1. DAIRY CHAPTER 18 Food for Today

2. Nutrients in Milk  Milk has been called an almost perfect food  Especially high in: protein, vitamin A, riboflavin, vitamin B12, calcium, phosphorus, magnesium, and zinc  Usually fortified with Vitamin D  2-3 servings per day is recommended  Milk has been called an almost perfect food  Especially high in: protein, vitamin A, riboflavin, vitamin B12, calcium, phosphorus, magnesium, and zinc  Usually fortified with Vitamin D  2-3 servings per day is recommended

3. Types of Milk  Whole milk  Reduced-fat milk  Low-fat milk  Fat-free milk  Buttermilk  Chocolate milk  Fat-free dry milk  Evaporated milk  Sweetened condensed milk  Lactose-free or reduced-lactose milk  Whole milk  Reduced-fat milk  Low-fat milk  Fat-free milk  Buttermilk  Chocolate milk  Fat-free dry milk  Evaporated milk  Sweetened condensed milk  Lactose-free or reduced-lactose milk

4. Other Dairy Foods  Yogurt – made by adding harmless bacteria culture to milk  Cheeses  Ripened – blue cheese, brie, camembert, cheddar, Colby, edam, feta, gouda, Monterey jack, muenster, parmesan, provolone, romano, swiss  Unripened – cottage cheese, cream cheese, farmer’s cheese, mozzarella, ricotta  Butter  Frozen dairy  Ice cream  Frozen yogurt  sherbet  Yogurt – made by adding harmless bacteria culture to milk  Cheeses  Ripened – blue cheese, brie, camembert, cheddar, Colby, edam, feta, gouda, Monterey jack, muenster, parmesan, provolone, romano, swiss  Unripened – cottage cheese, cream cheese, farmer’s cheese, mozzarella, ricotta  Butter  Frozen dairy  Ice cream  Frozen yogurt  sherbet

5. Cooking with Milk  Skin formation – protein solids clump together and create a “skin” that can make it boil over…covering the pan or stirring will help to prevent this.  Scorching – when milk solids fall to the bottom they stick and burn…using low heat and stirring often will help to prevent this.  Curdling – when milk separates into curds and whey it is curdled. This can be caused by high heat, combining with acidic fruits and vegetables, or adding salt…using low heat and combining with acidic foods gradually can help prevent this.  Skin formation – protein solids clump together and create a “skin” that can make it boil over…covering the pan or stirring will help to prevent this.  Scorching – when milk solids fall to the bottom they stick and burn…using low heat and stirring often will help to prevent this.  Curdling – when milk separates into curds and whey it is curdled. This can be caused by high heat, combining with acidic fruits and vegetables, or adding salt…using low heat and combining with acidic foods gradually can help prevent this.

6. Preparing Cheese  Follow these quidelines when cooking cheese:  Heat cheese just long enough to melt it…if overcooked, it is stringy and tough.  Shred, grate or cut into small pieces to speed up cooking time.  Be careful when microwaving cheese – the fat in it attracts microwaves so it can burn easily.  To reduce the amount of fat in recipes, choose sharp-flavored varieties…since they have more flavor, you can use less cheese.  Follow these quidelines when cooking cheese:  Heat cheese just long enough to melt it…if overcooked, it is stringy and tough.  Shred, grate or cut into small pieces to speed up cooking time.  Be careful when microwaving cheese – the fat in it attracts microwaves so it can burn easily.  To reduce the amount of fat in recipes, choose sharp-flavored varieties…since they have more flavor, you can use less cheese.