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Milk, Yogurt, and Cheese

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, Yogurt, and Cheese

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  1. 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.

  2. Nutritional Value • 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

  3. Importance of Dairy Products • Milk products are essential for growing and maintaining: • Strong, healthy bones • Strong teeth • Milk and dairy foods, along with weight bearingexercise 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

  4. Choose Dairy Products Wisely • 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

  5. Three ways to reduce fat in recipes that use milk and milk products: • Use less cheese: use one with a sharper flavor, so that you can use less and still have flavor • Use milk with a lower % of fat: substitute whole or 2% milk with 1% or skim • Use yogurt in place of mayonnaise.

  6. Types of Milk • Whole Milk • 2% • 1% • Skim • Non-Fat dry milk • Evaporated • Sweetened condensed milk

  7. Continued……. H. UHT (Ultra High Temperature-does not need refrigeration) I. Lactose reduced or Lactose free J. Buttermilk K. Acidopholis milk L. Flavored milk

  8. Important Facts to Know • What does homogenization mean? Fat particles have been broken down and distributed so the milk won’t 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.

  9. 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

  10. 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.

  11. Natural Cheese Comes in Different Forms… • FRESH (UNRIPENED) • EX: Cream cheese, feta, mozzarella, ricotta • SOFT CHEESES • Bel Paese, brie, boursin, camembert • SEMI-SOFT CHEESES • Fontina, gorgonzola, gouda, havarti, roquefort

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

  13. Processed Cheese Comes in Three Forms… • Pasteurized Process cheese • Processed cheese food • Imitation cheese • Ripened cheeses should be served at ROOM TEMPERATURE, but stored in the refrigerator

  14. Four guidelines for cooking cheese • Heat it just long enough to melt it. • To speed up cooking time, grate or cut into small pieces. • Use low heat and stir constantly. • When microwaving, be careful-it gets very hot.

  15. Do Not Overcook 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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