1. Milk and Dairy foods
Foods
Mrs. wysocki

2. What is Milk?
White-ish liquid substance produced from mammals (mammary glands), commonly drank as a beverage and main sustenance for infant mammals
Our most nearly perfect food.
No other single food can substitute for milk in diet and give a person the same nutrients that you get from a glass of milk.
Adults * 2 cups}
Teenagers 4 cups} per day
Children 3 cups}

3. What is Milk made of? 87% water
13% solids { fat and fat-soluble vitamins, carbohydrates, protein, water-soluble vitamins and minerals.

4. Nutrients Protein - body building and repair
Carbohydrates - energy and warmth
Fats - energy and warmth, carries fat-soluble vitamins
Vitamins - Growth, prevents diseases
Vitamin D - bones and teeth, prevents rickets
Vitamin A - aids growth, prevents night blindness
Riboflavin (Vitamin B2) - regulates production of energy from dietary fat, carbohydrates and protein.

5. Nutrients (continued)
Minerals - strong bones and teeth, body regulation
Calcium - bones and teeth, prevents osteoporosis
Phosphorus - bones and teeth

6. What is osteoporosis? From Greek word meaning porous bones
Porous – having holes or voids, air or liquid allowed to pass through
Leads to increased risk of fracture or breaking
Most common in women after menopause
Prevention – get your recommended amounts of calcium and Vit. D, exercise regularly
Treatments
Diet and exercise
Supplements – Vit. D, Calcium and others
Fall prevention

7. Buying milk Read the package for the following information
Product name – many different forms of milk, make sure you are purchasing the one that you want
Look for Pasteurization, Homogenization, Fortified
Ingredients, if any other are added
Pull date – date on container, indicates that the milk should stay fresh 5-7 days after the date stamped on the carton

8. Pasteurization
Is the process of heating raw milk to at least 145 and holding continuously for at least 30 minutes or to at least 161 and holding for at least 15 seconds in approved and properly operated equipment. The milk is then cooled promptly to 45 or lower.
Milk’s keeping quality is improved, but nutrient value is not significantly changed.

9. Homogenization
Is the process of breaking up milk fat into smaller globules which disperses them permanently in a fine emulsion throughout milk.
This done in a homogenizer where milk is forced under high pressure through very tiny openings.
Nothing is added or removed.
Homogenization results in the formation of a softer curd during digestion.

10. Fortified
Is the addition of one or more vitamins, minerals or proteins not naturally present in a food. The term, fortified, also applies when added nutrients include one or more naturally present in the food.

11. Ultra-pasteurization
Is the process of heating raw milk for two to four seconds at 275 to 300, then aseptically packaging it to stay fresh from 60 to 90 days.
The product should be kept under refrigeration.
After opening it will hold only as long as any other milk.
Aseptic packaging – package sterilized separately from contents of package, processed in highly sterile environment (prevent any bacteria, germs, contaminants from getting into the product or the package)

12. Forms of Milk
Raw milk - fresh, unpasteurized milk straight from the cow.
Whole Milk - contains not less than 3.25% milkfat. It must contain not less than 8.25% solids-not-fat. Almost all whole milk marketed is also fortified with vitamin D.
Low-fat milk - has had sufficient milkfat removed to bring the levels between 0.5 and 2%. It also contains at least 8.25% solids-not-fat. It must contain 2000 IU of vitamin A per quart. Vitamin A is added to offset its loss caused by removal of some of the milkfat. You can find milk in this category labeled:
lowfat
2 % milk
1% milk

13. Forms of Milk
Skim milk - also called nonfat milk, has had sufficient milkfat removed to bring the level to less than 0.5%. It must contain not less than 8.25% solids-not-fat and must be fortified with vitamin A.
Chocolate milk - is made by adding chocolate or cocoa and sweetener to 2% milk. It must be fortified with Vitamin A and addition of vitamin D is optional.

14. Forms of Milk
Non-Fat Dry Milk – milk where all liquid has been removed, water added to reconstitute
Buttermilk – a thick milk product where lactic acid has been added to create a tart, liquid with high acidity, commonly used in baking
Evaporated Milk – shelf stable milk product (canned), about 60% of the water has been removed
Sweetened Condensed Milk – milk product where water has been removed, sugar added
Whipping Cream – milk product with higher percentage of milkfat, when beaten will become fluffy and foamy, can be sweetened

15. Forms of Milk Half and Half – half light cream, half milk
Sour Cream – thick and smooth, made by fermenting cream to make it slightly sour tasting, higher in fat
Yogurt – thick and smooth made by fermenting milk to make a slightly sour taste, different type of bacteria than sour cream

16. Storage: Fresh milk Pick up as one of the last items in store
Refrigerate as soon as possible
Use milk in order of purchase from individual refrigerators at home
(Put freshest milk in the back and use the oldest first)
Close container so milk will not absorb flavors

17. Other forms of Milk - Storage
Canned milk - store in cool, dry place; rotate and turn cans upside down in storage every few months.
Store dry milk in a cool, dry place. Humidity causes milk to lump and may change color and flavor - throw out.
Dry milk should be refrigerated after reconstituted
Freezing milk changes consistency but not nutritional value. Refrigerate to thaw.

18. Making the Grade
The grade milk receives does not indicate its richness, but applies only to its degree of sanitation.
Graded as A, B, or C

19. Stretching the Milk Dollar
Buy milk larger than quart size
Buy quantity containers
Home delivery cost more
Use evaporated milk in cooking
Nonfat dry milk in cooking and as a beverage

20. Milk Substitutes
Cheese, ice cream, can replace part of milk in diet - but at added cost and they have more calories
Cheese and cottage cheese - larger containers cost less
Yogurt and ice cream - cost as much as three times a glass of milk

21. Non-dairy Substitutes
Lactose intolerance
Inability to digest or process lactose, the main sugar component in milk
Still need calcium – able to get from other sources
Soy milk, almond milk, rice milk
Silk

22. Cheese
Cheese is nutritious food made mostly from the milk of cows but also other mammals, including sheep, goats, buffalo, reindeer, camels and yaks
Around 4000 years ago people started to breed animals and process their milk
Hundreds of types and varieties

23. How its made Cheese consists of proteins and fat.
It is produced by coagulation of the milk protein casein. Typically, the milk is acidified and addition of the enzyme rennet causes coagulation. The solids are separated and pressed into final form.
Some cheeses have molds on the rind or throughout.
Different cheeses melt at different cooking temperatures

24. How cheese tastes
Factors that affect the styles, textures and flavors of cheese
Origin of the milk
Animals diet
Processing of milk (pasteurized)
Butterfat content
Bacteria and molds
Processing
Aging
Herbs, spices or wood smoke may be used as flavoring agents.

25. Many types and varieties
Moisture content – soft or hard cheeses
Determined by pressure which it was packed and also aging time
Soft – cream cheese
Hard – parmesan
Fresh, whey and stretched curd
Mozerella sticks
Cheese Curds
Content of Milk used
What animal did it come from

26. Types and Varieties Continued
Soft-ripened or blue veined
Blue cheese/Gorgonzolla
Correlation to Penicillin
Processed Cheese
Made from traditional cheese, salts, preservatives, food colorings
Inexpensive, smooth, melts consistently
Aerosol cans

27. Storage
Cheese is valued for its portability, long life, and high content of fat, calcium, protein and phosphorus.
Cheese is more compact and has a longer shelf life than milk.
Flavor of cheese is most pronounced at room temperature
Most cheeses should be wrapped tightly and stored in the refrigerator