Dairy

Nutritional Facts Protein for growth and repair of the

body Calcium, phosphorus, and vitamin D Vitamin A and B for growth and

health

Using milk in a healthy diet

http://www.cookinglight.com/eating-smart/smart-choices/editors-guide-dairy-video-00400000044089/

Fat content in milk per serving

Whole Milk- 4% fat (8 grams) Reduced Fat- 2% fat (5 grams) Low Fat Milk- 1% (2.5 grams) Fat- Free/ skim milk- none

Do you consider milk to beHigh in fat?

Buying Fresh Milk Grade A – milk passes inspection from the

US department of health PASTEURIZED- heat treated to kill harmful

bacteria HOMOGENIZED- means fat is broken into

tiny drops and mixed permanently with the milk

Vitamin D is added to most milk Vitamin A is added to low or fat free milk

due to the fact it is removed when the fat is removed.

When buying milk: Check the date on the package for

freshness Buy pasteurized milk fortified with

vitamin D Do not buy smashed or leaking

containers Read the labels to ensure you get

what you want.

UHT (Ultra High Temperature) Milk

Processed to kill all bacteria, packaged in sterile cartons

Unopened- can be stored at room temperature for 3 months

Similar in taste and nutrition to fresh milk

Cheaper than fresh

Canned Milk Low in cost EVAPORATED MILK- half water

removed, can be used in place of cream or water down to be like fresh milk

SWEETENED CONDENSED MILK- Concentrated milk at least 40% sugar added.

Nonfat Dry Milk Low in cost Powder made from removing the fat

and water from milk Mix with water to make milk, or use

dry in cooking Store unopened containers in dry,

cool area. Opened- airtight container, if added

with water refrigerate

Food Skills Milk is a protein- proteins are

sensitive to heat• Therefore cook slow at low temperatures• Otherwise milk will burn

When milk is heated, a skin sometimes forms on the surface. The skin is milk fat• Since the skin prevents steam from

escaping, the milk may boil over the pan. What can we do to prevent this?

Curdling Curdling – milk separates into many

small lumps and a watery liquid Usually happens when you add it too

quickly to an mixture that’s hot or acidic

What do you think we could do to prevent milk from curdling?

Microwaving Milk Stir often to prevent boiling over and

to help even out heat pockets Use a container that can keep milk/

milk mixture from spattering into oven

Cook as recipe describes

Questions 1-5 on pg 213 in Discovering Foods

text

Also do the communication section in the applying knowledge section.• On a sheet of paper design a magazine ad

for milk. Include facts about nutrition and tops for including milk in an active lifestyle