Food-Service-Manual-for-Health-Care-Institutions

Eggnog
Eggnog contains milk products, cooked egg yolks, egg white ingredients, and sweeteners. It also
contains salt, flavoring, stabilizers, and color additives. Eggnog must not contain less than 6
percent milk fat and 8.25 percent milk solids without fat. Eggnog must be pasteurized.
Goat’s Milk
Goat’s milk is easily digested, but it quickly deteriorates and becomes odoriferous. The main
difference between goat’s milk and cow’s milk is in the fat and protein structure. Goat’s milk
contains only traces of the major protein of cow’s milk. It is usually sold in an evaporated form
packed in a can or dried.
Cream
Several forms of cream are commonly available. Half-and-half, by federal standards, contains
10.5 to 18 percent fat, and light cream contains 18 to 30 percent fat. Light whipping cream
contains 30 to 36 percent fat, and heavy whipping cream contains 36 percent or more.
Evaporated Milk
Evaporated milk is prepared by removing about 65 percent of the water from fresh whole milk.
The milk-fat content is no less than 7.5 percent, and the milk-solid content is no less than 25.5
percent. Evaporated milk must contain 25 international units of vitamin D per ounce; the addition
of vitamin A is optional. Evaporated low-fat and skim milks are also available, which are
useful in reducing the amount of fat in the diet.
Sweetened Condensed Milk
Another type of milk used occasionally is sweetened condensed milk. This product is made
from whole milk by removing about half the water and adding 40 percent sugar in the form of
sucrose, dextrose, or corn syrup before evaporation takes place. The product contains not less
than 7.5 percent milk fat and 25.5 percent total milk solids.
Yogurt
Yogurt is a cultured product that can be made from whole milk, low-fat milk with added milk
solids, and skim milk with added milk solids. It is available plain or in flavors and with various
levels of fat content. Because of the variation in yogurt composition, buyers should check
local sources for product information and nutrient composition.
Sour Cream and Sour Half-and-Half
Sour cream and sour half-and-half are cultured milk products that can be used in food service
operations. Cultured sour creams contain not less than 18 percent milk fat and cultured halfand-half
about 12 percent milk fat. Sour half-and-half can be substituted for the richer product
in most recipes and is less expensive.
Nonfat Dry Milk
Nonfat dry milk is economical for institutional use in cooked and baked products. Standards
in the United States for grades of nonfat dry milk are U.S. Extra Grade and U.S. Standard
Grade. Nonfat dry milk contains no more than 5 percent moisture and no more than 1.5 percent
milk fat, unless otherwise specified. Instant nonfat dry milk, made by a special process that
gives it improved solubility, is the most popular form. However, noninstant nonfat dry milk
also is available and can be used satisfactorily in baked products when mixed with the dry
ingredients. Fortification of nonfat dry milk with vitamins A and D is optional and, if desired,
should be stated in the specification.
Product Selection
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