Download - Dairy PowerPoint
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Dairy Products
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Our most nearly perfect food!
No other single food can substitute milk in diet and still give a person the same nutrients!
___________________Adults 2 cups}Teenagers 4 cups} per day
Children 3 cups}
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Nutrients•Protein - builds and repairs
muscle and body tissue•Carbohydrates - energy and
warmth•Fats - energy, warmth, and
vitamins A,D,E & K
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Nutrients•Vitamins…
– D: builds bones and teeth– A: aids growth, prevents night
blindness– Riboflavin (Vitamin B2): regulates
production of energy from fat, carbs, and protein
•Minerals…– Good for strong bones and teeth– Calcium & Phosphorus– Calcium helps prevent osteoporosis
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Shopping Pointers
•Product name•Ingredients, if any are added•Pull Date - indicates that the milk should stay fresh 5 - 7 days after the date that is stamped on the carton
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Processing of Milk
• Pasteurization - the process of heating raw milk to at least 145 (or at 161 for at least 15 minutes) and then holding it there continuously for at least 30 minutes
• The milk is then cooled promptly to 45 or lower
• Improves milk’s keeping ability and kills bacteria
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Processing ofDairy Products
Fortified - is the addition of one or more vitamins, minerals, or proteins not already present in a food
Foods can also be “fortified” when there
are added nutrients that are already naturally present
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Forms of Milk
Raw Milk - fresh, unpasteurized milk straight from the cow!
Whole Milk - high in milkfat
Lowfat Milk - labeled as lowfat, 1%, or 2%
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Skim Milk - also known as nonfat milk
Chocolate Milk - made by addingchocolate or cocoa and sweetenerto 2% milk
Buttermilk - made by adding a special bacterial culture to milk to produce the desirable acidity, body, flavor, and aroma
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Evaporated Milk - canned whole milk concentrate, prepared by evaporating enough water, under a vacuum, to reduce the volume by half
Sweetened Condensed Milk - prepared likeevaporated milk, but with added sugar
Nonfat Dry Milk - obtained by removing water frompasteurized skim milk
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Whipping Cream - the fat of whole milk
Half-and-Half - a blend of milk and cream
Sour Cream - cream that has been soured by lactic-acid bacteria
Yogurt - a cultured dairy product with a custard like consistency
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Eggnog - a mixture
of milk, eggs, sugar,
and cream
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Grades of MilkThe grade of milk indicates its degree of sanitation
Grade A - has the lowest bacterialcount and is the grade sold inretail stores
Grades B & C - are both safe andwholesome, but have a higher bacterial
count
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GOT MILK?