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DAIRY DELIGHTS. The Five Types of Dairy Products:. Milk and cream Cultured milk products Frozen dairy desserts Cheese Butter. Homogenized. Milk or cream that has had its fat broken into tiny pieces by a special process.

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the five types of dairy products
The Five Types of Dairy Products:
  • Milk and cream
  • Cultured milk products
  • Frozen dairy desserts
  • Cheese
  • Butter

Milk or cream that has had its fat broken into tiny pieces by a special process.

This process keeps the fat and watery liquid in milk or cream from separating.


Milk or cream that has been heated to a high temperature for a few seconds to kill harmful bacteria

This process is named after Louis Pasteur

fresh milk is grouped by the amount of fat it contains
Fresh milk is grouped by the amount of fat it contains.

One cup of

Fat-free milk – 85 calories

1% milk – 100 calories

Whole milk – 150 calories

canned milks
Canned milks

Evaporated milk has had most of the water removed. Sweetened condensed milk is evaporated milk with a large amount of sugar added.

louis pasteur
Louis Pasteur

December 27, 1822- September 28, 1895

French chemist and microbiologist best known for his discovery that many diseases are

caused by


uht milk
UHT Milk

Ultra High Temperature Milk

Pasteurized at a higher temperature than the temperature normally used. It doesn’t need to be refrigerated until opened.

fresh cream
Fresh Cream

Fresh cream is like milk, but it contains much more fat.

Types of fresh cream:

  • Whipping cream contains the most fat
  • Light cream – coffee cream
  • Half-and-half –mixture of milk and cream
cultured milk products
Cultured Milk Products

These products are made by adding certain helpful bacteria to milk.

The bacteria cause the milk to develop a tangy flavor.

They also cause the milk to become thick and smooth.

examples of cultured milk products
Examples of Cultured milk products

Buttermilk – called buttermilk because it was originally made with the milk that was left after cream was churned into butter

Yogurt – Made by adding bacteria to fat-free, low-fat, or whole milk

Sour Cream – Made by adding bacteria to light cream

remember the nursery rhyme
Remember the Nursery Rhyme?

Little Miss Muffet sat on a tuffet,

Eating her curds and whey,

There came a big spider,

Who sat down beside her,

And frightened Miss Muffet away!

curds and whey
Curds and Whey

The first step in making cheese is to separate the tiny solid pieces in milk from the watery portion.

Curds – the solid pieces in milk, such as protein, fat, vitamins, and minerals that can stick together to form lumps

Whey – the liquid portion of milk that is left after curds form

five types of cheese
Five Types of Cheese

1. Fresh cheese – ready to eat as soon as it is made, for example cottage cheese, cream cheese, ricotta

2. Aged cheese – stored by the cheese maker for a period of time before it is sold, for example cheddar and parmesan.

types of cheese continued
Types of Cheese continued…

3. Pasteurized process cheese – a blend of two or more cheeses, these cheeses melt quickly and smoothly when heated.

4. Pasteurized process cheese food – usually sold in jars or pressurized cans, it has less cheese and fat and more water than pasteurized process cheese

types of cheese continued1
Types of Cheese continued…

5. Cold Pack cheese – is a blend of cheeses, similar to pasteurized process cheese, but they are not heated.

cultures of the world

The Middle East

  • Located where Africa,

Europe, and Asia meet.

  • Lamb, sheep, goats,

and camels provide

milk, meat, and hides.

  • Yogurt is the preferred form of milk.
price of cheese
Price of Cheese

Type of cheese – aged cheese

usually cost more than fresh cheese

Origin of cheese – cheese made in

the U.S. is less than imported cheese

Size of pieces – large blocks usually

cost less than slices and shredded.

lactose intolerance
Lactose Intolerance

When a person is not able to make lactase in their intestine and therefore have trouble digesting lactose.

They will often have intestinal gas, cramps, and diarrhea after

eating dairy products.

cooking with milk
Cooking with milk

Dairy products are sensitive to heat. They burn easily. Use a heavy pan and low cooking temperatures.

Prevent a skin from forming when you heat milk by stirring the

milk while you heat it.

reduce the chance that milk will curdle
Reduce the chance that milk will curdle!
  • Use fresh milk
  • Warm the milk before adding other ingredients.
  • Add other ingredients to the milk, instead of the reverse.
  • Thicken the milk before adding other ingredients.
  • Heat milk gently. Do not let it boil.
nutritional qualities of milk
Nutritional Qualities of milk

The main foods in this group

are milk, yogurt,

and cheese.

They are rich sources of protein and calcium. Many provide Vitamin D, too.

However, many contain large amounts of saturated fat and cholesterol.

dairy delights1
Dairy Delights

Power point presentation put together by:

Zachary S. Tekely and Cynthia M. Trude

August 2008

Information for power point taken from

Byrd-Bredbenner, Carol. Adventures in Foodand Nutrition. Tinley Park, Illinois: The Goodheart-Wilcox Company, Inc. 2007.