1. Milk and Dairy

2. Dairy Servings 1 serving of milk = 1 cup of milk or yogurt
1 serving of cheese = 1 oz, usually 1 slice
You need 3 servings each day

3. Parts of Milk Lactose= milk SUGAR Lactase= enzyme that digests milk
Cream= thickest part, mostly from fat, removed for normal consumptions
Water= naturally there, sometimes removed

4. Fortified Milk Vitamin A= vitamin added to milk
Fortified means added
Vitamin A= vitamin added to milk
Vitamin D= found in milk, and the SUN, helps with bones
Calcium= mineral found in dairy, builds bones
Phosphorus= vitamin in milk, helps build strong bones and teeth
Riboflavin= vitamin in milk, breaks down with heat and sunlight

5. Diseases
Osteoporosis= brittle or weak bones, usually from lack of calcium.
Rickets= soft bones, from lack of vitamin of vitamin D
Lactose-intolerency= lacking the enzyme lactase, that breaks down lactose.

6. Milk Terms
Scalding= milk heated just below boiling, bubbles just appear
Scorching= burning milk, can NOT be prevented by adding water. Prevent by cooking at low temperatures, or in the microwave, and stirring
Scum= film that appears on milk products once they are heated
Curdling= separating of milk into curds and whey ( creates cheese)
Pasteurization= heating of milk to kill bacteria, then cooled to the proper temperature for consumption
Homogenization= distributing of fat equally so it doesn’t gather

7. Types of dairy Cheese: comes in lots of varieties, 1 oz = 1 serving
Yogurt= milk with good bacteria cultures added
Milk
Whole:= 3.25% fat or more in it
Reduced-fat= 2% fat
Low-fat= 1% fat
Non-fat (skim)= 0% fat
Raw= not treated, can carry foodborne illness but contains all the same values as regular milk.

8. Types of Dairy, Specialties
Soy milk= non dairy, made from soy beans
Almond milk= non-dairy, made from nuts
Butter-milk= low-fat milk, with acid added (usually lactic)
Non-fat dry milk= dehydrated skim milk (no water)
Evaporated milk= milk with 60% of the water removed
Sweetened condensed milk= 60% of water removed, 45% sugar added
White sauce= fat (usually butter), flour, and milk