ACTIVITY 5-5



Name_____________________________Date____________Period___

2.05T Dairy Foods Reading Guide

JUST WHAT DO WE NEED TO KNOW ABOUT MILK, CHEESE, AND OTHER DAIRY FOODS?

VOCABULARY

Homogenization Buttermilk Whipped cream

Pasteurization Yogurt Overcoagulate

Ripened cheese Fat-free Emulsifiers

Unripened cheese Reduced fat (low fat) Lactose-intolerant

Cultured milk Kefir Processed cheeses

Curdle Roux Scorch

Read Chapter 17 in Guide to Good Food or Chapter 34 in Food for Today and complete the following. Review and place in your academic notebooks for further study.

1. A mechanical process that prevents cream from rising to the surface of milk is ______________________________.

2. During ________________________, milk is heated to destroy harmful bacteria.

3. Most of the vitamins, minerals, protein, and sugar in milk are found in the milk solids. This milk sugar often causes problems for people who are ____________-_________________.

4. Dairy products made from milk to which helpful bacteria have been added are ____________ _____________ dairy products.

5. An example of cultured milk products is ____________________or ____________.

6. Another example of a cultured milk product that has been used for centuries in the Middle East and Russia, with ties to Mohammed, is _____________.

7. Cheese that is prepared for marketing as soon as the whey (liquid part) has been removed is ________________________________.

8. Controlled amounts of bacteria, mold, yeast, or enzymes are used to make _____________ _________________.

9. Products that are made from other cheeses, such as Velveeta® cheese, are called ____________________ ___________________.

10. For dietary health, avoid saturated fat and cholesterol from dairy products by choosing _____________ ______ and _________ ___________ products most often.

11. High temperatures, acids, tannins, enzymes, and salts can ______________ milk.

2.05T Dairy Foods Reading Guide (page 2)

12. Heating can cause the lactose (milk sugar) in milk to ___________________, or change to a brown, bitter substance called caramel.

13. Sugar decreases the volume and stiffness of __________________ ___________.

14. A cooked paste of flour and fat used to thicken classic white sauce is called a ___________. The ratio of flour to fat used in this is ____ part(s) flour to ______ part(s) fat.

15. When the proteins in cheese ________________________, the cheese becomes tough and rubbery and the fat may separate.

16. Processed cheese blends more easily in cooked cheese dished than natural cheese because of the __________________ it contains.

Answer the following short answer questions. Use complete sentences.

1. What type of heat is best used when preparing recipes with milk or cheese products in them? Why?

2. Some dairy products considered part of the milk group of MyPyramid do not give us adequate amounts of nutrients. What are two examples of dairy foods in the milk group high in nutrients and two that are not high in nutrients?

3. What are two examples of food products that a roux would be used as a base of the recipe?

4. What are the health benefits of choosing reduced fat (low fat) or fat free dairy foods?

5. What food safety issues can be linked to soft, unripened cheeses?(look in chapter on food safety)

6. Should you eat ripened cheese that has mold on it? Why or why not?

7. Organize these dairy food choices from the healthiest to least healthy: sherbet, premium ice cream, or low fat ice cream? Explain.

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