Milk, Cheese & Yogurt!

NUTRIENTS IN MILK Protein Vitamins Minerals Fats Water Carbs

For growth & repair of the body Protein

For Strong Bones and Teeth Calcium Phosphorus Vitamin “D”

For Growth & Health Vitamin “A” Vitamin “B”

Calcium helps to prevent osteoporosis

Fat Contents in Milk Type of Milk Amount of Fat per 8 oz- 1 cup serving Whole Milk (3%)= 8 grams Reduced Fat Milk (2 %)= 5 grams Low fat Milk (1%) = 2.5 grams Fat free Milk (0%) = Trace of Fat

Raw Milk Raw Milk – Cream rises to the top and skim milk is in the bottom We want it to quit separating so we homogenize the milk Cream Skim Milk

Grams of Fat per 1 cup serving in different types of Milk

Consumer Power! Different Types of Milk to Buy- Fresh Canned Evaporated (Can be used in place of heavy whipping cream in soups & sauces but not in place of whipped cream) Sweetened Condensed Nonfat Dry UHT=Ultra Heat Treated can store up to 3 months on the shelf unrefrigerated. The type of milk you choose depends on how you plan to use it.

Storing Fresh Milk Original Container Out of direct light Watch for leaks Keep it cold Return to refrigerator at once

Storing other Forms of Milk Canned – store in dry, cool area, refrigerate after opening. Nonfat dry- dry, cool area, put in airtight container after opening and refrigerate after mixing with water. UHT- store at room temp for up to 3 months

Buying Fresh Milk Grade “A” means the milk meets quality standards set by the U.S. Public Health Service Pasteurized- milk has been heat-treated to kill harmful bacteria. Homogenized- means the fat is broken into tiny drops and mixed permanently with the milk. Otherwise the fat would rise to the top as cream. Vitamin D fortified – was added, not found naturally in milk.

Fortified When vitamins or minerals are added to food/drink that were not there naturally. Milk is fortified Vitamin D. in milk. 14

Vitamin D Besides Milk products, you can also get vitamin D from the SUN

HOMOGENIZATION Fat particles have been broken down and distributed so the milk won’t separate. Homogenized Milk

What does pasteurization mean? Heat treated to remove/kill harmful organisms-161 F for 15 seconds. Louis Pasteur developed a process to kill the bacteria in raw milk 17

“Skills” Cooking with Milk Milk is a protein food, protein is sensitive to heat. Must be cooked at low temperatures! If properly cooked should have a smooth creamy texture, rich, mild pleasant flavor. Too high a temperature for too long, milk solids will burn and scorch Watch carefully                

Keeping a skin from Forming When milk is heated, a skin sometimes forms on the surface. The skim is made up of milk solids and fat. Because the skin prevents steam from escaping, the milk may boil over. To prevent cover the pan and stir frequently as it cooks.

Keeping Milk from Curdling Milk sometimes curdles, or separates into many small lumps and a watery liquid. This happens when either heat, acid or salt are introduced to it. The more fat in the milk the less likely this is to happen.

Cheese and Yogurt Both Are made from milk Cheese the milk is thickened The solid part or “Curd” is separated From the “Whey” (liquid) and the curd is made into cheese Yogurt is made by adding a special “Good Bacteria” that gives it a smooth, thick texture and tangy flavor.

Nutrient Notes Yogurt has the same Nutrients as milk but is generally lower in fat. Cheese has the same Nutrients as milk but is usually higher in fat.

There are Three 3 types of cheeses Unripened – Cottage Cheese, cream cheese- stays fresh only a few days after purchase Ripened- This type can be stored longer Examples: Cheddar, Swiss, Parmesan Process and Cold Pack: Made from ripened cheeses blended with other ingredients, ex: Velveeta & American Cheese.

Buying Cheese & Yogurt Read labels carefully, compare nutrients, fat content and calories. Compare prices. Some ripened cheeses are very expensive$$$$ Process cheese lower in cost. Decide whether you are willing to pay more for cheese that is sliced or shredded. Look for freshness date on package.

Storing Yogurt & Cheese Most types of yogurt and cheese must be refrigerated. Keep them in the original package, or wrap ripened cheese in foil or plastic wrap. Use yogurt and soft unripened cheese within a few days. Use other cheeses within a few weeks.

Cheese Tasting Party Choose from the following: Muenster Feta Mozzarella Swiss Brie Pepper Jack Baby Bell Provolone Blue Cheese Gouda Parmesan Manchego

1.Provolone 7. Bleu Cheese 2Baby Bell 8. Gouda 3 Manchego 9. Pepper Jack 4. Feta 10. Fresh Mozzarella 5. Swiss 11. Brie 6. Parmesan Reggiano 12. Muenster