1. DAIRY FOODS

2. OBJECTIVE FOR THIS UNIT TO BE ABLE TO IDENTIFY STATES THAT RANK HIGH IN MILK PRODUCTION TO UNDERSTAND THE COMPONENTS THAT MAKE UP MILK TO RECOGNIZE THE NUTRIENT VALUE FOUND IN MILK

3. MILK – IT’S A BIG DEAL DAIRY PRODUCTION HAS INCREASED A LOT OVER THE LAST FEW YEARS DEMAND FOR YOGURT, CHEESE AND ICE CREAM HAS INCREASED.

4. MILK – IT’S A BIG DEAL STATES WITH THE MOST PRODUCTION ARE: 1.CALIFORNIA 2.WISCONSIN 3.IDAHO 4.NEW YORK 5.PENNSYLVANIA

5. WHAT IS IN MILK? LET’S BREAK IT DOWN: WATER – 88% MILK FAT – 3-4% SOLID NOT FAT (SNF) – 8.6%, THIS IS THE TOTAL SOLIDS MINUS THE MILK FAT, AND CONTAINS PROTEIN, MINERALS, ETC.

6. LET’S TAKE A CLOSER LOOK MILK FAT – MIXTURE OF FAT GLOBULES MIXED INTO THE LIQUID CONTAINS FAT-SOLUBLE VITAMINS A,D,E, AND K WHAT IS A FAT SOLUBLE VITAMIN? WHY IS SKIM MILK VITAMIN A FORTIFIED? MUCH OF THE FLAVOR IS IN THE FAT SO MILK WITH LESS FAT MAY TASTE DIFFERENT

7. LET’S TAKE A CLOSER LOOK CARBOHYDRATES LACTOSE IS THE PRIMARY CARBOHYDRATE IN MILK IT ENDS IN –OSE, SO THAT MEANS IT IS WHAT? WHAT ARE CARBS?

8. LET’S TAKE A CLOSER LOOK PROTEINS MILK HAS 3.3% PROTEIN – VERY HIGH QUALITY CASEIN – PRIMARY MILK PROTEIN WHAT IS PROTEIN GOOD FOR IN THE BODY?

9. LET’S TAKE A CLOSER LOOK VITAMINS A, D, E, AND K WHICH COW HAS A GOLDEN COLOR MILK? THIS IS CAUSED BY CAROTENE – A PRECURSOR OF VITAMIN A WATER SOLUBLE VITAMINS - B1, B2, B6, B12

10. LET’S TAKE A CLOSER LOOK MINERALS MILK CONTAINS ALL 22 MINERALS NECESSARY IN THE HUMAN BODY. CA, K, NA, CL, MG, P TO LIST A FEW. CA IS IMPORTANT IN PREVENTING OSTEOPOROSIS – DISEASE THAT CAUSES BONES TO FRACTURE

11. CALCIUM MORE THAN 99% OF TOTAL BODY CALCIUM IS IN THE BONES AND TEETH WHERE IT SUPPORTS THEIR STRUCTURE THE REMAINING 1% IS FOUND THROUGHOUT THE BODY IN BLOOD, MUSCLE, AND THE FLUID BETWEEN CELLS

13. WHAT HAS CALCIUM? THE U.S. DEPARTMENT OF AGRICULTURE'S FOOD GUIDE PYRAMID RECOMMENDS THAT INDIVIDUALS TWO YEARS AND OLDER EAT 2-3 SERVINGS OF DAIRY PRODUCTS PER DAY. A SERVING IS EQUAL TO: 1 CUP (8 FL OZ) OF MILK 8 OZ OF YOGURT 1.5 OZ OF NATURAL CHEESE (SUCH AS CHEDDAR) 2.0 OZ OF PROCESSED CHEESE (SUCH AS AMERICAN)

14. TYPES OF MILK WHOLE MILK – NOT LESS THAN 3.25 % MILK FAT LOW-FAT MILK – 0.5 – 2.0% MILK FAT SKIM MILK – LESS THAN 0.5% MILK FAT

15. MILK PROCESSES HOMOGENIZATION – PROCESS THAT RESULTS IN A STABLE EMULSION OF MILK – IT DOES NOT SEPARATE BASICALLY THERE WILL BE NO CREAM LINE IN HOMOGENIZED MILK, AND IT DOESN’T FORM BUTTER WHEN CHURNED. MOST FLUID MILK IN THE U.S. IS HOMOGENIZED.

16. MILK PROCESSES PASTEURIZATION - THE HEATING OF MILK OR TO A 161 DEGREES FAHRENHEIT FOR 15 SECONDS TO DESTROY PATHOGENIC MICROORGANISMS PREVENTS ZOONOSIS FRENCH CHEMIST LOUIS PASTEUR IS CREDITED WITH DEVELOPING THE PROCESS

17. IS IT REALLY DAIRY? THERE ARE DAIRY PRODUCTS THAT ARE NOT TRUE DAIRY PRODUCTS IMITATION – LOOKS LIKE, TASTES LIKE, AND IS INTENDED TO REPLACE THE PRODUCT BUT IS NUTRITIONALLY INFERIOR USUALLY CONTAIN OTHER INGREDIENTS AS ADDITIVES SUCH AS WATER, CORN SYRUP SOLIDS, SUGAR, ETC. UNDER FEDERAL LAW, MILK, YOGURT, ICE CREAM, SOUR CREAM, AND CHEESE MUST BE MADE WITH MILK FROM COWS. BUT SOME ITEMS IN GROCERY STORES USE THE TERMS “MILK,” “YOGURT,” AND “DAIRY,” EVEN THOUGH THEY’RE MADE FROM PLANTS AND NUTS. THEY PRETEND TO BE NATURAL DAIRY PRODUCTS WHEN THEY’RE NOT.

18. IS IT REALLY DAIRY? SUBSTITUTE RESEMBLES THE TRADITIONAL FOOD AND MEET’S FDA’S NUTRITION REGULATIONS, BUT CONTAINS A DAIRY COMPONENT

19. HOW CAN YOU TELL? REAL DAIRY SEAL LOOK FOR IT!!!!

20. UNITED DAIRYMEN OF IDAHO

21. DAIRY VS ALMOND VS SOY DAIRY 3.5% MILK FAT (WHOLE MILK) HIGH IN NATURAL PROTEINS, FAT, CALCIUM VITAMIN D SKIM HAS NO FAT PRO: ESSENTIAL CALORIES FROM FATS, VITAMINS, AND MINERALS FOR INFANTS AND ELDERLY CON: IF NOT SKIM, HIGH IN FAT AND CALORIES ALMOND MADE FROM GROUND ALMONDS UNSWEETENED VARIETIES ARE LOWER IN CALORIES CHOLESTEROL FREE HEALTHY IF SUPPLEMENTED WITH PROTEIN, CALCIUM, AND VITAMIN D CON: IF NOT FORTIFIED, CONTAINS NO CALCIUM, OR VITAMIN D; PEOPLE WITH NUT ALLERGIES SHOULD AVOID SOY VEGAN FREE OF CHOLESTEROL AND FAT; HIGH IN PROTEIN MUST BE FORTIFIED WITH CALCIUM CON: TOO MUCH SOY AFFECTS THOSE WITH THYROID DISEASE; ALSO CONTRIBUTES TO FERTILITY PROBLEMS AND LOW SPERM COUNTS CALCIUM IN SOY MILK IS ABSORBED AT A RATE OF 50%

22. IN REVIEW… MILK WHAT IS IN MILK? WHAT DOES HOMOGENIZED MEAN? HOW LONG IS THE PASTEURIZATION PROCESS? WHAT’S THE DIFFERENCE BETWEEN A SUBSTITUTE AND AN IMITATION?