Transcript Dairy Products

Dairy
Products
Types of Milk and definitions
Major Nutrients in Milk
Nutrient
Carbohydrate
Nutrient in Milk
Lactose
(milk sugar)
Fat
Saturated Fat
Protein
Complete Protein
(all 8 essential amino acids)
Water
Importance to Body
Provides energy.
Provides energy.
Aids growth; builds
muscles; repairs
worn or broken
tissues.
Contributes to body
fluids; regulates
body temperature.
Major Minerals in Milk
Nutrient
Mineral
Nutrient in Milk
1. Calcium
2. Phosphorus
Importance to Body
Builds strong bones and teeth;
strengthens body cells; aids in blood
clotting; regulates muscles, including
the heart; maintains normal nerve functions.
Strengthens body cells; combines with
calcium to make bones and teeth; helps
in the oxidation of foods.
Major Vitamins in Milk
Nutrient
Vitamin
Nutrient in Milk
Importance to Body
1. Vitamin A
Aids vision and growth; helps maintain
health of mucous membranes.
2. Vitamin B2
(riboflavin)
Aids growth; helps maintain health of
skin, eyes, and tongue; helps nerve
tissues function; helps digestive tract.
3. Vitamin B1
(thiamin)
Assists in maintaining normal appetite,
a healthy digestive system, and proper
nerve function; helps release food
energy for the body’s use.
4. Vitamin D
Helps body to use calcium and
phosphorus to build strong bones and
teeth.
Homogenized Milk
 Milk that has been pasteurized and mechanically
treated to breakup butterfat and distribute them
evenly
 Homogenization breaks up and disperses milk fat
throughout milk, resulting in a smooth, uniform
texture.
 Most whole milk is homogenized to prevent the
cream from rising to the top.
 Homogenization results in a softer curd in the
stomach that aids digestion.
Pasteurization
 When milk comes directly from the cow it is
called “Raw milk”. Pasteurizing milk heats
raw milk to temperatures just below boiling
point to destroy any disease germs
(bacteria and viruses).
 HTST – High Temperature Short Time Holds
milk at 161.5 °F for at least 15 seconds
 UHT – Ultra High Temperature is less
common. Heats to 280 °F for at least two
seconds.
What is rBGH or BST?
 These are growth hormones given to cows
to improve milk production.
 There is a lot of controversy about this
practice because it may be harmful to the
animal, it may lead to resistance to
antibiotics, and it has been shown to
potentially cause cancer in people.
 Many brands of milk are making a point to
be “hormone free”, as a consumer you need
to decide if this is a choice you want to
make.
Whole Milk –
Sometimes called “Homogenized Milk”
 Whole Milk (3.25% fat) contains 150 calories
and 8 grams (g) of fat per serving (8 fluid oz).
 No butter fat has been removed.
 Although not required, whole milk may be
fortified with vitamin D . If vitamin D is added,
the label must state this fact.
Percent calories from fat =
8g x 9cal/g = 72 cal /150cal = .50
50% cal from fat (3.25% fat by weight)
2% Reduced Fat Milk
 (2% fat) contains 120 calories and 5 grams (g) of fat per
serving (8 fluid oz).
Percent calories from fat
OR
5g x 9cal/g = 45 cal /120cal = .375
38% cal from fat (2% fat by weight)
 Vitamins A and D are removed with the milk fat.
 For this reason, these vitamins must be added to 2%
reduced-fat milk.
 The addition of these vitamins must be stated on the
nutrition label
1% Lowfat Milk
 1% fat Milk contains 100 calories and 2.5
grams (g) of fat per serving (8 fluid oz).
OR
Percent calories from fat
2.5g x 9cal/g = 23 cal /100cal = .23
23% cal from fat (1% fat by weight)
 Vitamins A and D must be added.
 The label must indicate the addition of
these vitamins.
Fat Free or Skim Milk
 Skim or Nonfat Milk) (.5% fat) contains 80
calories and 0 grams (g) of fat per serving
(8 fluid oz).
 Most of the butterfat removed.
 Vitamins A and D must be added
 The label must indicate the addition of
these vitamins.
Chocolate Milk
 May be any type of milk with chocolate or
cocoa and a sweetener added.
 This milk is just as nutritious as its
unflavored counterpart, but higher in sugar
and calories due to added chocolate &
sugar.
 Compared to plain milk, chocolate milk
contains about 60 more calories per serving
(8 fluid oz).
Evaporated Milk
Cost =
 (6.5% fat) is made by removing
about 60% of the water from whole
milk.
 The milk is then homogenized,
fortified with vitamin D, canned and
heat sterilized.
 The addition of vitamin A is optional.
Sweetened Condensed Milk
 This milk is a canned milk concentrate of
whole milk to which sugar has been added.
 The sweetener used (usually sucrose)
prevents spoilage.
 Sweetened condensed fat-free milk
contains no more than 0.5% milk fat.
 Used in recipes and baked products. Only
use when recipe calls for it.
Buttermilk
 A culture has been added to give its
characteristic flavor
 Buttermilk is often used in recipes or
may be drunk alone.
Soy Milk
 Soy milk is a stable emulsion of oil, water and protein
from the soybean. It does not contain any milk protein.
 Soy milk contains about the same proportion of protein
as cow's milk
 Lower fat varieties of soy milk are often significantly
lower in protein than cow's milk because the defatting
process is not one of skimming risen cream, rather it
involves adding water.
 Soy milk does not naturally contain calcium so it must be
fortified. The label must indicate all vitamins and
minerals that are added.
Lactose Intolerance
 Lactose intolerance is the inability to digest
significant amounts of lactose, the major sugar
found in milk.
 Lactose intolerance is caused by a shortage of
the enzyme lactase, which is produced by the
cells that line the small intestine.
 Different than a Milk Allergy which is an allergic
reaction to the proteins (usually whey) in milk.
Calcium in Food
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Milk, reduced fat, 1 cup
Swiss cheese, 1 oz.
Ice cream, 1/2 cup
Cottage cheese, 1/2 cup
Yogurt, plain, low-fat, 1 cup
Soy Milk, fortified, 1 cup
Sardines, 3 oz.
Salmon, canned,, 3 oz.
Broccoli, raw, 1 cup
Orange, 1 medium
Pinto beans, 1/2 cup
Tuna, canned, 3 oz.
295 mg
270 mg
85mg
75 mg
415 mg
200–300 mg
270 mg
5 mg
90 mg
50 mg
40 mg
10 mg