Milk and Milk Products

Milk is Unique The Dairy group of Milk, Yogurt, Cheese and Frozen Dairy Foods are made from one substance: MILK!! What is the source of most milk in the US? COWS

Nutrients are found in Milk: Carbohydrates Complete Protein Water Fats Calcium Phosphorus Riboflavin Vitamins A & D

Why is Milk fortified? Vitamin A? Milk in which the fat content is removed. 2%, Low-fat, Skim Vitamin D? Must be present for the body to use calcium.

What is Dehydrated Milk? Evaporated Milk 60% of water is removed

What is Pasteurized Milk? Milk that has been heated to kill harmful bacteria.

Why is milk homogenized? Suspends the fat particles into the liquid so it doesn’t pool at the top.

original nutrients of milk, none of the fat has been removed. What is whole milk? Has all the original nutrients of milk, none of the fat has been removed. How is low-fat and skim milk different? Low-fat has more fat, skim is fortified with Vitamin A

What is cream? The high-fat liquid that is separated from whole milk. One Tablespoon has 80 Calories

What is sweetened condensed milk? Milk that has half the water removed and sugar added. What is nonfat dry milk? Milk in powdered form, moisture and most of the fat removed. What is UHT milk? Milk heated to very high temperature to kill all bacteria. No need to refrigerate.

Made from the pressed curds of milk. CHEESE!! Made from the pressed curds of milk.

Fresh cheese: Aged cheese: Un-ripened cheese with a soft texture and a milky flavor. Cottage cheese Aged cheese: Cheese that has been ripened for as long as two years. Cheddar cheese

How cheese is made….. https://www.youtube.com/watch?v=FHmXAb3G0ek&list=PLB D88D788C27D4A7F http://www.eatwisconsincheese.com/wisconsin- cheese/how_cheese_is_made

Hard CHEESE!! Semisoft Soft Processed Cheese can be classified into four groups: Soft Semisoft Hard Processed

Soft Cheese: Example: Description of Flavor: Ricotta Cream cheese Brie Feta Mild, hint of sweetness Mild, available in plain or a variety of flavors Tangy Tart and Salty

Semisoft Example: Description of Flavor: Mild, delicate and milky flavor Mild, creamy texture “Stinky” cheese, pungent strong aroma Slightly tart and nutty Mozzarella Colby-Monterey Jack Limburger Fontina

Hard Example: Description of Flavor: Cheddar Provolone Parmesan Swiss Mild to sharp More assertive than mozzarella Mild, sweet, buttery, nutty and slightly salty Buttery and nutty

Processed Example: Description of Flavor: American Pasteurized Processed Cheese Food Pasteurized Processed Cheese Sauce Very mild, semi-soft elastic, smooth texture Blended by heat, cream or milk added, soft and smooth (cheese spreads) Natural cheeses blended with aid of heat (“Cheese Whiz”

What are cultured milk products? Milk that harmless bacteria has been added to. Like……yogurt, sour cream, and buttermilk. They have a tangy taste and a thicker texture.

What are three frozen milk products? Ice cream Low-fat ice cream Frozen yogurt Frozen milk products have sugar added to them….YUMM!!

Storing Milk Products In the Refrigerator. Where should whole milk, cheese, and cultured milk products be stored? In the Refrigerator. Where should canned milk and UHT milk be stored? On the shelf until opened, then in the refrigerator.

Cooking Milk Products Low heat – …so the protein doesn’t coagulate or change from a fluid state into a thickened mass.