1. Dairy Foods Milk the “almost perfect” food
Chapter 34
Dairy Foods
Milk the “almost perfect” food

2. I. Nutrients 2-3 Servings Per day
*Contains protein, vitamin A, vitamin B12, Calcium, Phosphorus, Magnesium, Zinc
*It is fortified with Vitamin D
*Contains saturated fat and cholesterol

3. II. Types of Milk
Whole milk: 3.3% fat by weight / 48% calories from fat
Low-fat milk 1-2% fat by weight / 16-38% calories from fat
Skim milk: only trace amounts of fat
UHT milk: Ultra High Temperature. Has a box container.
Pasteurized: heat treated to kill enzymes and bacteria
Ultra – pasteurization: heat treated to higher temperatures which means it can be kept longer.
Homogenized: fat is broken down and evenly distributed in the milk so it does not separate

4. III. Other Types of Dairy Products
Buttermilk: tart, buttery flavor. Made from cultured low-fat milk with dry milk solids added. *It was originally made from the fluid left over after cream was churned into butter.
Chocolate milk: chocolate sweeteners added
Kefir: beverage similar in flavor to yogurt originally made from fermented camel’s milk, now made from cultured cow’s milk.
Nonfat dry milk: powdered form of skim milk
Evaporated milk: canned whole or skim milk that contains ½ the amount of water of regular milk
Sweetened condensed milk: concentrated sweetened canned milk. Used to make candies and desserts.
Yogurt: Made by adding harmless bacteria

5. IV. Cheese Ripened Unripe Ned (Fresh)
*Firm, semisoft, soft, blue-veined
Unripe Ned (Fresh)
*Cottage cheese, farmer’s cheese, cream cheese, ricotta

6. V. Frozen Dairy Desserts
Ice cream
Ice milk
Sherbet
Frozen yogurt
Sorbet

7. VI. Food Science There are two proteins: Casien and Whey
Acid: Rennin which is a milk clotting enzyme, clumps milk
Milk solids are called curds
Bluish liquid that remains after the curds clump is called whey
Little miss muffet…