Dairy

MILK

• Popular beverage• Provides texture,

flavor, color, and nutritional value to cooked or baked items

• Provides proteins, vitamins, and minerals (especially calcium)

• Highly perishable• TCS food

SOME BAD THINGS ABOUT MILK

Remember, milk is from an animal source, therefore it is :

• High in fat

• High in cholesterol

HOW TO IMPROVE MILK

The fat can be removed!!!•Reduced-fat (2%)•Low-fat (1%)•Nonfat/ skim (less than 0.5%)

These products have less cholesterol and fewer calories

PROCESSING

• RAW MILK has not been processed

• Raw milk cannot be sold!

PROCESSING

• PASTEURIZED means

Heat Treated

• Government mandates that milk be pasteurized

• Pasteurization or heating kills enzymes and bacteria

PROCESSING

HOMOGENIZATION

• When milk is homogenized, the milkfat is broken down and evenly distributed.

• If milk were not homogenized, it would separate into layers, much like salad dressing!

SERVINGS PER DAY

• Recommend 3-4 servings per day

• One serving is

One cup of milk

One cup of yogurt

One ounce of cheese

TYPES OF MILK

• MILK Whole Milk 3.3 fat by weight 48% of calories from

fat• Low Fat Milk 1 – 2 % fat by weight 16-38% calories from

fat

• Skim milk has only a trace of fat

OTHER TYPES OF MILK

• CULTURED MILK

This means a harmless bacteria is added after milk is pasteurized

May result in yogurt or buttermilk – has an tangy taste

• Cultured milk products

MORE TYPES OF MILK

• CHOCOLATE MILK

Has cocoa added

• NONFAT DRY MILK

Is powdered form of skim milk

MORE TYPES OF MILK• Kefir Beverage similar in

flavor to yogurt. Middle eastern drink

made from fermented camel’s milk

US version made from fermented cow’s milk

• Kefir products:

MORE TYPES OF MILK!

EVAPORATED MILK• Comes in cans• Whole or skim• half the water of

regular milk

SWEETENED CONDENSED MILK

• Also comes in cans• Highly concentrated,

sweet milk• Used to make candy

and desserts

YOGURT

• Yogurt is made by adding a

harmless bacteria to milk

• May be purchased plain or with flavorings

• Plain yogurt can be substituted for sour cream

• Has good health benefits for digestive system

Sour Cream & Crème Fraiche

Sour Cream•Produced by adding bacterial culture to light cream•White, tangy gel used as a condiment or in baking

Crème Fraiche•Thinner and richer than sour cream•Popular in French cuisine•Used in soups and sauces

CREAM

• Cream is a rich, liquid milk product

• Contains at least 18% fat

• Gives flavor and body to sauces, soups, and desserts

• Examples: Heavy cream, half and half

BUTTER

• Is made from agitating or churning cream

• High in fat, at least 80% milkfat

• Important for flavor in sauces, breads, and pastries

• Salted butter, whipped butter, clarified butter

Margarine

• IS NOT A DAIRY PRODUCT

• Made from animal or vegetable fats

• Used as a butter substitute

FROZEN DAIRY DESSERTS

Several varieties available

• Ice Cream has milk, cream, sweeteners and has high fat content

• Sherbet Less fat, more sugar, water, and

flavorings

BUYING AND STORING

• Look for the “sell by” date

• Most products good for several days past the sell by date

• Highly perishable – be sure to refrigerate

• High fat content is prone to

rancidity. Develops a harsh bitter

taste.

OTHER TIPS FOR DAIRY

• Close containers – they will pick up tastes and odors from other food

• Store milk away from light – it will destroy some vitamins

• Discard milk that has been at room temp. more than two hours

• Milk can be frozen!

THE END!