Presentation is loading. Please wait.

Presentation is loading. Please wait.

Choosing Dairy Foods Preparing Dairy Foods.  High in protein, riboflavin, vitamin A, vitamin B12, calcium, magnesium, and phosphorus, and zinc  Recommended.

Similar presentations


Presentation on theme: "Choosing Dairy Foods Preparing Dairy Foods.  High in protein, riboflavin, vitamin A, vitamin B12, calcium, magnesium, and phosphorus, and zinc  Recommended."— Presentation transcript:

1 Choosing Dairy Foods Preparing Dairy Foods

2  High in protein, riboflavin, vitamin A, vitamin B12, calcium, magnesium, and phosphorus, and zinc  Recommended 2-3 servings a day ◦ 1 cup milk or yogurt ◦ 2 oz cheese

3  Whole: 8g fat per 8 oz serving  Reduced fat: 5g fat per 8oz serving  Low-fat: 2.5 g fat per 8oz serving  Fat-free milk: trace of fat  Fresh whole milk contains 87% water and 13% solids, some is milk fat ◦ The fat-free solids contain protein, vitamins, minerals, and lactose

4  Buttermilk-tart, buttery flavor, smooth thick texture ◦ Has been cultured- fermented by bacteria added after pasteurization ◦ Yogurt and sour cream are cultured  Kefir- cultured beverage similar to yogurt in flavor ◦ Middle Eastern made from camel’s milk

5  Fat-free dry milk- powdered form, can be reconstituted with water, must be refrigerated after being reconstituted, can be added to recipes to increase nutrients  Evaporated milk- half the amount of water as regular milk  Sweetened condensed milk- concentrated, sweetened, used for candy and desserts  Lactose-free or reduced lactose- does not contain the milk sugar lactose for people who are lactose intolerant

6  Milk must be pasteurized before it can be sold  Pasteurized- heat-treated to kill enzymes and harmful bacteria ◦ Enzymes can make milk spoil  Homogenization- fat is broken down and evenly distributed in milk ◦ Mostly all of the vitamin A is removed and by law it must be added back in ◦ Manufacturers also add in vitamin D  

7  Yogurt- made by adding harmless bacteria culture to milk ◦ Custard-like with tangy flavor  Higher in calcium than milk ◦ One cup fat free yogurt contains 452 mg of calcium ◦ One cup fat-free milk has 302 mg of calcium 

8  Made from milk curds with the whey drained off  Ripened (aged) cheese- made from curds where bacteria, mold, yeast, or a combination have been added ◦ Aged under controlled conditions ◦ Can be stored for a long time ◦ Texture ranges from soft to very hard

9  Specialty cheeses are created by combining several ripened cheeses by either cold or hot processing methods ◦ Flavorings and seasonings are added ◦ Pasteurized process cheese- ripened cheeses processed with heat  American, cheese spread, cheese food 

10  Liquid separated from milk  Heavy cream whips easily  Light cream is used in coffee  Half and half- mixture of cream and milk  Sour cream is made by adding lactic acid to cream

11  Made from milk, cream, or combination ◦ High in saturated fat and cholesterol

12  Ice cream- whipped frozen mixture of milk, cream, sweeteners, flavorings  Frozen yogurt- similar to ice cream but yogurt cultures are added  Sherbet- made from milk fat, sugar, water, flavoring ◦ Has less fat and more sugar than ice cream

13  Most products can be safely used for up to 5 days after the expiration date  Tightly close milk and cream containers because they can pick up aromas  Store milk away from light; it destroys the riboflavin in milk  Keep cheese tightly wrapped  Refrigerate butter up to several weeks  Store ice cream tightly covered in the freezer

14

15  Milk must be cooked carefully at moderate temperatures for a limited time  Problems that can arise when cooking milk: ◦ Protein solids clump together and form a skin on the surface  Makes milk bubble up and boil over  To prevent a skin from forming, cover the pan or stir regularly, wire whisk works well

16  Scorching is when milk solids fall, stick, and burn at the bottom of the pan ◦ Use low heat and continue to stir ◦ Using a double boiler helps prevent scorching  When milk separates into the curds and whey, it is called curdling ◦ Can happen when heated with acidic foods, salt, or high heat ◦ Use low temperatures, stir, or combine with acidic foods gradually

17  Some recipes call for scalded milk, which means it is heated just below boiling ◦ Cook until small bubbles appear around the sides of the pan

18  Nutrients in yogurt stay the same if it is cooked, baked, or frozen  Whey can separate from the yogurt, so stir it back in before using it  It will curdle if overcooked

19  Heat cheese just long enough to melt it, overcooked cheese can be stringy and tough  Speed up cooking time by shredding, grating, or cut into small pieces  Cheese will be more hot than other foods when microwaved because the fat attracts the microwaves  To lower fat, use sharp flavored varieties because you will not have to add as much


Download ppt "Choosing Dairy Foods Preparing Dairy Foods.  High in protein, riboflavin, vitamin A, vitamin B12, calcium, magnesium, and phosphorus, and zinc  Recommended."

Similar presentations


Ads by Google