Dairy. Goodston Productions. What is Milk?. 87% water Our most nearly perfect food No other single food can substitute for milk in a diet and give a person the main nutrients that you get from a glass of milk Teenagers 4 cups} per day Children 3 cups}
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Milk also contains saturated fat and cholesterol.
One serving equals one cup of milk, half cup of ice cream, or 2 oz of cheese.
B. Homogenization- the process of breaking up milk fat into smaller globules which disperses them permanently in a fine emulsion throughout the milk. The milk won’t separate then.
A. Raw milk- straight from the cow, fresh, unpasteurized.
B. Whole milk- fortified with vitamin D – calories from fat = half
C. Low fat milk-
> enriched with vitamin A
D. Skim milk- also called nonfat milk- enriched with Vitamin A – has trace amounts of fat
E. Chocolate milk- chocolate or cocoa and sweetener added to milk; Must be enriched with Vitamin A
F. Eggnog- milk, eggs, sugar, cream
G. Nonfat dry milk-all water is removed, from pasteurized skim milk = can easily be added to recipes to increase nutrient content, esp protein and calcium
H. Buttermilk- tangy flavor
Measure 1 T of vinegar, add milk to
1 cup. Stir. Mixture can be used as
substitute when baking.
I. Evaporated milk- half the water is removed; canned
J. Sweetened condensed milk- half the water is removed, sugar is added which acts as a preservative, canned
K. Whipping cream- the fat of whole milk
(heavy); light cream = less fat, used in coffee.
L. Half-and-half- milk and cream
mixture, often used for coffee.
N. Yogurt- milk (usually skim) treated with a special bacteria. Sometimes fruit is added.
M. Sour cream- soured due to lactic acid bacteria