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

Food Service Manual for Health Care Institutions
532
Dry Buttermilk
Dry buttermilk is another useful product for baking purposes. The grades for this product are
the same as for nonfat dry milk. All dry milk products are made from pasteurized milk. Dry
buttermilk is more stable than fresh buttermilk.
Ice Cream
Federal standards for ice cream specify a minimum content of 10 percent milk fat and 20 percent
milk solids. The quality of ice cream is related to its composition, the quality of its ingredients,
the weight per gallon, and the quality and quantity of flavoring materials. Differences
in these components influence the price of the various products and brands. Ice cream is available
in a wide variety of forms suited to food service use, including such time-savers as individually
wrapped slices and individual cups. Novelty items add variety to a menu.
Ice Milk and Sherbet
Ice milk, hardened or soft, is available in a wide variety of flavors. Ice milk contains at least 2
percent milk fat and 11 percent milk solids. Fruit sherbets contain a minimum of 1 percent milk
fat and 2 percent milk solids. Because compositional requirements vary from state to state,
food buyers must be familiar with state regulations.
Specifications for Milk and Milk Products
Written specifications for milk and other dairy products are just as important as specifications
for other foods. Additions or deletions from the following sample specifications may be needed
to suit particular situations:
• Milk, whole, homogenized, pasteurized, fortified with vitamins A and D, minimum 3.25
percent milk fat, half-pint cartons
• 2 percent reduced-fat milk, homogenized, pasteurized, minimum 2 percent milk fat, fortified
with vitamins A and D, half-gallon cartons, priced by half gallon
• Buttermilk, cultured, homogenized, pasteurized, minimum 8.25 percent milk solids,
quart cartons, added vitamins A and D, priced by carton
• Cream, half-and-half, pasteurized, 10.5 to 18 percent milk fat, pint cartons, priced by
carton
• Milk, nonfat, dry, instant, U.S. Extra Grade, 5-pound bag, priced by bag
• Yogurt, nonfat, minimum 8.5 percent nonfat solids, 0.5 percent milk fat, plain-flavored,
8-ounce cartons, priced by case
Nondairy Substitutes for Milk and Cream
Cream substitutes, dessert toppings, and imitation milk are among a group of products developed
as substitutes for dairy products. There are no compositional standards for these products,
so food buyers must check the ingredient lists provided by the manufacturer. Some nondairy
products, including many coffee whiteners, contain no milk or other dairy products and are
available fresh or frozen in liquid or powdered form. Dessert toppings are marketed in pressurized
containers and in powdered or frozen form. The stability of nondairy toppings and their
low cost compared with dairy products have made them extremely popular for food service use.
Imitation milk, available in some states, can have utilitarian value for some modified diets.
These products combine fats or oils other than milk fat with food solids but exclude milk
solids. Sodium caseinate is frequently used as the protein source.
Cultured nondairy sour cream is another imitation dairy product. Lauric acid oils—including
coconut oil, hydrogenated coconut oil, and palm kernel oil—are frequently used in this
product. The manufacturer should be consulted for specific content information.