11/18
1)
2)
3)
What kind of protein is
milk/dairy?
What kind of carbohydrate
is milk/dairy?
What other type of
nutrients are in milk/dairy?
Milk
Milk
1. It is recommended that we switch to low-fat
or fat-free milk and get least 3 cups daily from
the Dairy food group.
2. Milk and milk products, (yogurt, cheese, etc.)
are excellent sources of complete proteins
because they come from animal sources.
MOO! I have 9
essential amino
acids…
Nutrients In Milk
3. By law, milk must be
fortified with Vitamins A
and D.
4. You can also get Vitamin
D from sunlight. That is
why it is sometimes
called the “Sunshine
Vitamin.”
• Milk products also provide important minerals
like Calcium, Iron and Phosphorus to help build
healthy bones and teeth.
Quantities of foods needed to supply
the same amount of calcium (300 mg.)
in one cup of milk:
–
–
–
–
Milk Group
2 cups cottage cheese
1 ¾ cup ice cream
1 cup yogurt or pudding
– Fruit/Veg. Group
–
–
–
–
15 carrots
22 baked potatoes
21 cups watermelon
1 ½ c. broccoli
•
•
•
•
•
•
•
•
•
•
Meat Group
10 eggs
29 Tbsp. peanut butter
4 ½ pounds fried chicken
5 pounds ham
Grain Group
15 slices bread
73 cups corn flakes
13 cups oatmeal
14 cups rice
Calcium found in:
Calcium found in:
Calcium found in:
1 ½ cups
Processing Milk
5. Milk goes through several treatments before it is
safe to drink. Two of these processes are:
a.
Pasteurization: milk that
has been heat treated to
remove or kill harmful
organisms.
b.
Homogenization: the
fat particles in milk have
been broken down and
evenly distributed so
they cannot join
together again.
Milk comes in many different forms:
Type of Milk
Description
a. Whole Milk
Contains the highest amount of fat-(At least
3.25% or more)
b. 2% Milk
Contains only 2% milk-fat
c. 1% Milk
Contains only 1% milk-fat
d. Skim Milk (Fat-Free Milk)
Contains no fat
e. Non-Fat Dry Milk
Skim milk that has been dehydrated and
packaged
f. Lactose Free Milk
Milk made from alternate sources. Ex: almond
milk, rice milk, soy milk.
g. Buttermilk
Milk with lactic acid added
h. Raw Milk
Referring to unpasteurized milk. Greater
chance of getting food borne illnesses.
OSTEOPOROSIS
Calcium and dairy products help fight against painful
diseases like this…
Let’s make
cheese!
CURDS
A dairy product obtained by
coagulating milk.
WHEY
The watery form of milk
that remains after the
formation of curds.
FRESH cheese
Cheese that has not had ripening
agents added to it.
RIPENED cheese
Cheese that has had ripening agents
added to it.
RENNIN
An enzyme that causes the
curdling of milk.
1. Heat your milk to 120*F.
Stir constantly.
2. Remove from
heat, pour in
vinegar. Stir until
the curd separates
from the whey.
3. Let sit for 15 minutes.
Complete book work.
4. Pour
mixture into a
cheese cloth
lined colander.
Rinse out liquid
from cheese
curd using cold
water.
5. Transfer to custard cup.
Add salt. Separate curd with a
fork.
6. Stir in
half & half.
Refrigerate if
you’d like.
4/27- Bell work
Would cheese be a
COMPLETE or
INCOMPLETE
PROTEIN? Why?