Transcript chapter 52 - TeacherWeb

CHAPTER 52
MILK, YOGURT, &
CHEESE
MILK
 MILK
COMES FROM:
COWS
 GOATS
 SHEEP
 LLAMAS
 CAMELS

NUTRIENTS
 MILK
IS AN EXCELLENT
SOURCE OF:
CARBOHYDRATES
 COMPLETE PROTEINS
 WATER
 FAT (CONTENT VARIES ON TYPE
OF MILK)

NUTRIENTS CONTINUED
 MILK
IS ALSO AN
EXCELLENT SOURCE OF:
 CALCIUM
 PHOSPHORUS
 RIBOFLAVIN
(VITAMIN B)
 VITAMIN D & A (FORTIFIED)
 CALCIUM
& PHOSPORUS
IN COMBINATION WITH
VITAMIN D MAKE BONES
AND TEETH STRONG
VARIETIES OF MILK
 DEHYDRATED-All
liquid removed
 PASTEURIZED-Heated & cooled to
kill harmful bacteria
 HOMOGENIZED-Suspending fat
particles into the liquid
TYPES OF MILK AVAILABLE
WHOLE MILK-Has all the original
nutrients and at least 3.5% fat, 150 cal
 REDUCED-FAT-2% is reduced fat with 5
grams of fat and 120 cal per cup
 LOW-FAT-1% is low fat 2.5 grams and
100 calories per cup
 FAT-FREE-(Skim Milk) Almost all fat has
been removed 85 calories. What must
this milk be fortified with?

MILK PRODUCTS CONT:
 CREAM-18%
FAT
 HALF-AND-HALF
 EVAPORATED MILK-60% removed
 SWEETENED CONDENSED-1/2
water removed & sugar added
 NONFAT DRY MILK
 UHT (ULTRA HIGH TEMP)-on shelf
CHEESE
 HUNDREDS
OF TYPES
 CAN BE FRESH OR UNRIPENED
 CAN BE AGED FOR UP TO 2 YRS
 HIGHER IN CALORIES THAN MILK
 GOOD SOURCE OF
COMPLETE PROTEIN
 CALCIUM

CHEESE TYPES
 SOFT-
COTTAGE, RICOTTA,
CREAM CHEESE
 SEMISOFT-MUENSTER,
MOZZARELLA
 HARD- CHEDDAR, PROVOLONE,
SWISS
 PROCESSED-BLEND OF
DIFFERENT CHEESES
OTHER MILK PRODUCTS
 CULTURED

MILK PRODUCTS
BACTERIA ADDED TO CHANGE
TASTE & TEXTURE
 YOGURT,
SOUR CREAM, BUTTER
MILK
 FROZEN
MILK PRODUCTS- ICE
CREAM, FROZEN YOGURT.
Contains more calories than
regular yogurt
STORING MILK PRODUCTS
 MILK
SHOULD BE KEPT IN
COLDEST PART OF THE
REFRIGERATOR.
RETAINS NUTRIENTS
 LIGHT DESTROYS RIBOFLAVIN (B)

 OTHER
TYPES OF MILK NEED
REFRIGERATION AFTER OPENING
PREPARING MILK
PRODUCTS:
 PROTEIN
COAGULATES OR
CHANGES TO THICKER FORM
 MUST BE COOKED IN HEAVY
PAN ON LOW HEAT
 COVERING HELPS RETAIN
NUTRIENTS
 BAKING- TOP WITH CHEESE
THE LAST 5-10 MINS.