Dairy Foods Chapter 32

Milk & Milk Products A. Nutritional Value of Milk Products 1. excellent source of protein, vitamins, minerals & especially calcium 2. Also contain saturated fat & cholesterol 3. Choose low fat nutrient dense options 4. consume 3 cups of dairy foods per day B. Milk Processing 1. Pasteurization- process of heating milk to kill enzymes & any harmful bacteria a. all milk that is commercially sold must be pasteurized 2. Raw Milk- non- pasteurized milk 3. nonfat milk solids- substances that contain most of the protein, vitamins, minerals & lactose (milk sugar) 4. Homogenization- process that breaks down fat into small particles & then distributes it evenly throughout the milk liquid

C. Kinds of Milk 1. whole milk- must contain at least 3.25% milk fat 2. Reduced fat milk- 2% milk fat 3. Low Fat Milk- 1% milk fat 4. Non-fat/skim milk- less than .5% milk fat 5. buttermilk- has a tangy flavor, smooth, thick texture a. used in cooking & baking b. special bacteria is added to skim milk to produce its flavor 6. Nonfat dry milk- dehydrated powdered milk 7. Evaporated Milk- canned whole or nonfat milk with half of the water removed 8. Sweetened Condensed Milk- evaporated milk with a sweetener added

D. Types of Milk Products 1. Cream- fatty part of whole milk a D. Types of Milk Products 1. Cream- fatty part of whole milk a. used in many beverages, cereals, creamy casseroles, soups, sauces, & baked goods 2. Butter- specially churned cream a. federal law requires that all butter be at least 80% fat b. Salt is often added to enhance the flavor & to help preserve it c. unsalted butter- does not have salt added to it 3. Yogurt- made by adding special harmless bacteria to milk a. these bacteria actually help the digestive system b. is more nutrient dense because it is concentrated

4. Frozen Dairy Desserts a 4. Frozen Dairy Desserts a. ice cream- whipped mixture of cream, milk, sugar, flavorings & stabilizers b. frozen yogurt c. sherbet- made from fruit juice, sugar, water, flavorings & milk fat - has less fat but more sugar than ice cream d. sorbet- fruit, juice & water but no milk II. Types of Cheese A. Cheese is a concentrated form of milk 1. when rennin (an enzyme) is added to milk, the milk thickens & separates out 2. curd- solid clusters which become cheese 3. whey- liquid part that is separated out

B. Types of Cheese 1. fresh cheese- un-ripened cheese, mildly flavored a. cottage cheese- cheese curd with cream added & sometimes flavoring b. cream cheese- smooth, creamy & spreadable 2. Ripened Cheese- has been aged with ripening agents a. bacteria, mold, yeast or a combination are added to the curds b. aged in specific conditions for up to a few years depending on the type of cheese

Buying, Storing & Cooking Dairy Foods Buying- consider fat amounts, container size & freshness dates 1. buy only what you’ll need for a short time 2. look for the ‘sell-by’ date B. Storing- must be refrigerated as much as possible 1. limit time in warm or room temperatures 2. no more than 2 hours outside of the fridge C. Cooking Dairy 1. heat turns some milk solids & fat into a tough rubbery skin or film 2. scorching- milk overheats causing the milk solids to caramelize & burn 3. curdling- cooking milk at too high of a temperature * also happens if you add cold milk to a hot liquid 4. scalded milk- heat it to just below the boiling point