1. Milk and Milk Products

2. Milk is Unique
The Dairy group of Milk, Yogurt, Cheese and Frozen Dairy Foods are made from one substance:
MILK!!
What is the source of most milk in the US?
COWS

3. Nutrients are found in Milk:
Carbohydrates
Complete Protein
Water
Fats
Calcium
Phosphorus
Riboflavin
Vitamins A & D

4. Why is Milk fortified? Vitamin A?
Milk in which the fat content is removed.
2%, Low-fat, Skim
Vitamin D?
Must be present for the body to use calcium.

5. What is Dehydrated Milk?
Evaporated Milk
60% of water is removed

6. What is Pasteurized Milk?
Milk that has been
heated
to kill harmful bacteria.

7. Why is milk homogenized?
Suspends the
fat particles
into the liquid
so it doesn’t
pool at the top.

8. original nutrients of milk, none of the fat has been removed.
What is whole milk?
Has all the
original nutrients of milk,
none of the fat has been removed.
How is low-fat and skim milk different?
Low-fat has more fat,
skim is fortified with Vitamin A

9. What is cream?
The high-fat liquid that is separated from whole milk.
One Tablespoon has 80 Calories

10. What is sweetened condensed milk?
Milk that has half the water removed and sugar added.
What is nonfat dry milk?
Milk in powdered form, moisture and most of the fat removed.
What is UHT milk?
Milk heated to very high temperature to kill all bacteria. No need to refrigerate.

11. Made from the pressed curds of milk.
CHEESE!!
Made from the pressed curds of milk.

12. Fresh cheese: Aged cheese:
Un-ripened cheese with a soft texture and a milky flavor.
Cottage cheese
Aged cheese:
Cheese that has been ripened for as long as two years.
Cheddar cheese

13. How cheese is made…..
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cheese/how_cheese_is_made

14. Hard CHEESE!! Semisoft Soft Processed
Cheese can be classified into four groups:
Soft
Semisoft
Hard
Processed

15. Soft Cheese: Example: Description of Flavor: Ricotta Cream cheese Brie
Feta
Mild, hint of sweetness
Mild, available in plain or a variety of flavors
Tangy
Tart and Salty

16. Semisoft Example: Description of Flavor:
Mild, delicate and milky flavor
Mild, creamy texture
“Stinky” cheese, pungent strong aroma
Slightly tart and nutty
Mozzarella
Colby-Monterey Jack
Limburger
Fontina

17. Hard Example: Description of Flavor: Cheddar Provolone Parmesan Swiss
Mild to sharp
More assertive than mozzarella
Mild, sweet, buttery, nutty and slightly salty
Buttery and nutty

18. Processed Example: Description of Flavor: American
Pasteurized Processed Cheese Food
Pasteurized Processed Cheese Sauce
Very mild, semi-soft elastic, smooth texture
Blended by heat, cream or milk added, soft and smooth (cheese spreads)
Natural cheeses blended with aid of heat (“Cheese Whiz”

19. What are cultured milk products?
Milk that harmless bacteria has been added to.
Like……yogurt, sour cream, and buttermilk.
They have a tangy taste and a thicker texture.

20. What are three frozen milk products?
Ice cream
Low-fat ice cream
Frozen yogurt
Frozen milk products have sugar added to them….YUMM!!

21. Storing Milk Products In the Refrigerator.
Where should whole milk, cheese, and cultured milk products be stored?
In the Refrigerator.
Where should canned milk and UHT milk be stored?
On the shelf until opened,
then in the refrigerator.

22. Cooking Milk Products
Low heat –
…so the protein doesn’t coagulate or change from a fluid state into a thickened mass.