1. DAIRY!

2. Our most nearly perfect food! No other single food can substitute milk in diet and still give a person the same nutrients! __________________________ Adults 2 cups} Teenagers4 cups} per day Children3 cups}

3. Nutrients Protein - builds and repairs muscle and body tissue Carbohydrates - energy and warmth Fats - energy, warmth, and vitamins A,D,E & K

4. Nutrients Vitamins… –D: builds bones and teeth –A: aids growth, prevents night blindness –Riboflavin (Vitamin B2): regulates production of energy from fat, carbs, and protein Minerals… –Good for strong bones and teeth –Calcium & Phosphorus –Calcium helps prevent osteoporosis

5. Shopping Pointers Product name Ingredients, if any are added Pull Date - indicates that the milk should stay fresh 5 - 7 days after the date that is stamped on the carton

6. Processing of Milk Pasteurization - the process of heating raw milk to at least 145  (or at 161  for at least 15 minutes) and then holding it there continuously for at least 30 minutes The milk is then cooled promptly to 45  or lower Improves milk’s keeping ability and kills bacteria

8. Processing of Dairy Products Fortified - is the addition of one or more vitamins, minerals, or proteins not already present in a food Foods can also be “fortified” when there are added nutrients that are already naturally present

9. Forms of Milk Raw Milk - fresh, unpasteurized milk straight from the cow! Whole Milk - high in milkfat Lowfat Milk - labeled as lowfat, 1%, or 2%

10. Skim Milk - also known as nonfat milk Chocolate Milk - made by adding chocolate or cocoa and sweetener to 2% milk Buttermilk - made by adding a special bacterial culture to milk to produce the desirable acidity, body, flavor, and aroma

11. Evaporated Milk - canned whole milk concentrate, prepared by evaporating enough water, under a vacuum, to reduce the volume by half Sweetened Condensed Milk - prepared like evaporated milk, but with added sugar Nonfat Dry Milk - obtained by removing water from pasteurized skim milk

12. Whipping Cream - the fat of whole milk Half-and-Half - a blend of milk and cream Sour Cream - cream that has been soured by lactic-acid bacteria Yogurt - a cultured dairy product with a custard like consistency

13. Eggnog - a mixture of milk, eggs, sugar, and cream

14. Grades of Milk The grade of milk indicates its degree of sanitation Grade A - has the lowest bacterial count and is the grade sold in retail stores Grades B & C - are both safe and wholesome, but have a higher bacterial count

15. GOT MILK?