Dairy products

Dairy Products All milk in US is pasteurizedAll milk in US is pasteurized

Heated to destroy bacteriaHeated to destroy bacteria UHT Processed Milk-heated to higher UHT Processed Milk-heated to higher

temperature for longer shelf lifetemperature for longer shelf life It is also homogenized (keeps cream from It is also homogenized (keeps cream from

rising to surface)rising to surface) Good source of riboflavin (Light destroys it)Good source of riboflavin (Light destroys it)

It is fortified w/ Vitamin D; also good It is fortified w/ Vitamin D; also good source of Vitamin Asource of Vitamin A

Should be used within a week of sell by Should be used within a week of sell by datedate

Store in coldest part of refrigerator or Store in coldest part of refrigerator or freezerfreezer

Types of Milk WholeWhole

Contains at least 3.25% milk fat (fat Contains at least 3.25% milk fat (fat portion of milk) and 8.25 % milk portion of milk) and 8.25 % milk solids (contains the minerals, solids (contains the minerals, vitamins, sugar & protein)vitamins, sugar & protein)

Reduced FatReduced Fat 1% & 2%1% & 2% Some of the fat is removedSome of the fat is removed

Fat free/SkimFat free/Skim More fat is removedMore fat is removed Contains the fewest calories per cupContains the fewest calories per cup

Types of Milk AcidophilusAcidophilus

Contains added bacteria to product to Contains added bacteria to product to help with intestinal environmenthelp with intestinal environment

Cultured ButtermilkCultured Buttermilk Has added bacteria to produce lactic Has added bacteria to produce lactic

acidacid Has thick and sour tasteHas thick and sour taste

FilledFilled Contains milk solids and milk fat has Contains milk solids and milk fat has

been replaced with other types of fats been replaced with other types of fats or oilsor oils

Types of Milk CreamCream

Heavy whipping creamHeavy whipping cream Has the most fatHas the most fat

Light whipping creamLight whipping cream Less fat than heavy; both hold Less fat than heavy; both hold

air when whippedair when whipped Light cream/coffee creamLight cream/coffee cream

Less fat than light whipping; Less fat than light whipping; can be used in cooking can be used in cooking

Half-and-halfHalf-and-half ½ cream & ½ milk½ cream & ½ milk Least fat & lowest in caloriesLeast fat & lowest in calories

Types of Milk

YogurtYogurt Contains nonfat solidsContains nonfat solids Has the lowest fat Has the lowest fat

contentcontent Has bacterial culturesHas bacterial cultures

Sour creamSour cream Made from light creamMade from light cream Also cultured milk Also cultured milk

product (has bacteria product (has bacteria added)added)

Types of Milk Evaporated MilkEvaporated Milk

Sterilized & homogenizedSterilized & homogenized Can be whole or fat-freeCan be whole or fat-free Has some water removeHas some water remove

Sweetened condensed milkSweetened condensed milk Can be whole or fat-freeCan be whole or fat-free Has some water removed & Has some water removed &

sweetener addedsweetener added Used mainly in bakingUsed mainly in baking

Dried MilkDried Milk Mainly used for baby formulaMainly used for baby formula Non-fat dried used in bakingNon-fat dried used in baking

Ice Cream RegularRegular

Has most fatHas most fat Reduced fatReduced fat

25% reduction in fat content25% reduction in fat content Low-fatLow-fat

Contains no more than 3 Contains no more than 3 grams of fatgrams of fat

NonfatNonfat Contains less than .5 grams of Contains less than .5 grams of

fatfat All per servingAll per serving

Butter Sweet, salted, unsalted, Sweet, salted, unsalted,

whippedwhipped Sweet & unsalted are more Sweet & unsalted are more

perishable than saltedperishable than salted Whipped-air whipped into Whipped-air whipped into

butter; more costlybutter; more costly High in cholesterolHigh in cholesterol

MargarineMargarine Used as a butter substituteUsed as a butter substitute Not really dairy productNot really dairy product Made from vegetable oils, Made from vegetable oils,

animal fat, or bothanimal fat, or both Lower in saturated fats & Lower in saturated fats &

cholesterolcholesterol

Cheese

Made by separating Made by separating the curd (solid part) the curd (solid part) from the whey (liquid from the whey (liquid part)part)

3 main types:3 main types: UnripenedUnripened RipenedRipened ProcessedProcessed

Cheese UnripenedUnripened

Ready for market as Ready for market as soon as whey is soon as whey is removedremoved

Examples:Examples: Cottage cheese-shortest Cottage cheese-shortest

shelf lifeshelf life Cream cheeseCream cheese RicottaRicotta Soft cheesesSoft cheeses

Cheese

RipenedRipened Bacteria, mold, yeast, Bacteria, mold, yeast,

or enzymes are or enzymes are addedadded

Must be allowed to Must be allowed to “age” (stored at a “age” (stored at a specific temperature)specific temperature)

Over 400 typesOver 400 types

Cheese Processed-Cheese made into other Processed-Cheese made into other

productsproducts Pasteurized ProcessPasteurized Process

Blend of ripe & unripenedBlend of ripe & unripened Heated & emulsifier addedHeated & emulsifier added End product is smooth & creamyEnd product is smooth & creamy

Pasteurized Process Cheese FoodPasteurized Process Cheese Food More moisture & fat addedMore moisture & fat added

Pasteurized Processed Cheese SpreadPasteurized Processed Cheese Spread Less milk-fat & more moistureLess milk-fat & more moisture

Cheese Processed-cont.Processed-cont.

Cold packCold pack Ripened & Ripened &

unripened blended unripened blended without heatwithout heat

ImitationImitation Large part of milk-Large part of milk-

fat is replaced by fat is replaced by oilsoils