DAIRY FOODS MILK AND MILK PRODUCTS

PRODUCTS6 CATEGORIES

MILK CREAM BUTTER YOGURT FROZEN DESSERTS

ICE CREAM, SHERBERT, YOGURT, ETC.

CHEESE

HEALTH BENEFITS & NUTRIENTS

CALCIUM BONE STRENGTH, NERVES

PHOSPHOROUS CELL STRENGTH

VITAMIN A, B1, B2, D GROWTH, EYES, SKIN, DIGESTION

CARBS, FATS, PROTEINS ENERGY, MUSCLE REPAIR

REQUIREMENTS & SERVINGS

3 CUPS

SERVINGS

MAKING CHOICES

USDA SUGGESTS LOW-FAT CHOICES

THINK OF A DAIRY PRODUCT YOU EAT REGULARLY….

DAIRY CHOICES

WHAT CAN YOU SUBSTITUTE FOR A LOWER FAT ALTERNATIVE?

MILK COMPOSITION

MILKCURDS & WHEY

WHOLE -3-4.5% REDUCED FAT-2% LOW-FAT-1-2% NON-FAT (SKIM)<.5% BUTTERMILK KEFIR-FERMENTED

CHOCOLATE -2% EGG NOG -CREAM,

SUGAR,EGGS

DRY MILK-POWDERED NON FAT EVAPORATED-CANNED WHOLE

60% WATER REMOVED CONDENSED-CONCENTRATED

WITH SWEETENER LACTOSE-FREE ACIDOPHILUS ENRICHED>200MG Ca.

**“RAW” MILK IS STRAIGHT FROM A COW AND UNPASTEURIZED

MILK CONSUMPTION

CREAM

HALF AND HALF COFFEE CREAMER LIGHT WHIPPING-30-36% FAT

HEAVY->36% FAT

SOUR-18% FAT WITH LACTIC ACID

BUTTER= MILK FAT

SALTED UNSALTED WHIPPED

88 CAL/PAT

YOGURT

MILK WITH BACTERIA ADDED , AIDS WITH DIGESTIVE FUNCTION.

A GREAT SOURCE OF CALCIUM

FROZEN DESSERTS

ICE CREAM YOGURT SHERBERT

CHEESES

FRESH COTTAGE FARMER’S

CHEESE CREAM CHEESE RICOTTA

AGED (RIPENED) FIRM SEMI-SOFT SOFT BLUE

SUBSTITUTES

MARGARINE SOY MILK SOY CHEESE NON-DAIRY CREAMER WHIPPED TOPPINGS (FROZEN)

PURCHASING DAIRY FOODS

CONSIDER FAT CONTENT PRICE QUANTITY/VALUE ADDED INGREDIENTS OR

SWEETENERS CHECK SEALS CHECK “SELL BY” DATES

STORING DAIRY FOODS

REFRIGERATE IN ORIGINAL CONTAINERS

TIGHTLY SEALED-AVOID ABSORPTION OF AROMAS

ROOM TEMP < 2 HOURS

AWAY FROM LIGHT-MAINTAINS NUTRIENTS

WRAP CHEESES AIRTIGHT

CHEESE CAN BE FROZEN

BUTTER CAN BE FROZEN FOR UP TO 9 MONTHS

MILK IS SAFE FOR CONSUMPTION UP TO 7 DAYS AFTER DATE (UNOPENED), (5 DAYS OPENED)

STORE 34-38 DEGREES!!!

COOKING DAIRY FOODS SENSITIVE TO HEAT

COOK ON LOW TEMPERATURE FOR SHORTER PERIODS OF TIME

TEMPERING IS A TECHNIQUE USED GRADUALLY INCORPORATE LIQUID TO

BRING TO HIGHER TEMPERATURE BEFORE MIXING COMPLETELY

AVOID SCORCHING SUGAR CARMELIZES AND BURNS, SOLIDS

SETTLE ON THE SIDES, OFF FLAVOR RESULTS

SCALDED MILK IS USED IN SOME RECIPES MEAT IS HEATED TO JUST BELOW THE

BOILING POINT.

CREAM/MILK SAUCES

USE PROPER PROPORTION OF FLOUR TO FAT MEASURE ACCURATELY

PROPER BLENDING

THIN-VEGETABLES

MEDIUM-SOUPS

THICK-BINDER

EX: BECHAMEL

KEY TERMS

CURDS-SOLID MILK CLUSTERS WHEY-THIN BLUE LIQUID PASTEURIZATION-HEAT TREATMENT TO KILL

ENZYMES HOMOGENATION-PROCESS OF BREAKING

DOWN FAT TO DISTRIBUTE IT EVENLY THROUGHOUT.

PERISHABLE-PRONE TO SPOILAGE ROUX-CREAM SAUCE BASE

MILK PROCESSING