Milk/Calcium. Milk - Is it in You? The serving size from the milk and dairy food group is 2-3 CUPS. 3 cups for teens and adults The following groups should.

Milk/CalciumMilk/Calcium

Milk - Is it in You?Milk - Is it in You?

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

• The following groups should have more servings.

• Pregnant and Lactating women• Children• Youth / Teens

Milk and Dairy Serving SizesMilk and Dairy Serving Sizes

• 1 cup (8oz) milk or yogurt• 1 ½ oz natural cheese

• 4 dice stacked• 2 nine volt batteries

• ½ cup cottage cheese• 2 oz processed cheese

• (velveeta, cheese whiz, american)

• ½ c ice cream• Tennis ball

• 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

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

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

• Use less cheese-sharper flavor.

• Use milk with a lower % of fat.

• Use yogurt in place of mayonnaise.

Eat sometimesEat sometimes

• 2% or regular cottage cheese• Reduced-fat or part-skim cheeses• 2% low-fat milk, yogurt• Ice milk (extra sugar)

• Frozen nonfat or low-fat yogurt (extra sugar)

Eat less oftenEat less often

• Whole milk cheeses• Processed cheeses• Whole milk• Flavored milk (chocolate,strawberry,eggnog)

• Whole milk yogurt• Ice cream

You may be surprised to know that there is no milk/dairy in

softie ‘ice cream’read the ingredients on the label

You may be surprised to know that there is no milk/dairy in

softie ‘ice cream’read the ingredients on the label

MILK NUTRIENTSMILK NUTRIENTS

• Milk is our most nearly perfect food.• No other single food can substitute for milk in diet

and give a person the same nutrients that you get from a glass of milk.

• Milk, yogurt, and cheese are a good source of a COMPLETE protein.

• Milk also supplies carbohydrates and fats

Milk NutrientsMilk Nutrients

•Milk is fortified with the following vitamins:

• Vitamin A – prevents night blindness

• (B2) Riboflavin – growth promoting and eye function

• Vitamin D – which you also get from the sun

•Milk Products provide the following minerals:

• A. Phosphorus• B. Iron• C. Calcium ***

C. Calcium ***C. Calcium ***

• Critical for strong bones and healthy teeth• 1 QT milk contains 1200mg of calcium – amount a teen

needs each day.• When you don’t get enough calcium, your body steals it

from the calcium reserves in your bones.• Around age 21 your body starts using the stored calcium,

not storing it.• Drink Milk not Soda Pop so your body has more calcium

reserves.

Quantities of foods needed to supply the same amount of calcium (300 mg.) in one cup of milk:Quantities of foods needed to supply the same

amount of calcium (300 mg.) in one cup of milk:

Milk Group• 2 cups cottage cheese• 1 ¾ cup ice cream• 1 cup yogurt or pudding

Fruit/Veg. Group• 15 carrots• 22 baked potatoes• 21 cups watermelon• 1 ½ c. broccoli

Meat Group• 10 eggs• 29 Tbsp. peanut butter• 4 ½ pounds fried chicken• 5 pounds ham

Grain Group• 15 slices bread• 73 cups corn flakes• 13 cups oatmeal• 14 cups rice

Osteoporosis – “Brittle Bones”.

Osteoporosis – “Brittle Bones”.Osteo = Bone porosis = porous

A disease that comes from lack of calcium. It can cause the skeleton to shrink and the bones to break very easily.

Milk Processing TermsMilk Processing Terms

• Homogenization• Fat particles have been broken down and distributed so the milk

won’t separate.

• Pasteurization• Heat treated to remove/kill harmful organisms-161 F for 15

seconds.

• FORTIFIED (Milk is fortified with vitamins A and D)• Adding in one or more vitamins, minerals, or proteins not naturally

present in the food.

• COAGULATE• When a protein gets solid. (cheese, curds, egg…)

• UHT (Ultra-high temperature)• Pasteurized at much higher temperatures than usual so it is shelf-

stable (Yahoo drinks in paper carton)

Milk comes in many different forms:

Milk comes in many different forms:

• Whole• 2%• 1%• Skim• Non-fat dry milk• Evaporated• Sweetened condensed milk• Lactose reduced or Lactose free• Buttermilk• Flavored milk

Other Milk ProductsOther Milk Products

• Cream• Butter• Yogurt• Frozen dairy desserts• Cheeses

Selecting milk and milk productsSelecting milk and milk products

• Consider:• Fat amounts• Container size vs ($)• Ingredients

• Tightly sealed and never opened

• Sell By date stamped on carton• Select milk with the furthest date stamped

from today.• Product will last about a week after this

date.

Storing milk and milk productsStoring milk and milk products

• Refrigerate promptly

• Store in original container• Milk should stay fresh 5-7 days after date

stamped on c.

• Keep container tightly closed so it does not absorb aromas

• Discard any milk left out longer than 2 hours

• Store away from light (destroys riboflavin)

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

MAKING a WHITE SAUCEMAKING a WHITE SAUCE

• The secret to making a smooth white sauce is using the right amount of 3 ingredients: flour, fat, and milk in proper amounts of each. • Measure these accurately and mix quickly.

• Recipe for a 1 cup medium white sauce: What ingredients change to make a difference consistency?

Medium (soups, gravy,

casseroles, cheese sauce)

Thin (sauce for vegetables)

Thick

2 TBL butter2 TBL flour¼ tsp saltDash pepper1 cup Milk

1 TBL butter1 TBL flour¼ tsp flourDash pepper1 cup Milk

3 TBL butter4 TBL flour¼ tsp flourDash pepper1 cup Milk

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.

• Processed Cheese• Imitation

• Natural Cheese• Ripened and Unripened

Natural Cheese - FRESH (UNRIPENED)

Natural Cheese - FRESH (UNRIPENED)

• Highly perishable and must be kept refrigerated and served chilled.

• EX: Cream cheese, feta, mozzarella, ricotta

Natural Cheese - RipenedNatural Cheese - Ripened

• Cheddar and other Ripened cheese taste better when served at room temperature.• SOFT CHEESES

• Bel Paese, brie, boursin, camembert

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

• FIRM CHEESES• Cheddar, gruyere, monterey jack, provolone

• HARD CHEESES• Asiago, parmigiano-reggiano (parmesan)

Guidelines for cooking cheese

Guidelines for cooking cheese

• Use a low heat

• Heat it just long enough to melt it.

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

• When microwaving, be careful-cheese gets very hot.• Cheese can easily overcook in the microwave

because of its high fat content.

• When cheese gets overcooked, it becomes very tough and stringy.