Transcript Natural Cheese

Milk and
Dairy Facts
Are you getting enough?
• Approximately how much milk should the
following people drink each day:
• Adults______3______
• Teenagers____3-4_____
• Children______2-3_____
• Serving Sizes:
• 1 cup milk or yogurt
• 1 ½ oz natural cheese
• 2 oz processed cheese
Natural Cheese
Natural refers to the cheesemaking
process in which cheese is made
directly from milk by coagulating or
curdling milk, stirring and heating the
curd, draining the whey and collecting
or pressing the curd.
Natural cheeses can be classified into
various groups, such as:
Soft/fresh, unripened
Soft, ripened
Semi-soft, ripened
Firm/hard, ripened
Very hard/grating, ripened
Processed Cheese
Processed cheese is a blend of fresh
and aged natural cheese that have
been mixed and heated (cooked) with
an addition of an emulsifier salt, after
which no further ripening occurs.
Other food ingredients may also be
added for flavor and function. These
products, available in a variety of color
intensities and flavors tailored to food
processing applications, are often
selected for their uniform melt,
consistent flavor and excellent slicing
properties.
Nutrients
• Nutrients in Milk
– Calcium
– Riboflavin
– Protein
Fortified
– Milk is also fortified with
Vitamin A and Vitamin D
• Besides Milk products, you
can also get vitamin D from
the SUN
Milk and Dairy Facts
• EXPLAIN how you should store fresh AND
canned milk?
• Fresh milk needs to be refrigerated and can still be good 5-7
days after the date stamped on the carton.
• Canned milk can be stored on the shelf until opened and then
must be stored in the fridge.
• When cooking milk, four undesirable
things can happen if you are not
careful.
– CURDLING
– BOILING OVER
– FORMING A SKIN
– SCORCHING
• To prevent these things from
happening:
– STIR IT CONSTANTLY
– USE LOW HEAT
Calcium helps to prevent osteoporosis
• Milk is very good for you,
but it can also contain a
lot of FAT
• Choose dairy products
that are low in fat, such as:
– Skim milk
– Non-fat yogurt
– Low fat cheese
• What does
pasteurization mean?
• Heat treated to
remove/kill harmful
organisms-161 F for 15
seconds.
Louis Pasteur
developed a
process to kill
the bacteria in
raw milk
Raw Milk
Cream
Skim Milk
Raw Milk – Cream
rises to the top and
skim milk is in the
bottom
We want it to quit
separating so we
homogenize the milk
HOMOGENIZATION
Fat particles have been
broken down and
distributed so the milk
won’t separate.
Homogenized
Milk
Fortified
• When vitamins or minerals
are added to food/drink.
• Vitamin D is
fortified in milk.
Types of Milk and Dairy Products:
•
Raw Milk: No processing or fortifications. Milk taken straight from the cow.
•
Whole Milk: 3-6% fat. Children should drink whole milk
•
Low-fat Milk (1%-2%): 2.5 g – 4.5 g of fat.
•
Skim Milk: FAT FREE!
•
Chocolate Milk: Regular 1% milk plus cocoa and sweeteners
•
Dry Milk: Evaporated milk ( preserves it)
•
Buttermilk: Fermented cows milk – sour bacteria in milk
•
Evaporated Milk: Half of milk’s water is evaporated.
•
Sweetened Condensed Milk: Water is removed and sugar added. (thick and sweet)
•
Sour Cream: Fermenting cream (fat) with lactic acid bacteria.
•
Yogurt: Milk product made by adding bacteria to skim milk.
• (lactic acid acts on the protein and gives yogurt it’s texture).
Lowering Fat Content in Recipes
• How can you lower the fat content in a recipe?
– By using a lower fat content milk product.
– Skim instead of 2%
– Using yogurt instead of sour cream
– Sometimes add a little baking soda to complete the
substitution.