Professional Documents
Culture Documents
S5 O3 Milk and Dairy 1
S5 O3 Milk and Dairy 1
Nutrients in Milk
• Minerals
• Calcium
• Builds strong bones and teeth strengthens
body cells; aids in blood clotting; regulates
muscles, including the heart; maintains
normal nerve functions
• Phosphorus
• Strengthens body cells; combines with
calcium to make bones and teeth; helps in
the oxidation of foods
Vitamins
• Vitamin A
• Aids vision and growth; helps
maintain health of mucous
membranes
• Vitamin B2 (riboflavin)
• Aids growth; helps maintain
health of skin, eyes, and tongue;
helps nerve tissues function;
helps digestive tract
Vitamins Continued
• Vitamin B1 (thiamin)
• Assists in maintaining normal
appetite, a healthy digestive system
• Niacin
• Nerve function; helps release food
energy for the body’s use
• Vitamin D
• Helps body to use calcium and
phosphorus to build strong bones and
teeth.
• Milk Products provide the following
minerals:
• A. Calcium
• B. Phosphorus
• C. Iron
• Milk is fortified with the following vitamins:
• Vitamin A
• Vitamin D
• Besides Milk products, you
can also get vitamin D from
the SUN
Macronutrients
• Carbohydrate
• Lactose (milk sugar)
• Provides energy
• Fat
• Provides energy
• Protein
• Aids growth; builds muscles; repairs
worn or broken tissues.
• Water
• Contributes to body fluids; regulates
body temperature
1-What is milk?
• A. 87% water
• Adults 3 cups
• Teenagers 3-4 cups per day
• Children 3 cups
• PER DAY!!!
Milk, Yogurt, and
Cheese
• The serving size from the milk
and dairy food group is 3 CUPS.
• There are some people that
should have more servings from
this food group. They are:
• Pregnant and Lactating women
• Children
• Youth
• Milk, yogurt and cheese are a
good source of COMPLETE
protein.
• Milk products are essential for
growing and maintaining:
• Strong, healthy bones
• Strong teeth
• A. Product name
B. Pasteurized
C. Homogenized
D. Ingredients, if any are added
E. Pull date - date on container,
indicates that the milk should
stay fresh 5 - 7 days after the
date stamped on carton
4-Storage tips
• A. Pick up as one of the last items in
store
• B. Refrigerate as soon as possible
• C. Use milk in order of purchase from
individual refrigerators at home
• (Put freshest milk in the back and use
the oldest first)
• D. Chill UHT milk before serving.
• Refrigerate after opened.
Storage continued
• To make milk:
• safer
• more appealing
• or healthier
• What does homogenization mean?
Fat particles have been broken down
and distributed so the milk won’t
separate.
• FRESH (UNRIPENED)
• EX: Cream cheese, feta, mozzarella,
ricotta
• SOFT CHEESES
• Bel Paese, brie, boursin, camembert
• SEMI-SOFT CHEESES
• Fontina, gorgonzola, gouda, havarti,
roquefort
Natural Cheese…
• FIRM CHEESES
• Cheddar, gruyere, monterey jack,
provolone
• HARD CHEESES
• Asiago, parmigiano-reggiano
(parmesan)
Processed Cheese…
B. cornstarch
C. tapioca
D. eggs
E. vegetables
C. Most thickeners cannot
be added by themselves to
hot food.
They will cook into lumps.
A. thin - vegetable
C. thick – croquettes
Recipe for White Sauce