Name: Lynmae E.

Terrante BTLED 2B

Milk and dairy

This assignment is designed to help you explore the fascinating world of milk and dairy
products!

1. Research the following

1. What is lactose intolerance? The body doesn't make enough lactase (an enzyme
in your small intestine) to digest lactose, the sugar in milk and dairy products. How does it
affect people's ability to consume dairy? When the body is unable to fully digest the sugar in
milk it can cause stomach pain, diarrhea nausea and vomiting, intestinal gas, bloated
stomach, and stomach gurgling or rumbling.
2. What are saturated fats? Saturated fats are typically solid at room temperature, do
not spoil very quickly, and have high melting points. Why are they a concern for some people
regarding dairy consumption? Too much of these fats increase the risk of high cholesterol
and increase your risk of heart diseases such as heart attacks, strokes, and other chronic
conditions. Dairy products are associated with many negative health effects, Some foods
high in saturated fat are found in whole-fat dairy products (ex: whole milk, cheese, yogurt).
Saturated fat is not good for us.

2. Create a table with 12 rows and 4 columns. Label the columns: "Dairy Product," "Animal
Source (if applicable)," "Key Nutrients," and "Uses." Fill in the table with 12 different dairy
products. You can include common ones like cheese and yogurt but also explore some
lesser-known varieties.

Dairy Product Animal Source (if Key Nutrients Uses

applicable)

Cottage cheese Dairy cattle Phosphorus, You can eat it plain,

potassium, calcium, use it to make
and vitamin B12. cottage cheese
eggs, cottage
cheese dip for
veggies and pita
wedges, or serve it
with sweet or savory
toppings.

Cream Cheese Goat or sheep Vitamin A, calcium, Used as a popular

B vitamins, spread on bagels,
magnesium, bread, or crackers
potassium, and as an ingredient in
phosphorus. dips, Cakes, and
bakes, and in a
variety of sweet and
savory dishes.
Skyr cheese Icelandic cows High protein content Used in a
and a wide range of high-protein
vitamins and breakfast, healthy
minerals, great dessert, or sweet
source of probiotics, snack between
and is high in meals.
calcium, b12, and
iodine.

Ricotta cheese Milk from cows, high in calcium and A versatile

sheep, goats, or vitamin B12 and is a ingredient that can
water buffalo good source of be used in a variety
protein and vitamin of dishes from
A. savory pasta to
sweet pastries.
Such as creamy
mushroom lasagna
and Ricotta filo
cake.

Butter Cows High in calories and It can be used in

fat, it contains a cooking to help
variety of important prevent sticking
nutrients such as while adding flavor
vitamins A, E, B12, to the dish and in
and K and also baking to add
includes riboflavin, texture and volume
niacin, calcium, and to baked goods and
phosphorus. desserts.

Condensed milk Cows Condensed milk is Condensed milk is

high in sugar. It also used in desserts,
contains some from pies and
protein and fat, as puddings to cookies
well as a range of and cakes.
vitamins and
minerals. Calcium,
Phosphorus,
Selenium,
Riboflavin, Vitamin
B12, and Choline.

Milk Cattle, buffaloes, Good balance of It has an important

goats, sheep and protein, fat, and role in bone health
camels. Other less carbohydrate and and is also used in
common milk are a very important cooking and baking,
animals are yaks, source of essential
horses, reindeer, nutrients, including
and donkeys. calcium, riboflavin,
phosphorous,
vitamins A and B12,
potassium,
magnesium, zinc,
iodine.
Yogurt Cows, goats, sheep, Yogurt is abundant Yogurt is a tasty
yaks, camels, and in calcium, zinc, B base for both sweet
water buffalo. vitamins, and dips for fruit and
probiotics; it is a savory dips for
good source of crackers and
protein; and it may crudités. It is also
be supplemented used to reduce
with vitamin D and inflammation, Good
additional probiotics for Bones, reduce
associated with appetite and Weight,
positive health improve digestion,
outcomes. and many others.

Cheese Cows, buffalo, A good source of Cheese is also used

goats, or sheep. calcium, a key in a variety of dishes
nutrient for healthy and baked products.
bones and teeth, It is used in pasta,
blood clotting, pizza, bread and
wound healing, and cakes.
maintaining normal
blood pressure.

Evaporated milk Cows Good source of Evaporated milk

protein, vitamin D, gives body to
and calcium. High in smoothies, thickens
sugar and saturated up and sweetens
fats. coffee, and adds
nuance and
richness to creamy
soups and
chowders, not to
mention savory
sauces and even
oatmeal.

Ghee Cows, goats, or Rich in vitamin A, Ghee is perfect for

buffaloes. vitamin E, and frying, roasting, and
vitamin K. sauteing meats, fish,
veggies, and eggs.
You can use ghee
as a condiment on a
baked potato or
roasted squash.
Ghee can be used
like butter on bread
and bagels. It can
also be used in
place of butter or oil
for baking.
 Skim milk Cows Skim milk still Skim milk is often
retains many of the used in recipes
essential nutrients where a lower fat
found in whole milk, content is desired,
such as protein, such as in baking,
calcium, and various smoothies, and
vitamins. However, sauces. It can also
fat reduction also be enjoyed on its
means that own or added to
skimmed milk has a coffee, tea, or
lower caloric content cereal. It also plays
than whole milk. a vital role in various
bodily functions,
such as muscle
growth, lowering
blood pressure, and
many more.

3. Research a popular dairy-based dish from a country other than your own. Find a recipe for
this dish and share it with the class. Be sure to include the name of the dish, the country it
originates from, and a brief description of its ingredients and preparation.

Blueberry Cheesecake

This rich, velvety, and luscious cheesecake is studded with blueberries that burst with
sweetness in every bite. It's a silky-smooth dessert that sits atop a crunchy graham cracker
crust and right before serving, you smother it with an elegant blueberry sauce.

Combine the history of the blueberry with the development of cream cheese, some might
consider the blueberry cheesecake to be a truly American dessert. While cheesecake
recipes served athletes in ancient Greece, cream cheese has been a part of American
dessert-making since about the 1820s. However, after the advent of pasteurization, mass
production became possible. One dairy farmer from Chester, New York, decided to be the
first. William A. Lawrence purchased a Neufchatel factory to begin his production and in
1873 the first mass-produced cream cheese became a reality.
Ingredients

​ 1 cup graham cracker crumbs

​ ¼ cup melted butter
​ 2 tablespoons white sugar
​ 2 (8 ounces) packages of cream cheese, softened
​ 1 cup sour cream
​ ¾ cup white sugar
​ 2 tablespoons all-purpose flour
​ 1 teaspoon vanilla extract
​ 4 large eggs
​ 2 cups frozen blueberries, dry pack
​ ⅓ cup blueberry jelly

Directions
​ Step 1: Preheat the oven to 325 degrees F (165 degrees C).
​ Step 2: Mix graham crumbs, melted butter, and 2 tablespoons sugar in a bowl until
well combined. Pat mixture into the bottom of a 9-inch springform pan.
​ Step 3: Mash cream cheese in a mixing bowl until soft and creamy. Gradually beat in
sour cream, 3/4 cup sugar, flour, and vanilla. Beat in eggs, one at a time. Pour the
mixture into the crumb-lined pan.
​ Step 4: Bake in the preheated oven until firm to the touch, about 1 hour.
​ Step 5: Place baked cheesecake in the refrigerator until thoroughly chilled, about 4
hours.
​ Step 6: Remove the cheesecake from the pan by loosening the edges with a knife
and opening the springform latch. Transfer to a serving platter. Place frozen
blueberries on top. Melt jelly in a saucepan over low heat; spoon over blueberries to
glaze. Chill in the refrigerator until ready to serve.
​