1 / 7

Chapter 34

Chapter 34. Dairy Foods Milk the “almost perfect” food. I. Nutrients. 2-3 Servings Per day *Contains protein, vitamin A, vitamin B12, Calcium, Phosphorus, Magnesium, Zinc *It is fortified with Vitamin D *Contains saturated fat and cholesterol. II. Types of Milk.

adena-hampton
Télécharger la présentation

Chapter 34

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Chapter 34 Dairy Foods Milk the “almost perfect” food

  2. I. Nutrients 2-3 Servings Per day *Contains protein, vitamin A, vitamin B12, Calcium, Phosphorus, Magnesium, Zinc *It is fortified with Vitamin D *Contains saturated fat and cholesterol

  3. II. Types of Milk • Whole milk: 3.3% fat by weight / 48% calories from fat • Low-fat milk 1-2% fat by weight / 16-38% calories from fat • Skim milk: only trace amounts of fat • UHT milk: Ultra High Temperature. Has a box container. • Pasteurized: heat treated to kill enzymes and bacteria • Ultra – pasteurization: heat treated to higher temperatures which means it can be kept longer. • Homogenized: fat is broken down and evenly distributed in the milk so it does not separate

  4. III. Other Types of Dairy Products • Buttermilk: tart, buttery flavor. Made from cultured low-fat milk with dry milk solids added. *It was originally made from the fluid left over after cream was churned into butter. • Chocolate milk: chocolate sweeteners added • Kefir: beverage similar in flavor to yogurt originally made from fermented camel’s milk, now made from cultured cow’s milk. • Nonfat dry milk: powdered form of skim milk • Evaporated milk: canned whole or skim milk that contains ½ the amount of water of regular milk • Sweetened condensed milk: concentrated sweetened canned milk. Used to make candies and desserts. • Yogurt: Made by adding harmless bacteria

  5. IV. Cheese • Ripened *Firm, semisoft, soft, blue-veined • Unripe Ned (Fresh) *Cottage cheese, farmer’s cheese, cream cheese, ricotta

  6. V. Frozen Dairy Desserts Ice cream Ice milk Sherbet Frozen yogurt Sorbet

  7. VI. Food Science • There are two proteins: Casien and Whey • Acid: Rennin which is a milk clotting enzyme, clumps milk • Milk solids are called curds • Bluish liquid that remains after the curds clump is called whey • Little miss muffet…

More Related