1. Milk and Dairy Facts 1

2. Are you getting enough?
Approximately how much milk should the following people drink each day:
Adults______3______
Teenagers____3-4_____
Children______2-3_____

3. Serving Sizes:
1 cup milk or yogurt
1 ½ oz natural cheese
2 oz processed cheese

4. Natural Cheese
Natural refers to the cheesemaking process in which cheese is made directly from milk by coagulating or curdling milk, stirring and heating the curd, draining the whey and collecting or pressing the curd.
Natural cheeses can be classified into various groups, such as:
Soft/fresh, unripened
Soft, ripened
Semi-soft, ripened
Firm/hard, ripened
Very hard/grating, ripened

5. Processed Cheese
Processed cheese is a blend of fresh and aged natural cheese that have been mixed and heated (cooked) with an addition of an emulsifier salt, after which no further ripening occurs.
Other food ingredients may also be added for flavor and function. These products, available in a variety of color intensities and flavors tailored to food processing applications, are often selected for their uniform melt, consistent flavor and excellent slicing properties.

6. Nutrients
Nutrients in Milk
Calcium
Riboflavin
Protein

7. Fortified the SUN Milk is also fortified with Vitamin A and Vitamin D
Besides Milk products, you
can also get vitamin D from
the SUN

8. Milk and Dairy Facts
EXPLAIN how you should store fresh AND canned milk?
Fresh milk needs to be refrigerated and can still be good 5-7 days after the date stamped on the carton.
Canned milk can be stored on the shelf until opened and then must be stored in the fridge. 8

9. To prevent these things from happening:
When cooking milk, four undesirable things can happen if you are not careful.
CURDLING
BOILING OVER
FORMING A SKIN
SCORCHING
To prevent these things from happening:
STIR IT CONSTANTLY
USE LOW HEAT 9

10. Calcium helps to prevent osteoporosis

11. Milk is very good for you, but it can also contain a lot of FAT
Choose dairy products that are low in fat, such as:
Skim milk
Non-fat yogurt
Low fat cheese

12. What does pasteurization mean?
Heat treated to remove/kill harmful organisms-161 F for 15 seconds.
Louis Pasteur developed a process to kill the bacteria in raw milk 12

13. Raw Milk
Raw Milk – Cream rises to the top and skim milk is in the bottom We want it to quit separating so we homogenize the milk
Cream
Skim Milk

14. HOMOGENIZATION
Fat particles have been broken down and distributed so the milk won’t separate.
Homogenized Milk

15. Fortified When vitamins or minerals are added to food/drink.
Vitamin D is
fortified in milk. 15

16. Types of Milk and Dairy Products:
Raw Milk: No processing or fortifications. Milk taken straight from the cow.
Whole Milk: 3-6% fat. Children should drink whole milk
Low-fat Milk (1%-2%): 2.5 g – 4.5 g of fat.
Skim Milk: FAT FREE!
Chocolate Milk: Regular 1% milk plus cocoa and sweeteners
Dry Milk: Evaporated milk ( preserves it)
Buttermilk: Fermented cows milk – sour bacteria in milk
Evaporated Milk: Half of milk’s water is evaporated.
Sweetened Condensed Milk: Water is removed and sugar added. (thick and sweet)
Sour Cream: Fermenting cream (fat) with lactic acid bacteria.
Yogurt: Milk product made by adding bacteria to skim milk.
(lactic acid acts on the protein and gives yogurt it’s texture). 16

17. Lowering Fat Content in Recipes
How can you lower the fat content in a recipe?
By using a lower fat content milk product.
Skim instead of 2%
Using yogurt instead of sour cream
Sometimes add a little baking soda to complete the substitution.