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Published byDale Riley Modified over 9 years ago
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CHAPTER 52 MILK, YOGURT, & CHEESE
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MILK MILK COMES FROM: COWS GOATS SHEEP LLAMAS CAMELS
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NUTRIENTS MILK IS AN EXCELLENT SOURCE OF: CARBOHYDRATES COMPLETE PROTEINS WATER FAT (CONTENT VARIES ON TYPE OF MILK)
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NUTRIENTS CONTINUED MILK IS ALSO AN EXCELLENT SOURCE OF: CALCIUM PHOSPHORUS RIBOFLAVIN (VITAMIN B) VITAMIN D & A (FORTIFIED)
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CALCIUM & PHOSPORUS IN COMBINATION WITH VITAMIN D MAKE BONES AND TEETH STRONG
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VARIETIES OF MILK DEHYDRATED-All liquid removed PASTEURIZED-Heated & cooled to kill harmful bacteria HOMOGENIZED-Suspending fat particles into the liquid
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TYPES OF MILK AVAILABLE WHOLE MILK-Has all the original nutrients and at least 3.5% fat, 150 cal REDUCED-FAT-2% is reduced fat with 5 grams of fat and 120 cal per cup LOW-FAT-1% is low fat 2.5 grams and 100 calories per cup FAT-FREE-(Skim Milk) Almost all fat has been removed 85 calories. What must this milk be fortified with?
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MILK PRODUCTS CONT: CREAM-18% FAT HALF-AND-HALF EVAPORATED MILK-60% removed SWEETENED CONDENSED-1/2 water removed & sugar added NONFAT DRY MILK UHT (ULTRA HIGH TEMP)-on shelf
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CHEESE HUNDREDS OF TYPES CAN BE FRESH OR UNRIPENED CAN BE AGED FOR UP TO 2 YRS HIGHER IN CALORIES THAN MILK GOOD SOURCE OF COMPLETE PROTEIN CALCIUM
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CHEESE TYPES SOFT- COTTAGE, RICOTTA, CREAM CHEESE SEMISOFT-MUENSTER, MOZZARELLA HARD- CHEDDAR, PROVOLONE, SWISS PROCESSED-BLEND OF DIFFERENT CHEESES
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OTHER MILK PRODUCTS CULTURED MILK PRODUCTS BACTERIA ADDED TO CHANGE TASTE & TEXTURE YOGURT, SOUR CREAM, BUTTER MILK FROZEN MILK PRODUCTS- ICE CREAM, FROZEN YOGURT. Contains more calories than regular yogurt
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STORING MILK PRODUCTS MILK SHOULD BE KEPT IN COLDEST PART OF THE REFRIGERATOR. RETAINS NUTRIENTS LIGHT DESTROYS RIBOFLAVIN (B) OTHER TYPES OF MILK NEED REFRIGERATION AFTER OPENING
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PREPARING MILK PRODUCTS: PROTEIN COAGULATES OR CHANGES TO THICKER FORM MUST BE COOKED IN HEAVY PAN ON LOW HEAT COVERING HELPS RETAIN NUTRIENTS BAKING- TOP WITH CHEESE THE LAST 5-10 MINS.
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