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...
TRANSCRIPT
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