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Chapter 18

Chapter 18. Protein Vitamin A Riboflavin Vitamin B12 Calcium Phosphorus Magnesium Zinc. Fortified milk has Vitamin D. MILK – THE ALMOST PERFECT FOOD. SOME BAD THINGS ABOUT MILK. Remember, milk is from an animal source, therefore it is : High in fat High in cholesterol.

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Chapter 18

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  1. Chapter 18

  2. Protein Vitamin A Riboflavin Vitamin B12 Calcium Phosphorus Magnesium Zinc Fortified milk has Vitamin D MILK – THE ALMOST PERFECT FOOD

  3. SOME BAD THINGS ABOUT MILK Remember, milk is from an animal source, therefore it is : • High in fat • High in cholesterol

  4. HOW TO IMPROVE MILK • The fat can be removed • Result is low fat milk or skim milk • These products have less cholesterol and fewer calories

  5. PROCESSING • RAW MILK has not been processed • Raw milk cannot be sold!

  6. PROCESSING • PASTEURIZED means Heat Treated • Government mandates that milk be pasteurized • Pasteurization or heating kills enzymes and bacteria

  7. PROCESSING HOMOGENIZATION • When milk is homogenized, the milkfat is broken down and evenly distributed. • If milk were not homogenized, it would separate into layers, much like salad dressing!

  8. Recommend 3-4 servings per day One serving is One cup of milk One cup of yogurt One ounce of cheese SERVINGS PER DAY

  9. MILK Whole Milk 3.3 fat by weight 48% of calories from fat Low Fat Milk 1 – 2 % fat by weight 16-38% calories from fat Skim milk has only a trace of fat TYPES OF MILK

  10. CULTURED MILK This means a harmless bacteria is added after milk is pasteurized May result in yogurt or buttermilk – has an tangy taste Cultured milk products OTHER TYPES OF MILK

  11. CHOCOLATE MILK Has cocoa added NONFAT DRY MILK Is powdered form of skim milk MORE TYPES OF MILK

  12. Kefir Beverage similar in flavor to yogurt. Middle eastern drink made from fermented camel’s milk US version made from fermented cow’s milk Kefir products: MORE TYPES OF MILK

  13. EVAPORATED MILK Comes in cans Whole or skim half the water of regular milk SWEETENED CONDENSED MILK Also comes in cans Highly concentrated, sweet milk Used to make candy and desserts MORE TYPES OF MILK!

  14. YOGURT • Yogurt is made by adding a harmless bacteria to milk • May be purchased plain or with flavorings • Plain yogurt can be substituted for sour cream • Has good health benefits for digestive system

  15. CHEESES Two types of cheese: Ripened which means aged Unripened which is fresh, or not aged

  16. CHEMISTRY • Two major milk proteins used to make milk products: Casein (kay-seen) and Whey • Enzymes are added during processing and the proteins separate • Casein clumps together into milk solids called curds (like cottage cheese) • A thin liquid remains called whey

  17. RIPENED CHEESE • Ripening agents such as bacteria are added to curds • Cheese is aged under controlled conditions • Aged cheeses can be stored for a long time • Variety of textures: hard, semi-hard, soft • Processed American cheese is a combination of ripened cheese and heat

  18. UNRIPENED CHEESE • Made of curds that have not been aged • Have a short life – a few days in the refrigerator • Example: Ricotta Cheese, Cottage Cheese

  19. CREAM • Cream is a liquid separated from milk • Contains fat • Examples: Heavy cream, half and half • Sour cream – acid bacteria is added to cream

  20. BUTTER • Is made from milk, cream or both • High in fat • Graded by USDA AA, A, and B • Margarine is a vegetable product – NO DAIRY IN MARGARINE

  21. FROZEN DAIRY DESSERTS Several varieties available • Ice Cream has milk, cream, sweeteners and has high fat content • Ice Milk less fat and more sugar • Sherbet Less fat, more sugar, water, and flavorings

  22. BUYING AND STORING • Look for the “sell by” date • Most products good for several days past the sell by date • Highly perishable – be sure to refrigerate

  23. OTHER TIPS FOR DAIRY • Close containers – they will pick up tastes and odors from other food • Store milk away from light – it will destroy some vitamins • You can freeze hard cheese, but it may change the texture • Discard milk that has been at room temp. more than two hours • Milk can be frozen!

  24. THE END!

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