choosing dairy foods facs standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7 kowtaluk, helen...

Choosing Dairy Foods

FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill-Glencoe. 2004.

Nutrients in Milk

An almost perfect food – high in proteins, vitamin A, riboflavin, vitamin B12, calcium, phosphorus, magnesium, zinc

Fortified with vitamin D

Types Of Milk

Type of Milk Amount of Fat

Whole Milk 8 g. of fat per 8 oz. (250 mL) serving

Reduced- fat Milk 5 g. fat per 8 oz. (250 mL) serving

Low-fat Milk 2.5 g per 8 oz. (250 mL) serving

Fat-free Milk Trace of fat

Whole milk contains 87% water and 13% solids, some of which are milk fat; other solids which are fat-free contain most of the protein, vitamins, minerals, and lactose (milk sugar)

Fat-free milk solids also found in reduced-fat, low-fat, and fat-free milk

Processing of fluid milk

Look for pasteurized milk – heat-treated to kill enzymes and harmful bacteria

Enzymes can spoil milk quickly Ultra-pasteurized – higher temperature

than pasteurization to keep longer in refrigerator

Higher temperature – UHT – ultra-high temperature processing – milk becomes a shelf-stable product that is packaged in aseptic container

Milk fat lighter than other milk fluids, so separates and rises to the top

Homogenization – process that breaks down fat and evenly distributes it throughout the milk

Buttermilk

Tart, buttery flavored, smooth, thick textured milk

Cultured – fermented by a harmless bacteria added during pasteurization

Other cultured dairy products – yogurt and sour cream

Kefir

Cultured beverage similar in flavor to yogurt; authentic Middle Eastern product made of fermented camel’s milk; in U.S. is made of cultured cow’s milk

Chocolate Milk

Has chocolate or cocoa and sweetener added

Fat-Free Dry Milk

Powdered form of ft-free milk; when reconstituted, it needs to be handled like real milk; mixes easily with water; powder may be added to recipes to increase nutrients – protein, calcium, without adding fat

Evaporated milk

Canned whole or fat-free milk containing only ½ amount of water of regular milk; used as a cream substitute

Sweetened condensed milk

Concentrated, condensed form of milk used to make candy and desserts; water evaporated from milk and sugar added to 45%

Lactose-free or reduced-lactose milk

Available for those who are lactose intolerant

Yogurt

Made by adding harmless culture to milk; tick, creamy, custard-like product with tangy flavor; available plain or flavored; higher in calcium than liquid milk

Ripened Cheeses

Also called aged cheese; made from curds to which ripening agents are added; texture ranges from soft, semi-soft, semi-hard, hard to very hard

Unripened cheeses

Made from curds that have not been aged; keep only a few days in the refrigerator

Specialty cheeses

Created by combining several ripened cheeses by either cold or hot processing methods

Cold-pack cheese – blend of ripened cheeses processed without heat; flavorings and seasonings often added

Pasteurized process cheese – blend of ripened cheeses processed with heat – process American cheeses, cheese spread, cheese food

Cream

Liquid separated from milk Heavy cream – highest in fat, whips

easily Light cream – not as high in fat, used in

coffee

Half – and - half

mixture of milk and cream

Sour cream

made by adding lactic acid bacteria to cream – thick and rich with a tangy flavor; relatively high in calories and fat; use sparingly

Butter

Made from milk, cream, or a combination of the two; high in saturated fat, contains cholesterol; use in moderation

Graded for quality by USDA Grade AA – superior in quality; delicate,

sweet flavor, smooth, creamy texture, spreads well; salted or unsalted

Grade A – very good in quality; pleasing flavor with smooth texture

Grade B – made from sour cream; pleasing flavor

Ice cream

Whipped frozen mixture of milk, cream, sweeteners, flavorings, other additives – regular, reduced-fat, low-fat, fat-free, no-sugar-added

Frozen yogurt

Similar to ice cream; low-fat and fat-free varieties

Sherbet

Made from milk fat, sugar, water, flavoring, and other additives; generally less fat and more sugar than regular ice cream

Buying & Storing Dairy Products

Look at the date – most milk can be used safely up to 5 days past “sell by” date; yogurt and some ripened cheese can be kept for longer periods of time; be sure containers sealed tightly

Dairy foods – highly perishable; store immediately; refrigerate in their original container

Tightly close milk and cream containers – can pick up aromas of other foods

Store milk away from light – which destroys riboflavin

Keep cheeses tightly wrapped Hard cheeses can be frozen, but

texture changes Refrigerate butter up to several weeks;

freeze up to 9 months Store ice cream in tightly covered

original container