1. DAIRY FOODS

2. Daily Objectives Identify what makes up milk Identify what homogenization is. Determine what pasteurization is. Identify the differences between substitutes and imitation dairy products.

3. Legen Dairy ;)

6. Milk – It’s a Big Deal Dairy production has increased A LOT over the last few years

8. Milk – It’s a Big Deal States with the most production are: 1. California 2. Wisconsin 3. New York 4. Idaho 5. Pennsylvania

9. What is in Milk? Let’s break it down: Water – 88% Milk Fat – 3-4% Solid Not Fat (SNF) – 8.6%, This is the total solids minus the milk fat, and contains protein, minerals, etc.

10. Let’s take a closer look Milk Fat – Mixture of fat globules mixed into the liquid Contains fat-soluble vitamins A,D,E, and K Much of the flavor is in the fat so milk with less fat may test different Carbohydrates Lactose is the primary carbohydrate in milk What are carbs?

11. Let’s take a closer look Proteins Milk has 3.3% protein – very high quality Casein – primary milk protein 88% Whey- found in the form of serum 18% What is protein good for in the body?

12. Let’s take a closer look Vitamins ALL vitamins essential for human’s are found in milk Which cow has a golden color milk? This is caused by carotene – a precursor of vitamin A Minerals Milk is a rich source of Ca, and a pretty good source of Phosphorous and Zinc Ca is important in preventing Osteoporosis – disease that causes bones to fracture

13. CALCIUM More than 99% of total body calcium is in the bones and teeth where it support their structure The remaining 1% is found throughout the body in blood, muscle, and the fluid between cells

14. How Much C do we Need? http://ods.od.nih.gov/factsheets/calcium.as p

15. What has Calcium? The U.S. Department of Agriculture's Food Guide Pyramid recommends that individuals two years and older eat 2-3 servings of dairy products per day. A serving is equal to: 1 cup (8 fl oz) of milk 8 oz of yogurt 1.5 oz of natural cheese (such as Cheddar) 2.0 oz of processed cheese (such as American)

16. Types of Milk Whole Milk – not less than 3.25 % milk fat Low-fat Milk – 0.5 – 2.0% milk fat Skim Milk – less than 0.5% milk fat

17. Milk Processes Homogenization – process that results in a stable emulsion of milk Basically there will be no cream line in homogenized milk, and it doesn’t form butter when churned. Most fluid milk in the U.S. is homogenized.

18. Milk Processes Pasteurization - The heating of milk or to a 161 degrees Fahrenheit for 15 seconds to destroy pathogenic microorganisms French chemist Louis Pasteur

21. Is it really dairy? There are dairy products that are not true dairy products Imitation – Looks like, tastes like, and is intended to replace the product BUT is nutritionally inferior Usually contain other ingredients as additives such as water, corn syrup solids, sugar, etc.

22. Is it really dairy? Substitute – Resembles the traditional food and meet’s FDA’s nutrition regulations

24. How can you tell? REAL Dairy Seal Have you seen these ads?

28. In Review… MILK What is in milk? What does Homogenized mean? How long is the pasteurization process? What’s the difference between a substitute and an imitation?