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What is Milk? –87% water –Our most nearly perfect food –No other single food can substitute for milk in a diet and give a person the main nutrients that you get from a glass of milk Teenagers 4 cups} per day Children 3 cups} Adults 2 cups}

Nutrients –P–Proteins – Body building (muscle) + Repair –F–Fats – energy; warmth; carries fat – soluble vitamins –C–Carbohydrates-(lactose) energy and warmth

Vitamins –Vitamins- Growth; “glow,” prevents diseases 1.Riboflavin (water -soluble) – Vitamin B2 Regulates production of energy from dietary fat, carbohydrates & protein 2.Vitamin A ( fat-soluble) Aids in prevention of night blindness 3.Vitamin D (fat -soluble) Aids in prevention of rickets

Minerals –Minerals- strong bones + teeth; “glow” 1.Calcium 2.Phosphorus Milk also contains saturated fat and cholesterol.

nutrition Some or most of the fat can be removed to produce skim or low fat milk. These products have less fat. One serving equals one cup of milk, half cup of ice cream, or 2 oz of cheese.

Processing Milk A.Pasteurization- the process of heating raw milk to kill harmful enzymes and bacteria that destroy milk. B.Ultra pasteurization – heating to a higher temp so it lasts longer

Processing Milk B. Homogenization- the process of breaking up milk fat into smaller globules which disperses them permanently in a fine emulsion throughout the milk. The milk won’t separate then. o&feature=related

Processing Milk Cream Skim milk

Processing Milk Fortified- is the addition of nutrients (one or more vitamins, minerals, or proteins) NOT naturally present in the food. Enriched – adding back nutrients.

Fortified and Enriched When milk is skimmed, most of the Vitamin A is removed. By law, any vit A that is removed must be replaced = enriched. Some manufacturers will fortify milk with Vitamin D – which means it is added to the product to make it more nutritious, but it wasn’t there to begin with.

Forms of Milk A. Raw milk- straight from the cow, fresh, unpasteurized. B. Whole milk- fortified with vitamin D – calories from fat = half C. Low fat milk- 1. 2% > enriched with vitamin A 2. 1%

Forms of Milk D. Skim milk- also called nonfat milk- enriched with Vitamin A – has trace amounts of fat E. Chocolate milk- chocolate or cocoa and sweetener added to milk; Must be enriched with Vitamin A F. Eggnog- milk, eggs, sugar, cream

Forms of Milk G. Nonfat dry milk- all water is removed, from pasteurized skim milk = can easily be added to recipes to increase nutrient content, esp protein and calcium H. Buttermilk- tangy flavor Measure 1 T of vinegar, add milk to 1 cup. Stir. Mixture can be used as substitute when baking. I. Evaporated milk- half the water is removed; canned

Forms of Milk K. Whipping cream- the fat of whole milk (heavy); light cream = less fat, used in coffee. L. Half-and-half- milk and cream mixture, often used for coffee. J. Sweetened condensed milk- half the water is removed, sugar is added which acts as a preservative, canned

Forms of Milk N. Yogurt- milk (usually skim) treated with a special bacteria. Sometimes fruit is added. M. Sour cream- soured due to lactic acid bacteria

More milks Soy and Coconut – Coconut milk is used in Asian cooking. Soy is used as a milk replacement. Acidophilus – acts as an aid for digestion. Relieves constipation and diarrhea. Promotes immunity. Lactaid – Makes dairy foods more digestible for those who are lactose intolerant.

Uses of milk A. Beverage- it requires no preparation other than chilling B. Milk as an ingredient in food, milk Contributes to the flavor, texture, nutritive value, and browning quality of food products.

Storage Tips Pick up as one of the last items in store Refrigerate as soon as possible Use milk in order of purchase from individual refrigerators at home (Put freshest milk in the back and use the oldest first) Store away from light – destroys riboflavin. Dry milk should be refrigerated after reconstituted Do not pour unused milk back into original container

Storage Tips Close the container so milk will not absorb flavors or odors. Canned milk - store in cool, dry place; rotate and turn cans upside down in storage every few months. Store dry milk in a cool, dry place. Humidity causes milk to lump and may change color and flavor - throw out. Freezing milk changes consistency but not the nutritional value; Refrigerate to thaw.

Cooking with milk Milk is a delicate protein food. Therefore, it needs low-medium temps and a short cooking time. Otherwise… –Skin – when cooked, liquid evaporates. The protein solids clump together. Cover the pan or stir the mixture regularly. If a skin forms, use a wire whisk… If you remove the skin, you also remove the nutrients.

Cooking cont. –Scorching – milk can scorch or burn easily. The solids fall to bottom of pan and stick or burn. Use low heat to prevent this and stir to keep solids circulating. –Curdling – milk can separate into solids (curd) and liquid (whey). This is caused by acids, salt, or high temps. To prevent, use low temps, stir, and combine with acidic foods gradually/slowly.

Cooking cont. Some recipes call for scalded milk. This means milk is heated to just below boiling point. Use low heat and cook only until bubbles appear around the sides of the pan.

White Sauce To make a white sauce, you can use a roux or slurry. –Roux – melt fat, add flour or cornstarch and stir till a paste forms. Then slowly add milk or cream. Stir continuously until mixture boils. It will thicken after boiling about 30 seconds. Remove from heat. Add other ingredients to make gravies, dips, soups,…

Closing facts A. Nearly 9 out of 10 teenage girls and 7 out of 10 teenage guys do not get enough calcium. You can get calcium from soy products, leafy greens, fish with bones, and calcium-fortified products. 1 Tums equals the amount of calcium in 1 cup of milk. B. Low fat and fat free milk have the same nutrients as whole milk with little or no fat

Closing facts C. Osteoporosis affects 28 million Americans, including men. D. Milk can be processed or converted into other forms of food including butter, cheese, and ice cream.

GOT MILK?

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