DAIRY!. Our most nearly perfect food! No other single food can substitute milk in diet and still...

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Our most nearly perfect food!

No other single food can substitute milk in diet and still give a person the same nutrients!

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Adults 2 cups}Teenagers 4 cups} per day

Children 3 cups}

Nutrients•Protein - builds and repairs muscle and body tissue

•Carbohydrates - energy and warmth

•Fats - energy, warmth, and vitamins A,D,E & K

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Nutrients•Vitamins…

– D: builds bones and teeth– A: aids growth, prevents night

blindness– Riboflavin (Vitamin B2): regulates

production of energy from fat, carbs, and protein

•Minerals…– Good for strong bones and teeth– Calcium & Phosphorus– Calcium helps prevent osteoporosis



Shopping Pointers

•Product name•Ingredients, if any are added•Pull Date - indicates that the milk should stay fresh 5 - 7 days after the date that is stamped on the carton



Processing of Milk

• Pasteurization - the process of heating raw milk to at least 145 (or at 161 for at least 15 minutes) and then holding it there continuously for at least 30 minutes

• The milk is then cooled promptly to 45 or lower

• Improves milk’s keeping ability and kills bacteria

Processing ofDairy Products

Fortified - is the addition of one or more vitamins, minerals, or proteins not already present in a food

Foods can also be “fortified” when there

are added nutrients that are already naturally present



Forms of Milk

Raw Milk - fresh, unpasteurized milk straight from the cow!

Whole Milk - high in milkfat

Lowfat Milk - labeled as lowfat, 1%, or 2%



Skim Milk - also known as nonfat milk

Chocolate Milk - made by addingchocolate or cocoa and sweetenerto 2% milk

Buttermilk - made by adding a special bacterial culture to milk to produce the desirable acidity, body, flavor, and aroma



Evaporated Milk - canned whole milk concentrate, prepared by evaporating enough water, under a vacuum, to reduce the volume by half

Sweetened Condensed Milk - prepared likeevaporated milk, but with added sugar

Nonfat Dry Milk - obtained by removing water frompasteurized skim milk



Whipping Cream - the fat of whole milk

Half-and-Half - a blend of milk and cream

Sour Cream - cream that has been soured by lactic-acid bacteria

Yogurt - a cultured dairy product with a custard like consistency

Eggnog - a mixture

of milk, eggs, sugar,

and cream



Grades of MilkThe grade of milk indicates its degree of sanitation

Grade A - has the lowest bacterialcount and is the grade sold inretail stores

Grades B & C - are both safe andwholesome, but have a higher bacterial

count



GOT MILK?

DAIRY!. Our most nearly perfect food! No other single food can substitute milk in diet and still...

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