Dairy Foods Milk the “almost perfect” food Chapter 34 Dairy Foods Milk the “almost perfect” food

I. Nutrients 2-3 Servings Per day *Contains protein, vitamin A, vitamin B12, Calcium, Phosphorus, Magnesium, Zinc *It is fortified with Vitamin D *Contains saturated fat and cholesterol

II. Types of Milk Whole milk: 3.3% fat by weight / 48% calories from fat Low-fat milk 1-2% fat by weight / 16-38% calories from fat Skim milk: only trace amounts of fat UHT milk: Ultra High Temperature. Has a box container. Pasteurized: heat treated to kill enzymes and bacteria Ultra – pasteurization: heat treated to higher temperatures which means it can be kept longer. Homogenized: fat is broken down and evenly distributed in the milk so it does not separate

III. Other Types of Dairy Products Buttermilk: tart, buttery flavor. Made from cultured low-fat milk with dry milk solids added. *It was originally made from the fluid left over after cream was churned into butter. Chocolate milk: chocolate sweeteners added Kefir: beverage similar in flavor to yogurt originally made from fermented camel’s milk, now made from cultured cow’s milk. Nonfat dry milk: powdered form of skim milk Evaporated milk: canned whole or skim milk that contains ½ the amount of water of regular milk Sweetened condensed milk: concentrated sweetened canned milk. Used to make candies and desserts. Yogurt: Made by adding harmless bacteria

IV. Cheese Ripened Unripe Ned (Fresh) *Firm, semisoft, soft, blue-veined Unripe Ned (Fresh) *Cottage cheese, farmer’s cheese, cream cheese, ricotta

V. Frozen Dairy Desserts Ice cream Ice milk Sherbet Frozen yogurt Sorbet

VI. Food Science There are two proteins: Casien and Whey Acid: Rennin which is a milk clotting enzyme, clumps milk Milk solids are called curds Bluish liquid that remains after the curds clump is called whey Little miss muffet…