71
DAIRY
Jessica George - Foods and Nutrition 1
-LEARNING TARGET -
LEARNING TARGET
I can explain the function of pasteurization and homogenization in milk production.
I can identify serving sizes and preparation guidelines related to milk and milk products.
MILK LIFE
WHAT IS DAIRY?
WHY SHOULD YOU CONSUME DAIRY?
NUTRIENTS IN DAIRY
NUTRIENTS FOUND IN DAIRY FOOD GROUP:
- Calcium
- High Quality Protein
- Potassium
- Riboflavin
- Vitamin A
- Vitamin D
These nutrients are considered _____________ nutrients.
Vitamin A and Vitamin D can also be found in what foods/other sources?
DIETARY GUIDELINES
DAIRY DIETARY GUIDELINES:
All people 9 or older need 3 cups from the dairy group daily.
Where else can we get diary products besides consuming milk?
WHAT IS LACTOSE INTOLERANCE?
MILK ALTERNATIVES
LACTOSE INTOLERANCE
STAND UP AND FIND SOMEONE WEARING THE SAME COLOR SHIRT YOU ARE AND DESCRIBE LACTOSE INTOLERANCE. ONCE YOU HAVE FINISHED RETURN TO YOUR SEATS.
MILK ALTERNATIVES
- Lactose Free Milk
- Lactase Pills
- Almond Milk
- Soy Milk
- Rice Milk
MILK ALTERNATIVES
Milk replacements such as almond milk, soy milk, or rice milk are comparable with milk in regards to nutritional value and are a viable substitute for people with dietary needs.
IN THE SPACE PROVIDED IN YOUR NOTES LIST AS MANY DAIRY PRODUCTS THAT YOU CAN THINK OF.
SELECTING DAIRY PRODUCTS
SELECTING DAIRY PRODUCTS
ADDING DAIRY PRODUCTS TO YOUR DIET:
You should choose dairy products to use fresh or as ingredients in cooking and baking. There are several reasons to add dairy including increased flavor, texture, richness, and the addition of nutrients in your products.
WHY SHOULD YOU INCLUDE YOUR DAIRY PRODUCTS IN YOUR DIET?
TYPES OF MILK
Milk must meet specific standards for its composition. These standards are what create the different types of milk.
TYPES OF MILK
- Whole Milk - 3.25% milk fat
- Reduced Fat Milk - 2% milk fat
- Low Fat Milk - 1% milk fat
- Fat Free Milk - almost all fat removed
- Organic Milk - comes from farms that use organic pesticides and fertilizers
Pudding Taste Test
TITLE
Why would the different puddings taste different and have different textures?
MILK PROCESSING
PASTEURIZATION
Milk that is not pasteurized is called raw milk. Raw milk can contain harmful bacteria.
ULTRA HIGH TEMPERATURE PROCESSING
This preservation method uses higher temperatures than regular pasteurization to increase the shelf life of foods like milk. Unopened UHT milk products are shelf stable.
HOMOGENIZATION:
Is a mechanical process that breaks globules of milk fat into tiny particles and spreads them throughout the milk. This allows the milk to have richer body and more flavor.
FORTIFICATION
Milk usually goes through a fortification process where essential nutrients are added back in. All milk is fortified with Vitamin D, and all milk besides whole milk is fortified with Vitamin A that is lost during processing.
YOGURT TASTE TESTING
YOGURT
On your paper plate draw four different areas and label them A, B, C, & D. Also turn in your packet to the yogurt taste testing table.
HOW ITS MADE
STORING DAIRY PRODUCTS
All dairy products are very perishable. They need careful storage to maintain their flavors and nutrients.
STORING DAIRY PRODUCTS
- Store dairy products in their original container
- Store in the coldest part of the fridge.
- Keep containers tightly closed to prevent off flavors.
PREPARING DAIRY PRODUCTS
When milk is used as an ingredient it is often heated up. Understanding principles for cooking milk will help avoid undesirable reactions.
PREPARING DAIRY PRODUCTS
- Scum
- Boiling Over
- Curdling
- Scorching
SCUM AND BOILING OVER
SCUM AND BOILING OVER
- Scum is a solid layer that often forms on the surface of milk during heating. The scum is made up of milk solids and some fats.
- Boiling over is usually because of scum formation. Pressure is built and is not able to be released because of the scum.
- Low heat is believed to help both of these.
CURDLING AND SCORCHING
- Curdling is when the protein in milk coagulates and forms clumps. It is called curdling because the clumps are called curds.
- Scorching is burning that results in a color and flavor change.
- Curdling and scorching can also be prevented by using low heat.
CURDLING AND SCORCHING
MICROWAVING MILK
- Use lower settings when microwaving milk and milk products.
- Watch milk carefully so it doesn't boil over.
- Stir while cooking.