1. All About Dairy

2. Milk: the “Almost Perfect Food!” Excellent sources of: Excellent sources of: Vitamin D Vitamin D Good sources of: Good sources of: Protein Protein Vitamin A Vitamin A Riboflavin Riboflavin Vitamin B12 Vitamin B12 Calcium Calcium Phosphorus Phosphorus Magnesium Magnesium Zinc Zinc  Milk also contains saturated fat and cholesterol!

3. Types of Dairy Products Pasteurized: Heat treatment to kill bacteria Pasteurized: Heat treatment to kill bacteria Ultra-pasteurized: Heats milk to a higher temperature and the milk will keep longer in the refrigerator. Ultra-pasteurized: Heats milk to a higher temperature and the milk will keep longer in the refrigerator. (can be kept on the shelf for longer periods of time)  Homogenized: The milk fat is broken down and evenly distributed in the milk so it does not separate

4. Types of Dairy Food Whole Milk: 48% of calories Whole Milk: 48% of calories from fat Low-fat Milk: 16-38% of Low-fat Milk: 16-38% of calories from fat Skim Milk: Only a Skim Milk: Only a trace of fat Non-fat Milk Solids: Non-fat Milk Solids: Contains protein, vitamins, minerals and lactose

5. Types of Milk Buttermilk: a tart, buttery flavor, made from cultured low-fat milk Buttermilk: a tart, buttery flavor, made from cultured low-fat milk Nonfat dry milk: powdered form of skim milk Nonfat dry milk: powdered form of skim milk Evaporated milk: canned whole or skim milk that contains ½ of the water of refrigerator milk Evaporated milk: canned whole or skim milk that contains ½ of the water of refrigerator milk

6. Sweetened Condensed Milk: concentrated, sweetened canned milk Sweetened Condensed Milk: concentrated, sweetened canned milk Yogurt: a bacteria culture is added to the milk, forming a thick, creamy, custard-like product Yogurt: a bacteria culture is added to the milk, forming a thick, creamy, custard-like product Is a concentrated form of milk and higher nutrients Is a concentrated form of milk and higher nutrients

7. Cheese Milk contains 2 major proteins: Milk contains 2 major proteins: Curds-solid Curds-solid Whey-liquid Whey-liquid Unripened-ready as soon as whey is removed Unripened-ready as soon as whey is removed Exp cottage, cream, & ricotta Exp cottage, cream, & ricotta Ripened-controlled bacteria, mold or yeast; stored at temp Ripened-controlled bacteria, mold or yeast; stored at temp Exp- cheddar, mozzerella, swiss, blue cheese, Exp- cheddar, mozzerella, swiss, blue cheese, Process-natural made into other Process-natural made into other Exp american Exp american

8. Dairy Products- Creams Cream: liquid separated milk Cream: liquid separated milk Heavy Cream: highest in fat- whips easier Heavy Cream: highest in fat- whips easier Butter- churning pasteurized & cultured sweet or sour cream Butter- churning pasteurized & cultured sweet or sour cream Light Cream: not as high in fat, Light Cream: not as high in fat, used in coffee Sour Cream: Made by adding Sour Cream: Made by adding lactic acid bacteria to cream

9. Cooking with Milk Skin: as milk cools, protein solids clump together, forming a skin on the surface Skin: as milk cools, protein solids clump together, forming a skin on the surface Scorching: as milk solids fall to the bottom, they stick to the bottom and burn Scorching: as milk solids fall to the bottom, they stick to the bottom and burn Curdling: when milk separates into curds and whey Curdling: when milk separates into curds and whey Scalded: milk is heated to just below the boiling point Scalded: milk is heated to just below the boiling point

10. White Sauce Starch=thickened milk product Starch=thickened milk product Roux- fat + flour; thickens as it cooks Roux- fat + flour; thickens as it cooks Slurry- fat free Slurry- fat free Cream sauce Cream sauce Bisques-rich, thickened cream soups Bisques-rich, thickened cream soups Chowders- unthickened milk Chowders- unthickened milk

11. DESSERTS Puddings Puddings Created with milk and a thickening agent like cornstarch, tapioca, rice, & bread puddings; eggs also contribute to thickening Created with milk and a thickening agent like cornstarch, tapioca, rice, & bread puddings; eggs also contribute to thickening Moderate heat to prevent scorching and over coagulating of protein(lumps) Moderate heat to prevent scorching and over coagulating of protein(lumps)

12. DESSERTS Gelatin Creams Gelatin Creams Milk based dessert thickened with gelatin Milk based dessert thickened with gelatin Gelatin- gummy substance from bones & connective tissue of animals Gelatin- gummy substance from bones & connective tissue of animals Ex chiffons, Bavarian creams, charlottes Ex chiffons, Bavarian creams, charlottes

13. DESSERTS Ice Cream Ice Cream Milk, cream, sugar & flavoring Milk, cream, sugar & flavoring Sherberts Sherberts Contain fruit juice, sugar, & milk Contain fruit juice, sugar, & milk Increased sugar makes it less creamy Increased sugar makes it less creamy

14. Food Science of Ice Cream Must be agitated(stirred) constantly Must be agitated(stirred) constantly Ice crystals will form during freezing Ice crystals will form during freezing Stirring keeps crystals small and the taste creamy Stirring keeps crystals small and the taste creamy Salt withdrawals heat; lowers below freezing temp faster Salt withdrawals heat; lowers below freezing temp faster

15. Nutrition in a Glass Protein: 20% of Daily Value Thiamin: 8% of Daily Value Vitamin A: 10% of Daily Value Calcium: 30% of Daily Value Riboflavin: 30% of Daily Value Vitamin D: 25% of Daily Value Vitamin C: 4% of Daily Value