Milk and Dairy Dairy Servings 1 serving of

Dairy Servings 1 serving of milk = 1 cup of milk or yogurt 1

Parts of Milk Lactose= milk SUGAR Lactase= enzyme that digests milk Cream= thickest part,

Fortified Milk Fortified means added Vitamin A= vitamin added to milk Vitamin D= found

Diseases Osteoporosis= brittle or weak bones, usually from lack of calcium. Rickets= soft bones,

Milk Terms Scalding= milk heated just below boiling, bubbles just appear Scorching= burning milk,

Types of dairy Cheese: comes in lots of varieties, 1 oz = 1 serving

Types of Dairy, Specialties Soy milk= non dairy, made from soy beans Almond milk=

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Milk and Dairy

Dairy Servings 1 serving of milk = 1 cup of milk or yogurt 1 serving of cheese = 1 oz, usually 1 slice You need 3 servings each day

Parts of Milk Lactose= milk SUGAR Lactase= enzyme that digests milk Cream= thickest part, mostly from fat, removed for normal consumptions Water= naturally there, sometimes removed

Fortified Milk Fortified means added Vitamin A= vitamin added to milk Vitamin D= found in milk, and the SUN, helps with bones Calcium= mineral found in dairy, builds bones Phosphorus= vitamin in milk, helps build strong bones and teeth Riboflavin= vitamin in milk, breaks down with heat and sunlight

Diseases Osteoporosis= brittle or weak bones, usually from lack of calcium. Rickets= soft bones, from lack of vitamin D Lactose-intolerency= lacking the enzyme lactase, that breaks down lactose.

Milk Terms Scalding= milk heated just below boiling, bubbles just appear Scorching= burning milk, can NOT be prevented by adding water. Prevent by cooking at low temperatures, or in the microwave, and stirring Scum= film that appears on milk products once they are heated Curdling= separating of milk into curds and whey ( creates cheese) Pasteurization= heating of milk to kill bacteria, then cooled to the proper temperature for consumption Homogenization= distributing of fat equally so it doesn’t gather

Types of dairy Cheese: comes in lots of varieties, 1 oz = 1 serving Yogurt= milk with good bacteria cultures added Milk Whole: = 3. 25% fat or more in it Reduced-fat= 2% fat Low-fat= 1% fat Non-fat (skim)= 0% fat Raw= not treated, can carry foodborne illness but contains all the same values as regular milk.

Types of Dairy, Specialties Soy milk= non dairy, made from soy beans Almond milk= non-dairy, made from nuts Butter-milk= low-fat milk, with acid added (usually lactic) Non-fat dry milk= dehydrated skim milk (no water) Evaporated milk= milk with 60% of the water removed Sweetened condensed milk= 60% of water removed, 45% sugar added White sauce= fat (usually butter), flour, and milk