Dairy Products

Types of Milk and definitions

Major Nutrients in MilkNutrient Nutrient in Milk Importance to BodyCarbohydrate Lactose Provides energy.

(milk sugar)

Fat Saturated Fat Provides energy.

Protein Complete Protein Aids growth; builds (all 8 essential amino acids) muscles; repairs

worn or broken tissues.

Water Contributes to body fluids; regulates body temperature.

Major Minerals in MilkNutrient Nutrient in Milk Importance to Body

Mineral 1. Calcium Builds strong bones and teeth; strengthens body cells; aids in

blood clotting; regulates muscles, includingthe heart; maintains normal nerve

functions.2. Phosphorus Strengthens body cells; combines with

calcium to make bones and teeth; helps in the oxidation of foods.

Major Vitamins in MilkNutrient Nutrient in Milk Importance to Body

Vitamin 1. Vitamin A Aids vision and growth; helps maintain health of mucous membranes.

2. Vitamin B2 Aids growth; helps maintain health of

(riboflavin) skin, eyes, and tongue; helps nerve tissues function; helps digestive tract.

3. Vitamin B1 Assists in maintaining normal appetite, (thiamin) a healthy digestive system, and proper

nerve function; helps release food energy for the body’s use.

4. Vitamin D Helps body to use calcium and phosphorus to build strong bones and teeth.

Homogenized Milk Milk that has been pasteurized and mechanically

treated to breakup butterfat and distribute them evenly

Homogenization breaks up and disperses milk fat throughout milk, resulting in a smooth, uniform texture.

Most whole milk is homogenized to prevent the cream from rising to the top.

Homogenization results in a softer curd in the stomach that aids digestion.

Pasteurization When milk comes directly from the cow it is

called “Raw milk”. Pasteurizing milk heats raw milk to temperatures just below boiling point to destroy any disease germs (bacteria and viruses).

HTST – High Temperature Short Time Holds milk at 161.5 °F for at least 15 seconds

UHT – Ultra High Temperature is less common. Heats to 280 °F for at least two seconds.

What is rBGH or BST? These are growth hormones given to cows

to improve milk production. There is a lot of controversy about this

practice because it may be harmful to the animal, it may lead to resistance to antibiotics, and it has been shown to potentially cause cancer in people.

Many brands of milk are making a point to be “hormone free”, as a consumer you need to decide if this is a choice you want to make.

Whole Milk – Sometimes called “Homogenized

Milk”

Whole Milk (3.25% fat) contains 150 calories and 8 grams (g) of fat per serving (8 fluid oz).

No butter fat has been removed.

Although not required, whole milk may be fortified with vitamin D . If vitamin D is added, the label must state this fact.

Percent calories from fat =8g x 9cal/g = 72 cal /150cal = .5050% cal from fat (3.25% fat by weight)

(2% fat) contains 120 calories and 5 grams (g) of fat per serving (8 fluid oz).

Percent calories from fat

5g x 9cal/g = 45 cal /120cal = .375OR 38% cal from fat (2% fat by weight)

Vitamins A and D are removed with the milk fat.

For this reason, these vitamins must be added to 2% reduced-fat milk.

The addition of these vitamins must be stated on the nutrition label

2% Reduced Fat Milk

1% Lowfat Milk

1% fat Milk contains 100 calories and 2.5 grams (g) of fat per serving (8 fluid oz).

Percent calories from fat2.5g x 9cal/g = 23 cal /100cal = .23

OR 23% cal from fat (1% fat by weight)

Vitamins A and D must be added.

The label must indicate the addition of these vitamins.

Fat Free or Skim Milk

Skim or Nonfat Milk) (.5% fat) contains 80 calories and 0 grams (g) of fat per serving (8 fluid oz).

Most of the butterfat removed.

Vitamins A and D must be added

The label must indicate the addition of these vitamins.

Chocolate Milk May be any type of milk with chocolate or

cocoa and a sweetener added.

This milk is just as nutritious as its unflavored counterpart, but higher in sugar and calories due to added chocolate & sugar.

Compared to plain milk, chocolate milk contains about 60 more calories per serving (8 fluid oz).

Evaporated MilkCost =

(6.5% fat) is made by removing about 60% of the water from whole milk.

The milk is then homogenized, fortified with vitamin D, canned and heat sterilized.

The addition of vitamin A is optional.

Sweetened Condensed Milk This milk is a canned milk concentrate of

whole milk to which sugar has been added.

The sweetener used (usually sucrose) prevents spoilage.

Sweetened condensed fat-free milk contains no more than 0.5% milk fat.

Used in recipes and baked products. Only use when recipe calls for it.

Buttermilk

A culture has been added to give its characteristic flavor

Buttermilk is often used in recipes or may be drunk alone.

Soy Milk

Soy milk is a stable emulsion of oil, water and protein from the soybean. It does not contain any milk protein.

Soy milk contains about the same proportion of protein as cow's milk

Lower fat varieties of soy milk are often significantly lower in protein than cow's milk because the defatting process is not one of skimming risen cream, rather it involves adding water.

Soy milk does not naturally contain calcium so it must be fortified. The label must indicate all vitamins and minerals that are added.

Lactose Intolerance Lactose intolerance is the inability to digest

significant amounts of lactose, the major sugar found in milk.

Lactose intolerance is caused by a shortage of the enzyme lactase, which is produced by the cells that line the small intestine.

Different than a Milk Allergy which is an allergic reaction to the proteins (usually whey) in milk.

Calcium in Food Milk, reduced fat, 1 cup 295 mg Swiss cheese, 1 oz. 270 mg Ice cream, 1/2 cup 85mg Cottage cheese, 1/2 cup 75 mg Yogurt, plain, low-fat, 1 cup 415 mg Soy Milk, fortified, 1 cup 200–300 mg Sardines, 3 oz. 270 mg Salmon, canned,, 3 oz. 5 mg Broccoli, raw, 1 cup 90 mg Orange, 1 medium 50 mg Pinto beans, 1/2 cup 40 mg Tuna, canned, 3 oz. 10 mg