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3 mmommmm MD WW KMDW WEE?) M13333? PfiwflWfitS? mom Ffllfififl [M3 FAME? ( 15 Buttermilk l5 Sour Cream I. : :2 EMS ecrpe ugges t. ions WWI:, 17 Things To Do PRQDEWC s 5 Composition and Nutritive Value 6 Pasteurization and Homogenization 7 Types of Milk 8 Caloric Values of Different Kinds of Milk 8 Cooking With Milk 9 Care in the Home 9 Cost 9 Recipe Suggestions 10 Things To Do 21 Types of 21 Whipping Dairy Products I. D 22 Butter M? ' S 22 Recipe Suggestions 22 Things To Do 25 Nutritive Value 25 Types of Cheese Storage Do You 27 Recipe Suggestions 28 Things To Do 31 Ingredients 31 Nutritive Value 32 Basic Principles 33 General Instructions 33 Answers to Do You Know Your Dairy Products?"

4 HEWEWMWWGDM Milkis one of the oldest foods known to man. Cows were being milked as early as 9000 BC. Prehistoric drawings, unearthed in the Sahara Desert, feature dairy scenes of cattle, milk containers and strainers. Down through the ages, milk has been a food of primary importance in the diet. The Bible makes many references to milk and even describes the promised land as one of milk and honey. Writings from the early Egyptian, Greek and Roman civilizations also describe the importance of milk. The first dairy cows arrived in this country in Arriving at the Jamestown colony, they helped to bring an end to a terrifying period of starvation. As the pioneers moved westward, every covered wagon was accompanied by a cow the family s food factory on the move. Since then, the dairy industry has played an important part in the health and growth of this country. Milk and milk products are relied upon as excellent sources of calcium in the diet. They also provide a lot of other nutrients which are necessary for proper development and maintenance of the body. Milk sold in supermarkets today is pasteurized, homogenized, fortified with Vitamin D, sealed in sanitary containers, and, in general, improved beyond the wildest dreams of the earliest American dairy farmers. In this project, you will learn: 0 the different forms in which milk is consumed. - about the composition of milk and milk products. - how the use of dairy products contributes to good nutrition. 0 facts that help explain some of the science whys" in food preparation and nutrition. (D Before you begin this project, take the following quiz to see how much you know about dairy products already and what you can look forward to learning. ' You ll want to check your answers on page 33 of this manual. 1. Match the dairy product with its description. skim milk. lowfat milk nonfat dry milk _. evaporated milk yogun rho ( ) buttermilk 1. milk with less than 0.5 percent milk fat 2. milk containing about half as much water as whole milk 3. milk with the addition of a special bacterial culture to make it custard like 4. milk with the addition ofa special culture of bacteria to give it a tangy flavor and smooth, rich body 5. milk with a fat content between 0.5 and 2 percent 6. milk made by the removal of almost all fat and water from fresh milk 0

5 Milk is called the almost perfect food in that there is one nutrient in which it is particularly low. This nutrient is a. vitamin D b. riboflavin c. iron d. protein Teenagers need glasses of milk each day. a. one b. two c. three d. four Milk is pasteurized in order to a. break the milk fat into tiny particles. b. create a more uniform product. c. increase its nutrient content. d. kill all disease producing organisms. Milk is homogenized in order to a. break the milk fat into tiny particles and create a more uniform product. b. c. increase its nutrient content. kill all disease producing organisms. d. keep bacterial growth to a minimum. Which of the following makes cheese different? a. the kind of milk used (skim, whole milk, etc.) b. the spices added c. method of ripening d. all of the above The nutritive value of cheese differs from milk in that it a. contains more iron. b. contains more fiber. c. is a more concentrated source of nutrients and energy. d. contains more trace minerals. Process cheese is a. a soft cheese made from goat's milk. b. c. American-made Cheddar cheese. a mixture of fresh and aged natural cheeses, pasteurized. " (1. less nutritious than natural cheese. lf mold develops on cheddar cheese in the refrigerator, a. discard the cheese immediately. b. grate the cheese to use as you would Parmesan. c. cut the mold off and use the cheese. d. use the cheese in cooking only Freezing is not recommended for most cheeses because they a. become crumbly and mealy. b. lose nutrients. c. may develop mold. d. develop an off-flavor. Bleu cheese differs from Roquefort in that a. it originated in France. b. its flavor comes from a blue mold. c. it is made from cow s milk. d. it is made from sheep s milk. The basic ingredients in ice cream are ice, milk, sugar and flavorings. egg, cream, sugar and flavorings. ice, cream, sugar and flavorings. 0.00?) milk, cream, sugar and flavorings. Sherbets differ from water ices in that they a. come in fewer flavors. contain fruit or fruit juices. c. contain dairy products. d. contain fewer nutrients. A gallon of ice cream with 100 percent over-run would weigh ice cream with 85 percent over-run. a. more than b. less than c. the same as Fast freezing of ice cream is recommended because it produces a smooth product. causes large ice crystals to form. helps retain nutrient content..crs» 90 does not require the use of stabilizers and emulsifiers.

6 FMMI HEM [IND FQMEM I IIIIIIIIIII II 3 Dairy cows convert grass and grain into Cows are milked twice a day with sanitary milking Themilkispumpedintotherefrigerated I- \ sn farm tank. I M //,-,. Hum-'71! Q Themilkischeckedandsampledbeforeitis Kg / / pumped into refrigerated trucks. 5 Each tank truck rushes cold milk from several farms to dairy plants where it is under scientific laboratory control at all times. (5 The milk is pasteurized, then homogenized and packaged in paper, glass or plastic containers. W The containers are put into cases and rushed by conveyors to refrigerated rooms. Refrigerated trucks bring the to stores and homes.

7 kn COMPOSITION AND NUTRITIVE VALUE How you look and feel...what you are able to do... depend much on what you eat. A lot of truth lies behind the old saying you are what you eat. People have long realized that food must supply the body s requirements for building new. tissue, repairing worn out cells and for energy. No single food can perform all of these functions. Yet, what milk and dairy products contribute cannot be replaced by any other one food or combinations of food. Milk contains practically all the nutrients for persons of all ages. Iron is the basic exception. Milk contains protein,'fat, sugar (lactose), minerals and vitamins. Water % Protein % 1 Fat % Sugar % Minerals and Vitamins % Milk stands out in the quality of its body-building proteins, in bone-building calcium and phosphorus and in two of the health-promoting vitamins riboflavin and Vitamin D. Without regular consumption of milk or dairy products, you are almost sure to fall short in some or all of these key nutrients. Food Value of Four 8 oz Glasses of Whole Milk (compared to daily requirementsforgirls 1 5 to 18 years of age) O 100% 03 :11. 0% o 0 '5 mg m 75% C 5,2.EW (1) 50% (81-5?.0 ; 4d E3170 _ 25% E &_ E22: '5 E Let s take a closer look at the nutrients found in milk and how they relate to good health. Protein Protein is one of the most abundant materials in the body. It is exceeded in amount only by one other substance water. Most of the protein is located in muscle; the remainder is widely distributed in blood, other soft tissues, bones and teeth. Proteins are made up of smaller units called amino acids. The diagram below illustrates how your body breaks down food protein into single amino acids and then reuses them to build the proteins it needs. Step 1. Food protein consists of amino acids hooked together. Amino Amino Amino Amino - Acid. Acid. Ammo ACld ACId ACid Step 2. Enzymes and digestive juices break down food protein into single amino acid units. fl Step 3. Amino acids are absorbed through the intestinal wall into the bloodstream. WW O / 5 O [:l A Intestines

8 Step 4. The bloodstream carries the amino acids to different parts of the body where they are used by body cells to: 1) build new tissue, 2) repair worn out cells, or 3) form antibodies, hormones and enzymes. /(/Q(/ElAM N /fl\<'\ Step 5. In the cells, amino acids are rearranged into a body protein. The type of body protein (muscle, skin, fingernails, hair, etc.) determines the arrangement of amino acids. Amino Amino Amino - Amino. _ Amino Acid Acid Acrd Acrd Acid Milk is the only known source of casein, the most important protein found in milk. Casein is a complete protein, meaning that it contains all the amino acids that are essential for growth and maintenance of body tissues. Four glasses of milk will provide almost three fourths (71%) of the Recommended Dietary Allowance of protein for teenagers. Calcium Milk and milk products are excellent sources of calcium. Calcium is essential for building bones and teeth and helping blood to clot for example, when you cut your finger. It also helps muscles contract and relax so you don't become nervous. For the latter reason,even adults need calcium although not as much as teenagers. Teenagers need four glasses of milk each day or its calcium equivalent. One glass of milkcontains 288 milligrams of calcium. Other foods that contain roughly the same amount of calcium as 1 cup of milk are: 1 1 1/3 ounces Cheddar cheese 2 1 cup buttermilk /3 cup creamed cottage cheese 4 1/8 cup cooked turnip greens 5 1 cup yogurt Phosphorus Phosphorus is another important mineral found in milk. Along with calcium, phosphorus is essential for building bones and teeth. Riboflavin - Milk is a good source of riboflavin or Vitamin B2. Riboflavin is important primarily for its role in metabolism changing food into C. energy. Because light tends to destroy the l vitamin, milk is packaged in opaque containers, transported in special trucks and stored in darkened refrigerators. Vitamin D Vitamin D works with calcium and phosphorus to build strong bones. Although direct sunlight can convert a substance in our skin into Vitamin D, most of us don t get enough sunshine to supply our body with the amount we need. Most milk today is fortified with an additional amount of Vitamin D 400 International Units per quart. PASTEURIZATION AND HOMOGENIZATION When drawn from the cow, milk contains relatively few bacteria. However, even if.great care is taken to keep the raw milk clean and safe, there are many ways for disease-causing bacteria to contaminate the milk before it is put into the carton or used to manufacture a dairy product. Flies, insects, dusty air, polluted water and dirty utensils are just a few of the possible sources of contamination. To keep bacteria growth to a minimum, milk 6 must be kept at 40 F. or below from the time of milking until the time it is processed. Once it has reached the processing plant, milk is pasteurized and homogenzied to guarantee its safety and enhance its quality and taste appeal. Pasteurization Milk is pasteurized to kill all disease-producing microorganisms that might be in the milk. Pasteurization also reduces the total number of bacteria so that milk keeps longer. Milk is pasteurized by either of two methods: (1) the Holding Method or (2) High Temperature, Short time Method. In the Holding Method, milk is heated until it reaches 145 F. (63 C.) and held at this temperature for 30 minutes. In the High-Temperature, Short-Time Method, milk is heated to 161 F. (71 C.) and held there for 15 seconds. Milk pasteurized by either method is then cooled immediately to less than 40 F. (4 C.) to prevent the surviving bacteria from multiplying. North Carolina law requires that all milk sold in the state be pasteurized. Homogenization - Milk is homogenized to L enhance its taste appeal. Homogenization is done immediately after the milk is pasteurized

9 and does nothing to change the food value. The milk is first heated, then forced under high pressure through very tiny openings. In the process, the milk fat is broken into tiny particles and dispersed throughout the milk to create a uniform product. Homogenized milk differs from ordinary whole milk in that there is no separation of cream. The flavor may seem richer than in milk which is not homogenized. TYPES OF MILK Due to consumer demand, many different kinds of milk are available in the market place. In order to have uniformity in the product, each type of milk must meet standards set by the state and federal governments. A brief description plus the required standards for composition are listed below. Whole Milk contains at least 3% percent milk fat. Certain substances are generally present in small amounts in the fat, including the fat soluble Vitamins A, D, E and K. Most homogenized milk sold in the U. 8. contains added Vitamin D. If Vitamin D is added, 400 International Units must be added per quart and the container label must state that Vitamin D has been added. Whole milk may be labeled several ways in the dairy case I) Pasteurized Homogenized Milk, 2) Grade A Homogenized Milk, 3) Pasteurized Homogenized Vitamin D Milk or 4) Pasteurized Milk, Vitamin D Added. Regardless of the label, whole milk must still contain at least 3% percent fat and 8% percent nonfat milk solids. One cup contains 160 calories. Lowfat Milk is milk in which the fat content has been reduced to not less than 0.5 percent and not over 2 percent. Because the Vitamin A of whole milk is removed with the fat, it is required by law that not less than 2,000 International Units of Vitamin A be added to each quart of lowfat milk. If Vitamin D is added, 400 International Units must be added per quart. One cup of 2 percent milk contains 145 calories. Skim Milk is milk from which most of the fat has been removed. It contains less than 0.5 percent milk fat and other nutrients found in lowfat milk. One cup contains 90 calories. Chocolate Milk is whole milk with added chocolate syrup or cocoa and sugar. One cup contains approximately 215 calories. Chocolate Lowfat Milk contains not less than 0.5 percent or more than 2 percent fat. It is made from skim or partially skimmed milk with added chocolate syrup or cocoa and sugar. One cup contains approximately I90 calories. Evaporated Milk is made by removing approximately half of the water from fresh whole milk. Vitamin D is normally added to provide 400 International Units per pint. The evaporated milk is sealed in cans and sterilized to prevent bacterial spoilage. A can of evaporated milk requires no refrigeration until opened. When diluted with equal parts of water, it contains about the same food value as whole milk. One cup of evaporated milk contains 345 calories. Sweetened Condensed Milk is whole milk that has been sterilized in the can and about half of the water removed. It also has sugar added, which accounts for 40 to 45 percent of the total weight. Because the high sugar content acts as a preservative and inhibits the growth of bacteria, it need not be refrigerated until after it is opened. One cup contains 980 calories. Nonfat Dry Milk is made by removing almost all of the water and fat from fresh milk. It contains all of the nutrients of fresh whole milk except the fat and Vitamins A and D. These vitamins are often added to make fortified nonfat dry milk. After the water has been added, it has the same food value as fresh fluid skim milk. The flavor of the product is improved by chilling it overnight in the refrigerator. One cup, reconstituted, contains approximately 90 calories. Sweet Acidophilus Milk is made from pasteurized lowfat milk. Lactobacillus acidophilus, a good" bacteria, is added to the pasteurized product. The milk contains 4 to 6 million bacteria cells per milliliter or about 20 to 30 million cells per teaspoon. Some scientists believe that Sweet Acidophilus helps the digestive process. Some people who cannot tolerate lactose (milk sugar) are able to drink Sweet Acidophilus. One cup contains 120 calories. I /

10 'V. P j Caloric Values of Different Kinds of Milk (per CUP) Calories Cup (8 oz) per «i llllllllllllllllllllllllllllllllllll illlllllllllllllllllllllll lllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllll illllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllill llllllllllllllllllllillllllilllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllll->.llllllllllllllllll lllllllllllllllllllllllll Whole Lowfat Skim Chocolate Chocolate Evaporated Sweetened Nonfat Sweet Lowfat Condensed Dry Acidophilus COOKING WITH MILK In addition to being consumed as a beverage, milk is also an important ingredient in food preparation. For example, milk is used as a main ingredient in white sauces and in such dishes as souffles, custards and puddings. The best flavor, appearance and food value can be obtained in milk products by cooking at a low temperature for a relatively short time. When milk is heated, even at temperatures well below the boiling point, physical changes take place. A film or skin forms on the surface of the milk that is composed largely of milk proteins (casein) that have clumped together. The skin is less likely to form if the milk is covered during heating, stirred during the heating process or beaten with an egg beater. Less scum will form over a white sauce or gravy if a lid is placed on the pan until serving time. Pudding should also be covered as soon as it is removed from heat to prevent a scum from forming while it is cooling. A film or coating may also form on the sides and bottom of the pan when milk is heated. The film is mostly protein and is likely to scorch when milk is heated. Stirring the milk while it heats aids in lessening the thickness of the film, but may not prevent scorching, particularly if a large quantity of milk is being heated. Much of this protein coating can be prevented by cooking in a double boiler over boiling water or in a heavy pan over low temperatures. 8 Heating milk to high tempertures produces a cooked or scorched flavor. Continued heating will cause browning and burning of the milk sugar lactose. This browning may be observed on the sides of pans used to heat milk or in longbaked casserole dishes containing milk. It 6 changes the flavor and darkens the color of the milk. ' Changes also occur in milk when it comes in contact with acid. The acid may come from bacteria that have been intentionally added such as in yogurt or buttermilk. Or, it may come from the addition of a food high in acid such as tomato juice. Acid causes the protein in milk (casein) to clump together or precipitate to form a curd. Curdling is desirable when making products such as cheese but undesirable in most food products. Always remember to take certain precautions when combining high acid foods such as tomatoes or 'tomato juice with milk because of the effect of acid on milk. To prevent curdling, the tomato juice should be added slowly to the milk so that the amount of acid in contact with the milk will be small. If the milk is added to the tomato juice, the small amount of milk would be present in a large amount of acid and would be more likely to curdle. (.

11 CARE IN THE HOME Milk is highly perishable. As soon as possible after purchase or delivery, fresh milk, cream and milk products should be refrigerated. Once bacteria are present, no amount of chilling will kill them. For best flavor, milk should be used in five days. Remember: 0 Keep out of strong light. 0 Do not touch pouring lip of container.. Do not return unused milk to original container. 0 Keep well covered to prevent absorption of food flavors. Take extra precaution during the summer months. 0 Return milk container to refrigerator immediately. Unopened cans of evaporated milk may be kept at room temperature or in a cool place. They should be used within 6 months. Once the can is opened, it requires the same care as fresh milk and needs refrigeration. Sweetened condensed milk also needs no refrigeration if unopened. lts shelf life is somewhat shorter and should be used within 3 months. Unreconstituted nonfat dry milk requires no refrigeration yet should be kept in a tightly covered container. Exposure to air may cause it to become lumpy and stale. After it is mixed with water, store it in the refrigerator and use it in 3 to 5 days for best flavor. COST Fluid milk costs about the same whether it is whole, lowfat or skim. Nonfat dry milk is about 1/3 to 1/2 the price of fresh, with evaporated about halfway between the cost of fresh and dry. To hold down costs, try using some of the following suggestions: 1. Use nonfat dry milk or evaporated milk in cooking and baking. 2. Compare the prices of home delivery with purchasing milk yourself. 3. Buy fresh milk in a large container if you can use the larger amount. Milk in 1/2 or l-gallon containers usually costs less per quart than milk in quart containers. 4. Use nonfat dry milk as a beverage. lts taste will be improved if mixed with fresh whole milk. 5. Use house brands of nonfat dry milk when available instead of name brands. RECIPE SUGGESTIONS Strawberry Crush 1 cup (lo-oz package) frozen strawberries, thawed 1 quart milk 1 pint vanilla or strawberry ice cream In a blender or with a mixer, combine strawberries with milk. Divide into four tall glasses. Top each with scoop of ice cream. 4 servings. Cottage Cheese Dressing 1/2 cup sieved cottage cheese 1%: teaspoon salt 1 teaspoon dry salad seasoning (Old Fashioned French) 1 tablespoon chopped chives 2 tablespoons lemon juice % cup water M; cup instant nonfat dry milk Sieve cottage cheese; add seasonings, chopped chives and lemon juice. Whip water and instant nonfat dry milk until stiff. Combine with cheese mixture. Chill. Serve on salad greens or use as a dip for raw vegetables. Note: If a blender is available, blend all ingredients until smooth. One tablespoon = 19 calories. Baked Macaroni and Cheese 1 cup elbow macaroni 2 tablespoons butter 2 tablespoons flour 1 cup milk 1/2 teaspoon Worcestershire 4 teaspoon dry mustard 2 cups grated Cheddar cheese Salt and pepper Buttered bread crumbs Cook macaroni in boiling water according to package directons. Drain. Melt butter in heavy saucepan. Add flour; mix well. Pour in milk all at once and immediately stir over moderate heat until thickened. Add Worcestershire, mustard, macaroni and 11/2 cups cheese. Mix until well blended. Season to taste with salt and pepper. Pour into ll/z-quart casserole. Sprinkle remaining 1/2 cup cheese and crumbs over top. Bake in moderately hot oven at 375 F. for 25 minutes. 4 generous servings. 9

12 Ham-Rice Stuffed Peppers 2/3 cup uncooked rice 2V2 cups milk 11/2 teaspoons salt 6 medium green peppers 1/3 cup finely chopped onion 2 tablespoons butter 2 cups finely cut ham Mi teaspoon ground marjoram Few grains pepper 6 tablespoons canned cheese soup Wash rice in cold running water until clear; drain. Combine rice, milk and salt in top of double boiler. Cover; cook over boiling water 1 hour, stirring occasionally, until tender. Wash green peppers. Cut thin slice from stem end of green pepper and remove all seeds. Cook green pepper in boiling salted water 5 minutes, drain. Cook onion in butter until soft; add ham, marjoram, pepper and rice. Stuff ham rice mixture into green peppers; stand in pan filled with 14-inch water. Bake in moderate oven at 375 F. for 20 minutes. Put tablespoon of cheese soup on top of each green pepper and bake 10 minutes more or until light brown. 6 servings. Country-Style Potato Casserole 11/2 cups thinly sliced onion 6 thin slices green pepper 3 tablespoons butter 3 tablespoons flour 2 cups milk 1/2 cup canned tomato sauce 2 teaspoons salt 1/2 teaspoon ground oregano Few grains pepper 1/2 cup coarsely grated Cheddar cheese 5 cups 111-inch thick slices cooked potatoes Cook onion and green pepper in boiling salted water 10 to 15 minutes, or until tender. Drain; separate green pepper from onion. Melt butter in heavy saucepan. Add flour; mix well. Pour in milk all at once; immediately stir vigorously over moderate heat. Continue to cook until thickened, stirring constantly. Stir in tomato sauce, salt, oregano and pepper. Add grated cheese and mix until melted. Place 21/2 cups sliced potatoes in bottom of 2- quart baking dish. Cover with layer of 1/2 of the cooked onions. Pour 1/2 of tomato-cheese sauce over the 2 layers. Repeat the first 2 layers and place green pepper slices on top of onion layer. Cover with remaining sauce. Bake in moderate oven, 325 F., 50 minutes. 6 to 8 servings. THINGS TO DO Arrange an interview with a dairy farmer. Find out: a. how the cows are fed. b. how the equipment is handled to assure clean, high quality milk. c. how milk is checked for possible infection with Mastitis. d. what steps must be taken before the milking machine is attached to the cow. e. what happens if a cow is infected with Mastitis. 2. If possible, collect a sample of raw milk and let it stand in the refrigerator overnight. Then observe. Compare your sample to a sample purchased from a dairy case. Be able to explain why they are different. 3. Arrange an interview with a dairy processing plant manager. 4. The purpose of nutrition labeling is to provide information to the public in a clear concise manner. Collect nutrition labels from several milk cartons. Make a list of the kinds of information that is included on the label. 5. The labels of milk and most dairy products include a dating code. Ask your grocer what this means and be able to explain it. ls milk safe to drink after this date? Why or why not? 6. Check the price of a quart of whole milk, a quart of skim milk and a quart of chocolate milk. Divide the price of each quart by the number of grams of protein listed on the nutrition label of each carton. Divide your answer by 4 to determine how much the protein in one serving will cost. Make a bar graph to show your results.

13 7. Look at a nutrition label on a box of cereal. d. How many LU. of Vitamin D are added Be able to answer the following question: to one quart of milk? When /2 cup of milk is added to one ounce of cereal, the amounts of whatfive nutrients are 9. Make a poster showing the nutritive value of increased?" dairy foods. Encourage your club or group Make a talk or give an illustrated talk of your to have a Dairy Poster Contest to be held in findings. June (June is Dairy Month). 8. Look at the nutrition labels on cartons of low- 10. Make a survey of 4-H members to determine fat chocolate and skim milk. Be able to answer how much milk is consumed by teens. Do the following questions: most teens meet the recommendation that a. How many calories are there in one cup four or more servings from the Milk Group of chocolate lowfat milk? be consumed every day? b. How do the calories in one cup of chocolate lowfat milk compare to the calories in 11. Do Experiments 1, 2, 3 and 4. Answer all the one cup of skim milk? related questions. c. The chocolate lowfat milk is fortified with which two vitamins? Experiment 1 What is the difference in flavor, nutritive value and cost of various types of milk? You will need: whole milk evaporated milk lowfat milk sweet acidophilus skim milk nonfat dry milk chocolate milk Procedure: 1. Taste each of the above types of milk. Reconstitute the nonfat milk before tasting. Rank the milks from 1 to 7 as to which is most acceptable to you, with 1 being most acceptable and 7 being least acceptable. Rank whole lowfat skim nonfat dry chocolate evaporated sweet acidophilus 2. Evaluate each type of milk for nutritive value and cost by completing the following chart. You will need to refer to Nutritive Value of Foods, Home and Garden Bulletin No. 72 or other information furnished to you by your 4-H leader or Extension agent. NUTRlTlVE VALUE per cup (8 oz) Protein Calcium Type of milk Calories (grams) (milligrams) Cost Whole Lowfat Skim Nonfat dry Chocolate Evaporated Sweet acidophilus ll

14 3. Answer the following questions based on your evaluation of each type of milk and the information in the preceding table. a. b. If cost were the major consideration, which type of milk would be the best choice to use in food preparation? Some of the nutrients in milk remain constant, despite the type of milk. These are How might the taste of nonfat dry milk be made more acceptable for drinking? How does the caloric value of lowfat milk differ from that of skim milk? What is the Recommended Dietary Allowance (RDA) of protein for girls ages 15 to 18? One serving (8 oz) of milk contains what percentage of the RDA for protein? Your 4-H leader or agent will help you with calculations. What is the RDA of calcium for girls ages 15 to 18? One serving (8 oz) of milk contains what percentage of the RDA for calcium? How can scum be prevented from forming on cocoa? You will need: 1 tablespoon cocoa 1 tablespoon sugar salt 1/4 cup water 3A cup milk saucepan egg beater Procedure: Experiment 2 1. Mix 1 tablespoon cocoa with 1 tablespoon sugar, 1 pinch salt, 1: cup water in saucepan. Stir until smooth. Cook over very low heat, stirring constantly. Let come to boil and boil gently 2 minutes. Add % cup milk and heat but DO NOT BOlL. lf desired,add a drop or two of vanilla just before serving. If you like it foamy, beat with egg beater JUST BEFORE SERVING. 2. Answer the following questions. a. b. What is the main composition of the scum that often forms on the top of cocoa? Why is it important that scum be beaten back into cocoa? How can you avoid scum from forming on cocoa? 12

15 Experiment 3 How can scorching and scum formation (precipitation on bottom of pan) be prevented when heating milk? You will need: 3 cups whole milk 3 heavy saucepans egg beater Procedure: 1. Heat 1 cup whole milk in each of the three saucepans for 10 minutes. Use medium to low heat. Use the following procedures. Pan 1 Lid on Pan 2 Lid off Pan 3 Lid off; after 10 minutes of heating, whip with an egg beater Evaluate the cooking methods described above by completing the table below. Procedure Scum Precipitation on Pan Bottom (yes or no) (yes or no) Lid on Lid off Lid off, after 10 minutes, whipped with egg beater Answer the following questionsr a. Which procedure(s) resulted in scum formation? Why? How might it have been prevented? b. In heating the milk, why was medium to low heat used? c. In order to prevent scorching, what precaution should be taken? d. What is the composition of the skim that often forms on the surface when milk is heated? i3

16 Experiment 4 How can curdling be prevented when making Cream of Tomato Soup? You will need: 1 tablespoon minced onion 2 tablespoons butter 3 tablespoons flour 2 cups tomato juice 2 cups milk Salt and pepper to taste 2 saucepans Standard measuring spoons Liquid measuring cups Procedure: 1. Prepare two different samples of tomato soup, as follows: Variation A Variation B 1/2 tablespoon onion, minced 1 tablespoon butter 11/2 tablespoons flour Salt and pepper to taste 1 cup tomato juice 1 cup scalded milk 1/2 tablespoon onion, minced 1 tablespoon butter 11/2 tablespoon flour Salt and pepper to taste 1 cup tomato juice 1 cup milk Saute onion in butter. Stirinflour, salt and pepper. Saute onion in butter. Stir in flour, salt and pepper. Cook until smooth, stirring constantly. Add the Cook until smooth, stirring constantly. Add the tomatojuice all at once. Cook over medium heat tomato juice all at once. Cook over medium until the mixture thickens and starts to boil. heat until the mixture thickens and starts to boil. Stir constantly. Slowly pour hot thickened juice Stir constantly. Pour cold milk into the hot tomato into scalded milk, stirring constantly. Serve hot. mixture, stirring constantly. Serve hot. Evaluate each of the two methods of making Cream of Tomato soup by answering the following questions. a. Which cooking method (Variation A or B) resulted in the best product? Why? b. What happened when you slowly added the tomato mixture to the milk (Variation A)? Why? c. What happened when you poured cold milk into the hot tomato mixture (Variation B)? Why? d. What advice would you give to someone when combining a food that s high in acid with milk? Q 14.

17 Cultured or fermented milk products have been used for thousands of years. These products are made by adding bacterial starter cultures to various kinds of milk. These starters grow and produce substances which give the milk products a very pleasant acid-like flavor. The food value of cultured milk products is equal to that of milk from which it was made. The main cultured milk products used today are buttermilk, sour cream and yogurt. The basic steps in the manufacture of these products are very similar. The basic differences in the products are due to the kind of milk used (high or low fat) and the kind of bacteria used to culture the milk. BUTTERMILK Buttermilk was first discovered by farmers wives who found that the remaining liquid after churning butter was tangy and refreshing. Today, commercially prepared cultured buttermilk offers the same refreshing flavor and goodness. It is most commonly made from fresh skim milk to which a specially prepared culture of bacteria (Streptococcus lactis) is added. The bacteria gives the buttermilk a tangy flavor and smooth, rich body. Buttermilk has the same food value as the milk from which it was made. One cup contains 90 calories. Creamed buttermilk containing 3% percent butterfat is available to those preferring a richer and more flavorful product. SOUR CREAM Sour cream is a light cream of custard-like consistency with a tangy flavor produced by the addition of a culture or lactic acid starter. It is made from fresh sweet cream (18 to 20 percent milk fat) which is pasteurized and homogenized. It is used in a wide variety of recipes to make ordinary foods taste extra ordinary. Sour cream has fewer calories than many other products you may use in similar ways: Calories in l Tablespoon Sour cream* 30 Table cream* 30 Whipping cream 55 Cream cheese 55 French dressing 6O Salad dressing 65 Butter 100 Salad oil 125 *18 percent milk fat YOGURT If you think yogurt was discovered as a result of the health food movement, think again! Yogurt was discovered by people in the Middle East during biblical times. They found that leaving milk in a warm place caused it to thicken and develop a different, tangy flavor. In addition, they discovered that the new product had better keeping qualities than the milk product from which it was made. l W r l, is ll lllllhuimmllllllll.. : I l0l ll lllliiil illllll l. l5

18 Yogurt is known in almost every part of the world. Yogurt has become such a popular food in the United States that more than 20 flavors are presently manufactured. The dairy cases of most supermarkets display an assortment of brands and often more than a dozen flavors. Today, four main types are produced: 1. flavored, containing no fruit (vanilla, lemon, etc.). 2. flavored, containing fruit (strawberry, blue berry, etc.). 3. unflavored (the natural" or basic style of ancient times). 4. frozen (similar to soft serve ice cream). 5. hard frozen (bars, push-ups). The earliest method of making yogurt was simply to provide the warmth that encouraged fermentation of bacteria naturally present in milk. It was later learned that boiling the milk killed most of the bacteria. The desirable bacteria were then returned to the milk by stirring in a portion of yogurt saved from a previous batch. It wasn t until the early that two species of yogurt producing bacteria were identified. This discovery made it possible to meet the growing demand for yogurt. Although there have been many changes in yogurt making, the basic principle of fermentation still applies. Today. yogurt is made by adding a special culture of bacteria to milk (usually lowfat) that has been pasteurized and homogenized. However, other types of milk can be used, too. Then, the mixture is fermented. Like milk, yogurt is an excellent source of calcium, riboflavin and protein. Cup for cup, plain yogurt supplies approximately the same amount of nutrients as lowfat milk. Dieters and weight watchers should take note that the caloric content of yogurt will vary among flavors and brands. The addition of sweeteners and fruit preserves adds a considerable number of calories. An alternative? Add your own fresh fruit to plain yogurt. Yogurt usually may be stored in the refrigerator for ten days or longer after it is purchased and still maintain good flavor. Any unused yogurt should promptly be returned to the refrigerator. When yogurt is stored at higher temperatures or for longer periods of time, sharp flavor may develop, but it is still edible. If some liquid separates, just stir it back into the yogurt or pour it off. 16' There are many ways to use yogurt besides eating it by itself. These include: salad dressing for vegetable or fruit salad. dressing for potato salad or coleslaw. ( 3. topping for baked potato. 4. party clip. 5. jello (substitute 1 cup yogurt for 1 cup cold water). 6. parfaits (yogurt alternated with fruits). I, 7. topping for pancakes, waffles, pies and j pastries. 8. topping for cereals. l, RECIPE SUGGESTIONS Lemon Snow Cream with Strawberries 2 tablespoons (2 envelopes) plain gelatin V2 cup sugar 4 cups buttermilk 1/3 cup lemon juice 1 teaspoon grated lemon rind 1 cup whipping cream 2 cups slightly sweetened fresh or frozen berries Combine plain gelatin and sugar in saucepan. Add buttermilk; mix well. Heat gradually, stirring constantly just until gelatin and sugar ( are dissolved. Stir in lemon juice and lemon rind. Refrigerate until "slightly thickened. Whip cream until stiff. With same beaters, without washing them, beat up gelatin mixture about 30 seconds or until slightly bubbly. Fold in whipped cream. Pour into a 6-cup mold and chill until thoroughly set, overnight if possible. Unmold and serve with berries. Makes 8 to 10 servings. Pineapple Cooler 2 cups buttermilk 2 cups canned pineapple juice 9 2 teaspoons sugar, Combine buttermilk, sugar and pineapple juice. 1 Add additional sugar to taste. Chill thoroughly. Serve garnished with a sprig of mint. Makes 4 servings.

19 Cheese Ball 3 cups (12 ounces) shredded Cheddar cheese 1/3 cup crumbled Bleu cheese 1/2 cup plain yogurt 1/2 teaspoon Worcestershire sauce 4 cup minced ripe olives 1/2 cup chopped nuts 11 cup chopped parsley In a small mixing bowl beat together Cheddar and Bleu cheeses until smooth. Add yogurt and Worcestershire sauce and beat until creamy. Stir in olives. Cover and chill. Shape into ball and roll in nuts and parsley. Return to refrigerator. Allow to come to room temperature before serving. Makes 3 cups. Beef Stroganoff 3 pounds lean beef 1/2 cup flour 2 teaspoons salt A teaspoon pepper 1, cup butter (1/2 stick) 2 cups sliced onions 1 large or 2 small cloves garlic, minced 11/2 tablespoons Worcestershire sauce V: cup tomato catsup 8-ounce can button mushrooms 1 cup mushroom liquid with water 11/2 cups buttermilk Cut meat into strips 1/2 by 2 inches and % inch thick. Combine flour, salt and pepper. Coat meat with flour mixture. Brown meat slowly in butter in a large fry pan or dutch oven. When brown on all sides, add onion, garlic, Worcestershire sauce and catsup. Drain liquid from mushrooms and add enough water to make 1 cup. Add to meat; cover and simmer about 2 to 2/2 hours or until tender. Add additional water as needed (the mixture should be fairly thick when tender). Add mushrooms and buttermilk and cook over low heat only until heated through. Serve over cooked noodles or rice. Makes 8 to 10 servings. THINGS TO DO 1. Collect nutrition labels from different kinds of yogurt (plain, flavored, etc.). Be able to answer the following questions: a. How many calories are there in 1 cup of plain yogurt? b. How do the calories in 1 cup of plain yogurt compare to the calories in 1 cup of flavored yogurt? Soft Frozen Yogurt 1 envelope unflavored gelatin % cup cold water 1 cup scalded evaporated milk 3 cups plain yogurt 1 cup strawberry preserves 1/3 cup light corn syrup Soften unflavored gelatin in cold water. Add to scalded milk; stir until dissolved. Add yogurt, strawberry or other fruit preserves and corn syrup, well mixed. Chill about 1 hour. Freeze according to directions for your electric ice cream maker. Makes 1 quart. Sour Cream Dessert Toppings Tasty on pies, cobblers, fruit desserts, gingerbread, spice cake and others. Orange Sour Cream Topping: Combine 1 cup dairy sour cream, 2 teaspoons grated orange rind, 4 teaspoons orange juice and 2 to 3 teaspoons sugar. Spicy Sour Cream Topping: Combine 1 cup dairy sour cream, 3 tablespoons brown sugar and 1 teaspoon nutmeg. Try on mince or pumpkin pie. Blueberry Sour Cream Topping: Combine 1 cup dairy sour cream, 1 cup fresh, frozen or canned blueberries, drained, and 2 to 3 teaspoons sugar. c. How do the calories in 1 cup of flavored yogurt compare to those in 1 cup of ice cream?. d. Flavored yogurt contains considerably more calories than plain yogurt due to the increased amount of what nutrient? 2. Do Experiments 5, 6, 7 and 8. Answer all the related questions. 17

20 Why does the combination of buttermilk and soda serve as a leavening agent? You will need: V2 cup cold water 1/2 cup buttermilk 2 small bottles 2 teaspoons soda 2 balloons Procedure: Experiment 5 1. Pour 1/2 cup cold water into one small bottle and V2 cup buttermilk into another the same size. 2. Add 1 teaspoon soda to each bottle and quickly cover bottles with small balloons. Shake each bottle to completely dissolve soda.. 3. Watch bottles closely. Record the time when each bottle begins to make bubbles. 4. After 10 minutes, compare the size of the balloons and the appearance of the contents in the bottle. 5. Be able to answer the following questions. a. Which bottle produced the largest balloon? Why? b. Given the fact that baking soda plus an acid and water produce the gas carbon dioxide, why would soda added to buttermilk act as a leavening agent? How can buttermilk be made at home? You will need: V2 cup commercial buttermilk 1 quart skim or reconstituted nonfat dry milk plastic wrap large bowl spoon measuring cups Procedure: Experiment In a large bowl, stir the buttermilk into the skim milk until it is well blended. Cover the bowl with plastic wrap. Allow the mixture to stand at room temperature until it thickens. The thickening process will take most of the day. When thickened, place it in the refrigerator to chill. Save V2 cup of this buttermilk to make your next batch.

21 4. Answer the following questions. ( a. Why did the addition of a small amount of buttermilk change the skim milk to buttermilk? b. How did the taste of the skim milk change after it was cultured? c. How did the buttermilk you made in this experiment compare with the buttermilk you bought commercially? d. List three ways that buttermilk can be used in cooking. (1) (2) (3) How can sour cream be made at home? You will need: glass jar and lid 2 cups light cream 2 tablespoons buttermilk Procedure: Experiment 7 1. Sterilize the glass jar by rinsing it with boiling water. Cover and allow to cool. 2. Pour the cream and buttermilk into the glass jar. Screw the lid on tightly and shake well. 3. Let the jar stand in a warm place until the cream thickens and sours. This will take 24 to 48 hours, depending on the temperature of the room. 4. Place it in the refrigerator overnight to chill. 5. Evaluate your sour cream by answering the following questions. a. What effect does a small amount of buttermilk have on cream? b. Why did the flavor change when buttermilk was added to the cream? & c. How does the procedure for making sour cream differ from the procedure for making buttermilk? l9

22 d. List three ways that sour cream might be used in food preparation: (1) (2) (3) Experiment 8 How can yogurt be made at home? You will need: 1 quart milk 2 tablespoons nonfat dry milk 2 tablespoons yogurt culture 2 large pans wooden spoon 1/2 pint canning jars thermometer measuring spoons Procedure: 1. Warm milk to 180 F. (82 C.), stirring frequently to prevent scorching. Do not boil. 2. Cool milk to 1 15 F. (45 C.). While milk is cooling, warm water (about 2/2 inches deep) in a heavy pan. 3. Add nonfat dry milk and yogurt-culture to cooled milk. Stir thoroughly to remove lumps. '4. Put mixture in 1/2-pint jars. Cap and put jars in warm water; cover pan. The temperature of the water should stay between F., (38 50 C.), since the bacteria will not grow at lower temperatures and will be killed at temperatures above 120 F.(50 C.). if necessary add more warm water to maintain the temperature. 5. Yogurt will gel in approximately 3 to 5 hours. When it has set, cool to 45 F.(7 C.) and keep in a refrigerator. 6. Compare your yogurt to plain commercial yogurt. Answer the following questions by using a scale of 1 (excellent) to 5 (poor). Is it smooth and creamy? Your Yogurt Commercial Yogurt C. Does it hold its shape when spooned? Does it have a pleasing taste (not too tart)? 7. Answer the following questions. II a. How does the protein content of a cup (8 oz) of yogurt compare to a cup of milk? b. What is the caloric content of a cup (8 oz) of plain yogurt? c. What are some ways you might use your yogurt in cooking? 20 "

23 TYPES OF CREAM Cream is the fat part of milk. It may be classified into whipping cream, light or coffee cream, and half and half, depending on the amount of fat in the cream. Whipping cream contains not less than 30 percent fat. Heavy whipping cream contains not less than 36 percent fat. Coffee cream is also known as light cream or table cream and usually contains 18 percent fat. Half and half is a mixture of milk and light cream with a minimum of 10.5 percent fat. The thickness of cream is related to its fat content. Generally speaking, the greater the fat content, the thicker the cream. For example, whipping cream (30 percent fat) is thicker than coffee cream (18 percent fat). However, other factors affect the thickness of cream, too. Cream at room temperature is thinner than cream at refrigerator temperature. Chilling makes the fat particles firmer, thereby increasing the thickness of cream. Cream containing sugar, stabilizers and flavoring is sold in pressurized containers. When a valve is pressed, a whipped cream product comes out. Read the label. There are some nondairy products available which resemble whipped cream. WHIPPING DAIRY PRODUCTS Milk products like most protein solutions will form a foam when they are whipped. A foam consists of bubbles of air trapped in a liquid. During whipping, fat particles clump together and produce the characteristic rigidity of stiffness of whipped cream. A number of factors affect the whipping products of cream: Amount of fat: ln cream, 30 percent fat is about the minimum that will whip well and form a stiff product. Increased fat content up to 40 percent improves the whipping qualities of cream. Temperature: Cream chilled to 45 F. or less whips better than cream at warmer temperatures because chilling makes the cream thicker and, therefore more able to trap air bubbles. In addition, low temperatures increase the clumping of fat particles. Other substances: The addition of sugar to cream decreases both volume and stiffness and increases the time required to whip. lf sugar is to be added, it is best added after the cream is stiff or just before serving. When evaporated milk is chilled to the ice crystal stage, it will whip to about three times its original volume. This ability to whip is the result of the high protein content. However, the foam is not stable if allowed to stand and must be used promptly. Nonfat dry milk can be whipped to produce a light and airy whipped product by combining equal amounts of dry milk and water, with the dry milk being sprinkled over the surface of the water before whipping. The foam is very unstable and liquid will quickly separate out. 21

24 l BUTTER Butter is made by churning" cream. As the cream is churned, the fat, called butterfat, clumps together and eventually separates from the watery part of the cream. The butterfat is then removed from the cream and washed with cold water. Salt is usually added and the butter is worked to remove the milk trapped inside the clumps. Butter usually contains about 15 to 20 percent water and must contain at least 80 percent fat. The liquid which remains after making butter is called buttermilk. It was first discovered many years ago by farmers wives who found that the tiresome task of churning their own butter produced a by product that was tangy and refreshing. The bacteria give the buttermilk a tangy flavor and smooth, rich body. Buttermilk has the same food value as the milk from which it was made. One cup contains 90 calories. Add corn to soup. Season with salt and pepper. Serve piping hot, and garnished with sprig of parsley. 5 servings. Raspberry Bisque 2 teaspoons fresh lemon juice 2/2 cups fresh or frozen, thawed red raspberries sweetened with 1A cup sugar 2 tablespoons butter 1 tablespoon flour 1: teaspoon salt 1/2 cup heavy cream 11/2 cups milk Stir lemon juice into raspberries. Beat with rotary beater to break berries. Keep icy cold. Melt butter in saucepan; blend in flour and salt. Add cream and milk all at once and immediately stir vigorously over moderate heat. Continue to cook until thickened, stirring constantly. Cool, stirring occasionally. Chill. Just before serving, add raspberries gradually to sauce, stirring vigorously. 6 to 8 servings. Butter Cookies., rim? cll'lll El ll'llljgg 1J2,, ' \i [ll \ A l l. Ill-Ill fl. ml 1 In immm. null} 4_. Illllllllll RECIPE SUGGESTIONS Creamy Corn Chowder 1 slice bacon, coarsely chopped 2 tablespoons finely chopped onion 1 tablespoon flour I cup half and half milk 2 cups milk 11/2 cups canned whole kernel corn 2 teaspoons salt 1/8 teaspoon pepper Parsley Cook bacon and onion over low heat, stirring occasionally until lightly browned. Stir in flour; mix well. Gradually add half and half and milk. Immediately stir vigorously over moderate heat. Continue to cook until thickened, stirring constantly. Remove from heat. 22,l/ll 1/2 cup butter 1 cup sugar 1 egg, unbeaten 3/: teaspoon vanilla 11/2 cups sifted flour 2 teaspoons baking powder 4 teaspoon salt Cream butter; add sugar gradually; cream thoroughly. Add egg; beat well. Stir in vanilla. Mix and sift flour, baking powder and salt. Add to first mixture; stir until blended. Chill /2 hour. Roll out dough on floured board to I/8-inch thickness. Cut in various shapes with floured cookie cutters. Bake on cookie sheet in moderately hot oven, 375 F., 8 to 10 minutes. Makes 2% to 3 dozen medium cookies. THINGS TO DO 1. Present a talk to your 4-H club or project group on the various types of cream and how they differ. Include in your talk such things as the fat content of each and how each type might be used in cooking. 2. Do Experiments 9 and 10. Answer all the related questions.

25 Experiment 9 m What types of milk products will whip well? You will need: 1/2 cup whole milk 1/2 cup light cream V2 cup heavy whipping cream V2 cup evaporated milk 1/2 cup nonfat dry milk 1/2 cup water liquid and dry measuring cups small bowls electric beaters Procedure: 1. Beat each of the above types of milk (1 through 5) in a small bowl until it is as stiff as it will become. Record the total length of time you beat each. (For the nonfat dry milk, sprinkle the 1/2 cup dry milk over the surface of V2 cup water just before beating.) 2. Taste each of the above types of milk foams. 3. Evaluate the whipping qualities of each type of milk by completing the following table. Product Time to whip stiff % Fat Milk «Q Light cream Heavy cream Evaporated milk Nonfat dry milk 4. Rank the foams from 1 to 5 as to your flavor preference with 1 being most acceptable and 5 being least acceptable. Whole milk Light cream Heavy cream Evaporated milk Nonfat dry milk Rank 5. Answer the following questions. a. List the foams in order of their stability (most to least stable). b. What effect does the amount of fat have on the ability of a milk product to whip or form a foam? <le 23

26 c. Give one suggested use for each of the successful foams you made. d. What might be some advantages of using a nonfat dry milk foam? Disadvantages? How can butter be made at home? You will need: 2 cups whipping cream, chilled % teaspoon salt yellow food coloring mixing bowl rubber spatula beaters standard measuring spoons standard liquid measuring cups Procedure: Experiment In a mixing bowl, beat cream at medium speed until it is light and creamy and the liquid separates out (about 8 to 10 minutes). Drain off and taste the liquid. 2. Rinse the butter with cold water. Work the butter back and forth with a rubber spatula to force out all the water and remaining liquid. 3. Drain well. Beat in salt and a few drops of yellow food coloring. Chill. 4. Answer the following questions. 24 a. What is the name of the liquid that remained after the butter was made? How does its taste compare with the taste of the buttermilk you made in Experiment 6? b. Why was the butter worked back and forth with a rubber spatula? c. Butter contains I percent fat. d. Was the butter smooth, not lumpy? e. Was the color bright and natural? f. Did the butter taste fresh and clean? Q. Did the butter contain the right amount of salt?

27 @EEEESE lat All cheeses begin as milk. But where they end is another story. Between the udder and the ultimate product lie many paths and processes. Some cheeses are made directly from milk goats milk, cows milk or sheep s milk; others from just the whey. Some are ripened, some are not. Some use white mold, some use blue; some ripen from the surface, others from the interior and still others from inside and outside simultaneously. Many cheeses have added spices such as garlic, carroway and cumin. Needless to say, all of these factors affect the taste, texture, aroma, color and shape of the final cheese. With so many variables, it s no wonder that there are so many different cheeses and so many differences even among cheese of the same type. In making cheese, the first step is to warm the milk slightly and add some lactic acid bacteria in order to increase the acidity. The enzyme rennin is then added. Heat, rennin and acid act together to coagulate the protein in milk (casein) to form a curd. The curd is ripened by bacteria or molds to give the characteristic cheese desired. Cheese has long been a popular gift. Many years ago, a giant 1,000-pound wheel made from cheese was presented to Queen Victoria on the occasion of her marriage to Prince Albert. it required a day s yield from 780 cows. The wheel of cheese stood 20 inches high and was more than 9 feet in diameter. Although cheese making originated in Europe, the artful craft has long since come to America. American cheeses are now considered to be among the best in the world. NUTRITIVE VALUE Cheese contains many nutrients found in milk -the complete protein, casein, calcium, phosphorus and Vitamin A. However, it s much more concentrated than milk. 0 1 ounce of cheese contains the same amount of protein as 7 ounces of milk. 0 11/2 ounces Cheddar cheese contains the same amount of calcium as 1 cup of whole, skim or buttermilk, or 11/2 cups of ice cream. 0 3 ounces of Cheddar cheese has about the same amount of protein as 3 large eggs or 3 ounces of cooked chicken or beef. As for calories, here are the amounts contained in one ounce of the following cheeses: Cheddar 115 Cream 106 Bleu 105 Swiss 105 Parmesan 130 American Pasteurized Process 105 American Pasteurized Process Cheese Spread - 80 TYPES OF CHEESE The U. S. Department of Agriculture classifies about 18 different types of natural cheese. Natural cheese is defined as a product made by coagulating milk and then separating the curd, or solid part, from the whey or watery part. Process cheese products are derived from natural cheese. 25

28 To keep it simple, the cheese world can be broken down into nine categories. Some examples are given that fall into each category. The first seven are natural types of cheese while the last two categories include processed cheese. 1. The Soft, (.lnripened Kind Cottage Cream Ricotta 2. The Firm, Unripened Kind Mozzarella Myost Primost 3. The Soft, Ripened Kind Brie Camembert Limburger 4. The Semi-Soft, Ripened Kind Brick Muenster Port-Salut 5. The Firm, Ripened Kind Cheddar Colby Edam Gouda Swiss 6. The Hard, Ripened Kind Parmesan Romano 7. The Bleu-Mold, Ripened Kind Roquefort Bleu Gorgonzola 8. The Process Kind In 1916, a procedure known as processing was developed by J. L. Kraft that revolutionized cheese making. Processing involved heating and blending various natural cheeses usually Cheddar and Swiss to kill all the natural bacteria that cause cheese to ripen and give its characteristic flavor and aroma. Thus, process cheese can be kept almost indefinitely. 26 It may contain pimentos, fruits, vegetables, meats, spices, etc. Process cheese food is the same as process cheese except that there is ( less cheese, with nonfat dry milk and water ( added. Process cheese spread is made the same as cheese food, but with more moisture and less milk fat. 9. The Coldpack Kind Coldpack cheese is a blend of one or more kinds of natural cheese as is process cheese, but it is mixed and made uniform without heating. It is usually softer than natural cheese and spreads easily. STORAGE Cheese keeps best in the refrigerator. How long it will keep depends on the kind of cheese and the wrappings. Soft cheese such as cottage and cream is highly perishable and should be used within a week of purchase. Hard cheeses, such as Cheddar and Swiss, keep much longer up «to several months. The basic rule is keep air out, moisture in. Therefore, leave cheese in its original, air-tight wrapper before opening. Once opened and cut, wrap the cheese tightly in foil or moisture-proof wrap to protect the surface from drying out. Cheese that has dried out and become hard may be grated and stored in a tightly covered Jar. Any surface mold that develops on hard cheese should be trimmed off completely before the cheese is used. However, in mold-ripened cheeses such as Bleu and Roquefort, mold is an important part of the cheese and can be eaten. Freezing is not recommended for most cheeses because they become crumbly and mealy. Some varieties such as Cheddar, Gouda, Edam, Camembert, Mozzarella, Muenster, and Port Salut can be frozen satisfactorily in small pieces (one pound or less, and not more than one inch thick). You can also freeze small quantities of Bleu and Roquefort for salads or salad K dressings where a crumbly texture is, acceptable. When ready to use, thaw cheese slowly, preferably in a refrigerator.

29 <( (k DO YOU KNOW *how cheese was discovered? As the story goes, a lucky accident happened about 4,000 years ago. An Arab merchant named Kanana, preparing for a long desert trip, put some milk into a pouch made from the partially dried stomach of a goat. When he stopped for lunch and opened his pouch, he was astonished to find something that looked like cottage cheese (although he didn't know it then). The hot sun, the constant movement and rennin, an enzyme from the goat's stomach, had all acted to curdle the milk and turn it into a crude form of cheese. Being a curious fellow, he tasted some and liked it. Thus, the art of cheese making was born. *that Bleu Cheese originated in France the same as Roquefort Cheese? These two cheeses are similar in texture and flavor which come from the blue mold powder (penicillium roqueforti), a member of the mushroom family. The difference is that Bleu Cheese is made from cow s milk while RoquefOrt is made from sheep s (ewe s) milk. * why Swiss cheeses are always so large (wheels are usually 75 to 200 pounds)? About 1300 years ago, they Were much smaller. But, in the Middle Ages, road tolls were placed on cheesemakers carts when they brought their wares to market. Tolls were levied, not by weight, but by the number of cheese wheels per cart. Naturally, sly Swiss cheesemakers began to make bigger and bigger cheese so their carts would hold fewer wheels. Centuries later, the tradition of huge cheese wheels remained. * soldiers of ancient Rome were given cheese as part of their rations because it was such a concentrated source of energy and nutrition? * one of the longest ripening cheeses in the world is Swiss Sanen which takes 3 to 9 years to reach a good eating stage? It gets better and better for up to 100 years. * that in Switzerland, a loo-pound wheel of cheese is traditionally made at a child s birth and served at each major event in his life (wedding, etc.) until at death, the last is consumed by the mourners? RECIPE SUGGESTIONS Ham n Swiss Pie 1 unbaked packaged pie shell, 9-inch 1 cup (4 oz) shredded Swiss cheese 1 tablespoon all-purpose flour 1 cup frozen chopped broccoli, thawed and drained 1 cup cubed cooked ham or canned luncheon meat (about V2 lb) 2 tablespoons chopped green onion 1 cup milk 2 eggs, slightly beaten 1/8 teaspoon salt 1/8 teaspoon pepper 1/: teaspoon dry mustard Combine cheese and flour. Layer half of broccoli, ham and cheese in pie shell. Repeat layers. Sprinkle onion on top. Combine milk, eggs, salt, pepper and mustard. Pour over mixture in shell. Bake 40 to 50 minutes in 375 F. oven or until knife inserted near center comes out clean. Let stand 5 minutes before serving. 4 servings. 27

30 Lasagna Gustoso 1 package (8 oz) lasagna noodles 2 tablespoons butter 1 pound ground beef 1/2 cup chopped onion 1 can (8 oz) pizza sauce 1 can (6 oz) tomato paste 1 teaspoon garlic salt 1/2 teaspoon leaf oregano 1 cup cottage cheese 2 cups (8 oz) shredded Mozzarella cheese 3/1 cup grated Parmesan cheese 1 can (8 oz) pizza sauce Cook noodles according to directions; drain. In a skillet melt butter; add beef and onion and brown. Add one can pizza sauce, tomato paste, garlic salt and oregano. Simmer 10 to 15 minutes. In buttered 2 quart baking dish layer 1/3 of noodles, 1/3 of beef and 1/3 of the cheeses. Repeat once; then layer remaining noodles and beef. Spread with can of pizza sauce and top with remaining cheeses. Bake in preheated 350 F. oven for 30 minutes. Allow to stand at room temperature 10 minutes before cutting into squares. 6 to 8 servings. Cheese Puffs 1/2 cup butter or margarine, softened 1 pound sharp Cheddar cheese, shredded 1 egg, slightly beaten Salt to taste Red pepper to taste Dash of paprika Worcestershire sauce to taste Bread rounds or squares Cream butter and cheese until light and smooth. Add egg, salt, pepper, paprika and Worcestershire sauce and mix well. Spread on rounds or squares of bread. Bake at 400 F. for 10 to 15 minutes. About 3 dozen. 28 Apple Cheese Cobbler 2 (17-ounce) cans apple pie filling 6 1 cup shredded Cheddar cheese 2 tablespoons ground cinnamon 2 tablespoons sugar 1 (9.5 ounce) can refrigerated flaky biscuits 4 cup melted margarine Spoon pie filling into lightly greased 11/2 quart casserole or an 8-inch pan. Sprinkle with cheese. Combine cinnamon and sugar; sprinkle 1 teaspoon of mixture over pie filling. Dip both sides of biscuits in margarine, then in remaining cinnamon mixture. Place biscuits on top of cheese. Bake at 425 F. for 15 to 20 minutes or until brown. 6 to 8 servings. Shrimp Hawaiian 1 cup cottage cheese, drained 1 package (7 oz) frozen shelled deveined shrimp, cooked and chopped 1 can (8% oz) crushed pineapple, well drained 4 cup chopped celery 2 teaspoons lemon juice 1/2 teaspoon salt Q In a small mixing bowl beat cottage cheese at highest speed of mixer until fairly smooth. Stir in shrimp, pineapple, celery, lemon juice and salt. Cover and chill. Use as a sandwich filling on white bread or for open face sandwiches. Makes 2 cups. Double Cheese Fondue 2 tablespoons butter 3 tablespoons all purpose flour 1/2 teaspoon salt 1/2 teaspoon nutmeg 11/2 cups milk 2 cups (8 oz) shredded Cheddar cheese 1/3 cup crumbled Bleu cheese Melt butter in a 11/2 quart saucepan; blend in flour, salt and nutmeg. Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in cheeses. (Do not boil.) Transfer to fondue pot. Serve as a dip for apple or pear slices, honeydew chunks or orange sections. Makes 21/2 cups. THINGS TO DO K Do Experiments 11 and 12. Answer all the related questions.

31 Experiment 11 Why does cooked cheese get tough? You will need: 2 slices of bread 2 slices of Cheddar cheese Procedure: 1. Place one slice of cheese on each slice of bread. 2. Place one on a shelf 2 inches below the broiler in the oven. Place the other 4 inches below. Remove each slice when it is light brown and the cheese is melted. Keep a record of the time. 3. Answer the following questions. a. Describe the difference in the cheese on the two pieces of bread. b. Why should cheese always be cooked slowly at low heat? c. What happens when high temperatures are used to cook cheese? 29

32 Experiment 12 How can cottage cheese be made at home? You will need: 1 cup skim milk jar pan of hot water rennet tablet 1 teaspoon water 1/1 teaspoon salt pint jar cheesecloth funnel Procedure: 1. Pour 1 cup skim milk into a jar. Set jar in pan of hot water. 2. Crush 1/2 rennet tablet (an enzyme used to coagulate milk, available at drug stores) and mix in 1 teaspoon of water. 3. Add the rennet mixture to the warm milk and stir. Let milk stand without stirring. 4. Cut the thickened milk crosswise with a knife. The yellowish-green liquid is whey. The thickened white part is milk curds. 5. Pour the mixture into a pint jar through a cheesecloth placed over a funnel. Taste the whey. it will have a mildly sweet flavor caused by lactose (sugar found in milk). 6. Cottage cheese can be made from the separated curds by mixing with 1/; teaspoon salt. 7. Answer the following questions. a. In step 3 above, when the milk was allowed to stand, what did you observe? b. What is the purpose of the rennet tablet in making cottage cheese? c. Did the cottage cheese have a creamy white color? d. List the nutrients supplied by cottage cheese. e. List three ways that cottage cheese might be used in food preparation. (1) (2) (3) 30

33 ICE CREAM Ice cream the favorite American dessert! If you are like the majority of Americans, your first choice is vanilla, followed by chocolate then strawberry. Ice cream is more of a perfection than an invention. It grew out of the chilled wines or flavored ice drinks which were popular with the Romans. In fact, in the mid seventeenth century, during the reign of Charles I, a frozen dessert resembling ice cream was held in such high esteem that the king ordered it confined to the royal table alone. ln 1774, ice cream made its way to the United States and factory production began in Baltimore, Maryland, in INGREDIENTS Milk, cream, sugar and flavoring are the basic ingredients in ice cream. These ingredients, once they are mixed together, are known as a U mix. ' 1) A stabilizer and sometimes egg yolks are added to the mix. Have you observed homemade ice cream after it is dipped from the freezer? Often times, the surface appears moist and the ice cream will melt faster than commercially prepared ice cream. A stabilizer or emulsifier or a combination of both is generally used in commercial ice cream to prevent these defects. lce milk is a product similar to ice cream, but contains less fat and total milk solids. According to Federal law, ice milk must contain 2 to 7 percent milk fat and no less than 11 percent total milk solids. Many people think that because ice milk is low in fat, it is also low in calories. This is not necessarily true because manufacturers are more likely to add more sugar to ice milk than to ice cream. Sherbets and water ices are made in many different flavors such as lime, orange, lemon, pineapple and others. They are similar in that both contain fruit or fruit juice not less than 2 percent for citrus fruits, 6 percent for berries and 10 percent for other fruits. They differ in that dairy products are used in sherbets but not in water ices. Smaller amounts of dairy products are used in sherbets than in ice cream or ice milk. Generally, the nutritional value, on a per volume basis, is somewhat lower than ice cream. NUTRITIVE VALUE Although it is a fun" food, ice cream can justify its consumption nutritionally. Ice cream is a good source of milk s nutrients calcium, phosphorus, Vitamin A, riboflavin and protein since there is little or no nutrient loss in freezing. It is also an excellent source of energy. Like other dairy products, ice cream must meet minimum standards of composition. Federal standards for ice cream must contain not less than 10 percent milk fat and 20 percent total milk solids. When fruit and nut flavors are used, such as strawberries, peaches, cherries or pecans, the requirements for milk fat and total milk solids are reduced to 8 and 16 percent, respectively... :\ s. '.._ >_ l \\\ ' ~\ a \.\ \.\ \\ \\\\\\\\\\\\\\\ - \\\\ \ \\\\\ 3]

34 The chart below compares the nutritional value of a serving of ice cream compared to other desserts: 30.I % 15.. Recommended Dietary 1O Allowance \\ o BASIC PRINCIPLES 5 - Calories Protein Calcium Phosphorus Vitamin A Ice Cream (1 cup) - - Chocolate Eclair(1 medium) Apple Pie (1/6" sector) In the freezing process, air is incorporated into Motor drive unit the ice cream by the beater or dasher inside the freezer. Whipping air into the mix causes an increase in volume called over run. The usual over-run for packaged ice cream is between 85 and 100 percent. One gallon of ice cream mix makes about 2 gallons of finished ice cream. This explains why a dish of ice cream will lose about half its volume if allowed to melt. In order to protect the consumer against excessive overrun, federal law states that one gallon of ice cream must weigh at least 4.5 pounds. Fast freezing of the mix is always essential Dasher because it helps to produce a smooth product. Slow freezing will cause large ice crystals to form, resulting in a coarse, icy texture. Can Bucket 32

35 GENERAL INSTRUCTIONS 1. Wash can, dasher and cover thoroughly. 2. Position container and dasher in freezer bucket. Fill can approximately 1/2 to 2/3 with mixture to be frozen. Place cover on can; fit motor to cover and secure to bucket. 3. Measure salt. For 1 gallon ice cream, you will use about 3 to 4 cups rock salt. Rock salt is the same as table salt, but not as finely ground. The purpose of adding salt to ice is to lower the freezing point. 4. For electric freezing, plug in freezer and allow motor to run for one minute. For hand freezer, turn dasher, stirring mixture, for one minute. 5. While freezer is turning, add ice and salt in layers. Fill freezer bucket 111 full of ice before adding salt. Distribute 1 cup rock salt over the ice. Alternate ice and salt until container is surrounded and covered. Make sure the hole in the freezer bucket remains open to allow the brine (salty water) to drain. 6. When motor becomes difficult to turn or stops, unplug freezer. 7. Drain freezer by tilting. Clear away ice down to about 2 inches below the container covel 8. Remove motor or crank. Wipe cover and can free of ice and salt. Carefully remove cover and dasher. Scrape dasher. 9. To harden ice cream, keep ice packed over the can while in the container for about 2 hours. [2,. trill}.,llll'lillll'lljfljuww/f lllllllllllllll Q q «Vv. ANSWERS Do You Know Your Dairy Products? 1..U PPJN Egan th-du Q) waoxui i SOPONP

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