Dairy foods provide many valuable nutrients. Dairy foods come in a variety of flavors and forms. They are an important part of a healthful diet.

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1 Dairy foods provide many valuable nutrients. Dairy foods come in a variety of flavors and forms. They are an important part of a healthful diet. 1

2 Looking at Dairy Dairy cows were brought to the American colonies in the early 1600s. Many different dairy products are available today. 2

3 Nutrients in Dairy Foods Dairy foods are rich in protein, calcium, vitamin A, riboflavin, vitamin B12, phosophorus, and magnesium Fortified (item added during manufacturing) vitamin D Saturated fat and cholesterol, sodium (cheeses) Health experts recommend three cups of dairy products per day. 3

4 Serving Sizes 1 cup of milk or yogurt (8 oz) 1 ½ oz of natural cheese 2 oz of processed cheese 4

5 Milk and Milk Products Raw milk high in bacteria Milk products must be heat-treated to kill enzymes and harmful bacteria. (pasteurized) UHT ultra high temp shelf stable Most milk is enriched with vitamin A and fortified with vitamin D. Those who have trouble digesting milk may try lactose-free or reduced-lactose milk, or acidophilus milk. 5

6 Fresh milk Contains 87% water and 13% solids Nonfat milk solids- protein, vitamins, minerals and lactose, milk fat More milk fat = more calories Homogenized process to break up fat and distribute evenly Graded at Grade A for retail sale 6

7 Kinds of Milk Whole Reduced fat 2% Low fat -1% Nonfat skim Buttermilk tangy flavor, smooth, thick texture, baking Nonfat dry milk powdered remove fat and water can rehydrate or use in baking Evaporated canned half the amt of water in regular milk cream substitute Sweetened condensed canned with sweetener added 7

8 Cream Half-and-half milk and cream (10 1/2 18% fat) Light, coffee, or table cream (18-30% fat) Light whipping cream used in desserts (30-36% fat) Heavy whipping cream - desserts (above 36% fat) Sour cream - rich and tanging, added lactic acid to light cream (18% fat) can get less fat or no fat 8

9 Butter Butter must be 80% milk fat Churned which separates fat and liquid Butter is graded at AA for superior, A for good quality and smooth texture, B has soured but still has a pleasing flavor Unsalted and salted 9

10 Yogurt Made by adding special bacteria to milk Aids in digestive health More nutrients for smaller amt Plain no flavoring 10

11 Frozen Dairy Ice Cream cream, milk, sugar, flavorings, and stabilizers (10% milk fat) French egg yolk Frozen Yogurt varies in fat, freezing does destroy nutrients Sherbet fruit or juice, sugar, water, flavorings and milk fat Sorbet French sherbet - light dessert made with sweetened fruit, juice, and water, never milk 11

12 Types of Cheese Cheeses are made from the milk of cows, goats, and sheep. Curds solid clusters Whey thin bluish liquid, drained from curds, becomes the cheese Cheese can be fresh or ripened, and comes in many forms. 12

13 Types of Cheese Fresh Cheese Cottage Cheese Characteristics Large or small curds, bland taste, does not melt. Farmer s Cheese Mild with slightly tangy flavor, drier than cottage cheese. Cream Cheese Ricotta Cheese Smooth, creamy, and spreadable; mild with a slightly tart flavor. Similar to cottage cheese with small curds; sweet; traditional Italian cuisine. 13

14 Types of Cheese Chart on Pg 507 Ripened Cheese Firm Cheese Characteristics Firm texture, can be eaten plain or used in cooking; most can be grated. Semisoft Cheese Melts smoothly; used in cooking; eaten plain. Soft Soft texture; has a hard, white crust that is edible; usually eaten plain. Blue-Veined Cheese Has blue veins due to certain molds added during the aging process; eaten plain; used in salads, dressings, casseroles, and omelets. 14

15 Dairy Substitutes Dairy substitutes: help lactose intolerant people. Reduce intake of fat and cholesterol. Substitutes include: margarine. soy milk and cheese. nondairy creamer. whipped toppings. frozen desserts. 15

16 Buying and Storing Dairy Foods Dairy foods are highly perishable. Keep them refrigerated. Do not buy more than you can store. Keep cheeses wrapped tightly. Discard milk left at room temperature more than two hours. 16

17 Using Dairy Foods Milk proteins are heat-sensitive, so cook at moderate temperatures only.(scorching or curdling) Scalded milk heated to a point just below boiling Foam cream is whipped Yogurt may substitute for higher fat foods such as sour cream. Cheese can be eaten fresh, in desserts, and in cooked dishes. 17