Milk and Dairy Facts 1

Raw Milk Raw Milk – Cream rises to the top and skim milk is in the bottom We want it to quit separating so we homogenize the milk Cream Skim Milk

HOMOGENIZATION Fat particles have been broken down and distributed so the milk won’t separate. Homogenized Milk

What does pasteurization mean? Heat treated to remove/kill harmful organisms-161 F for 15 seconds. Louis Pasteur developed a process to kill the bacteria in raw milk 4

Are you getting enough? Approximately how much milk should the following people drink each day: Adults______3______ Teenagers____3-4_____ Children______2-3_____

Did you know? Milk is 87% water

Serving Sizes: 1 cup milk or yogurt 1 ½ oz natural cheese 2 oz processed cheese

Nutrients These are Macrominerals Nutrients in Milk Protein-what kind? Calcium, phosphorus, magnesium These are Macrominerals

Fortified When vitamins or minerals are added to food/drink. 9

Vitamin A and Vitamin D Fortified the SUN Milk is fortified with Besides Milk products, you can also get vitamin D from the SUN Keeps bones strong-prevents rickets Good for the skin

Calcium helps to prevent osteoporosis (small holes in the bones)

Serving Sizes: 1 ½ oz natural cheese 2 oz processed cheese Mozzarella cheese stick size

Milk is very good for you, but it can also contain a lot of FAT According to the D_________ G__________, Choose dairy products that are low in fat, such as: Skim milk Non-fat yogurt Low fat cheese

Lactose? Lactase? What does lactose intolerant mean?

Below 40° Milk and Dairy Facts How you should store fresh AND canned milk? Fresh milk needs to be refrigerated and can still be good 5-7 days after the date stamped on the carton. Canned milk can be stored on the shelf until opened and then must be stored in the fridge. 15

To prevent these things from happening: When cooking milk, four undesirable things can happen if you are not careful. CURDLING BOILING OVER FORMING A SKIN SCORCHING To prevent these things from happening: STIR IT CONSTANTLY USE LOW HEAT 16

Natural Cheese Natural refers to the cheesemaking process in which cheese is made directly from milk by coagulating or curdling milk, stirring and heating the curd, draining the whey and collecting or pressing the curd. Natural cheeses can be classified into various groups, such as: Soft/fresh, unripened Soft, ripened Semi-soft, ripened Firm/hard, ripened Very hard/grating, ripened

Processed Cheese Processed cheese is a blend of fresh and aged natural cheese that have been mixed and heated (cooked) with an addition of an emulsifier salt, after which no further ripening occurs. Other food ingredients may also be added for flavor and function. These products, available in a variety of color intensities and flavors tailored to food processing applications, are often selected for their uniform melt, consistent flavor and excellent slicing properties.

Lowering Fat Content in Recipes How can you lower the fat content in a recipe? By using a lower fat content milk product. Skim instead of 2% Using yogurt instead of sour cream Sometimes add a little baking soda to complete the substitution.