1. Choosing Dairy Foods FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7 Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill-Glencoe. 2004.

2. Nutrients in Milk An almost perfect food – high in proteins, vitamin A, riboflavin, vitamin B 12, calcium, phosphorus, magnesium, zinc An almost perfect food – high in proteins, vitamin A, riboflavin, vitamin B 12, calcium, phosphorus, magnesium, zinc Fortified with vitamin D Fortified with vitamin D

3. Types Of Milk Type of MilkAmount of Fat Whole Milk8 g. of fat per 8 oz. (250 mL) serving Reduced- fat Milk5 g. fat per 8 oz. (250 mL) serving Low-fat Milk2.5 g per 8 oz. (250 mL) serving Fat-free MilkTrace of fat

4. Whole milk contains 87% water and 13% solids, some of which are milk fat; other solids which are fat-free contain most of the protein, vitamins, minerals, and lactose (milk sugar) Whole milk contains 87% water and 13% solids, some of which are milk fat; other solids which are fat-free contain most of the protein, vitamins, minerals, and lactose (milk sugar) Fat-free milk solids also found in reduced-fat, low-fat, and fat-free milk Fat-free milk solids also found in reduced-fat, low-fat, and fat-free milk

5. Processing of fluid milk Look for pasteurized milk – heat-treated to kill enzymes and harmful bacteria Look for pasteurized milk – heat-treated to kill enzymes and harmful bacteria Enzymes can spoil milk quickly Enzymes can spoil milk quickly Ultra-pasteurized – higher temperature than pasteurization to keep longer in refrigerator Ultra-pasteurized – higher temperature than pasteurization to keep longer in refrigerator

6. Higher temperature – UHT – ultra-high temperature processing – milk becomes a shelf-stable product that is packaged in aseptic container Higher temperature – UHT – ultra-high temperature processing – milk becomes a shelf-stable product that is packaged in aseptic container

7. Milk fat lighter than other milk fluids, so separates and rises to the top Milk fat lighter than other milk fluids, so separates and rises to the top Homogenization – process that breaks down fat and evenly distributes it throughout the milk Homogenization – process that breaks down fat and evenly distributes it throughout the milk

8. Buttermilk Tart, buttery flavored, smooth, thick textured milk Tart, buttery flavored, smooth, thick textured milk Cultured – fermented by a harmless bacteria added during pasteurization Cultured – fermented by a harmless bacteria added during pasteurization Other cultured dairy products – yogurt and sour cream Other cultured dairy products – yogurt and sour cream

9. Kefir Cultured beverage similar in flavor to yogurt; authentic Middle Eastern product made of fermented camel’s milk; in U.S. is made of cultured cow’s milk Cultured beverage similar in flavor to yogurt; authentic Middle Eastern product made of fermented camel’s milk; in U.S. is made of cultured cow’s milk

10. Chocolate Milk Has chocolate or cocoa and sweetener added Has chocolate or cocoa and sweetener added

11. Fat-Free Dry Milk Powdered form of ft-free milk; when reconstituted, it needs to be handled like real milk; mixes easily with water; powder may be added to recipes to increase nutrients – protein, calcium, without adding fat Powdered form of ft-free milk; when reconstituted, it needs to be handled like real milk; mixes easily with water; powder may be added to recipes to increase nutrients – protein, calcium, without adding fat

12. Evaporated milk Canned whole or fat-free milk containing only ½ amount of water of regular milk; used as a cream substitute Canned whole or fat-free milk containing only ½ amount of water of regular milk; used as a cream substitute

13. Sweetened condensed milk Concentrated, condensed form of milk used to make candy and desserts; water evaporated from milk and sugar added to 45% Concentrated, condensed form of milk used to make candy and desserts; water evaporated from milk and sugar added to 45%

14. Lactose-free or reduced-lactose milk Available for those who are lactose intolerant Available for those who are lactose intolerant

15. Yogurt Made by adding harmless culture to milk; tick, creamy, custard-like product with tangy flavor; available plain or flavored; higher in calcium than liquid milk Made by adding harmless culture to milk; tick, creamy, custard-like product with tangy flavor; available plain or flavored; higher in calcium than liquid milk

16. Ripened Cheeses Also called aged cheese; made from curds to which ripening agents are added; texture ranges from soft, semi-soft, semi-hard, hard to very hard Also called aged cheese; made from curds to which ripening agents are added; texture ranges from soft, semi-soft, semi-hard, hard to very hard

17. Unripened cheeses Made from curds that have not been aged; keep only a few days in the refrigerator Made from curds that have not been aged; keep only a few days in the refrigerator

18. Specialty cheeses Created by combining several ripened cheeses by either cold or hot processing methods Created by combining several ripened cheeses by either cold or hot processing methods Cold-pack cheese – blend of ripened cheeses processed without heat; flavorings and seasonings often added Cold-pack cheese – blend of ripened cheeses processed without heat; flavorings and seasonings often added

19. Pasteurized process cheese – blend of ripened cheeses processed with heat – process American cheeses, cheese spread, cheese food Pasteurized process cheese – blend of ripened cheeses processed with heat – process American cheeses, cheese spread, cheese food

20. Cream Liquid separated from milk Liquid separated from milk Heavy cream – highest in fat, whips easily Heavy cream – highest in fat, whips easily Light cream – not as high in fat, used in coffee Light cream – not as high in fat, used in coffee

21. Half – and - half mixture of milk and cream mixture of milk and cream

22. Sour cream made by adding lactic acid bacteria to cream – thick and rich with a tangy flavor; relatively high in calories and fat; use sparingly made by adding lactic acid bacteria to cream – thick and rich with a tangy flavor; relatively high in calories and fat; use sparingly

23. Butter Made from milk, cream, or a combination of the two; high in saturated fat, contains cholesterol; use in moderation Made from milk, cream, or a combination of the two; high in saturated fat, contains cholesterol; use in moderation

24. Graded for quality by USDA Graded for quality by USDA Grade AA – superior in quality; delicate, sweet flavor, smooth, creamy texture, spreads well; salted or unsalted Grade AA – superior in quality; delicate, sweet flavor, smooth, creamy texture, spreads well; salted or unsalted Grade A – very good in quality; pleasing flavor with smooth texture Grade A – very good in quality; pleasing flavor with smooth texture Grade B – made from sour cream; pleasing flavor Grade B – made from sour cream; pleasing flavor

25. Ice cream Whipped frozen mixture of milk, cream, sweeteners, flavorings, other additives – regular, reduced-fat, low-fat, fat-free, no- sugar-added Whipped frozen mixture of milk, cream, sweeteners, flavorings, other additives – regular, reduced-fat, low-fat, fat-free, no- sugar-added

26. Frozen yogurt Similar to ice cream; low-fat and fat-free varieties Similar to ice cream; low-fat and fat-free varieties

27. Sherbet Made from milk fat, sugar, water, flavoring, and other additives; generally less fat and more sugar than regular ice cream Made from milk fat, sugar, water, flavoring, and other additives; generally less fat and more sugar than regular ice cream

28. Buying & Storing Dairy Products Look at the date – most milk can be used safely up to 5 days past “sell by” date; yogurt and some ripened cheese can be kept for longer periods of time; be sure containers sealed tightly Look at the date – most milk can be used safely up to 5 days past “sell by” date; yogurt and some ripened cheese can be kept for longer periods of time; be sure containers sealed tightly

29. Dairy foods – highly perishable; store immediately; refrigerate in their original container Dairy foods – highly perishable; store immediately; refrigerate in their original container Tightly close milk and cream containers – can pick up aromas of other foods Tightly close milk and cream containers – can pick up aromas of other foods Store milk away from light – which destroys riboflavin Store milk away from light – which destroys riboflavin

30. Keep cheeses tightly wrapped Keep cheeses tightly wrapped Hard cheeses can be frozen, but texture changes Hard cheeses can be frozen, but texture changes Refrigerate butter up to several weeks; freeze up to 9 months Refrigerate butter up to several weeks; freeze up to 9 months Store ice cream in tightly covered original container Store ice cream in tightly covered original container