TLE (STORAGE AND CHEESE COMMONLY USED IN DESSERTS)

• Milk products spoil easily due to bacterial growth, leading to sourness and off-flavors
• Store dairy products like milk, butter, cream, yoghurt, and buttermilk in a cool room under 5°C, tightly closed in their original cartons
• Use dairy products quickly following the "use by date" on packaging.
• Check for smell and taste before use
• Pasteurized Whole Milk has a shelf life of about two weeks under 4°C
• Cultured Dairy Products acidity increases over time; shelf life varies
• Canned Evaporated and Condensed Milk darken and change over time, but do not spoil unopened
• Butter can be available as salted or unsalted
• Unsalted butter is preferred for accurate salt control and sweeter flavor
• Butter used in baking for air trapping, flavor, color, richness, tenderness, and preventing sticking
• European Cultured Butter contains lactic bacteria culture
• Oils provide moisture and longer shelf life in baked goods
• Delicately Flavored Oils like Almond Oil can be used for lubrication
• Sprays like Non-Stick Canola Oil are convenient but flammable; store in cool, dry conditions away from UV light
• Cheese commonly used in desserts are Bakers Cheese, Cottage Cheese, Quark, Ricotta, Cream Cheese, Goat's Milk Cheese (Chevre), and Mascarpone
• Bakers Cheese is fresh unripened cheese, low fat content, used in cheesecakes and pastry fillings
• Cottage Cheese is soft white cheese with small or large curds, used as a low-fat alternative in desserts like pancake and crepe fillings
• Quark is a fresh dairy product, similar to a cross between yoghurt and cottage cheese, originated from Austria and Germany
• Ricotta is italian cheese made from whey, now primarily made from sheep's milk or water buffalo milk, used in various desserts
• Cream Cheese is spreadable cheese with a smooth, creamy texture and mild tangy flavor, popular in cheesecakes, pastry dough, tarts, and cookies
• Goat's Milk Cheese (Chevre) is french cheese ranging from dry and crumbly to moist and creamy, used in desserts in both fresh and ripened varieties
• Mascarpone is italian triple cream cheese made from cow's milk, rich texture with high fat content (25-60%), used in desserts like tiramisu, crepe fillings, and cheesecakes