Use Creative Living pgs. 370 & 373

Write these…

1.1. What nutrients are provided by milk?What nutrients are provided by milk?2.2. List the types of dairy products and give List the types of dairy products and give

examples of each.examples of each.3.3. List and describe the different types of milk.List and describe the different types of milk.4.4. What are the different types of cream? How do What are the different types of cream? How do

they differ?they differ?5.5. How do you prevent skin from forming when How do you prevent skin from forming when

cooking milk?cooking milk?6.6. List 4 reasons we should eat cheese?List 4 reasons we should eat cheese?7.7. What 4 nutrients does cheese provide?What 4 nutrients does cheese provide?8.8. Why should you eat cheese after a sugary Why should you eat cheese after a sugary

snack?snack?9.9. What are the four categories of cheese?What are the four categories of cheese?Give examples of each.Give examples of each.

Dairy Dairy ProductsProducts

Dairy Dairy ProductsProducts

Milk

Milk provides considerable Milk provides considerable quantity of thiamine, riboflavin, quantity of thiamine, riboflavin, niacin, pyridoxine, pantothenic niacin, pyridoxine, pantothenic acid, biotin, folic acid, vitamin B12 acid, biotin, folic acid, vitamin B12 & Vitamin C.& Vitamin C.

Types of Dairy Types of Dairy ProductsProducts

FreshFreshConcentrated Concentrated FrozenFrozenCulturedCultured

FreshFresh MilkMilk Half-and-Half-and-

halfhalf Cottage Cottage

cheesecheese Cream Cream

cheesecheese FarmerFarmer’’s s

cheesecheese

ConcentratedConcentrated

Whipping CreamWhipping Cream Evaporated MilkEvaporated Milk Condensed MilkCondensed Milk Nonfat Dry MilkNonfat Dry Milk

FrozenFrozenIce CreamIce CreamSherbetsSherbetsFrozen Frozen YogurtYogurt

CulturedCultured CheesesCheeses YogurtYogurt Sour CreamSour Cream ButtermilkButtermilk

Types of MilkTypes of Milk Whole, Reduced Fat, Low FatWhole, Reduced Fat, Low Fat ButtermilkButtermilk – the milk left after making – the milk left after making

butter. Special bacteria is added to butter. Special bacteria is added to pasteurized nonfat milk and flecks of pasteurized nonfat milk and flecks of butter are sometimes added.butter are sometimes added.

Evaporated Milk-Evaporated Milk- contains half the contains half the water in regular milk. Can be used as water in regular milk. Can be used as a cream substitute in beveragesa cream substitute in beverages

concentrated form of milk concentrated form of milk with sweetener added. with sweetener added.

Cannot be substituted for Cannot be substituted for evaporated mild or evaporated mild or diluted to use as regular diluted to use as regular milk. milk.

Used in making candy Used in making candy and desserts.and desserts.

Sweetened Condensed MilkSweetened Condensed Milk – –

Types of CreamTypes of Cream Whipping CreamWhipping Cream – whips easily – whips easily

and is used in desserts – is not the and is used in desserts – is not the same as whipped cream.same as whipped cream.

Half and HalfHalf and Half – mixture of milk and – mixture of milk and cream. Used in coffee and other cream. Used in coffee and other beveragesbeverages

Sour CreamSour Cream – thick and rich with a – thick and rich with a tangy flavor. Is made by adding tangy flavor. Is made by adding lactic acid bacteria to light cream.lactic acid bacteria to light cream.

Cooking with Milk and Cream

Heat turns some mild solids and fat into Heat turns some mild solids and fat into a tough, rubbery skin or scum that forms a tough, rubbery skin or scum that forms on the surface. The skin keeps steam on the surface. The skin keeps steam from escaping. Pressure builds until the from escaping. Pressure builds until the milk eventually boils over. milk eventually boils over.

To prevent skin from forming, cover the To prevent skin from forming, cover the pan or stir the milk continually as it pan or stir the milk continually as it cooks. cooks.

If skin does form, beat if into the milk. If If skin does form, beat if into the milk. If you discard the skin you will throw away you discard the skin you will throw away valuable nutrients.valuable nutrients.

Dairy Cow Facts

There are approximately 350 “squirts” in a gallon of milk.

A dairy cow can produce five gallons of ice cream a day.

The average dairy cow produces 10 gallons of milk a day, which is about 90 glasses.

It takes 10 pounds of milk, a little more than one gallon, to make one pound of cheese.

It takes 22 pounds of milk, a little less than 1.4 gallons, to make one pound of butter.

IS Fat-free milk is just watered-down whole

milk?

Is Fat-free milk is just watered-down whole

milk? NO! Fat-free milk is made by NO! Fat-free milk is made by

skimming off the fat—no water is skimming off the fat—no water is added.added.

A cup of fat-free milk contains less than A cup of fat-free milk contains less than one-half gram of fat and is fortified with one-half gram of fat and is fortified with vitamin A and usually with vitamin D. vitamin A and usually with vitamin D.

Nonfat milk contains comparable Nonfat milk contains comparable amounts of protein, calcium, amounts of protein, calcium, potassium, phosphorous and other key potassium, phosphorous and other key nutrients found in higher-fat milks. nutrients found in higher-fat milks.

Dairy Dairy ProductsProducts

Cheese

Why Eat CheeseWhy Eat Cheese• Cheese is one of the best sources of

calcium, which is essential for maintaining strong teeth and healthy bones

• Cheese is one of the most concentrated and most easily absorbed sources of calcium.

• A calcium rich diet plays an important role in helping to prevent osteoporosis

• Cheese is also an excellent source of protein, essential for building and maintaining muscles, bones and teeth.

• Cheese is a primary source of vitamin A, which plays a vital role in vision, bone growth, and the immune system due to its.

      

Cheese provides these essential nutrients:

ProteinCalcium

Vitamin AVitamin B-12

RiboflavinPhosphorusPotassiumMagnesium

Eating a piece of cheese after sugary snacks and after meals can help remineralise tooth enamel and protect against tooth decay.

Cheese is usually categorized into four

types:

soft, semi-soft, semi-hard and hard.

The designation refers to the amount of moisture in the

cheese, which directly affects its texture.

Soft cheeses includes cottage cheese, cream cheese, ricotta, brie,

bleu, roquefort, mozzarella and

meunster.

They are usually mildly flavored and very high

in moisture.

American, Colby, co-jack and similar cheeses are in the semi-soft category.

• These are slightly stronger in flavor

• Semi-hard cheese has an even bolder flavor than semi-soft, and is often paired with fruit, used on cheese trays and eaten with crackers.

• Cheeses in this category include cheddar, provolone, gouda, Jarlsberg and others. Cheese in this category may come in a smoked variety such as smoked cheddar and gouda

Hard cheeses include:

Parmesan, Romano, Asiaago, Swiss and Gruyere.

Parmesan and Romano are most familiar

Mini Pizza Lab1. Take one half of an English muffin.

2. Spread on spoonful of pizza sauce on the muffin.

3. Add cheese and two pepperonis