Milk and Dairy Facts 1.

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Presentation transcript:

Milk and Dairy Facts 1

Are you getting enough? Approximately how much milk should the following people drink each day: Adults______3______ Teenagers____3-4_____ Children______2-3_____

Serving Sizes: 1 cup milk or yogurt 1 ½ oz natural cheese 2 oz processed cheese

Natural Cheese Natural refers to the cheesemaking process in which cheese is made directly from milk by coagulating or curdling milk, stirring and heating the curd, draining the whey and collecting or pressing the curd. Natural cheeses can be classified into various groups, such as: Soft/fresh, unripened Soft, ripened Semi-soft, ripened Firm/hard, ripened Very hard/grating, ripened

Processed Cheese Processed cheese is a blend of fresh and aged natural cheese that have been mixed and heated (cooked) with an addition of an emulsifier salt, after which no further ripening occurs. Other food ingredients may also be added for flavor and function. These products, available in a variety of color intensities and flavors tailored to food processing applications, are often selected for their uniform melt, consistent flavor and excellent slicing properties.

Nutrients Nutrients in Milk Calcium Riboflavin Protein

Fortified Vitamin A and Vitamin D Milk is also fortified with Besides Milk products, you can also get vitamin D from the SUN

Fortified When vitamins or minerals are added to food/drink. Vitamin D is fortified in milk. 8

Calcium is critical for bone health

Calcium helps to prevent osteoporosis

Also important for bone density is … Which vitamin? Vitamin D And which mineral? Phosphorous

Your milk options Whole 2% 1% Skim

And more options Buttermilk Powdered Evaporated Sweetened Condensed Milk

How many Dairy Products Can you name?

Types of Milk and Dairy Products: Raw Milk: No processing or fortifications. Milk taken straight from the cow. Whole Milk: 3-6% fat. Children should drink whole milk Low-fat Milk (1%-2%): 2.5 g – 4.5 g of fat. Skim Milk: FAT FREE! Chocolate Milk: Regular 1% milk plus cocoa and sweeteners Dry Milk: Water is removed to create a powder( preserves it)   Buttermilk: Fermented cows milk – sour bacteria in milk Evaporated Milk: Half of milk’s water is evaporated. Sweetened Condensed Milk: Water is removed and sugar added. (thick and sweet) Sour Cream: Fermenting cream (fat) with lactic acid bacteria. Yogurt: Milk product made by adding bacteria to skim milk. (lactic acid acts on the protein and gives yogurt it’s texture). 15

Choose dairy products that are low in fat, such as: Skim milk Milk is very good for you, but it can also contain a lot of FAT Choose dairy products that are low in fat, such as: Skim milk Non-fat yogurt Low fat cheese

Lowering Fat Content in Recipes How can you lower the fat content in a recipe? By using a lower fat content milk product. Skim instead of 2% Using yogurt instead of sour cream Sometimes add a little baking soda to complete the substitution.

What does pasteurization mean? Heat treated (161 F for 15 seconds) to kill harmful organisms Louis Pasteur developed a process to kill the bacteria in raw milk 18

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

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

Milk and Dairy Facts How should you store fresh and canned milk? Fresh milk needs to be refrigerated and can still be good 5-7 days after the date stamped on the carton. Canned milk can be stored on the shelf until opened and then must be stored in the fridge. 21

When cooking milk, four undesirable things can happen if you are not careful. CURDLING BOILING OVER FORMING A SKIN SCORCHING To prevent these things from happening: STIR IT CONSTANTLY USE LOW HEAT 22

What is scalding? Cooked just below the boiling point

Scorching When the sugars and proteins burn

Curdling When an acid causes the milk to go thick and clumpy.

Remember when cooking with cheese . . . Cook on low heat Grate cheese before adding