DAIRY - Ch. 32

Dairy Nutrition

BEWARE!!! Some dairy also contains:

• Saturated fats
• Cholesterol
• High sodium

So…

CHECK YOUR NUTRITION LABELS!!!

TYPES OF MILK

Which is your type???

TYPES OF MILK

Evaporated Milk

*half the amount of water in regular milk

*used as cream substitute

Buttermilk

*tangy, thick

*bacteria added to give flavor and texture

*for cooking and baking

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1 c. milk

1T. lemon juice or white vinegar 5-10 minutes

= thickened/curdled milk

Chocolate/Flavored

*Added:

Cocoa

Sugars

Sweeteners

Color

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Sweetened

Condensed Milk

*concentrated milk

*sweetener added

*used to make candy/dessert

OTHER FORMS OF DAIRY

Butter

*80% milkfat

*churning separates the fat from liquid

Cream

*fatty part of whole milk

Ex.

Half and half

Coffee creamer

Sour cream

Whipping cream

Fresh Cheese

*highly perishable

*must refrigerate

Ex.

Cottage cheese

Cream cheese

Ricotta

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Yogurt

*add harmless bacteria to milk

Ripened Cheese

*aka - aged cheese

*adds ripening agents (bacteria, mold, yeast) to the curds

*then aged

Ex.

Cheddar

Parmesan

Swiss

Blue Cheese

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DAIRY SUBSTITUTES

• Check “sell by” date
• Refrigerate all dairy foods in their original containers
• Dairy can pick up aroma of other foods, so seal containers tightly

Discard milk that has been at room temp for 2+ hours!!!

• Light destroys riboflavin, so store dairy away from light

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Dairy Safety and Sanitation

Diary Topics & VOCAB

*2x more protein

*probiotic cultures

*less lactose

*thicker consistency

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Greek Yogurt

Regular Yogurt

*more calcium

*thinner consistency

Lactose

*the sugar in dairy

*some people have trouble digesting the lactose = lactose intolerance

Diary Topics & VOCAB

Homogenization

*breaks the fat into smaller particles so the milk doesn’t separate

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Pasteurization

*by law, all milk must be pasteurized

*raw milk is heat treated to kill enzymes and harmful bacteria

*UH=ultra-high pasteurized milk is treated at higher temperature; shelf-stable milk