Transcript Powerpoint

All About Dairy
Milk: the “Almost Perfect Food!”
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Excellent sources of:
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Vitamin D
Good sources of:
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Protein
Vitamin A
Riboflavin
Vitamin B12
Calcium
Phosphorus
Magnesium
Zinc
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Milk also contains saturated fat
and cholesterol!
Types of Dairy Products
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Pasteurized: Heat treatment to kill bacteria
Ultra-pasteurized: Heats milk to a higher
temperature and the milk will keep longer in
the refrigerator.
(can be kept on the shelf for longer
periods of time)
Homogenized: The milk fat is broken down
and evenly distributed in the milk so it does
not separate
Types of Dairy Food
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Whole Milk: 48% of calories
from fat
Low-fat Milk: 16-38% of
calories from fat
Skim Milk: Only a
trace of fat
Non-fat Milk Solids:
Contains protein,
vitamins, minerals
and lactose
Types of Milk
Buttermilk: a tart, buttery flavor, made
from cultured low-fat milk
 Nonfat dry milk: powdered form of skim
milk
 Evaporated milk: canned whole or skim
milk that contains ½ of the water of
refrigerator milk
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Sweetened Condensed Milk: concentrated,
sweetened canned milk
 Yogurt: a bacteria culture is added to the
milk, forming a thick, creamy, custard-like
product
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Is a concentrated form of milk and higher
nutrients
Cheese
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Milk contains 2 major proteins:
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Unripened-ready as soon as whey
is removed
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Exp cottage, cream, & ricotta
Ripened-controlled bacteria, mold
or yeast; stored at temp
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Curds-solid
Whey-liquid
Exp- cheddar, mozzerella, swiss, blue
cheese,
Process-natural made into other
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Exp american
Dairy Products- Creams
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Cream: liquid separated milk
Heavy Cream: highest in fat- whips easier
Butter- churning pasteurized & cultured sweet
or sour cream
Light Cream: not as high in fat,
used in coffee
Sour Cream: Made by adding
lactic acid bacteria to cream
Cooking with Milk
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Skin: as milk cools, protein solids clump
together, forming a skin on the surface
Scorching: as milk solids fall to the bottom, they
stick to the bottom and burn
Curdling: when milk separates into curds and
whey
Scalded: milk is heated to just below the boiling
point
White Sauce
Starch=thickened milk product
 Roux- fat + flour; thickens as it cooks
 Slurry- fat free
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Cream sauce
Bisques-rich, thickened cream soups
 Chowders- unthickened milk
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DESSERTS
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Puddings
Created with milk and a thickening agent
like cornstarch, tapioca, rice, & bread
puddings; eggs also contribute to
thickening
 Moderate heat to prevent scorching and
over coagulating of protein(lumps)
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DESSERTS
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Gelatin Creams
Milk based dessert thickened with gelatin
 Gelatin- gummy substance from bones &
connective tissue of animals
 Ex chiffons, Bavarian creams, charlottes
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DESSERTS
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Ice Cream
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Milk, cream, sugar & flavoring
Sherberts
Contain fruit juice, sugar, & milk
 Increased sugar makes it less creamy
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Food Science of Ice Cream
Must be agitated(stirred) constantly
 Ice crystals will form during freezing
 Stirring keeps crystals small and the
taste creamy
 Salt withdrawals heat; lowers below
freezing temp faster
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Nutrition in a Glass
Calcium:
Protein:
30% of Daily Value
20% of Daily Value
Riboflavin:
Thiamin:
30% of Daily Value
8% of Daily Value
Vitamin D:
Vitamin A:
25% of Daily Value
10% of Daily Value
Vitamin C:
4% of Daily Value