Milk, Yogurt, and Cheese

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Milk, Yogurt, and Cheese

• The serving size from the milk and dairy food
  group is 2-3 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.

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• Milk Products provide the following minerals
• A. Calcium
• B. Phosphorus
• C. Iron
• Milk is fortified with the following vitamins
• Vitamin A
• Vitamin D
• Besides Milk products, you
• can also get vitamin D from
• the SUN

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• 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

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• 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

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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.

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Selecting and Storing Milk

1. Whole Milk
2. 2
3. 1
4. Skim
5. Non-Fat dry milk
6. Evaporated
7. Sweetened condensed milk

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Continued.

• H. UHT (Ultra High Temperature)
• I. Lactose reduced or Lactose free
• J. Buttermilk
• K. Acidopholis milk
• L. Flavored milk

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• What does homogenization mean? Fat particles
  have been broken down and distributed so the milk
  wont separate.
• What does pasteurization mean? Heat treated to
  remove/kill harmful organisms-161 F for 15
  seconds.
• Milk will stay fresh 5-7 days after the date
  stamped on the carton.

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Cooking Milk

• When cooking milk, four undesirable things can
  happen if you are not careful. These are
• CURDLING
• BOILING OVER
• FORMING A SKIN
• SCORCHING
• To prevent these things from happening
• STIR IT CONSTANTLY
• USE LOW HEAT

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Cheese

• Cheese is a SOLID FOOD made from milk.
• When bacteria and/or acids are added to milk, the
  proteins in the milk COAGULATE, or clump together
  to become a solid mass.

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Natural Cheese

• FRESH (UNRIPENED)
• EX Cream cheese, feta, mozzarella, ricotta
• SOFT CHEESES
• Bel Paese, brie, boursin, camembert
• SEMI-SOFT CHEESES
• Fontina, gorgonzola, gouda, havarti, roquefort

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Natural Cheese

• FIRM CHEESES
• Cheddar, gruyere, monterey jack, provolone
• HARD CHEESES
• Asiago, parmigiano-reggiano (parmesan)

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Processed Cheese

• Pasteurized Process cheese
• Processed cheese food
• Imitation cheese
• Ripened cheeses should be served at ROOM
  TEMPERATURE.

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Four guidelines for cooking cheese

• Heat it just long enough to melt it.
• To speed up cooking time, grate or cut into small
  pieces.
• Reduce fat by using less cheese in a sharper
  flavor.
• When microwaving, be careful-it gets very hot.

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Overcooking Cheese

• Cheese can easily overcook in the microwave
  because of its HIGH FAT CONTENT.
• When cheese gets overcooked, it becomes very
  TOUGH and STRINGY.

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• THE END!!!