1. Milk, Yogurt, & Cheese
Chapter 24

2. Dairy Foods Bone-building nutrients Other vitamins & minerals
Calcium/phosphorous
Fortified with vitamin D (helps absorb calcium)
Other vitamins & minerals
Riboflavin (B vitamins), vitamins A & D, potassium
Protein Power
Build, repair, and maintain body’s tissues

3. Carbohydrates for energy
Lactose – natural sugar found in milk and milk products
What about fat?
Low-fat
Reduced fat
Fat-free

4. Food Guide Pyramid’s Advice
1 C milk, buttermilk, yogurt, pudding
1 ½ oz natural cheese (cheddar, Swiss)
2 oz processed cheese (American)
Special foods:
½ C cottage cheese (1/4 serving)
½ C frozen yogurt (1/2 Serving)
½ C ice cream (1/3 serving)
**butter, cream, sour cream mostly fat

5. Ways to Enjoy Dairy Foods
Top fresh or frozen fruit yogurt with crunch breakfast cereal
Put cheese and apple slices on crackers
Create your own flavored milk; blend in pureed fruit, peanut butter or almond extract

6. Make a smoothie
Stir dry Italian dressing mix or herbs into ricotta cheese (use as a dip)
Make instant pudding with fat-free milk
Pour yourself gall of milk
sip hot cocoa
Blend ice cream or frozen yogurt for milkshake
Use plain yogurt as a sub for sour cream
Slip cheese into sandwich
Sprinkle cheese on soups or salads

7. Shopping for Dairy Foods
Wide variety
Dairy and freezer case not the only place to look for dairy

8. Milk for All Tastes
Pasteurized – heat-treated to destroy bacteria that could cause disease or spoil the milk
Homogenized milk – is processed so that the fat is evenly distributed
**cream rises to the top

9. Buying milk:
In cartons
Plastic jugs
Glass bottles
Sell by date – last date the milk can be sold, will keep in fridge several more days
See page 324, for milk nutrition facts

10. Change of Taste
Buy flavored milk
Buttermilk has “friendly” bacteria

11. Convenience Forms of Milk
Nonfat dry milk – mixed with water and used like fresh milk
UHT –been treated with a special process, ultra-high temps, doesn’t need a fridge until its opened

13. Evaporated milk – comes in cans
Water has been removed
Thickens soups, sauces
Sweetened condensed milk – added sugar
Used for desserts

14. Yogurt – cultured dairy food with “friendly” bacteria
Read labels
Fat free, low fat, and whole milk varieties
Flavored yogurts may have higher sugar

17. Cheese
Soft, milk, creamy to hard
Natural cheese – add ingredients to milk that cause it to thicken and separate
Separates into whey (liquid) & curds (solid)
Cottage cheese contains curds and whey

18. Cheese Ages Unripened cheeses (fresh) – not aged
Ricotta, cottage cheese, mozzarellas
Ripened – (aged) –brick, Muenster, cheddar, Gouda, Parmesan, etc

19. Processed cheese – pastuerized blend of 2 or more ripened or unripened cheeses
American cheese is an example
Cheeses sold in blocks, wedges, grated, sliced or shredded, or as a spread

22. Frozen Dairy Foods Ice cream Frozen yogurt
Sweet flavor from added sugar
Sugars may vary, read labels
Look for solidly frozen cartons, not dented or discolored (may have melted)

23. Storing Dairy Foods Refrigerate milk, yogurt, cheese ASAP
Keep dairy foods tightly closed
Pick up flavors
After opening canned of UHT milk keep in refrigerator

24. Preparing Dairy Foods Cooking with Milk
Use low heat on range or microwave
Stir frequently
Watch carefully, heat just until milk steams
Add acidic ingredients (lemon juice, tomato sauce) slowly while stirring can cause it to curdle

25. Curdled milk has tiny solid particles in it
Scorched milk has a burnt tastes
Milk that foams makes a huge mess

26. Cooking With Cheese
High heat and long cooking make cheese tough and rubbery, cheese may separate
For sauces add cheese in small pieces near end of cooking time
Add cheese topping at end of baking or broiling
In microwave, cook at medium power

27. Summary
Dairy foods are good sources of many important nutrients, including protein, calcium, and vitamin D.
Eat 3 to 4 servings from this food group to help meet your energy and nutrient needs.

28. You can choose from a wide variety of fresh and convenience dairy products.
To keep dairy foods fresh-tasting, appealing and safe to eat, store them properly.
Cook milk and cheese carefully to retain their texture and flavor

29. Recipe Hot Cocoa Almondine 1/3 C sugar 3 T unsweetened cocoa powder
4 C milk
1 t almond extract
Combine sugar and cocoa in medium saucepan. Slowly add milk while stirring.
Over medium heat, stir constantly, heat just until little bubbles form around the edge of the pan. Do not boil
Add almond extract; beat with electric mixer or whisk for 30 to 45 seconds or until mixture foams. Ladle into mugs.