1. Dairy Products

2. Pasteurization? In the US, milk is PASTEURIZED to improve the keeping quality of the milk. PASTEURIZATION- heating to destroy harmful bacteria UHT processed (Ultra High Temperature): heated to an even HIGHER temp to increase shelf life! –The milk is then put into sterilized containers. –Can use like any other milk- same flavor & nutrition! –Can store up to 6 months without refrigeration

3. Homogenization Homogenization is a mechanical process that prevents cream from rising to the surface of milk. Breaks globules of milkfat into tiny particles and spreads them throughout the milk.

4. Fortification Milk products are often FORTIFIED (adding in extra nutrients) What’s fortified? Vitamin D What’s ENRICHED? Calcium Vitamin A

5. TYPES of MILK WHOLE milk- 3.25% milkfat REDUCED FAT- has some of the fat removed (2%, 1%, ½%) FAT FREE (SKIM)- nearly all of the fat removed

6. Lactose? Lactose-reduced milk- for those who are lactose-intolerant What does it mean to be lactose-intolerant? Bodies cannot produce enough LACTASE, which is needed to digest LACTOSE (the natural sugar found in milk)

7. TYPES of CREAM Types of cream are defined according to the amount of milkfat they contain: HEAVY whipping cream- most fat LIGHT whipping cream- both of these hold air when whipped LIGHT cream- used as table cream and in cooking HALF and HALF- half milk, half cream. Least amount of fat!

8. ACIDOPHILUS: Contains an added bacterial culture that helps restore proper intestinal environment

9. CULTURED Dairy Products A milk product with helpful bacteria added. –They have been CULTURED, which means they are specially grown for this purpose. Examples: YOGURT SOUR CREAM BUTTERMILK

10. CONCENTRATED Milk Products Products from which water has been removed; can be CANNED or DRIED. –Evaporated Milk: sterilized, homogenized milk that has had some of the water removed. When diluted with an equal amount of water, it matches fresh milk in nutritional value. You can exchange it for fresh milk for drinking AND in recipes. –Sweetened Condensed Milk: has some of the water removed and a SWEETENER added. It is used in cooking and baking. The sugar affects the flavor and texture of cooked and baked products, therefore it is NOT interchangeable with evaporated milk!

11. CHEESE Is a concentrated form of milk Is an excellent source of protein 1 oz cheese= 1 c milk In making cheese: the CURD (solid part of the milk) is separated from the WHEY (the liquid part of milk)

12. UNRIPENED and RIPENED Cheese Unripened cheese- ready for marketing as soon as the whey has been removed; not ripened or aged. Ex: cottage cheese, cream cheese, farmer’s cheese, ricotta cheese Usually MILD in flavor; short shelf life Ripened cheese- uses bacteria, mold, yeast, or enzymes There are over 400 varieties of cheese! PROCESSED cheese- made from a blend of unripened and ripened cheese; smooth and creamy. Ex: Velveeta cheese

13. Cheese Protein The protein in cheese makes it difficult to cook! Can’t cook it too long, or at too high a temperature- otherwise the protein COAGULATES and makes the cheese tough and rubbery!

14. STORING DAIRY PRODUCTS Dairy products are highly perishable! Store in the coldest part of the refrigerator Don’t let them sit at room temperature any longer than necessary! Use within a week of the fresh sale date