1. Foods Dairy Notes

2. You should have 3 cups of milk a day! One ounce of cheese = one cup serving of milk. You should have 3 cups of milk a day! One ounce of cheese = one cup serving of milk. Many dairy products are fortified with Vitamin D and are naturally a good source of Vitamin A. Many dairy products are fortified with Vitamin D and are naturally a good source of Vitamin A. Light will destroy the riboflavin in milk. That is why milk is packaged in plastic colored containers. Light will destroy the riboflavin in milk. That is why milk is packaged in plastic colored containers.

3. Pasteurization Milk is heated to destroy harmful bacteria. Milk is heated to destroy harmful bacteria. It also improves the keeping quality of milk. It also improves the keeping quality of milk.

4. Using Dairy Products Dairy products should be used within a week of the fresh sale date. Dairy products should be used within a week of the fresh sale date. Always smell to make sure it isn’t spoiled before using, though! Always smell to make sure it isn’t spoiled before using, though!

5. Fat Content If a product is labeled low fat, the fat content per serving must be 3 grams or less. If a product is labeled low fat, the fat content per serving must be 3 grams or less. Yogurt is a low fat alternative to sour cream and mayonnaise. It also has less fat than evaporated milk and half n’ half. Yogurt is a low fat alternative to sour cream and mayonnaise. It also has less fat than evaporated milk and half n’ half. Skim milk has fewer calories per cup than ice cream, sour cream, or frozen yogurt. Skim milk has fewer calories per cup than ice cream, sour cream, or frozen yogurt.

6. Sherbet—made of fruit juice, milk, and sugar. Sherbet—made of fruit juice, milk, and sugar. Evaporated milk—has some of the water removed. Evaporated milk—has some of the water removed. To make sweetened whipped cream, gradually add sugar after the cream is already thick. To make sweetened whipped cream, gradually add sugar after the cream is already thick.

7. Curdling When milk products coagulate and form lumps. When milk products coagulate and form lumps. It is caused by the actions of acids, tannins, enzymes, and salts. It is caused by the actions of acids, tannins, enzymes, and salts. To avoid this, milk should be cooked with low heat. To avoid this, milk should be cooked with low heat.

8. Sour Cream A cultured milk product. A cultured milk product. Made from light cream, then bacterial cultures are added to the cream to give its thick body and sour flavor. Made from light cream, then bacterial cultures are added to the cream to give its thick body and sour flavor.

9. Cottage Cheese Has a short shelf life and should be refrigerated immediately. Has a short shelf life and should be refrigerated immediately.

10. Processed Cheese Made from a blend of cheeses. Made from a blend of cheeses. It is the best cheese to use when you are trying to make a smooth cheese sauce. It is the best cheese to use when you are trying to make a smooth cheese sauce. Don’t cook cheese too long as it will be tough and rubbery. Don’t cook cheese too long as it will be tough and rubbery.

11. Skum (or skin) Formation Skum—the solid layer that often forms on the surface of milk during heating. Skum—the solid layer that often forms on the surface of milk during heating. It is made up of protein and fat. It is made up of protein and fat. Remove skum as it forms. Stirring milk or covering the pan can help prevent it. Remove skum as it forms. Stirring milk or covering the pan can help prevent it. Example: skum can form on hot cocoa if you let it simmer in an uncovered container Example: skum can form on hot cocoa if you let it simmer in an uncovered container

12. Scorching Burning that results in a color and taste change. Burning that results in a color and taste change. Prevent this by using low heat or a double boiler. Prevent this by using low heat or a double boiler.