1. http://www.mypyramid.gov/pyramid/milk.html

3.  Milk  Cheese  Sour Cream  Yogurt  Ice Cream  Cream Cheese  Whipping Cream  Butter

4.  87% Water  13% Solids › Fat & Fat-soluble vitamins › Proteins, Water-soluble vitamins, minerals, lactose (milk sugar), carbohydrates  Our Almost Perfect Food › No other single food can be a substitute for milk in a diet and give a person the same nutrients that you get from a glass of milk.

5.  Minerals: › Calcium  Builds strong bones & teeth; Strengthens body cells; Aids in blood clotting; Regulates muscles – heart; Maintains normal nerve functions › Phosphorus  Strengthens body cells; Combines with calcium to make strong bones & teeth › Potassium  Helps maintain fluid balance; Helps maintain heartbeat & blood pressure; Helps with muscle & nerve action

6.  Vitamins: › Vitamin A  Aids vision & growth; helps maintain health of mucous membranes › Vitamins B1 (Thiamin), B2 (Riboflavin), B3 (Niacin)  Helps maintain health of skin, eyes, & tongue; helps nerve tissues function; helps digestive tract; helps release energy from food for body’s use. › Vitamin D  Helps body use calcium & phosphorus; Helps build strong bones & teeth.

7.  Carbohydrates: › Lactose – Milk Sugar  Provides energy  Fat › Provides energy  Protein › Help the body grow & repair worn-out or damaged parts.  Water › Contributes to body fluids; regulates body temp.

8.  Pasteurization – › Heated to kill enzymes & harmful bacteria › Improves keeping quality › Nutrient value is not significantly changed.  All dairy products in the United States must be pasteurized.

9.  Homogenization - › Milk fat is lighter than other milk fluids & separates, rising to the top of milk. › Homogenization is where the fat is broken down & easily distributed preventing this from happening.  Fortified – › The addition of one or more vitamins, minerals, or proteins not naturally present in a food. › Vitamin D is added to most milk products in the united states.

10.  Raw Milk – › Fresh, unpasteurized milk straight from the cow.  Whole Milk  Reduced-fat Milk (2%)  Low-fat Milk (1%)  Fat-free Milk (skim)

11.  The percentages indicated how much fat is in the milk by weight.  Whole milk = 3.5% milk fat  Reduced-fat (2%) = at least 2% milk fat  Low-fat (1%) = 1% milk fat  Fat-free (skim) = no more than 0.2% milk fat

12.  Chocolate milk – › Made by adding cocoa or sweetener.  Eggnog - › A mixture of milk, eggs, sugar, & cream. May also contain added flavorings (rum extract, nutmeg, vanilla). Seasonal product most readily available during the holidays.  Buttermilk – › Made by adding a special bacterial culture to milk to produce the desirable acidity, body, flavor and aroma. Has a tart, buttery flavor & smooth, thick texture. **has been cultured.**

13.  Nonfat dry milk – › Removal of water only from pasteurized skim milk. Powdered form of fat-free milk.  Evaporated Milk – › Canned whole or fat-free milk that contains only half the amount of water as regular milk. Evaporated fat-free milk is used as a cream substances in beverages.

14.  Sweetened condensed milk – › Concentrated, sweetened form of milk, used to make candy & desserts.  Whipping Cream – › The fat of whole milk.  Heavy cream = 36% fat  Light cream = 30-36% fat  Half-and-half – › A blend of milk & cream = 10-12% fat

15.  Sour Cream – › Cream that has been soured by lactic-acid bacteria =18% fat  High in fat and calories  Yogurt – › Adding harmless bacteria culture to milk. Makes a thick, creamy, custard like product.

16.  Beverage – › No preparation › Serve warm, cold  Ingredient – › Contributes to nutritive value, consistency, flavor, texture, browning quality.

17.  Butter - › Made from milk, cream, or a combination of both. › High saturated fat & cholesterol  Ice cream – › A whipped, frozen mixture of milk, cream, sweeteners, flavorings, & other additives.  Frozen yogurt – › Similar to ice cream, but with yogurt cultures added.

18.  Cheese › Natural food made from milk curds with the whey drained off.  Curds – dairy product obtained by coagulating milk with an edible acidic substance & draining off the liquid portion (whey). Sour milk also produces curds. › 2 Categories of Cheese:  Ripened  Unripened

19.  Cheese › Ripened  Made from curds from which ripening agents (mold, bacteria, yeast) have been added.  Also called aged; can be stored for relatively long time; Hardened texture.  Blue cheese, cheddar, Colby, Monterey Jack, Romano, Swiss, Provolone › Unripened  Made from curds that have not been aged.  Will only keep a few days in the fridgerator.  Cottage cheese, cream cheese, mozarella, ricotta.

20.  Ripened  Unripened

21.  Inability to digest lactose (major sugar found in milk)  Can tolerate little milk  Can sometimes eat cheese and yogurt  Can choose lactose free alternatives › Calcium fortified juices, cereals, breads, or soy beverages  This is different than a lactose allergy

22.  Build and maintain bone mass  Reduce risk of osteoporosis  Builds and maintains strong teeth  Maintain healthy blood pressure  Decrease risk of certain cancers  Maintains a healthy heart  Higher overall nutritional quality

23.  Children (2-8 yrs) › 2 cups  Adolescents (9-18 yrs) › 3 cups  Adults (19 +) › 3 cups

24.  Milk › 1 cup › ½ cup evaporated milk  Cheese › 1 ½ ounces hard cheese › 1/3 cup shredded cheese › 1 slice of processed cheese is equivalent to 1/3 cup milk  Yogurt › 1 regular container (8 fluid ounces) › 1 cup  Milk Based Desserts › 1 cup pudding made with milk › 1 cup frozen yogurt

25.  Price depends on the milk form › Dried milk is least expensive › Yogurt is one of the most expensive  Price also depends on container size  Check the expiration date › “sell by” date  Usually good for about 5-7 days after

26.  Pick up as one of last items in store.  Temperature › Store at less than 40 degrees F › Refrigerate immediately  Store in tightly sealed containers › They can pick up aromas from other foods.  Store milk away from light – it destroys the riboflavin. Milk3 weeks Yogurt10-15 Days CheeseVaries – no 2 alike ButterSeveral weeks or Freeze

27.  Cheese wedges as a snack  Cheese Dip  Pasta Dishes with cheeses  Cheese on salads  Yogurt in fruit salads  In Desserts

28.  Can be served as any part of the meal  Adds nutrients, flavor, and texture to foods  Dairy Products are important ingredients in many recipes  Partner up: Come up with a list of foods that include dairy products

29.  Include milk as a drink at meals.  Gradually switch to a less fattening milk – Whole to 2% to 1% to skim  Add fat-free or low-fat milk instead of water to oatmeal  Top cut-up fruit with flavored yogurt for a quick dessert  Any other ideas?

30.  http://www.mypyramid.gov/pyramid/mil k.html http://www.mypyramid.gov/pyramid/mil k.html