1. Milk

2. What is milk? Contains Contains  87% water  13% solids Our most nearly most perfect food. Our most nearly most perfect food. Adults 2 cups Adults 2 cups Teenagers 4 cups Teenagers 4 cups Children 3 cups Children 3 cups

3. Nutrients Protein – body building and repair Protein – body building and repair Carbohydrates – energy and warmth Carbohydrates – energy and warmth Fats – energy and warmth, carries fat-soluble vitamins ADEK Fats – energy and warmth, carries fat-soluble vitamins ADEK  Vitamin D – bones and teeth  Vitamin A – aids growth, eye sight  Riboflavin (B12) – regulates production of energy from dietary fat, carbohydrates and protein Minerals Minerals  Calcium – bones and teeth  Phosphorus – bones and teeth

4. Shopping pointers Product name Product name Pasteurized Pasteurized Homogenized Homogenized Ingredients, if any are added Ingredients, if any are added Pull date – date on container indicates that the milk should stay fresh 5-7 days after the date on the carton Pull date – date on container indicates that the milk should stay fresh 5-7 days after the date on the carton

5. Storage Tips Pick up as one of the last items in store Pick up as one of the last items in store Refrigerate as soon as possible Refrigerate as soon as possible Dry milk should be refrigerated after reconstituted Dry milk should be refrigerated after reconstituted Do not pour unused milk back into original container Do not pour unused milk back into original container

6. Storage Tips Close container so milk will not absorb flavors Close container so milk will not absorb flavors Canned milk – store in cool, dry place; rotate and turn cans upside down in storage every few months Canned milk – store in cool, dry place; rotate and turn cans upside down in storage every few months Store dry milk in a cool dry place, Humidity causes milk to lump and may change color and flavor, throw out Store dry milk in a cool dry place, Humidity causes milk to lump and may change color and flavor, throw out Freezing milk changes consistency and not nutritional value. Freezing milk changes consistency and not nutritional value. Refrigerate to thaw Refrigerate to thaw

7. Processing of milk Pasteurization – Pasteurization –  the process of heating raw milk to at least 145°F  Milks keeping quality is improved, but nutrient value is not significantly changed Homogenization – Homogenization –  is the process of breaking up milk fat into smaller globules which disperses them permanently in a fine emulsion throughout milk.

8. Processing of milk Fortified Fortified  Is the addition of one or more vitamin(s), mineral(s) or protein(s) not naturally present in food Ultra-pasteurization – is the process of heating raw milk for two to four seconds at 275 to 300°F, then aseptically packaging it to stay fresh for 60-90 days Ultra-pasteurization – is the process of heating raw milk for two to four seconds at 275 to 300°F, then aseptically packaging it to stay fresh for 60-90 days

9. Forms of Milk Raw milk – fresh, unpasteurized milk straight from the cow. Raw milk – fresh, unpasteurized milk straight from the cow. Whole milk – contains not less than 3.25% milk fat Whole milk – contains not less than 3.25% milk fat

10. Forms of Milk Low fat milk – has had sufficient milk fat removed to bring the levels between.5 and 2% solids-not-fat Low fat milk – has had sufficient milk fat removed to bring the levels between.5 and 2% solids-not-fat  Vitamin A is added to offset what has been lost  Ranges from 2% 2% 1% 1% Low fat Low fat

11. Forms of Milk Skim Milk – also called nonfat milk, has sufficient milk fat removed to bring the level to less then.5% Skim Milk – also called nonfat milk, has sufficient milk fat removed to bring the level to less then.5% Must be fortified with vitamin A Must be fortified with vitamin A Chocolate milk – is made by adding chocolate or cocoa and sweetener to 2% milk and fortified with vitamin A and vitamin D is optional Chocolate milk – is made by adding chocolate or cocoa and sweetener to 2% milk and fortified with vitamin A and vitamin D is optional

12. Forms of Milk Eggnog – a mixture of milk, eggs, sugar and cream Eggnog – a mixture of milk, eggs, sugar and cream Nonfat dry milk – the product obtained by removing water from pasteurized skim milk Nonfat dry milk – the product obtained by removing water from pasteurized skim milk Buttermilk – made by adding a special bacterial culture to milk to produce the desirable acidity, body, flavor and aroma characteristic of this product Buttermilk – made by adding a special bacterial culture to milk to produce the desirable acidity, body, flavor and aroma characteristic of this product

13. Forms of Milk Evaporated milk – canned whole milk concentrate, prepared by evaporating enough water, under vacuum to reduce the volume by half. This concentrate is then homogenized, fortified with vitamin D, packed in cans, sealed and sterilized by heat Evaporated milk – canned whole milk concentrate, prepared by evaporating enough water, under vacuum to reduce the volume by half. This concentrate is then homogenized, fortified with vitamin D, packed in cans, sealed and sterilized by heat

14. Forms of Milk Sweetened condensed milk – canned whole milk concentrate, prepared by evaporating enough water, under vacuum to reduce the volume by half. It is pasteurized and sugar is added to prevent spoilage Sweetened condensed milk – canned whole milk concentrate, prepared by evaporating enough water, under vacuum to reduce the volume by half. It is pasteurized and sugar is added to prevent spoilage Whipping cream – is the fat of whole milk. Whipping cream – is the fat of whole milk.

15. Forms of Milk Half-and-half – a blend of milk and cream has 10-12% fat Half-and-half – a blend of milk and cream has 10-12% fat Sour cream – cream that has been soured by lactic-acid bacteria Sour cream – cream that has been soured by lactic-acid bacteria Yogurt – milk product with a custard- like consistency. Made by fermenting partially skimmed milk with special acid-forming bacteria Yogurt – milk product with a custard- like consistency. Made by fermenting partially skimmed milk with special acid-forming bacteria

16. Grades of Milk Grade A – has the lowest bacterial count and is the grade sold in retail stores Grade A – has the lowest bacterial count and is the grade sold in retail stores Grade B – Safe and wholesome Grade B – Safe and wholesome Grade C – Safe and wholesome Grade C – Safe and wholesome The grade does not indicate its richness, but applies only to its degree of sanitation (bacterial count) The grade does not indicate its richness, but applies only to its degree of sanitation (bacterial count)

17. Uses of Milk Beverage – it requires no preparation other than chilling, It can be served hot or cold with meals, as snacks, and as party foods. Beverage – it requires no preparation other than chilling, It can be served hot or cold with meals, as snacks, and as party foods. Milk as an ingredient – Milk contributes to the Milk as an ingredient – Milk contributes to the  Nutrition value  Flavor  Texture  Consistency  Browning quality of food

18. Principles of Milk Cookery Prevent film and scum formation Prevent film and scum formation  Using a covered container  Stirring the milk during heating  Beating the mixture with a rotary beater to form a layer of foam on the surface Prevent boiling over Prevent boiling over  Avoid a film build up, to avoid pressure building up under the film

19. Principles of Milk Cookery Prevent scorching of milk Prevent scorching of milk  Heat on a very low heat  Stirring the milk while it heats helps to thin out the film  Use a double boiler to avoid scorching Prevent curdling of milk Prevent curdling of milk  Thicken with starch before adding it to food  Cook at a low temperature  Use very fresh milk