1. Part I Objective: Explain the value of dairy products in the diet
Part I Objective: Explain the value of dairy products in the diet. Identify dairy products and their uses.
Chpt. 34
WCBOE WOF Curriculum Influences on Planning and Basic Nutrition Unit Objective 4.

2. Dairy by definition: Dairy foods are foods made from milk.
Some examples would be:____________
Your favorite? _____________

3. Nutritional Requirements
Health experts recommend 3 cups of dairy products each day. A cup equals 8 ounces of milk or yogurt,
1 ½ ounces of natural cheese or 2 ounces of processed cheese.

4. why milk? 9 essential nutrients
Calcium
Helps build strong bones and teeth; reduces the risk of stress fractures and osteoporosis. Plays a role in promoting normal blood pressure. This form of calcium is easily absorbed by the body.
Vitamin D
New and emerging research reveals that vitamin D, nicknamed the "sunshine vitamin," may help support a healthy heart, normal blood pressure, healthy aging and help regulate the immune system.

5. why milk? 9 essential nutrients
Phosphorus
Works with calcium and vitamin D to help keep bones strong.
Riboflavin
Helps convert food into energy. Plays a vital role in the development of the nervous system.
Protein
Helps build and maintain lean muscle; the high quality protein in milk contains all of the essential amino acids (the building blocks for protein).

6. why milk? 9 essential nutrients
Vitamin B-12
Works closely with folate to make red blood cells. Helps maintain the central nervous system.
Potassium
Helps regulate the balance of fluids in your body. Plays a role in maintaining normal blood pressure.
Vitamin A
Supports good vision, healthy skin and maintains integrity of immune system.
Niacin
10% Niacin helps enzymes function normally in your body.

7. How can these nutrients help me? For starters….
Good source for many vital nutrients that promote external beauty – hair, skin and nails such as proteins, lipids, calcium, vitamin A, B6, biotin and potassium
Milk contains certain proteins that may help muscles rebuild after physical exercising and minerals that help prevent muscle cramping

8. why milk?
If you suffer from insomnia, a condition which impairs memory and well-being ,a protein
in milk may improve sleep quality and next
day alertness.
Calcium in milk may reduce cavities when combined with regular brushing and flossing. A protein in milk, casein, helps prevent cavity causing bacteria from sticking to the teeth.

9. why milk? – reduce bone fractures
Among children there has been an increase in the number of fractures coming to the emergency rooms. What happens in bone development in the first 20 years in critical.
Government studies show that 86% of girls and 64% of boys do not get enough calcium daily.
Families are substituting soft-drinks at meals instead of milk.
Drinking 3 glasses of milk a day may significantly reduce your risk of bone disease and fractures.
Milk contains the “nutrient team” essential for healthy bone development.

10. Osteoporosis – a disease of the bones
10 million Americans already have the disease – 34 million have low bone density
50 % of all women older than 50 will break a bone because of osteoporosis
20% of all people affected by osteoporosis are men
24 % of hip fracture patients over the age of 50 die in the year following their fracture

11. What does that have to do with me?
Your skeleton is more than a frame. Bone is living growing tissue. Throughout life the body forms new bone and loses old bone
Children and teens form new bone faster than they lose the old bone
You can build denser stronger bones now in a way that is not possible later
80% of adult bone mass is acquired by age 18 in girls and age 20 in boys

12. Recipe for Bone Health Get enough calcium and vitamin D
Eat a well balanced diet
Exercise (do weight-bearing and muscle strengthening exercises)
Don’t smoke or drink

13. Part II Objective: Explain how to select and store dairy products
Part II Objective: Explain how to select and store dairy products. Describe methods of cooking dairy products.
Chpt. 34
WCBOE WOF Curriculum Influences on Planning and Basic Nutrition Unit Objective 4.

14. The Healthiest Choice
Because many dairy foods contain saturated fat, cholesterol or could be high in sodium (such as cheese) consumers need to be aware of available products in the market, read labels and make careful choices.
Assignment: Read Chpt. 34 Dairy Foods pages (thru Yogurt) to complete note page.

15. Terms used for dairy products
Pasteurized –heat treated to kill enzymes and any harmful bacteria
UHT- pasteurized at ultra-high temperature resulting in shelf-stable product
Raw milk – milk has not been pasteurized
Homogenized – process that breaks down fat and distributes it in the milk evenly and permanently

16. Kinds of Milk Whole milk = 3.25 % fat Reduced-fat milk = 2% fat,
Low-fat milk = 2 or 1 % fat Nonfat milk= less than ½ % fat
Buttermilk -- special bacteria are added to pasteurized nonfat milk to produce flavor and texture.
Nonfat dry milk – powdered form of nonfat milk, made by removing the fat and water from pasteurized milk. When rehydrated, dry milk is used like fresh milk and must be refrigerated.

17. Kinds of Milk
Evaporated milk – Canned, whole or nonfat milk that contains only half the amount of water in regular milk.
Sweetened condensed milk – Concentrated form of milk with sweetener added. Used for making candy and desserts.
Lactose-free or reduced-lactose milk – Milk treated to break down lactose.
Calcium-enriched milk- contains 500 milligrams of calcium in one cup. One cup of regular milk has about 300 milligrams.

18. Cream Cream is the fatty part of whole milk.
Federal standards set minimum milk fat for each of these creams:
Half-and-half 10 ½ to 18 % milk fat ,
Light cream 18-30% milk fat,
Light whipping cream 30-36% milk fat,
Heavy whipping cream over 36% milk fat,
Sour cream= 18 % milk fat

19. Butter
Also made from the fatty part of whole milk must be at least 80% percent milk fat. Butter is graded by spread ability, flavor and texture.
Grade AA is superior quality.
Butter may have salt added, which acts as a preservative. Unsalted (sweet) butter has no salt added.
Whipped butter is soft and spreadable and is not recommended for baking because air added from whipping changes the density.

20. Yogurt
Yogurt is made by adding special bacteria to milk. The result is thick creamy product with a tangy flavor. It is more concentrated than milk and has more calcium.
For example: cup of yogurt = 452 mg calcium
1 cup milk= 300mg calcium

21. Cheese
Cheese is made by an enzyme such as rennin is added to milk. The milk thickens and separate into solid clusters called curds and a thin, bluish liquid called whey. The whey is drained and the curds become the cheese.
Fresh cheese – not ripened or aged. Mild flavor, highly perishable, must be refrigerated.
Examples cottage cheese, farmer’s cheese, cream cheese and ricotta.
Ripened cheese called aged, made by adding bacteria, mold, and/or yeast, aged for different amounts of time ,under carefully controlled conditions.
Examples see Fig. 34-3, pages
How mozzarella cheese is made
How Parmesan cheese is made

22. What is the Healthiest Choice?
Because many dairy foods contain saturated fat, cholesterol or could be high in sodium (such as cheese) consumers need to be aware of available products in the market, read labels and make careful choices.
From the information we have covered, what would you determine to be the healthiest dairy choice?

23. Shopping tips Check labels for nutrition and ingredient information.
Containers should be tightly sealed and never opened.
Check the “ sell by ” date. Buy quantities you can use in a few days.
Yogurt, butter, ripened cheese and frozen desserts last longer when properly stored.

24. Storing Dairy Foods
Dairy products are highly perishable. Take home right after purchase and store properly. Keep in original container.
To prevent dairy products from picking up aromas from other foods, keep tightly closed. After pouring milk, return to refrigerator immediately.
Keep ripened cheese tightly wrapped so it doesn’t dry out.
Note: Do not keep on the refrigerator door 

25. Techniques for cooking with milk

26. Cooking with Milk- It’s temperamental 
Milk can very easily over-boil. Why?
Milk contains animal proteins which make it sensitive to heat
Heat turns some milk solids and fat into a tough, rubbery skin that forms on the surface which keeps steam from escaping. Pressure builds until the milk eventually boils over.
Solution? Cover the pan or stir the milk continuously as it cook.

27. Cooking with Milk- It’s temperamental
Milk can very easily be scorched. Why?
When milk is heated , some solids settle on the sides and some fall to the bottom of the pan.
If the milk overheats, the sugar lactose in the solids rapidly caramelizes and burns or scorches. Result? Milk has off flavor.
Solution: use low heat and stir the mixture to keep the solids from settling.

28. Cooking with Milk- It’s temperamental 
Milk can very easily curdle. Why?
If you cook milk at a temperature that ‘s too high, it separates into curds and whey. This is called curdling. Can also occur when adding milk to hot food or acidic foods.
Solution? Use a double boiler when heating milk. Place water in the bottom pan and milk in upper ones. Milk will get heated without scorching or curdling.
Tempering

29. Cooking with Cheese- It’s temperamental
High in protein and fat, if cooked for too long or use high heat, cheese becomes tough, rubbery, and the fat can separate into globules of grease
Solution?
Cook cheese just until melted.
Reduce cooking time by grating cheese or cutting into small pieces, use very low heat or double boiler.
Casseroles with cheese can be protected from the heat by using a bread crumb topping.
Other Hints: Cheddar cheese blends well with other foods.
When microwaving dishes with cheese, use lower power and remember cheese may be hotter than rest of food.

30. Assignment- Check Your Knowledge
Page 488 -Answer in complete sentences:
#2 - show your math
11,16, 17, 18, 22, 24