Milk Yogurt Cheese Chapter 24 1

Milk, Yogurt, & Cheese Chapter 24 1

Dairy Foods • Bone-building nutrients – Calcium/phosphorous – Fortified with vitamin D (helps absorb calcium) • Other vitamins & minerals – Riboflavin (B vitamins), vitamins A & D, potassium • Protein Power – Build, repair, and maintain body’s tissues 2

• Carbohydrates for energy – Lactose – natural sugar found in milk and milk products • What about fat? – Low-fat – Reduced fat – Fat-free 3

Food Guide Pyramid’s Advice • • 1 C milk, buttermilk, yogurt, pudding 1 ½ oz natural cheese (cheddar, Swiss) 2 oz processed cheese (American) Special foods: ½ C cottage cheese (1/4 serving) ½ C frozen yogurt (1/2 Serving) ½ C ice cream (1/3 serving) **butter, cream, sour cream mostly fat 4

Ways to Enjoy Dairy Foods • Top fresh or frozen fruit yogurt with crunch breakfast cereal • Put cheese and apple slices on crackers • Create your own flavored milk; blend in pureed fruit, peanut butter or almond extract 5

• Make a smoothie • Stir dry Italian dressing mix or herbs into ricotta cheese (use as a dip) • Make instant pudding with fat-free milk • Pour yourself gall of milk • sip hot cocoa • Blend ice cream or frozen yogurt for milkshake • Use plain yogurt as a sub for sour cream • Slip cheese into sandwich • Sprinkle cheese on soups or salads 6

Shopping for Dairy Foods • Wide variety • Dairy and freezer case not the only place to look for dairy 7

Milk for All Tastes • Pasteurized – heat-treated to destroy bacteria that could cause disease or spoil the milk • Homogenized milk – is processed so that the fat is evenly distributed • **cream rises to the top 8

• • • Buying milk: In cartons Plastic jugs Glass bottles Sell by date – last date the milk can be sold, will keep in fridge several more days • See page 324, for milk nutrition facts 9

Change of Taste • Buy flavored milk • Buttermilk has “friendly” bacteria 10

Convenience Forms of Milk • Nonfat dry milk – mixed with water and used like fresh milk • UHT –been treated with a special process, ultra-high temps, doesn’t need a fridge until its opened 11

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• Evaporated milk – comes in cans – Water has been removed – Thickens soups, sauces • Sweetened condensed milk – added sugar – Used for desserts 13

• Yogurt – cultured dairy food with “friendly” bacteria • Read labels • Fat free, low fat, and whole milk varieties • Flavored yogurts may have higher sugar 14

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• Cheese • Soft, milk, creamy to hard • Natural cheese – add ingredients to milk that cause it to thicken and separate • Separates into whey (liquid) & curds (solid) • Cottage cheese contains curds and whey 17

Cheese Ages • Unripened cheeses (fresh) – not aged • Ricotta, cottage cheese, mozzarellas • Ripened – (aged) –brick, Muenster, cheddar, Gouda, Parmesan, etc 18

• Processed cheese – pastuerized blend of 2 or more ripened or unripened cheeses • American cheese is an example • Cheeses sold in blocks, wedges, grated, sliced or shredded, or as a spread 19

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Frozen Dairy Foods • • Ice cream Frozen yogurt Sweet flavor from added sugar Sugars may vary, read labels • Look for solidly frozen cartons, not dented or discolored (may have melted) 22

Storing Dairy Foods • Refrigerate milk, yogurt, cheese ASAP • Keep dairy foods tightly closed – Pick up flavors • After opening canned of UHT milk keep in refrigerator 23

Preparing Dairy Foods • Cooking with Milk • • Use low heat on range or microwave Stir frequently Watch carefully, heat just until milk steams Add acidic ingredients (lemon juice, tomato sauce) slowly while stirring can cause it to curdle 24

• Curdled milk has tiny solid particles in it • Scorched milk has a burnt tastes • Milk that foams makes a huge mess 25

Cooking With Cheese • High heat and long cooking make cheese tough and rubbery, cheese may separate • For sauces add cheese in small pieces near end of cooking time • Add cheese topping at end of baking or broiling • In microwave, cook at medium power 26

Summary • Dairy foods are good sources of many important nutrients, including protein, calcium, and vitamin D. • Eat 3 to 4 servings from this food group to help meet your energy and nutrient needs. 27

• You can choose from a wide variety of fresh and convenience dairy products. • To keep dairy foods fresh-tasting, appealing and safe to eat, store them properly. • Cook milk and cheese carefully to retain their texture and flavor 28

Recipe • • • Hot Cocoa Almondine 1/3 C sugar 3 T unsweetened cocoa powder 4 C milk 1 t almond extract Combine sugar and cocoa in medium saucepan. Slowly add milk while stirring. • Over medium heat, stir constantly, heat just until little bubbles form around the edge of the pan. Do not boil • Add almond extract; beat with electric mixer or whisk for 30 to 45 seconds or until mixture foams. Ladle into mugs. 29