Transcript Milk and Dairy Products

Dairy Products
What is milk?
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87% water
13% solids
Our most nearly perfect food. What vitamin and
mineral is it missing?
No other single food can substitute for milk in diet
and give a person the same nutrients that you get
from a glass of milk
Daily recommendation: 3 servings
Serving size: 1 c./8 oz. milk, yogurt
• All fluid milk products and many foods
made from milk are considered part of
this food group
• Most Dairy Group choices should be fatfree or low-fat
• Foods made from milk that have little to
no calcium, such as cream cheese,
cream, and butter, are not in the Dairy
group
Nutrients
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Protein - body building and repair
Carbohydrates - energy
Fats - energy, carries fat-soluble vitamins ADEK
Vitamin D - bones and teeth, prevents rickets
Vitamin A - aids growth, prevents night blindness
Riboflavin (Vitamin B2) - regulates production of
energy from dietary fat, carbohydrates and protein.
Minerals - strong bones and teeth, body regulation
Calcium - bones and teeth, prevents osteoporosis
Phosphorus - bones and teeth
Common Questions
• What does it mean to be lactose intolerant? Lactose, the
natural sugar in dairy products, upsets the digestive
track. Many individuals who have lactose intolerance
can tolerate smaller portions or may choose lactose
reduced or lactose free milks.
• What is skim deluxe milk? This product has the mouth
feel and texture of 2% milk because producers add
palmitic acid to stabilize and thicken the milk. The
palmitic acid is combined with vitamin A. Labels will list
this on the milk carton.
Processing Terms
• Pasteurization – heating raw milk at a high enough temperature for a
sufficient time to remove pathogens (bacteria) and increase shelf
life. Has no effect on nutritional value.
• Homogenization – breaks up and disperses milk fat throughout the
milk to prevent cream from rising to the top.
• Fortification – 98% of milk sold in the USA is fortified with Vitamins A
and D. Some milk is also fortified with extra protein and extra
calcium.
Types of Milk
• Raw Milk : milk straight from the cow.
• Whole Milk: has 3.25% fat, contains 150 calories, and 8
grams of fat per serving.
• 2% Reduced-Fat Milk: has 2% fat, contains 120
calories, and 5 grams of fat per serving.
• 1% Milk: has 1% fat, contains 100 calories and 2.5
grams of fat per serving. Vitamins A and D must be
added.
• Fat-Free/Skim Milk: has 0% fat, contains 80 calories,
and 0 grams of fat per serving. Vitamins A and D must
be added.
• Buttermilk: Milk that has been soured.
• Dried Milk: all water has been removed, least
expensive, may be non-fat.
• Flavored Milk: It can be made from fat-free,1%, 2%,
whole milk. It is milk to which chocolate or cocoa or
other flavorings and a sweetener have been added. This
milk is just as nutritious as its unflavored counterpart.
• Evaporated Milk: has 6.5% fat, is made by removing
about 60% of the water from whole milk. The milk is then
homogenized, fortified with vitamin D.
• Sweetened Condensed Milk: has 8% fat or less, is a
canned milk concentrate of whole milk to which sugar
has been added. The sweetener used prevents
spoilage.
Shopping pointer
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Pull date - date on container, indicates
that the milk should stay fresh 5 - 7
days after the date stamped on carton
Dairy – Storing and Preparing
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Pick up as one of the last items in store
Refrigerate as soon as possible
Use milk in order of purchase (freshest milk in the
back and use the oldest first)
Do NOT leave unused milk in can
Close container so milk will not absorb flavors
Canned milk - store in cool, dry place; rotate and
turn cans upside down in storage every few months
When cooking dairy products, watch it carefully
Use low temperature and stir consistently
Dairy Cooking Terms
• Scorching: what happens to milk when it’s
heated at high temperatures
• Scum: the film formed on the top of
heated milk
Dairy Products -Yogurt
• Yogurt is a mixture of milk (whole, reduced-fat, lowfat or
nonfat) and cream fermented by a culture of lactic acidproducing bacteria.
• Sweeteners (sugar, honey, aspartame), flavorings
(vanilla) and other ingredients (fruits, preserves) may
also be added.
Dairy Products - CHEESE
• All cheese is made from milk, but different manufacturing and
aging processes are used to produce the array of cheeses
available today. Cheese can be made from many types of milk,
cows, goat, buffalo
• Cheese is made by coagulating or curdling milk, stirring and
heating the curd, draining off the whey, collecting and pressing
the curd, and in some cases, ripening.
• Curd: The solid part of milk after being thickened to make
cheese.
• Whey: The liquid of milk after being thickened to make cheese.
• Cheese can be made from whole, 2% lowfat, 1% lowfat or fat-free
milk, or combinations of these milks.
Types of Cheese
More than 400 different varieties of cheese are available. Cheeses
are categorized in several ways: natural versus process cheeses,
unripened versus ripened and soft versus hard.
• Process Cheeses. These cheeses are made by blending one or
more natural cheeses, heating and adding emulsifying salts.
Process cheeses contain more moisture than natural cheeses
• Natural cheeses are often categorized according to their moisture
or degree of softness or hardness
• Unripened cheeses are made by coagulating milk proteins with
acid. Examples: cream cheese, cottage cheese and Neufchatel.
• Ripened cheeses are made by coagulating milk proteins with
enzymes and culture acids. These cheeses are then ripened (aged)
by bacteria or mold. Examples: cheddar, Swiss, Colby, brick and
parmesan.
• Mold Ripened cheeses are the same as ripened but the mold is
eatable. Examples: blue, Roquefort, and stilton are examples of
mold-ripened cheeses.
Natural Cheeses
• Soft Cheeses: Brie, Camembert, ricotta, cottage
• Semi-Soft Cheeses: Blue, brick, feta, Havarti, Monterey
Jack, mozzarella, Meunster, provolone
• Hard Cheeses: Cheddar, Colby, Edam, Gouda, Swiss
• Very Hard Cheese: Parmesan, Romano.
• Process cheeses include American cheese, cheese
spreads and cheese foods.
• Cold-pack cheese is a blend of natural cheeses
processed without heat.
Cheese – Storing and Handling
• Storing – Refrigerate in wax paper or sealed
containers – do not recommend aluminum foil or
cling wrap. Store away from other foods.
Cheese can be frozen but may become mealy
and crumbly when thawed.
• To melt cheese, best to grate or cube and cook
very slowly. If cheese is overheated it will
become tough and rubbery or will clump and
refuse to melt.