Milk and Dairy Facts

Are you getting enough?

• Approximately how much milk should the following people drink each day:

• Adults______3______

• Teenagers____3-4_____ • Children______2-3_____

• Serving Sizes:

• 1 cup milk or yogurt• 1 ½ oz natural cheese• 2 oz processed cheese

Natural CheeseNatural refers to the cheesemaking process in which cheese is made directly from milk by coagulating or curdling milk, stirring and heating the curd, draining the whey and collecting or pressing the curd.

Natural cheeses can be classified into various groups, such as:Soft/fresh, unripenedSoft, ripenedSemi-soft, ripenedFirm/hard, ripenedVery hard/grating, ripened

Processed CheeseProcessed cheese is a blend of fresh and aged natural cheese that have been mixed and heated (cooked) with an addition of an emulsifier salt, after which no further ripening occurs.

Other food ingredients may also be added for flavor and function. These products, available in a variety of color intensities and flavors tailored to food processing applications, are often selected for their uniform melt, consistent flavor and excellent slicing properties.

Nutrients• Nutrients in Milk

– Calcium– Riboflavin– Protein

Fortified

– Milk is also fortified with Vitamin A and Vitamin D

• Besides Milk products, you

can also get vitamin D from the SUN

Milk and Dairy Facts

• EXPLAIN how you should store fresh AND canned milk?

• Fresh milk needs to be refrigerated and can still be good 5-7 days after the date stamped on the carton.

• Canned milk can be stored on the shelf until opened and then must be stored in the fridge.

• When cooking milk, four undesirable things can happen if you are not careful. – CURDLING– BOILING OVER– FORMING A SKIN– SCORCHING

• To prevent these things from happening:– STIR IT CONSTANTLY– USE LOW HEAT

Calcium helps to prevent osteoporosis

• Milk is very good for you, but it can also contain a lot of FAT

• Choose dairy products that are low in fat, such as:– Skim milk– Non-fat yogurt– Low fat cheese

• What does pasteurization mean?

• Heat treated to remove/kill harmful organisms-161 F for

15 seconds.Louis Pasteur developed a

process to kill the bacteria in

raw milk

Raw Milk – Cream rises to the top and skim milk is

in the bottom

We want it to quit separating so we homogenize the

milk

Skim Milk

Cream

Raw Milk

HOMOGENIZATION

Fat particles have been broken down

and distributed so the milk won’t separate. Homogenized

Milk

Fortified• When vitamins or minerals

are added to food/drink. • Vitamin D is fortified in milk.

Types of Milk and Dairy Products:

• Raw Milk: No processing or fortifications. Milk taken straight from the cow.

• Whole Milk: 3-6% fat. Children should drink whole milk

• Low-fat Milk (1%-2%): 2.5 g – 4.5 g of fat.

• Skim Milk: FAT FREE!

• Chocolate Milk: Regular 1% milk plus cocoa and sweeteners

• Dry Milk: Evaporated milk ( preserves it) • Buttermilk: Fermented cows milk – sour bacteria in milk • Evaporated Milk: Half of milk’s water is evaporated. • Sweetened Condensed Milk: Water is removed and sugar added. (thick and sweet) • Sour Cream: Fermenting cream (fat) with lactic acid bacteria. • Yogurt: Milk product made by adding bacteria to skim milk.

• (lactic acid acts on the protein and gives yogurt it’s texture).

Lowering Fat Content in Recipes

• How can you lower the fat content in a recipe?– By using a lower fat content milk product.

– Skim instead of 2%

– Using yogurt instead of sour cream– Sometimes add a little baking soda to complete the

substitution.