1. Dairy products

2. Dairy Products All milk in US is pasteurized All milk in US is pasteurized Heated to destroy bacteria Heated to destroy bacteria UHT Processed Milk-heated to higher temperature for longer shelf life UHT Processed Milk-heated to higher temperature for longer shelf life It is also homogenized (keeps cream from rising to surface) It is also homogenized (keeps cream from rising to surface) Good source of riboflavin (Light destroys it) Good source of riboflavin (Light destroys it) It is fortified w/ Vitamin D; also good source of Vitamin A It is fortified w/ Vitamin D; also good source of Vitamin A Should be used within a week of sell by date Should be used within a week of sell by date Store in coldest part of refrigerator or freezer Store in coldest part of refrigerator or freezer

3. Types of Milk Whole Whole Contains at least 3.25% milk fat (fat portion of milk) and 8.25 % milk solids (contains the minerals, vitamins, sugar & protein) Contains at least 3.25% milk fat (fat portion of milk) and 8.25 % milk solids (contains the minerals, vitamins, sugar & protein) Reduced Fat Reduced Fat 1% & 2% 1% & 2% Some of the fat is removed Some of the fat is removed Fat free/Skim Fat free/Skim More fat is removed More fat is removed Contains the fewest calories per cup Contains the fewest calories per cup

4. Types of Milk Acidophilus Acidophilus Contains added bacteria to product to help with intestinal environment Contains added bacteria to product to help with intestinal environment Cultured Buttermilk Cultured Buttermilk Has added bacteria to produce lactic acid Has added bacteria to produce lactic acid Has thick and sour taste Has thick and sour taste Filled Filled Contains milk solids and milk fat has been replaced with other types of fats or oils Contains milk solids and milk fat has been replaced with other types of fats or oils

5. Types of Milk Cream Cream Heavy whipping cream Heavy whipping cream Has the most fat Has the most fat Light whipping cream Light whipping cream Less fat than heavy; both hold air when whipped Less fat than heavy; both hold air when whipped Light cream/coffee cream Light cream/coffee cream Less fat than light whipping; can be used in cooking Less fat than light whipping; can be used in cooking Half-and-half Half-and-half ½ cream & ½ milk ½ cream & ½ milk Least fat & lowest in calories Least fat & lowest in calories

6. Types of Milk Yogurt Contains nonfat solids Has the lowest fat content Has bacterial cultures Sour cream Made from light cream Also cultured milk product (has bacteria added)

7. Types of Milk Evaporated Milk Evaporated Milk Sterilized & homogenized Sterilized & homogenized Can be whole or fat-free Can be whole or fat-free Has some water remove Has some water remove Sweetened condensed milk Sweetened condensed milk Can be whole or fat-free Can be whole or fat-free Has some water removed & sweetener added Has some water removed & sweetener added Used mainly in baking Used mainly in baking Dried Milk Dried Milk Mainly used for baby formula Mainly used for baby formula Non-fat dried used in baking Non-fat dried used in baking

8. Ice Cream Regular Regular Has most fat Has most fat Reduced fat Reduced fat 25% reduction in fat content 25% reduction in fat content Low-fat Low-fat Contains no more than 3 grams of fat Contains no more than 3 grams of fat Nonfat Nonfat Contains less than.5 grams of fat Contains less than.5 grams of fat All per serving All per serving

9. Butter Sweet, salted, unsalted, whipped Sweet, salted, unsalted, whipped Sweet & unsalted are more perishable than salted Sweet & unsalted are more perishable than salted Whipped-air whipped into butter; more costly Whipped-air whipped into butter; more costly High in cholesterol High in cholesterol Margarine Margarine Used as a butter substitute Used as a butter substitute Not really dairy product Not really dairy product Made from vegetable oils, animal fat, or both Made from vegetable oils, animal fat, or both Lower in saturated fats & cholesterol Lower in saturated fats & cholesterol

10. Cheese Made by separating the curd (solid part) from the whey (liquid part) 3 main types: Unripened Ripened Processed

11. Cheese Unripened Unripened Ready for market as soon as whey is removed Ready for market as soon as whey is removed Examples: Examples: Cottage cheese-shortest shelf life Cottage cheese-shortest shelf life Cream cheese Cream cheese Ricotta Ricotta Soft cheeses Soft cheeses

12. Cheese Ripened Bacteria, mold, yeast, or enzymes are added Must be allowed to “age” (stored at a specific temperature) Over 400 types

13. Cheese Processed-Cheese made into other products Processed-Cheese made into other products Pasteurized Process Pasteurized Process Blend of ripe & unripened Blend of ripe & unripened Heated & emulsifier added Heated & emulsifier added End product is smooth & creamy End product is smooth & creamy Pasteurized Process Cheese Food Pasteurized Process Cheese Food More moisture & fat added More moisture & fat added Pasteurized Processed Cheese Spread Pasteurized Processed Cheese Spread Less milk-fat & more moisture Less milk-fat & more moisture

14. Cheese Processed-cont. Processed-cont. Cold pack Cold pack Ripened & unripened blended without heat Ripened & unripened blended without heat Imitation Imitation Large part of milk-fat is replaced by oils Large part of milk-fat is replaced by oils