1. Milk, Cheese & Yogurt!

2. NUTRIENTS IN MILK
Protein
Vitamins
Minerals
Fats
Water
Carbs

3. For growth & repair of the body
Protein

4. For Strong Bones and Teeth
Calcium
Phosphorus
Vitamin “D”

5. For Growth & Health
Vitamin “A”
Vitamin “B”

6. Calcium helps to prevent osteoporosis

7. Fat Contents in Milk Type of Milk Amount of Fat per 8 oz-
1 cup serving
Whole Milk (3%)= grams
Reduced Fat Milk (2 %)= 5 grams
Low fat Milk (1%) = 2.5 grams
Fat free Milk (0%) = Trace of Fat

8. Raw Milk
Raw Milk – Cream rises to the top and skim milk is in the bottom We want it to quit separating so we homogenize the milk
Cream
Skim Milk

9. Grams of Fat per 1 cup serving in different types of Milk

10. Consumer Power! Different Types of Milk to Buy- Fresh Canned
Evaporated
Sweetened Condensed
Nonfat Dry
UHT=Ultra Heat Treated can store up to 3 months on the shelf unrefrigerated.
The type of milk you choose depends on how you plan to use it.

11. Storing Fresh Milk Original Container Out of direct light
Watch for leaks
Keep it cold
Return to refrigerator at once

12. Storing other Forms of Milk
Canned – store in dry, cool area, refrigerate after opening.
Nonfat dry- dry, cool area, put in airtight container after opening and refrigerate after mixing with water.
UHT- store at room temp for up to 3 months

13. Buying Fresh Milk
Grade “A” means the milk meets quality standards set by the U.S. Public Health Service
Pasteurized- milk has been heat-treated to kill harmful bacteria.
Homogenized- means the fat is broken into tiny drops and mixed permanently with the milk. Otherwise the fat would rise to the top as cream.
Vitamin D fortified – was added, not found naturally in milk.

14. Fortified
When vitamins or minerals are added to food/drink that were not there naturally.
Milk is fortified
Vitamin D.
in milk. 14

15. Vitamin D Besides Milk products, you can also get vitamin D from
the SUN

16. HOMOGENIZATION
Fat particles have been broken down and distributed so the milk won’t separate.
Homogenized Milk

17. What does pasteurization mean?
Heat treated to remove/kill harmful organisms-161 F for 15 seconds.
Louis Pasteur developed a process to kill the bacteria in raw milk 17

18. “Skills” Cooking with Milk
Milk is a protein food, protein is sensitive to heat.
Must be cooked at low temperatures!
If properly cooked should have a smooth creamy texture, rich, mild pleasant flavor.
Too high a temperature for too long, milk solids will burn and scorch
Watch carefully
               

19. Keeping a skin from Forming
When milk is heated, a skin sometimes forms on the surface. The skim is made up of milk solids and fat. Because the skin prevents steam from escaping, the milk may boil over.
To prevent cover the pan and stir frequently as it cooks.

20. Keeping Milk from Curdling
Milk sometimes curdles, or separates into many small lumps and a watery liquid.
This happens when either heat, acid or salt are introduced to it.
The more fat in the milk
the less likely this is to happen.

21. Cheese and Yogurt Both Are made from milk Cheese the milk is thickened
The solid part or “Curd” is separated
From the “Whey” (liquid) and the curd is made into cheese
Yogurt is made by adding a special
“Good Bacteria” that gives it a smooth, thick texture and tangy flavor.

22. Nutrient Notes
Yogurt has the same Nutrients as milk but is generally lower in fat.
Cheese has the same Nutrients as milk but is usually higher in fat.

23. There are Three 3 types of cheeses
Unripened – Cottage Cheese, cream cheese- stays fresh only a few days after purchase
Ripened- This type can be stored longer Examples: Cheddar, Swiss, Parmesan
Process and Cold Pack: Made from ripened cheeses blended with other ingredients, ex: Velveeta & American Cheese.

24. Buying Cheese & Yogurt
Read labels carefully, compare nutrients, fat content and calories.
Compare prices. Some ripened cheeses are very expensive$$$$
Process cheese lower in cost.
Decide whether you are willing to pay more for cheese that is sliced or shredded.
Look for freshness date on package.

25. Storing Yogurt & Cheese
Most types of yogurt and cheese must be refrigerated.
Keep them in the original package, or wrap ripened cheese in foil or plastic wrap.
Use yogurt and soft unripened cheese within a few days.
Use other cheeses within a few weeks.

26. Cheese Tasting Party Choose from the following:
Muenster
Feta
Mozzarella
Swiss
Brie
Pepper Jack
Baby Bell
Cheddar
Blue Cheese
Gouda
Parmesan
Manchego

27. 1.Provolone
7. Bleu Cheese
2Baby Bell
8. Gouda
3 Manchego
9. Pepper Jack
4. Feta
10. Fresh Mozzarella
5. Swiss
11. Brie
6. Parmesan Reggiano
12. Muenster