Dairy Products Types of Milk and definitions

Major Nutrients in Milk Nutrient Nutrient in Milk Importance to Body CarbohydrateLactoseProvides energy. (milk sugar) FatSaturated FatProvides energy. ProteinComplete ProteinAids growth; builds (all 8 essential amino acids)muscles; repairs worn or broken tissues. WaterContributes to body fluids; regulates body temperature.

Major Minerals in Milk Nutrient Nutrient in Milk Importance to Body Mineral 1. Calcium Builds strong bones and teeth; strengthens body cells; aids in blood clotting; regulates muscles, including the heart; maintains normal nerve functions. 2. PhosphorusStrengthens body cells; combines with calcium to make bones and teeth; helps in the oxidation of foods.

Major Vitamins in Milk Nutrient Nutrient in Milk Importance to Body Vitamin 1. Vitamin AAids vision and growth; helps maintain health of mucous membranes. 2. Vitamin B2Aids growth; helps maintain health of (riboflavin)skin, eyes, and tongue; helps nerve tissues function; helps digestive tract. 3. Vitamin B1 Assists in maintaining normal appetite, (thiamin)a healthy digestive system, and proper nerve function; helps release food energy for the body’s use. 4. Vitamin DHelps body to use calcium and phosphorus to build strong bones and teeth.

Homogenized Milk  Milk that has been pasteurized and mechanically treated to breakup butterfat and distribute them evenly  Homogenization breaks up and disperses milk fat throughout milk, resulting in a smooth, uniform texture.  Most whole milk is homogenized to prevent the cream from rising to the top.  Homogenization results in a softer curd in the stomach that aids digestion.

Pasteurization  When milk comes directly from the cow it is called “Raw milk”. Pasteurizing milk heats raw milk to temperatures just below boiling point to destroy any disease germs (bacteria and viruses).  HTST – High Temperature Short Time Holds milk at °F for at least 15 seconds  UHT – Ultra High Temperature is less common. Heats to 280 °F for at least two seconds.

What is rBGH or BST?  These are growth hormones given to cows to improve milk production.  There is a lot of controversy about this practice because it may be harmful to the animal, it may lead to resistance to antibiotics, and it has been shown to potentially cause cancer in people.  Many brands of milk are making a point to be “hormone free”, as a consumer you need to decide if this is a choice you want to make.

Whole Milk – Sometimes called “Homogenized Milk”  Whole Milk (3.25% fat) contains 150 calories and 8 grams (g) of fat per serving (8 fluid oz).  No butter fat has been removed.  Although not required, whole milk may be fortified with vitamin D. If vitamin D is added, the label must state this fact. Percent calories from fat = 8g x 9cal/g = 72 cal /150cal =.50 50% cal from fat (3.25% fat by weight)

 (2% fat) contains 120 calories and 5 grams (g) of fat per serving (8 fluid oz). Percent calories from fat 5g x 9cal/g = 45 cal /120cal =.375 OR 38% cal from fat (2% fat by weight)  Vitamins A and D are removed with the milk fat.  For this reason, these vitamins must be added to 2% reduced-fat milk.  The addition of these vitamins must be stated on the nutrition label 2% Reduced Fat Milk

1% Lowfat Milk  1% fat Milk contains 100 calories and 2.5 grams (g) of fat per serving (8 fluid oz). Percent calories from fat 2.5g x 9cal/g = 23 cal /100cal =.23 OR 23% cal from fat (1% fat by weight)  Vitamins A and D must be added.  The label must indicate the addition of these vitamins.

Fat Free or Skim Milk  Skim or Nonfat Milk) (.5% fat) contains 80 calories and 0 grams (g) of fat per serving (8 fluid oz).  Most of the butterfat removed.  Vitamins A and D must be added  The label must indicate the addition of these vitamins.

Chocolate Milk  May be any type of milk with chocolate or cocoa and a sweetener added.  This milk is just as nutritious as its unflavored counterpart, but higher in sugar and calories due to added chocolate & sugar.  Compared to plain milk, chocolate milk contains about 60 more calories per serving (8 fluid oz).

Evaporated Milk Cost =  (6.5% fat) is made by removing about 60% of the water from whole milk.  The milk is then homogenized, fortified with vitamin D, canned and heat sterilized.  The addition of vitamin A is optional.

Sweetened Condensed Milk  This milk is a canned milk concentrate of whole milk to which sugar has been added.  The sweetener used (usually sucrose) prevents spoilage.  Sweetened condensed fat-free milk contains no more than 0.5% milk fat.  Used in recipes and baked products. Only use when recipe calls for it.

Buttermilk  A culture has been added to give its characteristic flavor  Buttermilk is often used in recipes or may be drunk alone.

Soy Milk  Soy milk is a stable emulsion of oil, water and protein from the soybean. It does not contain any milk protein.  Soy milk contains about the same proportion of protein as cow's milk  Lower fat varieties of soy milk are often significantly lower in protein than cow's milk because the defatting process is not one of skimming risen cream, rather it involves adding water.  Soy milk does not naturally contain calcium so it must be fortified. The label must indicate all vitamins and minerals that are added.

Lactose Intolerance  Lactose intolerance is the inability to digest significant amounts of lactose, the major sugar found in milk.  Lactose intolerance is caused by a shortage of the enzyme lactase, which is produced by the cells that line the small intestine.  Different than a Milk Allergy which is an allergic reaction to the proteins (usually whey) in milk.

Calcium in Food  Milk, reduced fat, 1 cup295 mg  Swiss cheese, 1 oz.270 mg  Ice cream, 1/2 cup 85mg  Cottage cheese, 1/2 cup75 mg  Yogurt, plain, low-fat, 1 cup415 mg  Soy Milk, fortified, 1 cup200–300 mg  Sardines, 3 oz.270 mg  Salmon, canned,, 3 oz. 5 mg  Broccoli, raw, 1 cup90 mg  Orange, 1 medium50 mg  Pinto beans, 1/2 cup40 mg  Tuna, canned, 3 oz.10 mg