Transcript File dairy food groupx




Servings from the milk group are expressed
as cups
Need 3 cups a day
Refer to chart


Intake of dairy products is linked to improved
bone health, and may reduce the risk of
osteoporosis.
The intake of dairy products is especially
important to bone health during childhood
and adolescence, when bone mass is being
built.




Calcium is used for building bones and teeth and in maintaining
bone mass.
Diets rich in potassium may help to maintain healthy blood
pressure. Dairy products, especially yogurt, fluid milk, and soymilk
(soy beverage), provide potassium.
Vitamin D functions in the body to maintain proper levels of calcium
and phosphorous, thereby helping to build and maintain bones.
◦ Milk and soymilk (soy beverage) that are fortified with vitamin D
are good sources of this nutrient. Other sources include vitamin
D-fortified yogurt and vitamin D-fortified ready-to-eat breakfast
cereals.
Milk products that are consumed in their low-fat or fat-free forms
provide little or no solid fat.

Diets high in saturated fats raise "bad"
cholesterol levels in the blood.
◦ High LDL cholesterol increases the risk for coronary
heart disease

A high intake of fats makes it difficult to
avoid consuming more calories than are
needed.








Choose fat free or low fat milk.
If you drink cappuccinos or lattes-ask for them
with fat free (skim) milk.
Add fat free or low fat milk instead of water to
oatmeal and hot cereals.
Have fat free or low fat yogurt as a snack
Make a dip for fruits or vegetables from yogurt.
Make fruit-yogurt smoothies in the blender.
Top cut-up fruit with flavored yogurt for a quick
dessert.
Top casseroles, soups, stews, or vegetables with
shredded reduced fat or low fat cheese.






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

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








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




Yogurt- made by adding harmless bacteria
culture to milk
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
◦ How Yogurt is Made:
◦ http://www.youtube.com/watch?v=kecBi27dhjw
◦ How Butter is Made:
◦ https://www.youtube.com/watch?v=qwb2uZLSLhw


Made from milk curds with the whey drained
off
Flavorings and seasonings are added
◦ Pasteurized process cheese- ripened cheeses
processed with heat
 American, cheese spread, cheese food
◦ How Cheese is Made
◦ http://www.youtube.com/watch?v=Pnw-XwCctYY
◦ Cheese Making Process
◦ https://www.youtube.com/watch?v=y9wLhRrj5Ug
◦ How to Make Swiss Cheese
◦ https://www.youtube.com/watch?v=Qgp2-r80Tds





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



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





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
Store ice cream tightly covered in the
freezer





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

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

Some recipes call for scalded milk, which
means it is heated just below boiling



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




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