1. Dairy

2. Nutrients Protein Vit. A Ribolflavin B12 Calcium Phosphorus Vit D Saturated fat/ cholesterol

3. Serving 3 cups a day equivalent 1 cup of milk 1 cup of yogurt 1- ½ oz of cheese

4. Milk vs Milk Skim-nonfat? ½ % Low- 1 % 2% Whole- 3.25% Nonfat dry milk

5. Kinds Buttermilk Kefir Chocolate or flavored milk Evaporated Sweet condensed milk Acidophilus- Lactose free Calcium

6. Cream Fatty part of whole milk ½ and ½ – 10-18% Light cream – 18-30% Light whipping cream – 30-36% Heavy whip cream – 36% -easily whipped Sour cream – Lactic acid and bacteria to light cream-18%

7. Butter 80% milk fat 15 different grades- AA A B Unsalted Salted whipped

8. Yogurt Adding bacteria of milk Makes it thick and tangy Nonfat yogurt 452 mg Ca Nonfat milk 300 mg

9. Greek yogurt vs nonfat yogurt Greek yogurt is strained Removes liquid whey, some salts, sugars Higher in protein/ denser, thicker, creamer What is a live and active culture?

10. Dairy desserts Frozen Ice cream

11. Cheese Cheese is a concentrated form of milk – Enzyme renin is added and creates curds and whey – Curds- solid – Whey- liquid – Fresh/unripened – Aged/ripened

12. Fresh cheese Not aged/ripened Mild flavor Examples: – Cottage cheese – Framers cheese/cream cheese – Ricotta cheese (sweet)

13. Aged or Ripened Uses mold/bacteria/yeast to ripen Aged= 2 weeks/cheddar to 2 years parmesan Firm: eaten or grated – Cheddar/ swiss/parmesan/romano/provolone

14. Semisoft: – Melts smooth/eaten/grated – Gouda/mozzarella/ brick/muenster/Monterey jack/ feta

15. Soft ripened: soft texture/ hard white crest Brie/ Neufchatel (cream cheese) Blue veined – blue cheese/molds

16. Dairy Substitutes Margarine – Vegetable fat hydrogenated Soy milk – High in protein/vit B-low in fat/ca/vit D and A Nondairy creamer – Veg oil and corn syrup Whipped topping – Hydro oil/ sweetener/ nonfat milk solids/foam

17. Buying and storing Dairy foods Be a smart consumer Check labels for nutrition/ sell by date Highly perishable – room temp for 2 hours Why is milk in translucent container – Riboflavin is ruined in light

18. Cooking with milk cook at moderate heat/short time Heat can make milk tough/ rubbery so stirring is required Scorching- over heat/ lactose caramelizes and burns Curdling- add milk to hot foods Scalding- heated below boiling

19. Cook with yogurt Substitute for sour cream/ cream cheese/ mayonnaise Yogurt curdles quickly

20. Cook with cheese Cook too long or too high= rubbery and tough Cut cheese into to small pieces Moderate temperature Use correct cheese https://www.youtube.com/watch?v=8G6yzLS ByHQ