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Milk and Dairy foods Foods Mrs. wysocki
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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}
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What is Milk made of? 87% water
13% solids { fat and fat-soluble vitamins, carbohydrates, protein, water-soluble vitamins and minerals.
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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.
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Nutrients (continued)
Minerals - strong bones and teeth, body regulation Calcium - bones and teeth, prevents osteoporosis Phosphorus - bones and teeth
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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
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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
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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.
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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.
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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.
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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)
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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
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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.
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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
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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
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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
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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.
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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
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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
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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
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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
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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
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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
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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.
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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
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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
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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
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