Dairy Foods Choosing Dairy Foods Preparing Dairy Foods

High in protein, riboflavin, vitamin A, vitamin B12, calcium, magnesium, and phosphorus, and zinc

Recommended 2-3 servings a day◦ 1 cup milk or yogurt◦ 2 oz cheese

Nutrients in Milk

Whole: 8g fat per 8 oz serving Reduced fat: 5g fat per 8oz serving Low-fat: 2.5 g fat per 8oz serving Fat-free milk: trace of fat Fresh whole milk contains 87% water and

13% solids, some is milk fat◦ The fat-free solids contain protein, vitamins,

minerals, and lactose

Types of Milk

Buttermilk-tart, buttery flavor, smooth thick texture◦ Has been cultured- fermented by bacteria added

after pasteurization◦ Yogurt and sour cream are cultured

Kefir- cultured beverage similar to yogurt in flavor◦ Middle Eastern made from camel’s milk

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Fat-free dry milk- powdered form, can be reconstituted with water, must be refrigerated after being reconstituted, can be added to recipes to increase nutrients

Evaporated milk- half the amount of water as regular milk

Sweetened condensed milk- concentrated, sweetened, used for candy and desserts

Lactose-free or reduced lactose- does not contain the milk sugar lactose for people who are lactose intolerant

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Milk must be pasteurized before it can be sold

Pasteurized- heat-treated to kill enzymes and harmful bacteria◦ Enzymes can make milk spoil

Homogenization- fat is broken down and evenly distributed in milk◦ Mostly all of the vitamin A is removed and by law it

must be added back in◦ Manufacturers also add in vitamin D

http://www.youtube.com/watch?v=kIbVwE5zb1Y http://www.youtube.com/watch?v=r0rCEBPgo5Q

Processing of Fluid Milk

Yogurt- made by adding harmless bacteria culture to milk◦ Custard-like with tangy flavor

Higher in calcium than milk◦ One cup fat free yogurt contains 452 mg of

calcium◦ One cup fat-free milk has 302 mg of calcium

http://www.youtube.com/watch?v=kecBi27dhjw

Other Dairy Foods

Made from milk curds with the whey drained off

Ripened (aged) cheese- made from curds where bacteria, mold, yeast, or a combination have been added◦ Aged under controlled conditions◦ Can be stored for a long time◦ Texture ranges from soft to very hard

Cheeses

Specialty cheeses are created by combining several ripened cheeses by either cold or hot processing methods◦ Flavorings and seasonings are added ◦ Pasteurized process cheese- ripened cheeses

processed with heat American, cheese spread, cheese food

http://www.youtube.com/watch?v=Pnw-XwCctYY

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Liquid separated from milk Heavy cream whips easily Light cream is used in coffee Half and half- mixture of cream and milk Sour cream is made by adding lactic acid to

cream

Cream

Made from milk, cream, or combination◦ High in saturated fat and cholesterol

Butter

Ice cream- whipped frozen mixture of milk, cream, sweeteners, flavorings

Frozen yogurt- similar to ice cream but yogurt cultures are added

Sherbet- made from milk fat, sugar, water, flavoring◦ Has less fat and more sugar than ice cream

Frozen Dairy Desserts

Most products can be safely used for up to 5 days after the expiration date

Tightly close milk and cream containers because they can pick up aromas

Store milk away from light; it destroys the riboflavin in milk

Keep cheese tightly wrapped Refrigerate butter up to several weeks Store ice cream tightly covered in the

freezer

Buying and Storing Dairy Foods

Preparing Dairy Foods

Milk must be cooked carefully at moderate temperatures for a limited time

Problems that can arise when cooking milk:◦ Protein solids clump together and form a skin on

the surface Makes milk bubble up and boil over To prevent a skin from forming, cover the pan or stir

regularly, wire whisk works well

Cooking with Milk

Scorching is when milk solids fall, stick, and burn at the bottom of the pan◦ Use low heat and continue to stir◦ Using a double boiler helps prevent scorching

When milk separates into the curds and whey, it is called curdling◦ Can happen when heated with acidic foods,

salt, or high heat◦ Use low temperatures, stir, or combine with

acidic foods gradually

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Some recipes call for scalded milk, which means it is heated just below boiling ◦ Cook until small bubbles appear around the sides

of the pan

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Nutrients in yogurt stay the same if it is cooked, baked, or frozen

Whey can separate from the yogurt, so stir it back in before using it

It will curdle if overcooked

Using Yogurt in Recipes

Heat cheese just long enough to melt it, overcooked cheese can be stringy and tough

Speed up cooking time by shredding, grating, or cut into small pieces

Cheese will be more hot than other foods when microwaved because the fat attracts the microwaves

To lower fat, use sharp flavored varieties because you will not have to add as much

Cooking Cheese