Cream is cooled & the fat hardens
3. Cream is churned & the fat clumps together
4. The liquid part, called buttermilk, is drained off
5. Salt (1.5 %) is added
6. The butter is packed for sale
 Types of Butter
Type Use

1. Salted: 2% salt is added Baking, table use

2. Unsalted: No salt added Low sodium diets, baking

3. Spreadable Butter: Churned for longer Sandwiches

periods of time to allow for the fat
globules to separate. This allows for a
more spreadable product

4. Low-fat: Fat content reduced by 50% Low kilocalorie diets

5. Concentrated Butter: Sandwiches ……………..

made up of 84% fat
 Cream
 Milk is an oil-in-water emulsion.
 Cream is made from the fat of milk
Nutrient Explanation
Protein • Approx. 3% in cream
• HBV (animal protein) called casein
Fat • Varying quantities ofsaturated fat
• Depends on the type of cream
Carbohydrate • 2-4% called sugar lactose

Vitamins • Small amounts of B group vitamins

• A & D
Minerals • Calcium
Water • Varies according to type
 Production of cream
1. Milk is heated to 50°C
2. It is then subjected to centrifugal force which
separates the upper cream layer from the lower
layer of skimmed milk
3. The cream is heated using pasteurisation,
sterilisation or ultra-heat treatment
 Types of Cream
Type of cream Use
Half Cream 12% fat • Pouring cream used in desserts

Single Cream 18% fat • Pouring cream used in desserts & sauces

Double Cream 48% fat

• Decoration of desserts
Whipping Cream 35% fat
• Decoration of desserts
UHT Cream 35% fat
• Trifles
Sour Cream 18% fat • In savoury dishes, e.g. sweet & sour

Cream Alternatives: • A mixture of soured cream & yoghurt or buttermilk

a) Crème Fraiche 30% fat

b) Fromage frais 13% fat • Blend of soft cheeses

c) Greek Yoghurt 10% fat •Thick creamy yoghurt used instead of cream.
 Nutritive Value
Nutrient Explanation
Protein •HBV
Fat • Saturated fat
•Amount depends on the type of milk : low
fat, skimmed or full-fat
Carbohydrate • Milk sugar lactose
• Can be introduced by the addition of fruit
& sweeteners

Vitamins •Fat – soluble: A & D

•Water – soluble: B1 thiamine, B2
riboflavin and niacin
Minerals • Calcium
•Small amounts of potassium & phosphorus
Dietetic Value/contribution to the diet
Dietetic Value Economic Value
 Yoghurt contains HBV protein  Yoghurt can be
necessary for growth, therefore used in a wide
it is a suitable food for children &
variety of dishes
teenagers
 Yoghurt is
 Yoghurt is easily digested & is
suitable for the elderly & available in a wide
convalescents variety of
 Yoghurt contains HBV protein
flavours
necessary to repair cells, essential  Yoghurt is
for those recovering from illness relatively
 Low-fat yoghurts are available & inexpensive to
are particularly suitable for those buy
on low-kilocalorie diets
 Guidelines for storing yoghurt

 Store in a refrigerator (below 5˚C)

 Use within the best before date

Bio-yoghurts contain additional bacteria cultures

such as lactobacillus casei, which manufacturers
claim support the natural bacteria in the
intestines & help to regulate digestion
 Classification of cheese
Hard cheese Semi-hard Soft cheese Processed
cheese cheese
•Cheddar •Stilton •Cottage •Cheese
•Parmesan •Gouda •Brie spread
•Swiss •Mozzarella •Cheese
•Feta slices
•Smoked
cheese

Average Composition of Cheese

Type Protein Fat Carb. Vitamins Minerals Water

•Hard 26% 33% 0% A, B2 Calcium 37%

•Soft 14% 4% 4% A, B2 Calcium 77%
Nutritive Value/Nutritional Significance
Nutrient Explanation
Protein • HBV caseinogen
Fat • Saturated
• Hard cheese has more than soft cheese
Carb. • None in hard cheese, as they are lost during
processing
• Small proportion in soft cheese of the
disaccharide lactose present
Vitamins • Vitamin A, B2(riboflavin) & D
• No vitamin C
Minerals •Hard cheese is a very good source of calcium
Water •Hard cheese 33%
•Soft cheese 75%
 Dietetic Value of cheese
Dietetic Value of cheese Economic Value

 Rich in protein & calcium -  Versatile, used in a wide

essential for growth in range of dishes
children, adolescents,  Economical - little or no
pregnant women & nursing waste
mothers  Quick & convenient
 High-energy food - suitable  High energy, nutritious
for active people snack
 Cottage cheese (4% fat)
and low-fat types for low-
kilocalorie/low cholesterol/
weight-watching diets
 Lacks carbohydrates, should
be eaten with foods rich in
carbohydrate e.g. brown
bread
 Cheese-Making
1. Milk is pasteurised
2. Lactic acid bacteria is added .This changes lactose(milk sugar) to lactic
acid
3. Milk is warmed to approximately 30°C
4. The enzyme rennet is added milk protein, caseinogen converts to casein.
The mixture is left for between 30-45 mins until casein turns to
curds(solid) & whey(liquid)
5. Whey is drained off & the curds are chopped
= Cottage cheese
6. Scalding =the curds are heated again (to 40°C) to shrink them further &
the squeeze out more whey.
7. Cheddaring=the curds are cut into blocks & packed on top of each other to
remove any remaining whey.
8. 2% salt is added & more whey is drained off

9. The cheese is pressed into moulds

10. For protection, the cheese is sprayed with hot

water & this forms a rind

11. The cheese is removed from moulds & wrapped in

polythene bags, where it is left to ripen.

Ripening time varies with the type of cheese, e.g.

cheddar cheese is left to ripen for up to one year at
10°C.

Cheddar cheese is produced at this point

12. The cheese is date-stamped, graded & packed

 Effects of cooking
Nutrients
1. Fat melts and separates out
2. Protein coagulates – it shrinks and becomes
indigestible, hard & tough
3. Little loss of nutrients
Physical Attributes
1. Melts
2. Shrinks and becomes hard and tough
3. When cooked it gives a golden colour to food
4. Easy to overcook – so add it at the end of cooking time
to prevent carbonisation
Micro-organisms
1. Are destroyed
 Culinary uses of cheese
 Hot snack – cheese on toast
 Cold snack - sandwich
 Sauce making – cheese sauce
 Fillings - omelettes
 As dips & spreads
 Toppings - pizza
 Course at end of meal – cheese board
 Protein alternative
 Enhances nutritive value of a dish
Guidelines for buying Guidelines for storing
cheese cheese
 Cheese should be  Open cheese should be
bought in small amounts wrapped in separate
 Cheese should be used polythene bags to retain
quickly moisture & flavour
 Pre-packed cheese  Always store cheese in a

should be fully sealed refrigerator

after opening  Blue cheese needs air and
 Buy cheese from a therefore should be
hygienic shop stored in a polythene
 Check the use-by date  Cheese is best eaten at
room temperature