1. Milk, Yogurt, and Cheese The serving size from the milk and dairy food group is 2-3 CUPS. There are some people that should have more servings from this food group. They are: Pregnant and Lactating women Children Youth Milk, yogurt and cheese are a good source of COMPLETE protein.

2. Milk Products provide the following minerals: A. Calcium B. Phosphorus C. Iron Milk is fortified with the following vitamins: Vitamin A Vitamin D Besides Milk products, you can also get vitamin D from the SUN

3. Milk products are essential for growing and maintaining: Strong, healthy bones Strong teeth Milk and dairy foods, along with weight bearing exercise are essential for maintaining bone density. Serving Sizes: 1 cup milk or yogurt 1 ½ oz natural cheese ½ cup cottage cheese 2 oz processed cheese

4. 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

5. List three ways to reduce fat in recipes that use milk and milk products: Use less cheese-sharper flavor Use milk with a lower % of fat Use yogurt in place of mayonnaise.

6. Selecting and Storing Milk A.Whole Milk B.2% C.1% D.Skim E.Non-Fat dry milk F.Evaporated G.Sweetened condensed milk

7. Continued……. H. UHT (Ultra High Temperature) I. Lactose reduced or Lactose free J. Buttermilk K. Acidopholis milk L. Flavored milk

8. What does homogenization mean? Fat particles have been broken down and distributed so the milk won’t separate. What does pasteurization mean? Heat treated to remove/kill harmful organisms-161 F for 15 seconds. Milk will stay fresh 5-7 days after the date stamped on the carton.

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

11. Cheese… Cheese is a SOLID FOOD made from milk. When bacteria and/or acids are added to milk, the proteins in the milk COAGULATE, or clump together to become a solid mass.

12. Natural Cheese… FRESH (UNRIPENED) EX: Cream cheese, feta, mozzarella, ricotta SOFT CHEESES Bel Paese, brie, boursin, camembert SEMI-SOFT CHEESES Fontina, gorgonzola, gouda, havarti, roquefort

13. Natural Cheese… FIRM CHEESES Cheddar, gruyere, monterey jack, provolone HARD CHEESES Asiago, parmigiano-reggiano (parmesan)

14. Processed Cheese… Pasteurized Process cheese Processed cheese food Imitation cheese Ripened cheeses should be served at ROOM TEMPERATURE.

15. Four guidelines for cooking cheese Heat it just long enough to melt it. To speed up cooking time, grate or cut into small pieces. Reduce fat by using less cheese in a sharper flavor. When microwaving, be careful-it gets very hot.

16. Overcooking Cheese… Cheese can easily overcook in the microwave because of its HIGH FAT CONTENT. When cheese gets overcooked, it becomes very TOUGH and STRINGY.

17. THE END!!!