Milk and Dairy Facts

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Milk and Dairy Facts
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Raw Milk Cream rises to the top and skim
milk is in the bottomWe want it to quit
separating so we homogenize the milk
Raw Milk
Cream
Skim Milk
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• HOMOGENIZATION
• Fat particles have been broken down and
  distributed so the milk wont separate.

Homogenized Milk
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• What does pasteurization mean?
• Heat treated to remove/kill harmful organisms-161
  F for 15 seconds.

• Louis Pasteur developed a process to kill the
  bacteria in raw milk

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Are you getting enough?

• Approximately how much milk should the following
  people drink each day
• Adults______3______
• Teenagers____3-4_____
• Children______2-3_____

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• Did you know?
• Milk is 87 water

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• Serving Sizes
• 1 cup milk or yogurt
• 1 ½ oz natural cheese
• 2 oz processed cheese

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Nutrients

• Nutrients in Milk
• Protein-what kind?
• Calcium, phosphorus, magnesium

These are Macrominerals
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Fortified

• When vitamins or minerals are added to
  food/drink.

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Fortified

• Milk is fortified with
• Vitamin A and Vitamin D
• Besides Milk products, you
• can also get vitamin D from
• the SUN

Keeps bones strong-prevents rickets
Good for the skin
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Calcium helps to prevent osteoporosis (small
holes in the bones)
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• Serving Sizes
• 1 ½ oz natural cheese
• 2 oz processed cheese
• Mozzarella cheese stick size

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• Milk is very good for you, but it can also
  contain a lot of FAT
• According to the D_________ G__________, Choose
  dairy products that are low in fat, such as
• Skim milk
• Non-fat yogurt
• Low fat cheese

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Lactose? Lactase? What does lactose intolerant
mean?
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Milk and Dairy Facts
Below 40

• 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.

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• 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

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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

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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.

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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.