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Milk and Milk Products. Got Milk?. Milk - Is it in You?. The serving size from the milk and dairy food group is 2-3 CUPS . 3 cups for teens and adults The following groups should have more servings. Pregnant and Lactating women Children Youth / Teens.

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Milk is it in you
Milk - Is it in You?

  • The serving size from the milk and dairy food group is 2-3 CUPS.

    • 3 cups for teens and adults

  • The following groups should have more servings.

    • Pregnant and Lactating women

    • Children

    • Youth / Teens

Milk and dairy serving sizes
Milk and Dairy Serving Sizes

  • 1 cup (8oz) milk or yogurt

  • 1 ½ oz natural cheese

    • 4 dice stacked

    • 2 nine volt batteries

  • ½ cup cottage cheese

  • 2 oz processed cheese

    • (velveeta, cheese whiz, american)

  • ½ c ice cream

    • Tennis ball

  • Milk nutrients

    • Milk is our most nearly perfect food.

      • No other single food can substitute for milk in diet and give a person the same nutrients that you get from a glass of milk.

    • Milk, yogurt, and cheese are a good source of a COMPLETE protein.

    • Milk also supplies carbohydrates and fats

    More on milk nutrients
    More on Milk Nutrients

    • Milk is fortified with the following vitamins:

    • Vitamin A – prevents night blindness

    • (B2) Riboflavin – growth promoting and eye function

    • Vitamin D – which you also get from the sun

    • Milk Products provide the following minerals:

    • A. Phosphorus

    • B. Iron

    • C. Calcium ***

    C calcium
    C. Calcium ***

    • Critical for strong bones and teeth

    • 1 QT milk contains 1200mg of calcium – amount a teen needs each day.

      • When you don’t get enough calcium, your body steals it from the calcium reserves in your bones.

      • Around age 21 your body starts using the stored calcium, not storing it.

      • Drink Milk not Soda Pop so your body has more calcium reserves.

    • Prevents Osteoporosis – “Brittle Bones”


    Osteo= Bone porosis = porous

    A disease that comes from lack of calcium. It can cause the skeleton to shrink and the bones to break very easily.

    With milk stay fit

    • Milk products are essential for growing and maintaining:

      • Strong, healthy bones

      • Strong teeth

    • Milk and dairy foods, along with WEIGHT BEARINGEXERCISEare essential for maintaining bone density.

    Milk is very good for you but some products can contain a lot of fat
    Milk is very good for you , but some products can contain a lot of fat.

    • Discretionary Calories – extra calories leftover after your total calorie allotment.

    Reduce the fat in recipes by using a lower fat content milk such as
    Reduce the fat in recipes by using a lower fat content milk such as:

    • Skim or 1% low-fat milk products

      • Instead of whole or 2% milk

    • Low fat cottage cheese

    • Nonfat yogurt

      • be careful of added sugar

      • Substitute yogurt for mayonnaise

    • Reduce fat by using less cheese in a sharper flavor.

    Eat sometimes
    Eat sometimes such as:

    2% or regular cottage cheese

    Reduced-fat or part-skim cheeses

    2% low-fat milk, yogurt

    Ice milk (extra sugar)

    Frozen nonfat or low-fat yogurt (extra sugar)

    Eat less often
    Eat less often such as:

    Whole milk cheeses

    Processed cheeses

    Whole milk

    Flavored milk (chocolate,strawberry,eggnog)

    Whole milk yogurt

    Ice cream

    Milk and milk products
    You may be surprised to know that there is no milk/dairy in softie ‘ice cream’read the ingredients on the label

    Milk processing terms
    Milk Processing Terms softie ‘ice cream’

    • Homogenization

      • Fat particles have been broken down and distributed so the milk won’t separate.

    • Pasteurization

      • Heat treated to remove/kill harmful organisms-161 F for 15 seconds.

    • UHT (Ultra-high temperature)

      • Pasteurized at much higher temperatures than usual so it is shelf-stable (Yahoo drinks in paper carton)

    • FORTIFIED (Milk is fortified with vitamins A and D)

      • Adding in one or more vitamins, minerals, or proteins not naturally present in the food.


      • When a protein gets solid. (cheese, curds, egg…)

    Types of milk
    TYPES OF MILK softie ‘ice cream’

    I. Lactose reduced or Lactose free

    J. Buttermilk (culture added)

    • K. Evaporated (60% water removed)

      L. Acidophilus milk (digestion aid)

    • Whole Milk (no butterfat removed)

    • 2% (reduced fat)

    • 1% (low fat)

    • Skim (non fat)

    • Non-Fat dry

      (both fat and water removed)

      F. Flavored milk (chocolate, strawberry…)

      G. Sweetened condensed milk (50% water removed and sugar added)

      H. Eggnog(Mixture of milk, eggs, sugar and cream and flavorings)

    Milk products
    Milk Products softie ‘ice cream’

    • Cream

    • Butter

    • Yogurt

    • Frozen dairy desserts

    • Cheeses

    Selecting and storing
    Selecting softie ‘ice cream’ and Storing

    • Consider:

      • Fat amounts

      • Container size ($)

      • Ingredients

    • Tightly sealed and never opened

    • Sell By date

      • Product will last about a week after this date.

    • Refrigerate promptly

    • Store in original container

    • Keep container tightly closed so it does not absorb aromas

    • Discard any milk left out longer than 2 hours

    • Store away from light (destroys riboflavin)

    When cooking milk 4 undesirable results can happen
    When cooking milk, 4 undesirable results can happen: softie ‘ice cream’


    • Lumps from coagulated proteins. Generally from adding an acid. (lost valuable proteins)

      • Cook at a low temperature

      • Use fresh milk instead of sour milk (buttermilk)

      • Thicken the milk with a starch (flour) before combining. (white sauce)

        2. Film or Scum

    • Solid layer that forms on the surface of milk during heating.

      • Use a covered container

      • Stir during heating

      • Mix to form a layer of foam

    Milk and milk products

    3. BOILING OVER softie ‘ice cream’

    • Caused by pressure buildup under the scum.

      • Prevent the film from forming

        4. SCORCHING

        Burning of settled milk proteins on sides and bottoms of pan. Results in color change and off-taste. (lost valuable proteins)

    • During heating, stir the product constantly

    • Scrape the bottom of the pan in a figure 8 style.

    • Use low heat

    Cheese… softie ‘ice cream’

    • Cheese is a SOLID FOOD made from milk.

      • When bacteria and/or acids are added to milk, the proteins in the milk COAGULATE, or clump together to become a solid mass.

    Natural cheese fresh unripened
    Natural Cheese - softie ‘ice cream’FRESH (UNRIPENED)

    • Highly perishable and must be kept refrigerated and served chilled.

    • EX: Cream cheese, feta, mozzarella, ricotta

    Natural cheese ripened
    Natural Cheese - Ripened softie ‘ice cream’

    • Cheddar and other Ripened cheese taste better when served at room temperature.


        • BelPaese, brie, boursin, camembert


        • Fontina, gorgonzola, gouda, havarti, Roquefort


        • Cheddar, gruyere, monterey jack, provolone


        • Asiago, parmigiano-reggiano (parmesan)

    Processed cheese
    Processed Cheese… softie ‘ice cream’

    Pasteurized Process cheese

    Processed cheese food

    Imitation cheese

    Guidelines for cooking cheese
    Guidelines for cooking cheese softie ‘ice cream’

    • Use a low heat

    • Heat it just long enough to melt it.

    • To speed up cooking time, grate or cut into small pieces.

    • When microwaving, be careful-cheese gets very hot.

      • Cheese can easily overcook in the microwave because of its high fat content.

    • When cheese gets overcooked, it becomes very tough and stringy.