1. DAIRY FOODS MILK AND MILK PRODUCTS

2. PRODUCTS 6 CATEGORIES MILK CREAM BUTTER YOGURT FROZEN DESSERTS ICE CREAM, SHERBERT, YOGURT, ETC. CHEESE

3. HEALTH BENEFITS & NUTRIENTS CALCIUM BONE STRENGTH, NERVES PHOSPHOROUS CELL STRENGTH VITAMIN A, B1, B2, D GROWTH, EYES, SKIN, DIGESTION CARBS, FATS, PROTEINS ENERGY, MUSCLE REPAIR

4. REQUIREMENTS & SERVINGS 3 CUPS SERVINGS

5. MAKING CHOICES USDA SUGGESTS LOW-FAT CHOICES THINK OF A DAIRY PRODUCT YOU EAT REGULARLY….

6. DAIRY CHOICES WHAT CAN YOU SUBSTITUTE FOR A LOWER FAT ALTERNATIVE?

7. MILK COMPOSITION

8. MILK CURDS & WHEY WHOLE - 3-4.5% REDUCED FAT- 2% LOW-FAT-1-2% NON-FAT (SKIM)<.5% BUTTERMILK KEFIR- FERMENTED CHOCOLATE -2% EGG NOG - CREAM, SUGAR,EGGS DRY MILK- POWDERED NON FAT EVAPORATED- CANNED WHOLE 60% WATER REMOVED CONDENSED- CONCENTRATED WITH SWEETENER LACTOSE-FREE ACIDOPHILUS ENRICHED>200MG Ca. **“RAW” MILK IS STRAIGHT FROM A COW AND UNPASTEURIZED

9. MILK CONSUMPTION

10. CREAM HALF AND HALF COFFEE CREAMER LIGHT WHIPPING-30-36% FAT HEAVY->36% FAT SOUR-18% FAT WITH LACTIC ACID

11. BUTTER= MILK FAT SALTED UNSALTED WHIPPED 88 CAL/PAT

12. YOGURT MILK WITH BACTERIA ADDED, AIDS WITH DIGESTIVE FUNCTION. A GREAT SOURCE OF CALCIUM

13. FROZEN DESSERTS ICE CREAM YOGURT SHERBERT

14. CHEESES FRESH COTTAGE FARMER’S CHEESE CREAM CHEESE RICOTTA AGED (RIPENED) FIRM SEMI-SOFT SOFT BLUE

15. SUBSTITUTES MARGARINE SOY MILK SOY CHEESE NON-DAIRY CREAMER WHIPPED TOPPINGS (FROZEN)

16. PURCHASING DAIRY FOODS CONSIDER FAT CONTENT PRICE QUANTITY/VALUE ADDED INGREDIENTS OR SWEETENERS CHECK SEALS CHECK “SELL BY” DATES

17. STORING DAIRY FOODS REFRIGERATE IN ORIGINAL CONTAINERS TIGHTLY SEALED- AVOID ABSORPTION OF AROMAS ROOM TEMP < 2 HOURS AWAY FROM LIGHT- MAINTAINS NUTRIENTS WRAP CHEESES AIRTIGHT CHEESE CAN BE FROZEN BUTTER CAN BE FROZEN FOR UP TO 9 MONTHS MILK IS SAFE FOR CONSUMPTION UP TO 7 DAYS AFTER DATE (UNOPENED), (5 DAYS OPENED) STORE 34-38 DEGREES!!!

18. COOKING DAIRY FOODS SENSITIVE TO HEAT COOK ON LOW TEMPERATURE FOR SHORTER PERIODS OF TIME TEMPERING IS A TECHNIQUE USED GRADUALLY INCORPORATE LIQUID TO BRING TO HIGHER TEMPERATURE BEFORE MIXING COMPLETELY AVOID SCORCHING SUGAR CARMELIZES AND BURNS, SOLIDS SETTLE ON THE SIDES, OFF FLAVOR RESULTS SCALDED MILK IS USED IN SOME RECIPES MEAT IS HEATED TO JUST BELOW THE BOILING POINT.

19. CREAM/MILK SAUCES USE PROPER PROPORTION OF FLOUR TO FAT MEASURE ACCURATELY PROPER BLENDING THIN- VEGETABLES MEDIUM- SOUPS THICK- BINDER EX: BECHAMEL

20. KEY TERMS CURDS- SOLID MILK CLUSTERS WHEY- THIN BLUE LIQUID PASTEURIZATION- HEAT TREATMENT TO KILL ENZYMES HOMOGENATION- PROCESS OF BREAKING DOWN FAT TO DISTRIBUTE IT EVENLY THROUGHOUT. PERISHABLE -PRONE TO SPOILAGE ROUX -CREAM SAUCE BASE MILK PROCESSING