Dairy Foods. Nutrients in Dairy Foods Mineral –Calcium –phosphorus Vitamin –Vitamin A...

Dairy Foods

Nutrients in Dairy Foods• Mineral

– Calcium– phosphorus

• Vitamin– Vitamin A– Vitamin B2

• riboflavin– Vitamin B1

• thiamin– Niacin B3– Vitamin D

• Carbohydrate• Fat• Protein• Water

In the U.S. all milk has been “fortified” with vitamin D since the

1930s.

Milk Products• Homogenized

– Breaks down the fat and distributes it in milk– Prevents fats from separating and rising to the

top

• Pasteurized– Federal law requires raw milk to be

pasteurized– Heat treatment to kill

• Enzymes• Harmful bacteria

Kinds of Milk•Whole milk

–High in milk fat–3.25% or greater

Kinds of Milk•Reduced-fat milk (2%)

Kinds of Milk•Low-fat milk (1%)

Kinds of Milk•Non-fat skim milk (0%)

Kinds of Milk• Buttermilk• Nonfat dry milk

Kinds of Milk• Evaporated milk• Sweetened condensed milk• Lactose-free milk

Cream• Fatty part of whole milk

• Types of Cream– Half and half – 10½ - 18% milk fat

– Light cream (coffee cream) – 18 - 30% milk fat

– Light whipping cream – 30 - 36% milk fat

– Heavy whipping cream – over 36% milk fat

Butter• Churned to separate the fat from the liquid

Yogurt• Made by adding special harmless

bacteria to milk to create a thick, creamy product

• Made from hydrogenated vegetable oil– Margarine– Nondairy creamer– Whipped toppings

Dairy Substitutes

Dairy Substitutes

• Made from Soy– Soy milk– Soy cheese

Cheese

• Fresh Cheese– Has not ripened or aged

• Ripened Cheese– Made by adding ripening agents to the curds

•Bacteria•Mold•Yeast

Fresh Cheese• Cottage cheese (spaghetti pie)

– Small or large curds– Bland flavor

• Farmer’s cheese– Similar to cottage cheese but drier– Milk tangy flavor

• Cream cheese (Pumpkin bars)

– Smooth creamy spreadable cheese

• Ricotta (Stuffed Shells)

– Very small curd with lightly sweet flavor

Ripened Cheese• Firm

– Can be eaten plain or used in cooking– Can be grated

• Semisoft– Can be eaten plain or used in cooking– Melts smoothly

• Soft– Soft texture with a hard, white crust– Usually eaten plain

Cooking with Cheeses

Cooking with Cheeses• Concentrated food, high in protein and fat• Can burn easily, cook with care• If cooked too long will become tough and

rubbery• Fat can separate into globules of grease• Cook just until cheese melts• To reduce cooking time cut into pieces or grate• When microwaving, the fat attracts the

microwaves and will become hot faster than other food

Name:__________________________ Date________ Period______________________ Create a print advertisement for a dairy product. Use your class notes to provide information about the product and use your creativity to convince someone to buy it. Your ad should:  Catch the readers eye (create a slogan or logo) (5 pts) Persuade your reader to eat the product (5 pts) Inform them of its uses (5 pts) Be creative and original (5 pts) Be neat and legible (5 pts)   

Go Big

Go Home!or

Vitamin D fortified. Use it just like cow’s milk. Only bring a bigger bowl!!