1. Dairy

2. MILK Popular beverage Provides texture, flavor, color, and nutritional value to cooked or baked items Provides proteins, vitamins, and minerals (especially calcium) Highly perishable TCS 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!!! Reduced-fat (2%) Low-fat (1%) Nonfat/ skim (less than 0.5%) 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. SERVINGS PER DAY Recommend 3-4 servings per day One serving is One cup of milk One cup of yogurt One ounce of cheese

9. TYPES OF MILK 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

10. OTHER TYPES OF MILK 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

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

12. MORE TYPES OF MILK 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:

13. MORE TYPES OF MILK! 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

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. Sour Cream & Crème Fraiche Sour Cream Produced by adding bacterial culture to light cream White, tangy gel used as a condiment or in baking Crème Fraiche Thinner and richer than sour cream Popular in French cuisine Used in soups and sauces

16. CREAM Cream is a rich, liquid milk product Contains at least 18% fat Gives flavor and body to sauces, soups, and desserts Examples: Heavy cream, half and half

17. BUTTER Is made from agitating or churning cream High in fat, at least 80% milkfat Important for flavor in sauces, breads, and pastries Salted butter, whipped butter, clarified butter

18. Margarine IS NOT A DAIRY PRODUCT Made from animal or vegetable fats Used as a butter substitute

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

20. 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 High fat content is prone to rancidity. Develops a harsh bitter taste.

21. 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 Discard milk that has been at room temp. more than two hours Milk can be frozen!

22. THE END!