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2.05S Dairy Foods Reading Guide KEY
JUST WHAT DO WE NEED TO KNOW ABOUT MILK, CHEESE, AND OTHER
DAIRY FOODS?
VOCABULARY
Homogenization
Pasteurization
Ripened cheese
Unripened cheese
Cultured milk
Curdle
Buttermilk
Yogurt
Fat-free
Reduced fat(low fat)
Kefir
Roux
Whipped cream
Overcoagulate
Emulsifiers
Lactose-intolerant
Processed cheeses
Scorch
As you read Chapter 17 in Guide to Good Food or Chapter 34 in Food for Today, complete the
following. Review and place in your academic notebooks for further study.
1. The mechanical process that prevents cream from rising to the surface of milk is
______________________________.(homogenization)
2. During ________________________, milk is heated to destroy harmful
bacteria.(pasteurization)
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 _____________________________.(lactose-intolerant)
4. Dairy products made from milk to which helpful bacteria have been added are ____________
_____________ dairy products.(cultured milk)
5. An example of cultured milk products is______________or________________.
(yogurt or buttermilk)
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 _____________.(kefir)
7. Cheese that is prepared for marketing as soon as the whey (liquid part) has been removed is
________________________________.(unripened) [This is important to know because of its
ability to spoil rapidly]
8. Controlled amounts of bacteria, mold, yeast, or enzymes are used to make ______________
____________.(ripened cheese)
2.05S Dairy Foods Reading Guide KEY (page 2)
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Unit A-Food Preparation, Processes and Methods
Summer 2010 Version 2
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9. Products that are made from other cheeses, such as Velveeta® cheese, are called
____________________ ___________________.(processed cheeses)
10. For dietary health, avoid saturated fat and cholesterol from dairy products by choosing
_____________ ______ and _________ ___________ products most often.(low or reduced
fat and non-fat)
11. High temperatures, acids, tannins, enzymes, and salts can ______________ milk.(curdle)
12. Heating can cause the lactose (milk sugar) in milk to ___________________, or change to a
brown, bitter substance called caramel.(scorch)
13. Sugar decreases the volume and stiffness of _______________ ____________. (whipped
cream)
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.(roux) (1 part
flour to 1 part fat)
15. When the proteins in cheese ________________________, the cheese becomes tough and
rubbery and the fat may separate.(overcoagulate)
16. Processed cheese blends more easily in cooked cheese dished than natural cheese because of the
__________________ it contains.(emulsifiers)
Based on your reading, answer the following short answer questions using complete sentences on
the back of this sheet.
1. What type of heat is best used when preparing recipes with milk or cheese products in them?
Why? (Low to moderate heat keeps the proteins from over coagulating, or from curdling or
scorching)
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?
(Some dairy foods do not have enough calcium per serving to count as a
significant source of dairy products. 2 dairy foods: may include yogurt and cheddar cheese,
milk based desserts like ice cream and pudding—2 non-dairy foods: may include cream cheese,
whipped cream, butter. Students may offer other choices. Have them justify answer.)
2.05S Dairy Foods Reading Guide KEY (page 3)
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Unit A-Food Preparation, Processes and Methods
Summer 2010 Version 2
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3. What are 2 examples of food products that a roux would be used as a base of the recipe? (gravy
and white sauces)
4. What are the health benefits of choosing reduced fat(low fat) or fat free dairy foods? (They are
lower in cholesterol and can help with weight control.)
5. What food safety issues can be linked to unripened cheeses? (Listeriosis may be present if the
cheese is not pasteurized such as when using raw milk to prepare cheese.)
6. Should you eat ripened cheese that has mold on it? Why or why not? (If there is not a
significant amount of mold, you may cut it off and eat the good portion. But if in doubt, throw it
out.)
7. Organize these dairy food choices from the healthiest to least healthy: sherbet, premium ice
cream, or low fat ice cream ? Explain.
(Per serving size, sherbet is lower in fat than either and has dairy in it and may
even have other vitamins due to the fruit juice it contains. Low fat ice cream is a better choice
than premium, higher fat ice cream. But both are dairy sources.)
(Adapted from Guide to Good Food Teacher’s Resource Portfolio)
7045 Foods I
Unit A-Food Preparation, Processes and Methods
Summer 2010 Version 2
308