1. Dairy

2. Essential Question/Objective
How is Dairy Processed (Farm to Store)?
What are the terms associated with Dairy Products?

3. What are the nutritional differences and similarities between the two?
Skim Milk
2% Milk

4. Composition Milk contains 87% water Proteins Fat Carbohydrates
casein-breaks down and turns into curds (cheese)
whey- the liquid portion of milk
Fat
Influences flavor, texture, and price
Contains very little cholesterol
Carbohydrates
Lactose (milk sugar)
Vitamins & mineral
Calcium, potassium, magnesium, sodium, thiamin, niacin, Vitamin A, riboflavin
Prevent curdling

5. Lactose Intolerance
Inability to digest milk due to the absence of the enzyme lactase in the intestines.
Lactose remains undigested and certain bacteria attack and ferment the lactose producing acids and gas that cause symptoms.

6. Milk from farm to store

7. Processing Milk Pasteurization: Homogenization: Fortification
Process of heating raw milk to high temps for short time to destroy harmful bacteria, then promptly cooled
Extends shelf life
Homogenization:
Process of breaking up milk fat into smaller globules which disperses them permanently in a fine emulsion throughout the milk
Keeps it from separating
Fortification
Addition of a nutrient to a food
Vitamin D- helps body absorb calcium and phosphorus
Vitamin A- lost during processing and needs to be replaced

8. Types of milk based on Fat
Heavy Whipping Cream
Light whipping cream
Half-and-half
Whole milk
2% milk
1% milk
Skim (fat-free) milk
High
Low

9. Other types of milk
Raw milk: fresh, unpasteurized milk straight from the cow
Evaporated milk: whole milk heated to evaporate 60% of the water
Sweetened Condensed milk: 50% water is evaporated and sugar is added
Non-fat dry milk: skim milk dried to powder form

10. Extra Video Dairy Farm Routine/Stats
Dairy Farm Music Video (Beach Boys Song)
Each Family Members Role in Dairy Farm