1. DAIRY PRODUCTS Nutrition across Lifespan 2 Nutrition Science

2. OBJECTIVES  Compare different types of milk  Identify dairy products  List types of cheese

3. TYPES OF MILK  Whole - 3.3% fat  Low-Fat - 1-2 % fat  Skim - only a trace of fat

4. VOCABULARY  Nonfat milk solids- contain most of the protein, vitamins, minerals, and lactose found in milk  Pasteurized- heat treated to kill harmful bacteria and stop enzyme activity  Ultra-pasteurization- heats milk to a higher temperature, which means it can be kept refrigerated longer than pasteurized milk  Homogenized- the fat is broken down and evenly distributed in the milk so it does not separate  Cultured- a harmless bacteria culture has been added to product after pasteurization

5. OTHER TYPES OF MILK  Buttermilk  Chocolate milk  Kefir- similar in flavor to yogurt  Nonfat dry milk- powdered form of skim milk  Evaporated- canned whole or skim milk- only contains half the amount of water as regular milk  Sweetened condensed- concentrated, sweetened canned milk

6. TYPES OF CHEESE- RIPENED  Ripened cheese is made from curds to which ripening agents, such as bacteria, mold, yeast, or combination, have been added.  Blue CheeseGouda  BrickMonterey Jack  BrieMuenster  CamembertParmesan  CheddarProvolone  ColbyRomano  EdamSwiss  Feta

7. TYPES OF CHEESE- UNRIPENED  Unripened cheese is made of curds that have not been aged.  Cottage cheese  Cream cheese  Farmer’s cheese  Mozzarella  Ricottta