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Chapter 7: Sauces, Dressings, and Dairy Desserts

Dairy-Based Ingredients
Pages 79-88
DOI: https://doi.org/10.1094/9780913250945.007
ISBN: 0-913250-94-5


Topics Covered

  • Cheese Sauces/Dressings
    • Manufacture
    • Quality Evaluation
  • Dressings and Dips
    • Dairy Salad Dressings
    • Sour-Cream-Based Dips
  • Puddings
  • Troubleshooting

Introduction to Chapter

Sauces and dressings include mayonnaise, salad dressing, and condiment sauces (ketchup, salsa, pasta sauces, etc.). From the standpoint of dairy ingredient use, cheese sauces, cheese dressings, and milk-based puddings are the major products of commercial importance.

Dairy-based ingredients contribute to the flavor, color, appearance, body, and texture of sauces, dressings, and puddings. In some products, such as cheese sauce or dips, dairy ingredients are the primary ingredients in the base of the product. In others, such as salad dressings, they may be used in smaller amounts for flavor or appearance.