Eighth Edition
Purchasing
Selection and Procurement for the Hospitality Industry
ANDREW HALE FEINSTEIN AND JOHN M. STEFANELLI
© 2011 John Wiley and Sons, Inc.
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CHAPTER
Dairy Products
© 2011 John Wiley and Sons, Inc.
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19
YOU SHOULD BE ABLE TO:
• Provide examples of dairy product
substitutes.
• Identify the minimum fat contents of
several dairy products.
• Differentiate homogenization from
pasteurization.
© 2011 John Wiley and Sons, Inc.
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YOU SHOULD BE ABLE TO
(CONT.):
• Explain the selection factors for dairy
products, including government grades.
• Create product specifications for dairy
products.
• Describe the process of purchasing,
receiving, storing, and issuing dairy
products.
© 2011 John Wiley and Sons, Inc.
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PURCHASING DAIRY
PRODUCTS
• Not easy to do
• Many varieties of milk, cheeses and frozen
dairy foods
• Butterfat is important
• Milk is milk, but cheese taste depends on
the producer
© 2011 John Wiley and Sons, Inc.
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PURCHASING DAIRY
PRODUCTS (CONT.)
• Substitutes for butterfat can be cost effective
• Other substitutes may be an option
Yogurt for sour cream
Skim milk for whole milk
Pasteurized processed cheese for natural
cheese
• Proper notation of substitutions is important –
truth-in-menu legislation
© 2011 John Wiley and Sons, Inc.
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SELECTION FACTORS
• Intended Use
• Exact Name
• US government grades
Milk grades are typically based on bacterial
counts
Grade A ; Manufacturing Grade
Certified – low bacteria count
Some cheeses – AA,A,B,C
Butter – AA,A,B
© 2011 John Wiley and Sons, Inc.
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SELECTION FACTORS (CONT.)
• Packers’ Brands
• Product size
Butter
• 1 pound prints
• 50 pound slabs
• Different “chip” sizes
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SELECTION FACTORS (CONT.)
• Size of container
• Packaging material
Dairy regulations specify minimum packaging
requirements
• Packaging procedure
© 2011 John Wiley and Sons, Inc.
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SELECTION FACTORS (CONT.)
• Yield
• Form
Sliced or grated cheese
• Preservation method
Frozen or refrigerated
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SELECTION FACTORS (CONT.)
•
•
•
•
Butterfat content
Milk solids
Overrun
Chemical additives
Very few are used
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SELECTION FACTORS (CONT.)
• Untreated cows
“hormone free”
• Processing methods
Aging, acid inclusion, etc.
•
•
•
•
Organic Dairy Products
Nondairy Products
AP price
One-stop shopping
© 2011 John Wiley and Sons, Inc.
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PURCHASING DAIRY
PRODUCTS
• Determine items to purchase and delivery
schedule
• Bid buying?
• Evaluate substitution possibilities
• Local dairy for fresh milk, some cheeses
and ice cream?
© 2011 John Wiley and Sons, Inc.
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RECEIVING DAIRY PRODUCTS
• Examine containers for damage
• Is order complete?
Number of items in typical delivery
Standing order items
Substitutions not always a good match
• Random taste tests
• Move items to refrigeration before
inspecting
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STORING DAIRY PRODUCTS
• Cheeses to be served that day should
come to room temperature
• Cheeses to be served later should be
refrigerated
• Keep dairy products sealed and away from
odorous foods
• Rotate products on a regular basis
© 2011 John Wiley and Sons, Inc.
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ISSUING DAIRY PRODUCTS
• Issue older items first
• Ensure that requisitions cover just what is
needed to prevent spoilage
© 2011 John Wiley and Sons, Inc.
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IN-PROCESS INVENTORIES
•
Supervision is the key to preventing
spoilage, waste or pilferage.
© 2011 John Wiley and Sons, Inc.
All Rights Reserved