1. CHAPTER 52 MILK, YOGURT, & CHEESE

2. MILK MILK COMES FROM: COWS GOATS SHEEP LLAMAS CAMELS

3. NUTRIENTS MILK IS AN EXCELLENT SOURCE OF: CARBOHYDRATES COMPLETE PROTEINS WATER FAT (CONTENT VARIES ON TYPE OF MILK)

4. NUTRIENTS CONTINUED MILK IS ALSO AN EXCELLENT SOURCE OF: CALCIUM PHOSPHORUS RIBOFLAVIN (VITAMIN B) VITAMIN D & A (FORTIFIED)

5. CALCIUM & PHOSPORUS IN COMBINATION WITH VITAMIN D MAKE BONES AND TEETH STRONG

6. VARIETIES OF MILK DEHYDRATED-All liquid removed PASTEURIZED-Heated & cooled to kill harmful bacteria HOMOGENIZED-Suspending fat particles into the liquid

7. TYPES OF MILK AVAILABLE WHOLE MILK-Has all the original nutrients and at least 3.5% fat, 150 cal REDUCED-FAT-2% is reduced fat with 5 grams of fat and 120 cal per cup LOW-FAT-1% is low fat 2.5 grams and 100 calories per cup FAT-FREE-(Skim Milk) Almost all fat has been removed 85 calories. What must this milk be fortified with?

8. MILK PRODUCTS CONT: CREAM-18% FAT HALF-AND-HALF EVAPORATED MILK-60% removed SWEETENED CONDENSED-1/2 water removed & sugar added NONFAT DRY MILK UHT (ULTRA HIGH TEMP)-on shelf

9. CHEESE HUNDREDS OF TYPES CAN BE FRESH OR UNRIPENED CAN BE AGED FOR UP TO 2 YRS HIGHER IN CALORIES THAN MILK GOOD SOURCE OF COMPLETE PROTEIN CALCIUM

10. CHEESE TYPES SOFT- COTTAGE, RICOTTA, CREAM CHEESE SEMISOFT-MUENSTER, MOZZARELLA HARD- CHEDDAR, PROVOLONE, SWISS PROCESSED-BLEND OF DIFFERENT CHEESES

11. OTHER MILK PRODUCTS CULTURED MILK PRODUCTS BACTERIA ADDED TO CHANGE TASTE & TEXTURE YOGURT, SOUR CREAM, BUTTER MILK FROZEN MILK PRODUCTS- ICE CREAM, FROZEN YOGURT. Contains more calories than regular yogurt

12. STORING MILK PRODUCTS MILK SHOULD BE KEPT IN COLDEST PART OF THE REFRIGERATOR. RETAINS NUTRIENTS LIGHT DESTROYS RIBOFLAVIN (B) OTHER TYPES OF MILK NEED REFRIGERATION AFTER OPENING

13. PREPARING MILK PRODUCTS: PROTEIN COAGULATES OR CHANGES TO THICKER FORM MUST BE COOKED IN HEAVY PAN ON LOW HEAT COVERING HELPS RETAIN NUTRIENTS BAKING- TOP WITH CHEESE THE LAST 5-10 MINS.