CHAPTER 18 Food for Today Nutrients in Milk Milk has been called an almost perfect food Especially high in protein vitamin A riboflavin vitamin B12 calcium phosphorus magnesium and zinc Usually fortified with Vitamin D ID: 472194
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DAIRY
CHAPTER 18 Food for TodaySlide2
Nutrients in Milk
Milk has been called an almost perfect food
Especially high in: protein, vitamin A, riboflavin, vitamin B12, calcium, phosphorus, magnesium, and zinc
Usually fortified with Vitamin D
2-3 servings per day is recommendedSlide3
Types of Milk
Whole milk
Reduced-fat milk
Low-fat milk
Fat-free milk
Buttermilk
Chocolate milkFat-free dry milkEvaporated milkSweetened condensed milkLactose-free or reduced-lactose milkSlide4
Other Dairy Foods
Yogurt – made by adding harmless bacteria culture to milk
Cheeses
Ripened – blue cheese,
brie
, camembert, cheddar, Colby, edam, feta, gouda, Monterey jack, muenster, parmesan, provolone,
romano
, swissUnripened – cottage cheese, cream cheese, farmer’s cheese, mozzarella, ricottaButter
Frozen dairyIce creamFrozen yogurtsherbetSlide5
Cooking with Milk
Skin formation – protein solids clump together and create a “skin” that can make it boil over…
covering the pan or stirring will help to prevent this.
Scorching – when milk solids fall to the bottom they stick and
burn…using low heat and stirring often will help to prevent this.
Curdling – when milk separates into curds and whey it is curdled. This can be caused by high heat, combining with acidic fruits and vegetables, or adding
salt…using low heat and combining with acidic foods gradually can help prevent this.Slide6
Preparing Cheese
Follow these
quidelines
when cooking cheese:
Heat cheese just long enough to melt it…if overcooked, it is stringy and tough.
Shred, grate or cut into small pieces to speed up cooking time.
Be careful when microwaving cheese – the fat in it attracts microwaves so it can burn easily.
To reduce the amount of fat in recipes, choose sharp-flavored varieties…since they have more flavor, you can use less cheese.