milk, yogurt, and cheese the serving size from the milk and dairy food group is 2-3 cups. there are...
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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.