1. Dairy Products
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2. Dairy Located in the BLUE section on the MyPlate graphic.
Includes milk, cream, cheese, yogurt, frozen dairy desserts

3. Nutrients in Dairy Products
Major source of calcium, protein and phosphorous
(All help build strong bones and teeth)
Riboflavin (B-vitamin)
(Helps cells use oxygen)
Vitamin A
(Helps keep skin clear and smooth & & mucus membranes healthy)
Vitamin D (fortified)
(Aids in the absorption of calcium)

4. Nutrients in Dairy Products
Fat
supplies energy, helps carry fat-
soluble vitamins, and protects
vital organs
Carbohydrates
(Lactose – milk sugar); carbs are
our primary source of energy
Water
(milk is 87% water); aids in proper
digestion, cell growth &
maintenance

5. Health Benefits Bone health May reduce the risk of osteoporosis
Importance of fat-free or low-fat choices
Intake is especially important during childhood and adolescence

6. Milk Processing
Pasteurization -milk is heat treated to destroy harmful bacteria.
Homogenization - mechanical process that prevents the cream from rising to the surface of milk. Breaks globules of milk fat into tiny particles and spreads them throughout the milk.
Fortified-nutrients added in amounts greater than what is naturally there.
Ex. Vitamin D
NOTE: The quality of the milk is the same regardless of breed of cow.

7. Classifications of Dairy Products
FRESH
CONCENTRATED
CULTURED
FROZEN
Classifications of Dairy Products

8. Types of Fresh Dairy Products
1. Milk
Whole 3.25% fat by weight with 48% of the calories from fat.
Low-Fat 1-2 % fat by weight with 16-38% calories from fat.
Skim Contains only a trace of fat.
2. Cream
Heavy Whipping Cream 38% fat; Used to make whipped cream and sauces such as alfredo. Cool Whip is NOT a dairy product
Heavy Cream 35% fat
Light Cream 20% fat
Half-and-half % fat; Used in coffee & other beverages

9. Types of Fresh Dairy Products
3. Fresh Cheeses
These cheeses have not been ripened, aged or cultured! Highly perishable
Cottage cheese
Cream cheese
Goat cheese
Farmer’s cheese
Ricotta cheese

10. Concentrated Dairy Products
Evaporated Milk – shelf stable canned product. 50% of water removed.
Condensed Milk – used for desserts and candies. Sugar has been added.
Nonfat Dry Milk – shelf stable powdered skim milk.

11. Cultured Milk Products
Buttermilk-has a tangy, buttery flavor and smooth, thick texture. It was originally the fluid left after the cream was churned into butter. Now it is made from cultured low fat milk.
Kefir-beverage from fermented cow’s milk – similar to yogurt. Popular in Middle Eastern cultures.
Acidophilus-regular milk with Lacto-bacillus acidophilus bacteria added to help aid digestion
Yogurt- a creamy, custard- like product prepared from milk fermented by added bacteria, often sweetened and flavored.
Sour Cream- made by adding lactic acid bacteria to light cream, 18% fat

12. Cultured Dairy Products
Cheese
Cheese is a concentrated form of milk.
To make cheese, milk is coagulated-the curd (solid part) is separated from the whey(liquid part)
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13. Types of Cheese Ripened (aged) Cheese
Made with controlled amounts of bacteria, mold, yeast, or enzymes.
Have been allowed to ripen. Aging can be from two days to two years.
Examples
Cheddar
Swiss
Mozzarella
Colby

14. Frozen Dairy Products
Ice Cream – a whipped frozen mixture of milk, cream, sweeteners, flavoring and additives.
Frozen Yogurt -similar to ice cream except in yogurt cultures are added. (Freezing destroys most beneficial bacteria)
Sherbet -made from fruit or juice, sugar, water, flavorings, and milk fat.

15. Selecting Dairy Products
Ensure containers/packaging is unopened
Check for sell-by or use-by dates
Clean containers
Consider low-fat or fat-free options

16. All dairy products are highly perishable
All dairy products are highly perishable. Cover and store in the coldest part of the refrigerator.
Keep containers tightly covered to prevent contamination and off flavors.
Keep milk away from light-which destroys the riboflavin in the milk.
Store milk in the original container.
Food Safety Protocols

17. Cooking with Milk
Because milk is protein food, special care must be taken during cooking to prevent the following:
Scum or Skin Formation-a solid layer that often forms on the surface of milk during heating. To prevent scum formation, stir the milk during heating and cover the pan.
Boiling over-usually caused by scum formation. Use low heat to prevent this.
Scorching-burning that results in a color change (carmelization) To prevent, use low heat.

18. Cooking with Milk
Curdling or Coagulation -high temperature, acids, tannins, enzymes and salts cause the milk proteins to cause clumps (aka – coagulate). Use a low heat and fresh milk to prevent.
Clue words for cooking milk: low (heat) and slow (take your time)

19. Cooking with Milk White Sauces -starch thickened (roux) milk products.
Puddings -thickened milk based products.
Cream Soups-uses a thin white sauce. Contains vegetables, meat, poultry, or fish that is pureed.

20. Cooking with Cheese
Like all high protein foods, heat can adversely affect cheese.
If you cook cheese at too high of a temperature, the cheese will overcoagulate, becoming rubbery and tough.
Food made with cheese can include lasagna and other casseroles, fondue and omelets.