Intro to Dairy Products:

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Intro to Dairy Products
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Nutrients in Dairy Foods

• Rich in Protein
• Vitamin A
• Riboflavin
• Vitamin B12
• Calcium
• Phosphorous
• Magnesium

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Dairy Products

• Cream fatty part of whole milk
• Butter 80 milk fat churned into smooth texture
• Yogurt- harmless bacteria added to milk to create
  a thick and tangy custard more concentrated than
  milk
• Ice Cream- whipped mixture of cream, milk, sugar,
  flavorings, stabilizers

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Cheese

• Cheese-
• Concentrated form of milk
• The enzyme rennin breaks up the milk into curds
  and whey
• Fresh Cheese
• Not ripened or aged
• Cottage Cheese, Cream Cheese

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Cheese

• Ripened Cheese-
• Aged from 2 weeks ? 2 years
• Bacteria, mold, or yeast are used under
  controlled conditions

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Storing Dairy Products

• Dairy products are highly perishable
• Always check the sell by date
• Refrigerate all dairy products
• Store in tightly sealed containers
• Discard if left at room temp more than 2 hours

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Got Milk
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Milk Composition

• 87 Water
• 13 Milk Solids
• 5 Carbohydrates (lactose)
• 3.5 Fat
• 3.5 Protein
• 1 Vitamins Minerals

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Milk Composition

• Milk protein- 80 Casein, 20 Whey
• Casein forms cheese curds
• Milk vitamins-
• Minerals - Potassium, calcium, sodium, magnesium
• Vitamins- Riboflavin, Thiamin, Niacin, Vit. A

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Milk Composition

• Exact nutritional content of of milk depends on
  breed of cow and the vitamin/mineral content of
  the field where they graze.

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Milk Types

• Whole Milk More than 3.25 fat
• Reduced Fat 2 fat
• Skim Milk (nonfat) Less than .5 fat
• Powdered Milk- dried into powdered form
• Evaporated Milk- canned, ½ H20
• Condensed Milk- Concentrated and sweetened

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Processing Milk

• Pasteurization Milk heated to kill bacteria for
  short period of time
• Homogenization process used to eliminate milk
  creaming
• Fortification - Nutrients added to increase
  nutritional content of milk