1. Milk

2. The serving size from the Milk & Dairy food group is 3 Cups. There are some people that should have more servings from this group. They are: A. Pregnant & nursing women B. children C. youth up to age 25 Milk, yogurt and cheese are a good source of complete proteins.

3. Milk products provide the following minerals: A. Calcium B. Phosphorous C. Iron By law, milk is fortified with the following vitamins: (Fortified means extra has been added in) A. Vitamin A B. Vitamin D Besides milk products, you can also get vitamin D from the sun. Milk products are essential for growing and maintaining: A. Bones B. Teeth

4. Processing Milk Milk goes through several treatments before it is safe to drink. Two of these processes are: Pasteurization: milk that has been heat treated to remove or kill harmful organisms. Homogenization: the fat particles in milk have been broken down and evenly distributed so they cannot join together again.

5. Pasteurization Video

6. Milk Raw Milk- (unpasteurized milk) carries dangerous bacteria (Salmonella, E-coli, Campylobacter, etc.) which are responsible for numerous food borne illnesses. Most of the nutritional benefits of drinking raw milk are available from pasteurized milk without the risk of disease. Milk replacements (almond, soy, rice) compare well nutritionally to milk and are a viable substitute for people with special dietary needs.

8. Storing Milk Store milk in its original container in the fridge. Milk will stay fresh in the fridge 5-7 days AFTER the date stamped on the carton.

9. Cooking With Milk Milk products scorch easily. Scorching occurs when the proteins in milk are overcooked. They fall and cling to the bottom of the pan. They create a thick, black layer that is difficult to remove.

10. Cooking Milk, cont. To prevent scorching, cook milk on low heat and stir it constantly to prevent the proteins from collecting on the bottom of the pan. Heating milk in the microwave will also prevent scorching.

11. MyPlate & DAIRY MyPlate teaches us to choose LOWFAT dairy.. Lowfat dairy is considered 1%. Lowfat dairy products have the SAME amount of calcium and vitamins/minerals as whole milk products.

12. Reducing Fat Intake To reduce fat intake in the Dairy group, you can: What are the recommended serving sizes of dairy products? a. Use a lower fat content milk b. Use a lower fat content cheese c. Substitute yogurt for mayonnaise a. 1 c of milk or yogurt b. 1 ½ oz natural cheese c. 2 oz processed cheese

13. Cheese

14. Types of Cheese There are two types of cheese: Natural and Processed. VS.

15. Natural Cheese Natural cheeses include: Type of CheeseExamples a. Fresh (Unripened)Cream Cheese, Feta, Mozzarella, Ricotta b. Soft CheesesBrie, Boursin, Camembert c. Semi-Soft CheesesFontina, Gorgonzola, Gouda d. Firm Cheeses Cheddar, Gruyere, Provolone e. Hard CheesesAsiago, Parmesan

16. Processed Cheese Processed cheese is cheese made from natural cheeses, but has had emulsifiers, colorings and preservatives added to increase shelf- life. It is also easier and cheaper to produce. Processed cheeses include: Type of CheeseExamples a. Processed CheeseAmerican Cheese (Cheese Singles), Easy Cheese (Spray Cheese), Velveeta, Powdered Cheese

17. Forms of Dairy Scavenger Hunt