Fresh Dairy Products
Yoghurts and fermented milks
In 1925, two new words were added to the French dictionary: yaourt and yoghourt. They mean a milk product fermented with specific bacteria, and come from Greek and Turkish. Yoghurt must have live bacteria throughout its production, and if it has sugar or fruit, it’s still called yoghurt as long as it’s not more than 30% of the product. Yoghurt comes in different types such as “sweetened”, “flavoured”, and “fruit”. The main ingredient in yoghurt is cow’s milk, but it can also be made from other animals’ milk like goats or sheep. If bacteria other than yoghurt’s bacteria are used for fermentation, it’s called “fermented milk”.
Fresh dairy desserts
These products are not regulated, only named based on what they contain. Even though they are not regulated, manufacturers have a set of rules they follow. One of those rules is that a fresh dairy dessert must have at least 50% dairy ingredients
Fromages frais
Fresh cheeses are cheeses that have not been aged. They are made by fermenting dairy products. If these cheeses contain live bacteria when they are sold, they may be called “fresh white cheeses” or “fresh cheeses”. A type of fresh cheese is called “Petit-Suisse”. This cheese is made from cow’s milk with added cream. It must be either 30g or 60g and have a specific amount of fat.
Fresh Cream
The different types of fresh cream are distinguished by their fat content and consistency (liquid or thick). The words “fresh cream” or “low-fat fresh cream” concern creams that have been pasteurized once only and packaged at the place of production within 24 hours.
BENEFITS OF FRESH DAIRY PRODUCTS
Yoghurts and fermented milks
These containers have a lot of good protein, about 4-5 grams per container. Our body needs protein to grow during childhood and to stay healthy as adults.
Vitamins B and A
They also provide B-group vitamins (especially B2 and B12) and vitamin A when they are not fully skimmed.
Calcium
Above all, they are rich in calcium. One yoghurt contains 180-200 mg of calcium per pot.
Yoghurt consumption by children is good for the teeth and bones. But yoghurt not only provides calcium: it also has many other benefits!
Some products have more carbohydrates than others. Plain yoghurt has 6% carbohydrates while fruit yoghurt with sugar has 15%.
Yogurt’s fat content varies based on the kind of milk used. It ranges from 0% for fat-free yogurt to 4% for whole milk yogurt, with classic yogurt containing around 1.5% fat.
Fresh milk-based desserts
Dairy desserts usually don’t have too much fat. They usually have 3-8% fat, except for the ones with cream. Some healthy options include a creamy dessert with 3% fat and a caramel custard tart with 2.2% fat. On the other hand, egg custard has the most fat with 8.5%.
Desserts made with milk have sugar and sometimes other sweet ingredients like caramel or chocolate. Some desserts made with rice or semolina have complex carbs like starch. Here are the amounts of sugar in some popular desserts: Cream dessert has 19.1 grams of sugar per 100 grams, caramel custard tart has 19.7 g, rice pudding has 13.7 g, and egg custard has 18.6 g.
Dairy desserts usually don’t have too much fat. They usually have 3-8% fat, except for the ones with cream. Some healthy options include a creamy dessert with 3% fat and a caramel custard tart with 2.2% fat. On the other hand, egg custard has the most fat with 8.5%.
Fromages frais
Fromages blancs and Petits-Suisses are good sources of protein. They have around 8 grams of protein per 100 grams.
Fromage frais is good for you because it has calcium, phosphorous, and vitamin B9. If you have 100 g of plain fromage blanc with 3.3% fat, it will give you 14% of the calcium and phosphorous that you should have each day. This is good for adults.
The amount of carbs in a product depends on the type of food. Products with only milk sugar have 3.6 grams of carbs per 100 grams of product. Products that have fruit in them have 14 grams of carbs per 100 grams of product on average.
Fromage frais is creamy because of fat, and fromage blanc has 0%, 4%, or 8% fat. Petits-Suisses have less than 10% fat.
Cream
Cream is mostly made up of water (62%) and includes vitamins (like vitamins A and D in whole cream).
Cream is a type of fat which has around 30% fat content and 300 calories per 100 grams. It is the least fatty and has fewer calories compared to other types of fat. Cream is sometimes called whole cream and has a higher fat content than low-fat cream which contains at least 12% fat.