chapter 32 dairy - miss...

Glencoe Food for Today Chapter 32 Dairy

Chapter 32 Dairy

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• Dairy foods provide many valuable nutrients.

• Dairy foods come in a variety of flavors and forms.

• They are an important part of a healthful diet.


Chapter 32 Dairy

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Looking at Dairy

• Dairy cows were brought to the American

colonies in the early 1600s.

• Many different dairy products are available today.


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Nutrients in Dairy Foods • Dairy foods are rich in protein, calcium, vitamin A,

riboflavin, vitamin B12, phosophorus, and

magnesium

• Fortified – (item added during manufacturing) –

vitamin D

• Saturated fat and cholesterol, sodium (cheeses)

• Health experts recommend three cups of dairy

products per day.


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Serving Sizes

• 1 cup of milk or yogurt (8 oz)

• 1 ½ oz of natural cheese

• 2 oz of processed cheese


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Milk and Milk Products

• Raw milk – high in bacteria

• Milk products must be heat-treated to kill enzymes

and harmful bacteria. (pasteurized)

• UHT – ultra high temp – shelf stable

• Most milk is enriched with vitamin A and fortified

with vitamin D.

• Those who have trouble digesting milk may try

lactose-free or reduced-lactose milk, or

acidophilus milk.


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Fresh milk

• Contains 87% water and 13% solids

• Nonfat milk solids- protein, vitamins, minerals and

lactose, milk fat

• More milk fat = more calories

• Homogenized – process to break up fat and

distribute evenly

• Graded at Grade A for retail sale


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Kinds of Milk • Whole

• Reduced fat – 2%

• Low fat -1%

• Nonfat – skim

• Buttermilk – tangy flavor, smooth, thick texture, baking

• Nonfat dry milk – powdered – remove fat and water – can

rehydrate or use in baking

• Evaporated – canned – half the amt of water in regular milk

– cream substitute

• Sweetened condensed – canned with sweetener added


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Cream

• Half-and-half – milk and cream (10 1/2 – 18% fat)

• Light, coffee, or table cream – (18-30% fat)

• Light whipping cream – used in desserts (30-36%

fat)

• Heavy whipping cream - desserts (above 36% fat)

• Sour cream - rich and tanging, added lactic acid

to light cream (18% fat) – can get less fat or no fat


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Butter

• Butter must be 80% milk fat

• Churned which separates fat and liquid

• Butter is graded at AA for superior, A for good

quality and smooth texture, B has soured but still

has a pleasing flavor

• Unsalted and salted


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Yogurt

• Made by adding special bacteria to milk

• Aids in digestive health

• More nutrients for smaller amt

• Plain – no flavoring


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Frozen Dairy

• Ice Cream – cream, milk, sugar, flavorings, and

stabilizers (10% milk fat)

• French – egg yolk

• Frozen Yogurt – varies in fat, freezing does

destroy nutrients

• Sherbet – fruit or juice, sugar, water, flavorings

and milk fat

• Sorbet – French “sherbet” - light dessert made

with sweetened fruit, juice, and water, never milk


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Types of Cheese

• Cheeses are made from the milk of cows, goats,

and sheep.

• Curds – solid clusters

• Whey – thin bluish liquid, drained from curds,

becomes the cheese

• Cheese can be fresh or ripened, and comes in

many forms.


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Types of Cheese

Cottage Cheese Large or small curds, bland taste, does not melt.

Farmer’s Cheese Mild with slightly tangy flavor, drier than cottage cheese.

Cream Cheese Smooth, creamy, and spreadable; mild with a slightly

tart flavor.

Fresh Cheese Characteristics

Ricotta Cheese Similar to cottage cheese with small curds; sweet; traditional

Italian cuisine.


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Types of Cheese

Firm Cheese Firm texture, can be eaten plain or used in cooking; most can

be grated.

Semisoft Cheese Melts smoothly; used in cooking; eaten plain.

Soft Soft texture; has a hard, white crust that is edible; usually

eaten plain.

Ripened Cheese Characteristics

Blue-Veined Cheese Has blue veins due to certain molds added during the aging

process; eaten plain; used in salads, dressings, casseroles,

and omelets.

Chart on Pg 507


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Dairy Substitutes

• Dairy substitutes:

• help lactose intolerant people.

• Reduce intake of fat and cholesterol.

• Substitutes include:

• margarine.

• soy milk and cheese.

• nondairy creamer.

• whipped toppings.

• frozen desserts.


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Buying and Storing Dairy Foods

• Dairy foods are highly perishable.

• Keep them refrigerated.

• Do not buy more than you can store.

• Keep cheeses wrapped tightly.

• Discard milk left at room temperature more than two hours.


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Using Dairy Foods

• Milk proteins are heat-sensitive, so cook at

moderate temperatures only.(scorching or

curdling)

• Scalded milk – heated to a point just below boiling

• Foam – cream is whipped

• Yogurt may substitute for higher fat foods such as

sour cream.

• Cheese can be eaten fresh, in desserts, and in

cooked dishes.

chapter 32 dairy - miss...

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