1. Milk 1

2. Are you getting enough?
3 cups from the milk group is recommended for teens and adults
Eat calcium rich foods in the dairy group. Switch to fat free or low fat milk.

3. 4. Heating milk in the microwave prevents scorching.
3. Milk products scorch easily and need to be cooked at a low temperature with constant stirring.
4. Heating milk in the microwave prevents scorching. 3

4. 5. Pasteurized milk has been heat treated to remove harmful bacteria.
Louis Pasteur developed a process to kill the bacteria in raw milk 4

5. - Homogenized milk has had the fat particles broken down and evenly distributed so the fat will not separate from the milk
Homogenized Milk

6. 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

7. Fortified the SUN 6. Milk is fortified with vitamins A and D
Besides Milk products, you
can also get vitamin D from
the SUN

8. 7. Most of the nutritional benefits of drinking raw milk are available from pasteurized milk without the risk of disease that comes with drinking raw milk. 8

9. 8. Raw milk made into other products like soft cheese, ice cream, and yogurt, can still cause dangerous illnesses. When consuming these products, make sure they are made from pasteurized milk. Raw, unpasteurized milk can carry dangerous bacteria such as Salmonella, E. coli, Campylobacter, and Listeria, which are responsible for causing numerous foodborne illnesses.

10. 9. Milk replacements such as almond milk, soy milk, or rice milk are comparable with milk in regards to nutritional value and are a viable substitute for people with special dietary needs.

11. Lowering Fat Content in Recipes
10. Reduce fat in recipes by using a lower fat content milk. For example: substitute yogurt for mayonaise or sour cream, substitute fat-free (skim) or low-fat (1%) milk for whole milk.

12. Serving Sizes:
1 cup milk or yogurt
1 ½ oz natural cheese
2 oz processed cheese

13. Natural Cheese
Natural refers to the cheesemaking process in which cheese is made directly from milk by coagulating or curdling milk, stirring and heating the curd, draining the whey and collecting or pressing the curd.
Natural cheeses can be classified into various groups, such as:
Soft/fresh, unripened
Soft, ripened
Semi-soft, ripened
Firm/hard, ripened
Very hard/grating, ripened

14. Processed Cheese
Processed cheese is a blend of fresh and aged natural cheese that have been mixed and heated (cooked) with an addition of an emulsifier salt, after which no further ripening occurs.
Other food ingredients may also be added for flavor and function. These products, available in a variety of color intensities and flavors tailored to food processing applications, are often selected for their uniform melt, consistent flavor and excellent slicing properties.

15. Milk and Dairy Facts
EXPLAIN how you should store fresh AND canned milk?
Fresh milk needs to be refrigerated and can still be good 5-7 days after the date stamped on the carton.
Canned milk can be stored on the shelf until opened and then must be stored in the fridge. 15

16. Calcium helps to prevent osteoporosis

17. Types of Milk and Dairy Products:
Raw Milk: No processing or fortifications. Milk taken straight from the cow.
Whole Milk: 3-6% fat. Children should drink whole milk
Low-fat Milk (1%-2%): 2.5 g – 4.5 g of fat.
Skim Milk: FAT FREE!
Chocolate Milk: Regular 1% milk plus cocoa and sweeteners
Dry Milk: Evaporated milk ( preserves it)
Buttermilk: Fermented cows milk – sour bacteria in milk
Evaporated Milk: Half of milk’s water is evaporated.
Sweetened Condensed Milk: Water is removed and sugar added. (thick and sweet)
Sour Cream: Fermenting cream (fat) with lactic acid bacteria.
Yogurt: Milk product made by adding bacteria to skim milk.
(lactic acid acts on the protein and gives yogurt it’s texture). 17