Dairy Products

1
Dairy Products

• Types of Milk and definitions

2
Major Nutrients in Milk

• Nutrient Nutrient in Milk Importance to
  Body
• Carbohydrate Lactose Provides energy.
• (milk sugar)
• Fat Saturated Fat Provides energy.
• Protein Complete Protein Aids growth builds
  (all 8 essential amino acids) muscles repairs
• worn or broken tissues.
• Water Contributes to body fluids
  regulates
• body temperature.

3
Major Minerals in Milk

• Nutrient Nutrient in Milk Importance to
  Body
• Mineral 1. Calcium Builds strong bones and
  teeth strengthens body cells aids in
  blood
• clotting regulates muscles, including
• the heart maintains normal nerve functions.
• 2. Phosphorus Strengthens body cells combines
  with
• calcium to make bones and teeth helps
• in the oxidation of foods.

4
Major Vitamins in Milk

• Nutrient Nutrient in Milk Importance to
  Body
• Vitamin 1. Vitamin A Aids vision and growth
  helps maintain health of mucous membranes.
• 2. Vitamin B2 Aids growth helps maintain
  health of
• (riboflavin) skin, eyes, and tongue
  helps nerve
• tissues function helps digestive tract.
• 3. Vitamin B1 Assists in maintaining
  normal appetite,
• (thiamin) a healthy digestive system, and
  proper nerve function helps release food
• energy for the bodys use.
• 4. Vitamin D Helps body to use calcium and
• phosphorus to build strong bones and
• teeth.

5
Homogenized Milk

• Milk that has been pasteurized and mechanically
  treated to breakup butterfat and distribute them
  evenly
• Homogenization breaks up and disperses milk fat
  throughout milk, resulting in a smooth, uniform
  texture.
• Most whole milk is homogenized to prevent the
  cream from rising to the top.
• Homogenization results in a softer curd in the
  stomach that aids digestion.

6
Pasteurization

• When milk comes directly from the cow it is
  called Raw milk. Pasteurizing milk heats raw
  milk to temperatures just below boiling point to
  destroy any disease germs (bacteria and viruses).
• HTST High Temperature Short Time Holds milk at
  161.5 F for at least 15 seconds
• UHT Ultra High Temperature is less common.
  Heats to 280 F for at least two seconds.

7
What is rBGH or BST?

• These are growth hormones given to cows to
  improve milk production.
• There is a lot of controversy about this practice
  because it may be harmful to the animal, it may
  lead to resistance to antibiotics, and it has
  been shown to potentially cause cancer in people.
• Many brands of milk are making a point to be
  hormone free, as a consumer you need to decide
  if this is a choice you want to make.

8
Whole Milk Sometimes called Homogenized Milk

• Whole Milk (3.25 fat) contains 150 calories and
  8 grams (g) of fat per serving (8 fluid oz).
• No butter fat has been removed.
• Although not required, whole milk may be
  fortified with vitamin D . If vitamin D is added,
  the label must state this fact.
• Percent calories from fat
• 8g x 9cal/g 72 cal /150cal .50
• 50 cal from fat (3.25 fat by weight)

9
2 Reduced Fat Milk

• (2 fat) contains 120 calories and 5 grams (g) of
  fat per serving (8 fluid oz).
• Percent calories from fat
• 5g x 9cal/g 45 cal /120cal .375
• OR 38 cal from fat (2 fat by weight)
• Vitamins A and D are removed with the milk fat.
• For this reason, these vitamins must be added to
  2 reduced-fat milk.
• The addition of these vitamins must be stated on
  the nutrition label

10
1 Lowfat Milk

• 1 fat Milk contains 100 calories and 2.5 grams
  (g) of fat per serving (8 fluid oz).
• Percent calories from fat
• 2.5g x 9cal/g 23 cal /100cal .23
• OR 23 cal from fat (1 fat by weight)
• Vitamins A and D must be added.
• The label must indicate the addition of these
  vitamins.

11
Fat Free or Skim Milk

• Skim or Nonfat Milk) (?.5 fat) contains 80
  calories and 0 grams (g) of fat per serving (8
  fluid oz).
• Most of the butterfat removed.
• Vitamins A and D must be added
• The label must indicate the addition of these
  vitamins.

12
Chocolate Milk

• May be any type of milk with chocolate or cocoa
  and a sweetener added.
• This milk is just as nutritious as its unflavored
  counterpart, but higher in sugar and calories due
  to added chocolate sugar.
• Compared to plain milk, chocolate milk contains
  about 60 more calories per serving (8 fluid oz).

13
Evaporated Milk Cost

• (6.5 fat) is made by removing about 60 of the
  water from whole milk.
• The milk is then homogenized, fortified with
  vitamin D, canned and heat sterilized.
• The addition of vitamin A is optional.

14
Sweetened Condensed Milk

• This milk is a canned milk concentrate of whole
  milk to which sugar has been added.
• The sweetener used (usually sucrose) prevents
  spoilage.
• Sweetened condensed fat-free milk contains no
  more than 0.5 milk fat.
• Used in recipes and baked products. Only use
  when recipe calls for it.

15
Buttermilk

• A culture has been added to give its
  characteristic flavor
• Buttermilk is often used in recipes or may be
  drunk alone.

16
Soy Milk

• Soy milk is a stable emulsion of oil, water and
  protein from the soybean. It does not contain any
  milk protein.
• Soy milk contains about the same proportion of
  protein as cow's milk
• Lower fat varieties of soy milk are often
  significantly lower in protein than cow's milk
  because the defatting process is not one of
  skimming risen cream, rather it involves adding
  water.
• Soy milk does not naturally contain calcium so it
  must be fortified. The label must indicate all
  vitamins and minerals that are added.

17
Lactose Intolerance

• Lactose intolerance is the inability to digest
  significant amounts of lactose, the major sugar
  found in milk.
• Lactose intolerance is caused by a shortage of
  the enzyme lactase, which is produced by the
  cells that line the small intestine.
• Different than a Milk Allergy which is an
  allergic reaction to the proteins (usually whey)
  in milk.

18
Calcium in Food

• Milk, reduced fat, 1 cup 295 mg
• Swiss cheese, 1 oz. 270 mg
• Ice cream, 1/2 cup 85mg
• Cottage cheese, 1/2 cup 75 mg
• Yogurt, plain, low-fat, 1 cup 415 mg
• Soy Milk, fortified, 1 cup 200300 mg
• Sardines, 3 oz. 270 mg
• Salmon, canned,, 3 oz. 5 mg
• Broccoli, raw, 1 cup 90 mg
• Orange, 1 medium 50 mg
• Pinto beans, 1/2 cup 40 mg
• Tuna, canned, 3 oz. 10 mg