1. Milk and Dairy Facts 1

2. Raw Milk
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
Cream
Skim Milk

3. HOMOGENIZATION
Fat particles have been broken down and distributed so the milk won’t separate.
Homogenized 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 4

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

6. Did you know?
Milk is 87% water

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

8. Nutrients These are Macrominerals Nutrients in Milk Protein-what kind?
Calcium, phosphorus, magnesium
These are Macrominerals

9. Fortified
When vitamins or minerals are added to food/drink. 9

10. Vitamin A and Vitamin D Fortified the SUN Milk is fortified with
Besides Milk products, you
can also get vitamin D from
the SUN
Keeps bones strong-prevents rickets
Good for the skin

11. Calcium helps to prevent osteoporosis (small holes in the bones)

12. Serving Sizes:
1 ½ oz natural cheese
2 oz processed cheese
Mozzarella cheese stick size

13. Milk is very good for you, but it can also contain a lot of FAT
According to the D_________ G__________, Choose dairy products that are low in fat, such as:
Skim milk
Non-fat yogurt
Low fat cheese

14. Lactose?
Lactase?
What does lactose intolerant mean?

15. Below 40° Milk and Dairy Facts
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. 15

16. To prevent these things from happening:
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 16

17. 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

18. 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.

19. 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.