1. Dairy Foods

2. Nutrients in Dairy Foods Mineral –Calcium –phosphorus Vitamin –Vitamin A –Vitamin B2 riboflavin –Vitamin B1 thiamin –Niacin B3 –Vitamin D Carbohydrate Fat Protein Water

3. In the U.S. all milk has been “fortified” with vitamin D since the 1930s.

4. Milk Products Homogenized –Breaks down the fat and distributes it in milk –Prevents fats from separating and rising to the top Pasteurized –Federal law requires raw milk to be pasteurized –Heat treatment to kill Enzymes Harmful bacteria

5. Kinds of Milk Whole milk –High in milk fat –3.25% or greater

6. Kinds of Milk Reduced-fat milk (2%)

7. Kinds of Milk Low-fat milk (1%)

8. Kinds of Milk Non-fat skim milk (0%)

9. Kinds of Milk Buttermilk Nonfat dry milk

10. Kinds of Milk Evaporated milk Sweetened condensed milk Lactose-free milk

11. Cream Fatty part of whole milk Types of Cream –Half and half – 10½ - 18% milk fat –Light cream (coffee cream) – 18 - 30% milk fat –Light whipping cream – 30 - 36% milk fat –Heavy whipping cream – over 36% milk fat

12. Butter Churned to separate the fat from the liquid

13. Yogurt Made by adding special harmless bacteria to milk to create a thick, creamy product

14. Made from hydrogenated vegetable oil –Margarine –Nondairy creamer –Whipped toppings Dairy Substitutes

15. Made from Soy –Soy milk –Soy cheese

16. Cheese Fresh Cheese –Has not ripened or aged Ripened Cheese –Made by adding ripening agents to the curds Bacteria Mold Yeast

17. Fresh Cheese Cottage cheese (spaghetti pie) –Small or large curds –Bland flavor Farmer’s cheese –Similar to cottage cheese but drier –Milk tangy flavor Cream cheese (Pumpkin bars) –Smooth creamy spreadable cheese Ricotta (Stuffed Shells) –Very small curd with lightly sweet flavor

18. Ripened Cheese Firm –Can be eaten plain or used in cooking –Can be grated Semisoft –Can be eaten plain or used in cooking –Melts smoothly Soft –Soft texture with a hard, white crust –Usually eaten plain

19. Cooking with Cheeses

20. Concentrated food, high in protein and fat Can burn easily, cook with care If cooked too long will become tough and rubbery Fat can separate into globules of grease Cook just until cheese melts To reduce cooking time cut into pieces or grate When microwaving, the fat attracts the microwaves and will become hot faster than other food

21. Name:__________________________ Date________ Period______________________ Create a print advertisement for a dairy product. Use your class notes to provide information about the product and use your creativity to convince someone to buy it. Your ad should: Catch the readers eye (create a slogan or logo) (5 pts) Persuade your reader to eat the product (5 pts) Inform them of its uses (5 pts) Be creative and original (5 pts) Be neat and legible (5 pts)

22. Go Big Go Home! or Vitamin D fortified. Use it just like cow’s milk. Only bring a bigger bowl!!