1. Unit 14: Milk, Yogurt, and Cheese Family and Consumer Sciences I

2. Objectives 1.Identify dietary considerations concerning milk products. 2.Identify guidelines for purchasing and storing milk products. 3.Identify forms of cheese. 4.Identify guidelines for cooking milk and cheese.

3. Objectives 5.Evaluate milk product recipes. (Assignment Sheet) 6.Prepare a recipe using a milk product. (Job Sheet)

4. Key Terms curdle to thicken into a clot and separate from the liquid portion dairy milk and milk products lactation the secretion of milk by a female mammal

5. Key Terms lactose sugar carbohydrate in milk ripened cheese cheese allowed to age to improve flavor and texture, such as cheddar and mozzarella osteoporosis bone disease in which the bones become brittle, porous, and break easily

6. Key Terms scorching undesirable burning of a product that changes its color, texture, and taste sodium mineral element contained in milk and nearly all other foods

7. Key Terms unripened cheese cheese that has not gone through the aging process, such as cottage cheese and ricotta whey liquid remaining after milk has formed curds

8. Dietary Considerations for Milk Products Fat and cholesterol content – many milk products are high in fat and cholesterol; you can get milk products with less fat and cholesterol Lactose intolerance – some people must limit or avoid the consumption of milk products because they cannot digest milk sugar (lactose)

9. Dietary Considerations for Milk Products Mineral content – milk products are good sources of calcium and phosphorus, which are used to build strong bones and teeth Protein content – milk products contain high-quality protein which helps grow and repair body tissues

10. Dietary Considerations for Milk Products Sodium content – sodium is essential to life, but an excess can contribute to high blood pressure and heart disease

11. Dietary Considerations for Milk Products Special dietary needs – because the nutrients in milk products are used for growth and building body tissues, consuming milk products is essential during special periods of life such as adolescence, pregnancy, and lactation, and essential during the entire life span

12. Dietary Considerations for Milk Products Vitamin content – milk products are good sources of riboflavin, vitamin A, and vitamin D

13. Guidelines for Purchasing and Storing Milk Products Check the label – Read labels carefully to be sure you know what you are buying – Check the expiration date Check the packaging – Make sure products are in good condition with packages intact – Containers should not leak or have holes or cracks

14. Guidelines for Purchasing and Storing Milk Products Keep it cold – Milk products should be cold to the touch when you purchase them – Pick up milk products near the end of your shopping trip so they stay cold – Refrigerate milk products immediately; store milk in the coldest part of the refrigerator

15. Guidelines for Purchasing and Storing Milk Products Use it safely – Store natural cheese in plastic wrap or foil – Store processed cheese in the original container – Protect milk products from sunlight – Milk and cheese can be frozen for up to six weeks; thaw in the refrigerator

16. Forms of Cheese Natural cheeses – Hard cheeses such as Parmesan, Romano, and Gruyere – Firm cheeses such as Edam, Cheddar, Swiss and Provolone – Semisoft cheeses such as Colby, Mozzarella, and Pepper jack – Soft cheeses such as Brie, Camembert, Feta, and Cream Cheese

17. Forms of Cheese Processed cheeses – Uniform texture with no rind or waste – Blend of one or more natural cheeses and nondairy ingredients

18. Forms of Cheese Pasteurized processed cheeses – Blends of natural cheeses that have been processed using heat to develop a different texture and flavor – Cost less than natural cheeses – Examples include American cheese and cheese spreads

19. Forms of Cheese Cold pack cheeses – Blends of natural cheeses that are processed without using heat – Special flavorings such as herbs or wine are usually added

20. Guidelines for Cooking Milk and Cheese Cooking with milk – The goal is to keep from ruining the taste and consistency – Using a heavy pan over low heat will help prevent Film or scum from forming Boiling over Scorching Curdling –Stir constantly to keep solids from sticking to the bottom of the pan

21. Guidelines for Cooking Milk and Cheese Cooking with cheese – The protein in cheese is very sensitive to high heat – Cook at a low temperature to avoid a tough, rubbery consistency – Cut in small pieces or grate cheese before adding to other ingredients so the cheese will melt quickly

22. Guidelines for Cooking Milk and Cheese Cooking with cheese – Use ripened cheese because fresh cheese may not blend well with other ingredients – For sauces, add cheese as the last ingredient and heat just until melted – Approximately ¼ cup of shredded cheese equals one ounce

23. Unit Review What vitamins and minerals are contained in milk? Why might some people need to limit milk and dairy consumption? What are the four guidelines for purchasing and storing milk products?

24. Unit Review List at least two examples of the following: – Hard cheese – Firm cheese – Soft cheese – Semi-soft cheese What is processed cheese?

25. Unit Review How can you achieve the goal of preserving taste and consistency when cooking with milk? Why must you use special care when cooking with cheese?

26. End of Unit 14