Milk, Yogurt, and CheeseMilk, Yogurt, and Cheese

• The serving size from the milk and dairy food group is 2-3 CUPS.

• There are some people that should have more servings from this food group. They are:

• Pregnant and Lactating women• Children• Youth

• Milk, yogurt and cheese are a

good source of COMPLETE protein.

Nutritional ValueNutritional Value

•Milk Products provide the following minerals:• A. Calcium• B. Phosphorus• C. Iron

•Milk is fortified with the following vitamins:• Vitamin A• Vitamin D

• Besides Milk products, you

can also get vitamin D from the SUN

Importance of Dairy ProductsImportance of Dairy Products

• Milk products are essential for growing and maintaining:• Strong, healthy bones• Strong teeth

• Milk and dairy foods, along with weight bearing exercise are essential for maintaining bone density.

• Serving Sizes: 1 cup milk or yogurt• 1 ½ oz natural cheese• ½ cup cottage cheese• 2 oz processed cheese

Choose Dairy Products WiselyChoose Dairy Products Wisely

• 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

Three ways to reduce fat in recipes that use milk and milk products:

Three ways to reduce fat in recipes that use milk and milk products:

• Use less cheese: use one with a sharper flavor, so that you can use less and still have flavor

• Use milk with a lower % of fat: substitute whole or 2% milk with 1% or skim

• Use yogurt in place of mayonnaise.

Types of MilkTypes of Milk

A. Whole MilkB. 2%C. 1%D. SkimE. Non-Fat dry milkF. EvaporatedG. Sweetened condensed

milk

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H. UHT (Ultra High Temperature-does not need refrigeration)

I. Lactose reduced or Lactose freeJ. ButtermilkK. Acidopholis milkL. Flavored milk

Important Facts to KnowImportant Facts to Know

• What does homogenization mean? Fat particles have been broken down and distributed so the milk won’t separate.

• What does pasteurization mean? Heat treated to remove/kill harmful organisms-161 F for 15 seconds.

• Milk will stay fresh 5-7 days after the date stamped on the carton.

Cooking MilkCooking Milk• When cooking milk, four undesirable

things can happen if you are not careful. These are:• CURDLING• BOILING OVER• FORMING A SKIN• SCORCHING

• To prevent these things from happening:• STIR IT CONSTANTLY

USE LOW HEAT

Cheese…Cheese…

• Cheese is a SOLID FOOD made from milk.

• When bacteria and/or acids are added to milk, the proteins in the milk COAGULATE, or clump together to become a solid mass.

Natural Cheese Comes in Different Forms…

Natural Cheese Comes in Different Forms…

• FRESH (UNRIPENED)• EX: Cream cheese, feta, mozzarella,

ricotta

• SOFT CHEESES• Bel Paese, brie, boursin, camembert

• SEMI-SOFT CHEESES• Fontina, gorgonzola, gouda, havarti,

roquefort

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• FIRM CHEESES• Cheddar, gruyere, monterey jack,

provolone

• HARD CHEESES• Asiago, parmigiano-reggiano

(parmesan)

Processed Cheese Comes in Three Forms…

Processed Cheese Comes in Three Forms…

• Pasteurized Process cheese

• Processed cheese food

• Imitation cheese

• Ripened cheeses should be served at ROOM TEMPERATURE, but stored in the refrigerator

Four guidelines for cooking cheese

Four guidelines for cooking cheese

• Heat it just long enough to melt it.

• To speed up cooking time, grate or cut into small pieces.

• Use low heat and stir constantly.

• When microwaving, be careful-it gets very hot.

Do Not Overcook Cheese…Do Not Overcook Cheese…

• Cheese can easily overcook in the microwave because of its HIGH FAT CONTENT.

• When cheese gets overcooked, it becomes very TOUGH and STRINGY.