Milk and Dairy Facts

Milk and Dairy Facts

What is milk? A. 87% water B. 13% solids {fat and fat-soluble vitamins it contains and the solids not fat, include carbohydrates, protein, water-soluble vitamins and minerals}

Our most nearly perfect food. No other single food can substitute for milk in diet and give a person the same nutrients that you get from a glass of milk.

E. Are you getting enough? Approximately how much milk should the following people drink each day: Adults 3 Teenagers 3-4 Children 3

Milk, Yogurt, and Cheese The serving size from the milk and dairy food group is 3 CUPS. There are some people that should have more servings from this food group. They are: Pregnant and Lactating women Children Youth Milk, yogurt and cheese are a good source of COMPLETE protein.

F. Serving Sizes: 1 cup milk or yogurt 1 ½ oz natural cheese 2 oz processed cheese

Information: Natural Cheese Natural 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, unripened Soft, ripened Semi-soft, ripened Firm/hard, ripened Very hard/grating, ripened

Information: Processed Cheese Processed 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.

Macronutrients Carbohydrate Lactose (milk sugar) Provides energy Fat Provides energy Protein Aids growth; builds muscles; repairs worn or broken tissues. Water Contributes to body fluids; regulates body temperature

Nutrients Nutrients in Milk Calcium Riboflavin Protein

Fortified When vitamins or minerals are added to food/drink. Vitamin D is fortified in milk.

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.

Louis Pasteur developed a process to kill the bacteria in raw milk What does pasteurization mean? Heat treated to remove/kill harmful organisms-161 F for 15 seconds.

Ultra-pasteurization the process of HEATING RAW MILK for two to four seconds at 275 to 300 F, then aseptically packaging it to stay fresh from 60 to 90 days. The product should be kept under refrigeration. After opening it will hold only as long as any other milk.

Raw Milk Cream Skim 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

HOMOGENIZATION Fat particles have been broken down and distributed so the milk won t separate. Homogenized Milk

Homogenization processing

Principles of Milk Cookery 1. When milk burns it is called scorching. 2. To prevent scorching, cook milk on low heat and stir it constantly to prevent the proteins from collecting on the bottom of the pan. 3. Heating milk in the microwave will also prevent scorching.

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

What is scum? A layer of protein and fat solids that form on the surface of milk as it is heated. Ways to prevent scum from forming: a. Using a covered container b. Stirring the milk during heating c. Beating the mixture with a rotary beater to form a layer of foam on the surface

Prevent boiling over The formation of scum on the boiled milk is the principal reason for the boiling over of milk. A pressure develops under the scum which forces the milk to break through the film and boil over the sides of the pan. **Stir the heating milk to prevent scum from forming and trapping heat, will prevent a boil over.

Prevent scorching of milk When milk is heated, some of its protein tends to settle out (coagulate) on the sides and bottom of the pan and can scorch easily unless the milk is heated on a very low heat. a. Stirring the milk while it heats helps to thin out the film. b. Use a double boiler to avoid scorching

Curdling What is curdling? When acid is added to milk, the protein settles out in white clumps, or curds, and separates from the whey causing curdling. (Example: acids in tomatoes can cause milk protein to separate as in tomato soup)

Preventing Curdling a. Cook at a low temperature b. Use very fresh milk (Milk with a high acid content will curdle when heated; acids can develop from improper storage)

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

List three ways to reduce fat in recipes that use milk and milk products: Use less cheese-sharper flavor Use milk with a lower % of fat Use yogurt in place of mayonnaise.

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.

Milk products are essential for growing and maintaining: Strong, healthy bones Strong teeth Milk and dairy foods, along with weight bearing exercise are essential for maintaining bone density. Serving Sizes: 1 cup milk or yogurt 1 ½ oz natural cheese ½ cup cottage cheese 2 oz processed cheese

Osteoporosis: a medical condition in which the bones become brittle and fragile, typically as a result of hormonal changes, or deficiency of calcium or vitamin D.

Calcium helps to prevent osteoporosis

Types of Milk and Dairy Products: Raw Milk: No processing or fortifications. Milk taken straight from the cow. Whole Milk: 3-6% fat. Children under the age of 2 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: Dehydrated milk great for preserving and storing. 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).