Dairy PowerPoint

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  • 1. Dairy Products
  • 2. Our most nearly perfect food!
        • No other single food can substitute milk in diet and still give a person the same nutrients!
        • ___________________
        • Adults 2 cups}
        • Teenagers 4 cups} per day
        • Children 3 cups}
  • 3. Nutrients
        • Protein - builds and repairs muscle and body tissue
        • Carbohydrates - energy and warmth
        • Fats - energy, warmth, and
        • vitamins A,D,E & K
  • 4. Nutrients
        • Vitamins…
          • D: builds bones and teeth
          • A: aids growth, prevents night blindness
          • Riboflavin (Vitamin B2): regulates production of energy from fat, carbs, and protein
        • Minerals…
          • Good for strong bones and teeth
          • Calcium & Phosphorus
          • Calcium helps prevent osteoporosis
  • 5. Shopping Pointers
        • Product name
        • Ingredients, if any are added
        • Pull Date - indicates that the milk should stay fresh 5 - 7 days after the date that is stamped on the carton
  • 6. Processing of Milk
    • Pasteurization - the process of heating raw milk to at least 145  (or at 161  for at least 15 minutes) and then holding it there continuously for at least 30 minutes
    • The milk is then cooled promptly to 45  or lower
    • Improves milk’s keeping ability and kills bacteria
  • 7.  
  • 8. Processing of Dairy Products
    • Fortified - is the addition of one or more vitamins, minerals, or proteins not already present in a food
    • Foods can also be “fortified” when there
    • are added nutrients that are already
    • naturally present
  • 9. Forms of Milk
        • Raw Milk - fresh, unpasteurized milk
        • straight from the cow!
    • Whole Milk - high in milkfat
    • Lowfat Milk - labeled as lowfat, 1%, or 2%
  • 10.
        • Skim Milk - also known as nonfat milk
        • Chocolate Milk - made by adding
        • chocolate or cocoa and sweetener
        • to 2% milk
        • Buttermilk - made by adding a special bacterial culture to milk to produce the desirable acidity, body, flavor, and aroma
  • 11. Evaporated Milk - canned whole milk concentrate, prepared by evaporating enough water, under a vacuum, to reduce the volume by half Sweetened Condensed Milk - prepared like evaporated milk, but with added sugar Nonfat Dry Milk - obtained by removing water from pasteurized skim milk
  • 12.
        • Whipping Cream - the fat of whole milk
        • Half-and-Half - a blend of milk and cream
        • Sour Cream - cream that has been soured by lactic-acid bacteria
        • Yogurt - a cultured dairy product with a custard like consistency
  • 13.
        • Eggnog - a mixture
        • of milk, eggs, sugar,
        • and cream
  • 14. Grades of Milk
        • The grade of milk indicates its degree of sanitation
        • Grade A - has the lowest bacterial
        • count and is the grade sold in
        • retail stores
        • Grades B & C - are both safe and
        • wholesome, but have a higher bacterial count
  • 15. GOT MILK?