Dairy Products All graphics in this resource have been attributed CC0 1.0Universal (CC0 1.0) Public Domain Dedication, waiving all of his/her rights to the work worldwide under copyright law.

Dairy Located in the BLUE section on the MyPlate graphic. Includes milk, cream, cheese, yogurt, frozen dairy desserts

Nutrients in Dairy Products Major source of calcium, protein and phosphorous (All help build strong bones and teeth) Riboflavin (B-vitamin) (Helps cells use oxygen) Vitamin A (Helps keep skin clear and smooth & & mucus membranes healthy) Vitamin D (fortified) (Aids in the absorption of calcium)

Nutrients in Dairy Products Fat supplies energy, helps carry fat- soluble vitamins, and protects vital organs Carbohydrates (Lactose – milk sugar); carbs are our primary source of energy Water (milk is 87% water); aids in proper digestion, cell growth & maintenance

Health Benefits Bone health May reduce the risk of osteoporosis Importance of fat-free or low-fat choices Intake is especially important during childhood and adolescence

Milk Processing Pasteurization -milk is heat treated to destroy harmful bacteria. Homogenization - mechanical process that prevents the cream from rising to the surface of milk. Breaks globules of milk fat into tiny particles and spreads them throughout the milk. Fortified-nutrients added in amounts greater than what is naturally there. Ex. Vitamin D NOTE: The quality of the milk is the same regardless of breed of cow.

Classifications of Dairy Products FRESH CONCENTRATED CULTURED FROZEN Classifications of Dairy Products

Types of Fresh Dairy Products 1. Milk Whole 3.25% fat by weight with 48% of the calories from fat. Low-Fat 1-2 % fat by weight with 16-38% calories from fat. Skim Contains only a trace of fat. 2. Cream Heavy Whipping Cream 38% fat; Used to make whipped cream and sauces such as alfredo. Cool Whip is NOT a dairy product Heavy Cream 35% fat Light Cream 20% fat Half-and-half 10.5- 18% fat; Used in coffee & other beverages

Types of Fresh Dairy Products 3. Fresh Cheeses These cheeses have not been ripened, aged or cultured! Highly perishable Cottage cheese Cream cheese Goat cheese Farmer’s cheese Ricotta cheese

Concentrated Dairy Products Evaporated Milk – shelf stable canned product. 50% of water removed. Condensed Milk – used for desserts and candies. Sugar has been added. Nonfat Dry Milk – shelf stable powdered skim milk.

Cultured Milk Products Buttermilk-has a tangy, buttery flavor and smooth, thick texture. It was originally the fluid left after the cream was churned into butter. Now it is made from cultured low fat milk. Kefir-beverage from fermented cow’s milk – similar to yogurt. Popular in Middle Eastern cultures. Acidophilus-regular milk with Lacto-bacillus acidophilus bacteria added to help aid digestion Yogurt- a creamy, custard- like product prepared from milk fermented by added bacteria, often sweetened and flavored. Sour Cream- made by adding lactic acid bacteria to light cream, 18% fat

Cultured Dairy Products Cheese Cheese is a concentrated form of milk. To make cheese, milk is coagulated-the curd (solid part) is separated from the whey(liquid part) https://www.youtube.co m/watch?v=y9wLhRrj5Ug

Types of Cheese Ripened (aged) Cheese Made with controlled amounts of bacteria, mold, yeast, or enzymes. Have been allowed to ripen. Aging can be from two days to two years. Examples Cheddar Swiss Mozzarella Colby

Frozen Dairy Products Ice Cream – a whipped frozen mixture of milk, cream, sweeteners, flavoring and additives. Frozen Yogurt -similar to ice cream except in yogurt cultures are added. (Freezing destroys most beneficial bacteria) Sherbet -made from fruit or juice, sugar, water, flavorings, and milk fat.

Selecting Dairy Products Ensure containers/packaging is unopened Check for sell-by or use-by dates Clean containers Consider low-fat or fat-free options

All dairy products are highly perishable All dairy products are highly perishable. Cover and store in the coldest part of the refrigerator. Keep containers tightly covered to prevent contamination and off flavors. Keep milk away from light-which destroys the riboflavin in the milk. Store milk in the original container. Food Safety Protocols

Cooking with Milk Because milk is protein food, special care must be taken during cooking to prevent the following: Scum or Skin Formation-a solid layer that often forms on the surface of milk during heating. To prevent scum formation, stir the milk during heating and cover the pan. Boiling over-usually caused by scum formation. Use low heat to prevent this. Scorching-burning that results in a color change (carmelization) To prevent, use low heat.

Cooking with Milk Curdling or Coagulation -high temperature, acids, tannins, enzymes and salts cause the milk proteins to cause clumps (aka – coagulate). Use a low heat and fresh milk to prevent. Clue words for cooking milk: low (heat) and slow (take your time)

Cooking with Milk White Sauces -starch thickened (roux) milk products. Puddings -thickened milk based products. Cream Soups-uses a thin white sauce. Contains vegetables, meat, poultry, or fish that is pureed.

Cooking with Cheese Like all high protein foods, heat can adversely affect cheese. If you cook cheese at too high of a temperature, the cheese will overcoagulate, becoming rubbery and tough. Food made with cheese can include lasagna and other casseroles, fondue and omelets.