1. Dairy Lesson

2. Milk, Yogurt, and Cheese
The serving size from the milk and dairy food group is ___________.
There are some people that should have more servings from this food group. They are:
Pregnant and Lactating women
Children
Youth
Milk, yogurt and cheese are a
good source of

3. the _____ Milk Products provide the following ______:
A. Calcium
B. Phosphorus
C. Iron
Milk is fortified with the following _______:
Vitamin A
Vitamin D
Besides Milk products, you
can also get vitamin D from
the _____

4. Milk products are essential for __________ and maintaining:
Strong, healthy _________
Strong _______
Milk and dairy foods, along with ___________ exercise are essential for maintaining bone density.
Serving Sizes: 1 cup milk or yogurt
1 ½ oz natural cheese
½ cup cottage cheese
2 oz processed cheese

5. Milk is very good for you, but it can also contain a lot of _____
Choose dairy products that are low in fat, such as:
Skim milk
Non-fat yogurt
Low fat cheese

6. Use less cheese-sharper flavor Use milk with a lower % of fat
List three ways to reduce fat in recipes that use milk and milk products:
Use less cheese-sharper flavor
Use milk with a lower % of fat
Use _________ in place of mayonnaise or sour cream.

7. Selecting and Storing Milk
Whole Milk 2% 1%
Skim
Non-Fat dry milk
Evaporated
Sweetened condensed milk
F- Evaporated milk has 60 percent less water
G. Condensed milk- water removed and sugar added

8. What does _________________ mean
What does _________________ mean? Fat particles have been broken down and distributed so the milk won’t separate.
What does ________________mean? Heat treated to remove/kill harmful organisms-161 F for 15 seconds.
Milk will stay fresh _________ after the date stamped on the _______.

9. Cooking Milk
When cooking milk, four undesirable things can happen if you are not careful. These are:
___________
FORMING A SKIN
SCORCHING
To prevent these things from happening:
STIR IT CONSTANTLY
USE ___________

10. Cheese…
Cheese is a _____________ made from milk.
When bacteria and/or acids are added to milk, the proteins in the milk ___________, or clump together to become a solid mass.

11. Four guidelines for cooking cheese
Heat it just long enough to melt it.
To __________ cooking time, grate or cut into small pieces.
Reduce fat by using less cheese in a sharper flavor.
When _________, be careful-it gets very hot.

12. Overcooking Cheese…
Cheese can easily overcook in the microwave because of its ________________________
When cheese gets overcooked, it becomes very _________ and ___________.