Dairy and Non-Dairy

Milk Choices
Pasteurized milk milk that has been heat treated to kill disease-causing microorganisms Certified raw milk unheated milk that may contain viable disease-causing microorganism Ultra-heat treated milk sterilized milk that can be stored at room temperature until opened

Milk choices
Room temperature storage of UHT milk is possible because this milk has been sterilized to kill all of the bacteria that might have been in the milk originally. Until the package is opened, UHT milk does not require refrigeration. However, once it has been opened, microorganisms may enter the milk, and refrigerator storage is essential to retard their growht.

Fat Level
Fluid milks can be purchased at four levels of fat-whole ( possibly as high as 3.8 %fat), reduced fat (2% fat), low-fat or light milk (1% fat), and non-fat or fat free ( less than 0.1%fat) Whole milk has 160 calories per cup, reduced fat has 125 calories, low fat has 102 calories and non fat has 90 calories per cup

Flavored milks
Chocolate had a higher calcium intake than those who did not drink flavored milk but their caloric intake from fat and added sugars was about the same Flavored milk can be purchased as beverage option for children and adults to promote milk consumption The nutritional merits of flavored milk, while not quite as great as non-fat milk, are vastly superior to fruit drinks and soft drinks

Lactose treated milk

Lactaid- Milk in which lactase has digested much of the lactose Lactose, the sugar in milk, is digested by lactase to form glucose and galactose in enzyme-treated milk, such as lactaid The formation of glucose and galactose from lactose results in a slightly sweeter taste, but this type of milk is preferred by some people who experience discomfort when they drink milk containing lactose.

Cultured buttermilk
Skim milk thickened somewhat by the action of lactoic-acid-producing bacteria This milk is made from skim milk that has been heated to 85 C for 30 minutes and then fermented with lactic-acid producing bacteria at 22 C to produce a somewhat thickened, slightly acidic Despite its creamy consistency, the only fat content is very small amount of butter flecks Useful as ingredients in quick breads

Goats milk
Is another fluid milk option that is available in the refrigerated dairy case in some supermarkets This type of milk has a somewhat stronger odor and flavor than cows milk Some people who are allergic to cows milk are able to drink goats milk without having an allergic response Source of calcium

Canned milk
Are preserved by subjecting them to high processing temperature for an extended period of time in airtight cans. The combination of a tight seal on the cans and a very high processing temperature kills all of the microorganisms that are present prior to processing and prevents the entry of new sources of contamination until the cans are opened.

Evaporated milk
Is a form of canned milk in which about half of the water has been evaporated from the milk before canning. Removal of half of the water reduces the volume and weight of the remaining milk

Sweetened condensed milk

Is another canned milk product that has had approximately half of its water removed prior to canning It has a large amount of sugar added and high calorie content

Dried milk
Milk can be dehydrated to a dry powder that can be stored without refrigeration for a reasonably long time as long as its packaging remains sealed Once the dried milk solids are reconstituted, this type of milk must be kept refrigerated The shelf life of dried milk is limited by the possible development of rancidity in the fat Non fat dried milk solids have the longest shelf life

Milk substitute
People who are allergic to milk proteins may need to find another dietary source of calcium This allergy problem is totally different from having a deficiency if lactase Soy milk and rice drinks are available in the market today to offer a possible solution to avoiding milk proteins while obtaining useful amounts of calcium

Creams
Whipping creams have a fat content between 30-36 %. When chilled, they can be whipped into a foam that is stabilized by the large amount of fat in them Heavy whipping cream with 36% fat whips readily to a more stable foam than does regular whipping cream, which has less fat present to stabilize the foam

Half-half
Is very light cream that usually contains between 10.5 and 18 percent fat This type of cream still has a rich flavor, which makes it acceptable as a cereal topping and coffee whitener to people who want a creamy flavor without as much fat as is contained in light whipping cream Can not be whipped into a stable foam because there is little too fat in it to provide stability

Sour cream
Is clabbered form of cream with fat content of 18% Clabbering is accomplished by introducing lactic acid forming bacteria, which are allowed to ferment the cream until enough lactic acid id produced to precipitate the casein (principal protein in milk) to form a soft curd Sometimes sour cream is used as an acid ingredient that will interact with baking soda to produce carbon dioxide and leaven a baked product

Yogurt
Is produced by fermenting either whole or non fat milk with placamobacterium yoghourti, lactobacillus bulgaricus and streptococcus thermophilus The lactic acid produced by this culture causes milk to clabber, forming smooth and soft curd

Ice Cream
During the freezing process in manufacturing, ice cream is stirred to incorporate air and create a lighter feeling on the tongue than is true of still frozen ice cream Agitation also constantly disrupts the ice crystals that are forming during freezing to promote a smoother texture. This agitation results in an increased volume in the frozen product, an increase which is termed overrun ( increase in the volume of ice cream because of air incorporated during freezing process)

Ice cream
Ingredients include stabilizers and flavoring
Stabilizers- help control the rate of melting when ice cream is served for easier serving and smoother texture

cheeses
Manufacturing of cheese begins with clotting pasteurized milk with acid or rennin ( an enzyme from the stomach of calves). The resulting curd is cut, and the whey ( soluble proteins, lactose and water) is drained until the desired moisture level is achieved in the curd, which now contains a concentration of insoluble proteins and fat.

Process cheeses
Are made by heating shredded natural cheeses and an emulsifier to produce a product that is usually rather bland in flavor, but easy to use in cooking The emulsifier is effective in binding the fat to prevent separation when process cheeses are heated during food preparation. If a distinctive cheese is desired in a product, an appropriate natural cheese is preferable to use. However, a natural cheeses should be heated as briefly and at as low a temperature as is compatible with the dish being prepared.