UNIT
4A
DAIRY
Dairy foods are a
processed food group
(milk & cheese) that is as
nourishing as it is
versatile.
DAIRY
What is the
nutritional value &
cookery methods of
dairy foods?
UNIT
4A
VOCABULARY
UNIT 4A
• Raw milk
• Lactose
• Pasteurized milk
• Whole milk
• Homogenized milk
• Evaporated milk
• Vitamin D milk
• Sweetened condensed milk
• Skim milk
• Non-fat dry milk
• Low fat milk
• Buttermilk
Cal.
All servings 1 cup
Fat
Sat. Fat
Skim
80
0
0
1%
100
2.5 g
1.5g
2%
120
5g
3g
Whole
150
8g
5g
Whole Choc. Milk
Chocolate low-fat
Chocolate fat-free
200
190
160
7g
2.5 g
0
5g
1.5g
0
Buttermilk
Buttermilk low-fat
Buttermilk fat-free
110
100
160
9g
2.5 g
0
5g
1.5g
0
Heavy Cream
Half and Half
Fat-free Half and Half
50
40
20
5g
3.5 g
0g
3.5g
2g
0g
DAIRY ~ MILK
(Milk Study Guide)
Fresh milk may contain _________
diseases These
bacteria which can cause _________.
heating
germs are destroyed by _______.
___________
Pasteurized milk is milk that has been
heated to destroy disease-producing organisms. During this process, care must be
lactose does not burn.
taken so the sugar in milk (called _______)
Homogenized milk has been processed by mechanical force to break
_____________
up ___
fat droplets so no cream line forms.
_________
Vitamin D is added to milk since so few foods contain this vitamin. It is
necessary so the body can use calcium & phosphorus.
fat content has been reduced to
_____
Skim milk is fresh, fluid milk but the ____
½ %.
Evaporated milk is whole milk from which 60% of the water has been
__________
cannedmilk and can be stored at room temperature.
removed. It is also called ______
sugar
Sweetened condensed
_________ milk has had some water removed and ______
added. The sugar acts as a preservative, but the real reason this milk can be
stored at room temperature is because the milk is _______
vacuum sealed.
Non-fat-dry milk is made by drying
_____ skim milk. This is typically the least
expensive form in which to purchase milk.
Half & half is a mixture of milk containing one half milk and one half
cream The colder it is the better it can be whipped!
______.
18 to __
30 % fat and is often used in ______
Light cream is ___
_____.
coffee or on cereal
DAIRY ~ MILK
(Milk Study Guide)
30 - 36 fat. It can be _______
Heavy cream is ______%
whipped and used as a dessert topping. The
colder it is the better it can be whipped!
______ is the name of the main protein in milk. When milk is heated to prepare hot
Casein
chocolate or a cooked pudding, this protein gathers on the top of the food and appears to be a
thin film. For some people, this film is objectionable and they will throw it away. Hey!!! This is
protein and one of the reasons you drink milk! How can you eliminate the film from the top of
the milk??? There are several ways:
a. use a lid
c. whip to a foam
b. stir constantly
d. plastic wrap touching surface
When preparing pudding, the enzyme ______
rennin thickens the milk mixture because it
_________
coagulates in the presence of heat. This enzyme is sold commercially under the brand name “
__________________.”
Junket
Rennet Tablets
No milk lesson would be complete without the mention of white sauce. White sauce is
macaroni & cheese
a very basic preparation often used as the basis for casseroles such as ________
______ or
tuna noodle The three ingredients are _______,
____________.
__________, and flour
______. The fat in this
milk margarine
case separates the starch granules (flour) so the sauce is not lumpy. Flour is a thickening agent
and maybe used for this purpose when making gravy or pie filling. What ingredient is used to
incorporate flour in gravy? cold
_________
water What ingredient is used to separate the flour particles
when making cherry pie? _________
sugar
When dried milk has had
water added to it, it is called:
Reconstituted Milk
In class video
A Crash Course on Calcium
• Read the questions / prompts on the
handout RIGHT NOW.
• Preview it so that you are better able to
complete this graded ‘in class’
assignment while the video plays.
SUMMARY
3-2-1
on scrap paper with your name on it!
3 ways to improve long term bone health
2 things to know about soda and long term bone health
The 1 best time to get as much calcium as possible)
Milk Cookery Guide
1. The four principles of milk cookery are to prevent:
a. Film formation
b. Boiling over
c. scalding
d. curdling
temperature is too high
2. The reason that milk boils over during cooking is the _________________________.
low temperature.
3. When cooking with milk, always use _____
protein of milk to settle out on the sides and bottom of a pan.
4. Heating causes the _______
5. When an acid (salt, heat too) is added to milk, _________
curdling occurs.
6. Curdling can be prevented in what three ways?
A. thicken milk before cooking B. use low heat
C. strong force
7. What is the purpose of using flour or cornstarch when preparing a pudding recipe?
acts as a thickening agent
8. Why are eggs included as an ingredient in a pudding recipe?
a. color
b. flavor c. texture d. nutrition
e. leavening
9. What are some possible ways in which pudding can be used?
a. Cream puffs
b. pies
c. eclair
d.with fruit
10. List three ways to keep film from forming on the top of pudding while it cools.
a. lid
b. whip
c. stir constantly
What is curdling, scorching, scalding?
Curdling
Scorching
Scalding ~ milk has a crinkly film on the top (center picture)
scum
What’s to know about buttermilk?
http://californiadairypressroom.com/Products/Buttermilk
Buttermilk… sounds like it is high fat, is
this true? NO!
Surprisingly, it
is very low fat.
Teenagers & Milk
What is the recommended daily
allowance of milk for teens?
3 servings
per day!
1.
2.
3.
4.
5.
6.
7.
8.
Why do we put milk in opaque containers?
Define reconstituted.
Name 4 forms of milk products.
Name the carbohydrate in milk.
What is in milk that allows it to coagulate?
Explain why we pasteurize milk.
Explain why we homogenize milk – be specific.
Out of your last two answers, which method of processing milk is most important? WHY?
9. Where is evaporated milk stored a) before it is opened & b) after it is opened.
10. Name 3 cookery methods you can employ to avoid the formation of skin on
milk/custards/puddings as it cools.
11. How can you test for doneness in a cooked custard?
12. How can you test for doneness in a baked custard?
13. Name two examples of cured cheeses.
14. Name two examples of uncured cheeses.
15. What prevents the loss of riboflavin.
16. What is added to milk to sour it?
17. What type of milk contains less that .05% fat?
18. What type of milk contains 1 – 2% fat?
19. What happens when milk is heated too suddenly?
20. What 3 ingredients create a white sauce?
21. How you can tell when milk is scalded?
27. How much milk should teenagers have
22. What kind of milk is non-fat dry milk made from?
each day?
23. What is the function of protein in your body?
24. Define nutrient.
25. Define coagulation.
26. Why is vitamin D important in your diet? Which food is fortified with vitamin D?
Fake Quiz