dairy products. dairy products all milk in us is pasteurized all milk in us is pasteurized heated...
DESCRIPTION
Types of Milk Whole Whole Contains at least 3.25% milk fat (fat portion of milk) and 8.25 % milk solids (contains the minerals, vitamins, sugar & protein) Contains at least 3.25% milk fat (fat portion of milk) and 8.25 % milk solids (contains the minerals, vitamins, sugar & protein) Reduced Fat Reduced Fat 1% & 2% 1% & 2% Some of the fat is removed Some of the fat is removed Fat free/Skim Fat free/Skim More fat is removed More fat is removed Contains the fewest calories per cup Contains the fewest calories per cupTRANSCRIPT
Dairy products
Dairy Products All milk in US is pasteurizedAll milk in US is pasteurized
Heated to destroy bacteriaHeated to destroy bacteria UHT Processed Milk-heated to higher UHT Processed Milk-heated to higher
temperature for longer shelf lifetemperature for longer shelf life It is also homogenized (keeps cream from It is also homogenized (keeps cream from
rising to surface)rising to surface) Good source of riboflavin (Light destroys it)Good source of riboflavin (Light destroys it)
It is fortified w/ Vitamin D; also good It is fortified w/ Vitamin D; also good source of Vitamin Asource of Vitamin A
Should be used within a week of sell by Should be used within a week of sell by datedate
Store in coldest part of refrigerator or Store in coldest part of refrigerator or freezerfreezer
Types of Milk WholeWhole
Contains at least 3.25% milk fat (fat Contains at least 3.25% milk fat (fat portion of milk) and 8.25 % milk portion of milk) and 8.25 % milk solids (contains the minerals, solids (contains the minerals, vitamins, sugar & protein)vitamins, sugar & protein)
Reduced FatReduced Fat 1% & 2%1% & 2% Some of the fat is removedSome of the fat is removed
Fat free/SkimFat free/Skim More fat is removedMore fat is removed Contains the fewest calories per cupContains the fewest calories per cup
Types of Milk AcidophilusAcidophilus
Contains added bacteria to product to Contains added bacteria to product to help with intestinal environmenthelp with intestinal environment
Cultured ButtermilkCultured Buttermilk Has added bacteria to produce lactic Has added bacteria to produce lactic
acidacid Has thick and sour tasteHas thick and sour taste
FilledFilled Contains milk solids and milk fat has Contains milk solids and milk fat has
been replaced with other types of fats been replaced with other types of fats or oilsor oils
Types of Milk CreamCream
Heavy whipping creamHeavy whipping cream Has the most fatHas the most fat
Light whipping creamLight whipping cream Less fat than heavy; both hold Less fat than heavy; both hold
air when whippedair when whipped Light cream/coffee creamLight cream/coffee cream
Less fat than light whipping; Less fat than light whipping; can be used in cooking can be used in cooking
Half-and-halfHalf-and-half ½ cream & ½ milk½ cream & ½ milk Least fat & lowest in caloriesLeast fat & lowest in calories
Types of Milk
YogurtYogurt Contains nonfat solidsContains nonfat solids Has the lowest fat Has the lowest fat
contentcontent Has bacterial culturesHas bacterial cultures
Sour creamSour cream Made from light creamMade from light cream Also cultured milk Also cultured milk
product (has bacteria product (has bacteria added)added)
Types of Milk Evaporated MilkEvaporated Milk
Sterilized & homogenizedSterilized & homogenized Can be whole or fat-freeCan be whole or fat-free Has some water removeHas some water remove
Sweetened condensed milkSweetened condensed milk Can be whole or fat-freeCan be whole or fat-free Has some water removed & Has some water removed &
sweetener addedsweetener added Used mainly in bakingUsed mainly in baking
Dried MilkDried Milk Mainly used for baby formulaMainly used for baby formula Non-fat dried used in bakingNon-fat dried used in baking
Ice Cream RegularRegular
Has most fatHas most fat Reduced fatReduced fat
25% reduction in fat content25% reduction in fat content Low-fatLow-fat
Contains no more than 3 Contains no more than 3 grams of fatgrams of fat
NonfatNonfat Contains less than .5 grams of Contains less than .5 grams of
fatfat All per servingAll per serving
Butter Sweet, salted, unsalted, Sweet, salted, unsalted,
whippedwhipped Sweet & unsalted are more Sweet & unsalted are more
perishable than saltedperishable than salted Whipped-air whipped into Whipped-air whipped into
butter; more costlybutter; more costly High in cholesterolHigh in cholesterol
MargarineMargarine Used as a butter substituteUsed as a butter substitute Not really dairy productNot really dairy product Made from vegetable oils, Made from vegetable oils,
animal fat, or bothanimal fat, or both Lower in saturated fats & Lower in saturated fats &
cholesterolcholesterol
Cheese
Made by separating Made by separating the curd (solid part) the curd (solid part) from the whey (liquid from the whey (liquid part)part)
3 main types:3 main types: UnripenedUnripened RipenedRipened ProcessedProcessed
Cheese UnripenedUnripened
Ready for market as Ready for market as soon as whey is soon as whey is removedremoved
Examples:Examples: Cottage cheese-shortest Cottage cheese-shortest
shelf lifeshelf life Cream cheeseCream cheese RicottaRicotta Soft cheesesSoft cheeses
Cheese
RipenedRipened Bacteria, mold, yeast, Bacteria, mold, yeast,
or enzymes are or enzymes are addedadded
Must be allowed to Must be allowed to “age” (stored at a “age” (stored at a specific temperature)specific temperature)
Over 400 typesOver 400 types
Cheese Processed-Cheese made into other Processed-Cheese made into other
productsproducts Pasteurized ProcessPasteurized Process
Blend of ripe & unripenedBlend of ripe & unripened Heated & emulsifier addedHeated & emulsifier added End product is smooth & creamyEnd product is smooth & creamy
Pasteurized Process Cheese FoodPasteurized Process Cheese Food More moisture & fat addedMore moisture & fat added
Pasteurized Processed Cheese SpreadPasteurized Processed Cheese Spread Less milk-fat & more moistureLess milk-fat & more moisture
Cheese Processed-cont.Processed-cont.
Cold packCold pack Ripened & Ripened &
unripened blended unripened blended without heatwithout heat
ImitationImitation Large part of milk-Large part of milk-
fat is replaced by fat is replaced by oilsoils