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Milk and Dairy Facts Raw Milk – Cream rises to the top and skim milk is in the bottom We want it to quit separating so we homogenize the milk Skim Milk.

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Presentation on theme: "Milk and Dairy Facts Raw Milk – Cream rises to the top and skim milk is in the bottom We want it to quit separating so we homogenize the milk Skim Milk."— Presentation transcript:

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2 Milk and Dairy Facts

3 Raw Milk – Cream rises to the top and skim milk is in the bottom We want it to quit separating so we homogenize the milk Skim Milk Cream Raw Milk

4 What does pasteurization mean? Heat treated to remove/kill harmful organisms-161 F for 15 seconds. Louis Pasteur developed a process to kill the bacteria in raw milk

5 HOMOGENIZATION Fat particles have been broken down and distributed so the milk won’t separate. Homogenized Milk

6 Are you getting enough? Approximately how much milk should the following people drink each day: Adults______3______ Teenagers____3-4_____ Children______2-3_____

7 Serving Sizes: 1 cup milk or yogurt 1 ½ oz natural cheese 2 oz processed cheese

8 Nutrients Nutrients in Milk –Calcium –Riboflavin –Protein

9 Fortified When vitamins or minerals are added to food/drink. Vitamin D is fortified in milk.

10 Fortified – Milk is also fortified with Vitamin A and Vitamin D Besides Milk products, you can also get vitamin D from the SUN

11 Calcium helps to prevent osteoporosis

12 Types of Milk and Dairy Products: Raw Milk: No processing or fortifications. Milk taken straight from the cow. Whole Milk: 3-6% fat. Children should drink whole milk Low-fat Milk (1%-2%): 2.5 g – 4.5 g of fat. Skim Milk: FAT FREE! Chocolate Milk: Regular 1% milk plus cocoa and sweeteners Dry Milk: Evaporated milk ( preserves it) Buttermilk: Fermented cows milk – sour bacteria in milk Evaporated Milk: Half of milk’s water is evaporated. Sweetened Condensed Milk: Water is removed and sugar added. (thick and sweet) Sour Cream: Fermenting cream (fat) with lactic acid bacteria. Yogurt: Milk product made by adding bacteria to skim milk. (lactic acid acts on the protein and gives yogurt it’s texture).

13 Milk and Dairy Facts EXPLAIN how you should store fresh AND canned milk? Fresh milk needs to be refrigerated and can still be good 5-7 days after the date stamped on the carton. Canned milk can be stored on the shelf until opened and then must be stored in the fridge.

14 When cooking milk, four undesirable things can happen if you are not careful. –CURDLING –BOILING OVER –FORMING A SKIN –SCORCHING To prevent these things from happening: –STIR IT CONSTANTLY –USE LOW HEAT

15 Natural Cheese Natural refers to the cheesemaking process in which cheese is made directly from milk by coagulating or curdling milk, stirring and heating the curd, draining the whey and collecting or pressing the curd. Natural cheeses can be classified into various groups, such as: Soft/fresh, unripened Soft, ripened Semi-soft, ripened Firm/hard, ripened Very hard/grating, ripened

16 Processed Cheese Processed cheese is a blend of fresh and aged natural cheese that have been mixed and heated (cooked) with an addition of an emulsifier salt, after which no further ripening occurs. Other food ingredients may also be added for flavor and function. These products, available in a variety of color intensities and flavors tailored to food processing applications, are often selected for their uniform melt, consistent flavor and excellent slicing properties.

17 Milk is very good for you, but it can also contain a lot of FAT Choose dairy products that are low in fat, such as: – Skim milk – Non-fat yogurt – Low fat cheese

18 Lowering Fat Content in Recipes How can you lower the fat content in a recipe? – By using a lower fat content milk product. – Skim instead of 2% – Using yogurt instead of sour cream – Sometimes add a little baking soda to complete the substitution.


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