1. Use Creative Living pgs. 370 & 373

2. Write these… 1. What nutrients are provided by milk? 2. List the types of dairy products and give examples of each. 3. List and describe the different types of milk. 4. What are the different types of cream? How do they differ? 5. How do you prevent skin from forming when cooking milk? 6. List 4 reasons we should eat cheese? 7. What 4 nutrients does cheese provide? 8. Why should you eat cheese after a sugary snack? 9. What are the four categories of cheese? Give examples of each.

3. Dairy Products

4. Dairy Products Dairy Products Milk

5. Milk provides considerable quantity of thiamine, riboflavin, niacin, pyridoxine, pantothenic acid, biotin, folic acid, vitamin B12 & Vitamin C. Milk provides considerable quantity of thiamine, riboflavin, niacin, pyridoxine, pantothenic acid, biotin, folic acid, vitamin B12 & Vitamin C.

6. Types of Dairy Products Fresh Fresh Concentrated Concentrated Frozen Frozen Cultured Cultured

7. Fresh Milk Half-and-half Cottage cheese Cream cheese Farmer ’ s cheese

8. Concentrated Whipping Cream Whipping Cream Evaporated Milk Evaporated Milk Condensed Milk Condensed Milk Nonfat Dry Milk Nonfat Dry Milk

9. Frozen Ice Cream Ice Cream Sherbets Sherbets Frozen Yogurt Frozen Yogurt

10. Cultured Cheeses Cheeses Yogurt Yogurt Sour Cream Sour Cream Buttermilk Buttermilk

11. Types of Milk Whole, Reduced Fat, Low Fat Whole, Reduced Fat, Low Fat Buttermilk – the milk left after making butter. Special bacteria is added to pasteurized nonfat milk and flecks of butter are sometimes added. Buttermilk – the milk left after making butter. Special bacteria is added to pasteurized nonfat milk and flecks of butter are sometimes added. Evaporated Milk- contains half the water in regular milk. Can be used as a cream substitute in beverages Evaporated Milk- contains half the water in regular milk. Can be used as a cream substitute in beverages

12. concentrated form of milk with sweetener added. concentrated form of milk with sweetener added. Cannot be substituted for evaporated mild or diluted to use as regular milk. Cannot be substituted for evaporated mild or diluted to use as regular milk. Used in making candy and desserts. Used in making candy and desserts. Sweetened Condensed Milk –

13. Types of Cream Whipping Cream – whips easily and is used in desserts – is not the same as whipped cream. Whipping Cream – whips easily and is used in desserts – is not the same as whipped cream. Half and Half – mixture of milk and cream. Used in coffee and other beverages Half and Half – mixture of milk and cream. Used in coffee and other beverages Sour Cream – thick and rich with a tangy flavor. Is made by adding lactic acid bacteria to light cream. Sour Cream – thick and rich with a tangy flavor. Is made by adding lactic acid bacteria to light cream.

14. Cooking with Milk and Cream Heat turns some mild solids and fat into a tough, rubbery skin or scum that forms on the surface. The skin keeps steam from escaping. Pressure builds until the milk eventually boils over. Heat turns some mild solids and fat into a tough, rubbery skin or scum that forms on the surface. The skin keeps steam from escaping. Pressure builds until the milk eventually boils over. To prevent skin from forming, cover the pan or stir the milk continually as it cooks. To prevent skin from forming, cover the pan or stir the milk continually as it cooks. If skin does form, beat if into the milk. If you discard the skin you will throw away valuable nutrients. If skin does form, beat if into the milk. If you discard the skin you will throw away valuable nutrients.

15. Dairy Cow Facts There are approximately 350 “ squirts ” in a gallon of milk. A dairy cow can produce five gallons of ice cream a day. The average dairy cow produces 10 gallons of milk a day, which is about 90 glasses. It takes 10 pounds of milk, a little more than one gallon, to make one pound of cheese. It takes 22 pounds of milk, a little less than 1.4 gallons, to make one pound of butter.

16. IS Fat-free milk is just watered-down whole milk?

17. Is Fat-free milk is just watered-down whole milk? NO! Fat-free milk is made by skimming off the fat—no water is added. NO! Fat-free milk is made by skimming off the fat—no water is added. A cup of fat-free milk contains less than one- half gram of fat and is fortified with vitamin A and usually with vitamin D. A cup of fat-free milk contains less than one- half gram of fat and is fortified with vitamin A and usually with vitamin D. Nonfat milk contains comparable amounts of protein, calcium, potassium, phosphorous and other key nutrients found in higher-fat milks. Nonfat milk contains comparable amounts of protein, calcium, potassium, phosphorous and other key nutrients found in higher-fat milks.

18. Dairy Products Dairy Products Cheese

20. Why Eat Cheese Cheese is one of the best sources of calcium, which is essential for maintaining strong teeth and healthy bones Cheese is one of the most concentrated and most easily absorbed sources of calcium. A calcium rich diet plays an important role in helping to prevent osteoporosis

21. Cheese is also an excellent source of protein, essential for building and maintaining muscles, bones and teeth. Cheese is a primary source of vitamin A, which plays a vital role in vision, bone growth, and the immune system due to its.

22. Cheese provides these essential nutrients: Protein Calcium Vitamin A Vitamin B-12 Riboflavin Phosphorus Potassium Magnesium

23. Eating a piece of cheese after sugary snacks and after meals can help remineralise tooth enamel and protect against tooth decay.

24. Cheese is usually categorized into four types: soft, semi-soft, semi- hard and hard.

25. The designation refers to the amount of moisture in the cheese, which directly affects its texture.

26. Soft cheeses includes cottage cheese, cream cheese, ricotta, brie, bleu, roquefort, mozzarella and meunster. They are usually mildly flavored and very high in moisture.

27. American, Colby, co-jack and similar cheeses are in the semi-soft category. These are slightly stronger in flavor

28. Semi-hard cheese has an even bolder flavor than semi-soft, and is often paired with fruit, used on cheese trays and eaten with crackers. Cheeses in this category include cheddar, provolone, gouda, Jarlsberg and others. Cheese in this category may come in a smoked variety such as smoked cheddar and gouda

29. Hard cheeses include: Parmesan, Romano, Asiaago, Swiss and Gruyere. Parmesan and Romano are most familiar

30. Mini Pizza Lab 1.Take one half of an English muffin. 2.Spread on spoonful of pizza sauce on the muffin. 3.Add cheese and two pepperonis