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. Nutritional Value 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. Importance of Dairy Products 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. Choose Dairy Products Wisely 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. Three ways to reduce fat in recipes that use milk and milk products: Use less cheese: use one with a sharper flavor, so that you can use less and still have flavor Use milk with a lower % of fat: substitute whole or 2% milk with 1% or skim Use yogurt in place of mayonnaise.

6. Types of 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- does not need refrigeration) I. Lactose reduced or Lactose free J. Buttermilk K. Acidopholis milk L. Flavored milk

8. Important Facts to Know 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.

9. 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

10. 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.

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

12. Continued… FIRM CHEESES Cheddar, gruyere, monterey jack, provolone HARD CHEESES Asiago, parmigiano-reggiano (parmesan)

13. Processed Cheese Comes in Three Forms… Pasteurized Process cheese Processed cheese food Imitation cheese Ripened cheeses should be served at ROOM TEMPERATURE, but stored in the refrigerator

14. Four guidelines for cooking cheese Heat it just long enough to melt it. To speed up cooking time, grate or cut into small pieces. Use low heat and stir constantly. When microwaving, be careful-it gets very hot.

15. Do Not Overcook Cheese… Cheese can easily overcook in the microwave because of its HIGH FAT CONTENT. When cheese gets overcooked, it becomes very TOUGH and STRINGY.