Other kinds of milk
VITAMIN D MILK is milk
with the vitamin D content
! increased, usually by adding
a concentrated form of this
vitamin. The requirements
are set by health depart
ments. Generally a quart of
this milk supplies the
amount of vitamin D
recommended daily while
you are growing.
NONFAT OR DEFATTED
MILK (often called skim
milk) is milk with its fat and
vitamin A removed. Other
nutrients remain in the
defatted milk. In some
market areas additional
nonfat milk solids are added
and sometimes vitamins A
and D.
CHOCOLATE DAIRY
DRINK is a mixture of whole
and defatted milk plus
chocolate sirup or powder.
Chocolate Milk is made with
whole milk. The milk is
unchanged; the sweetened
chocolate adds flavor and
energy value.
CULTURED BUT
TERMILK may be made
either from defatted or
whole milk by adding a lactic
finances
Ions?
acid-producing culture.
Other cultured milks are
Bulgarian buttermilk and
yogurt.
EVAPORATED MILK is
homogenized whole milk
from which about 60 percent
of the water has been
removed by heating under
vacuum. The milk is sealed
in cans and sterilized. Most
of it has vitamin D added.
Mixed with an equal amount
of water, evaporated milk
has about the same food
value as fresh, whole milk.
Condensed Milk is
who
we do
FOR MORE INFORMATION, CONTACT
YOUR LOCAL COUNTY OFFICE.
evaporated milk with about
40 percent sugar added.
DRY MILE is milk with
almost all the water
removed. It is Whole Milk
Powder when only water is
Temoved; Nonfat Dry Milk
when both water and fat are
removed.
To make American
cheese, a typical hard-type
cheese, heated milk is first
coagulated to form a soft
curd. Did you know that
much the same thing hap
pens to milk in your
stomach? The curd for
cheese is formed by the
We do. The Farm Credit System.
Millions of tons of meat,
grain, fruits, melons, berries,
other crops that move from
the farm, ranch, or orchard
into storage, processing and
marketing by farmer
cooperatives. We’re the
Production Credit Associations, and
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Owned by and operated
for the benefit
of farmers
and growers.
VI
CHEESE, A
CONCENTRATED
FORM OF MILK
Lancaster Farming. Saturday, June 5,1976—53 v
action of useful bacteria in a
starter and of enzymes in the
rennet which are added to
the heated milk. This curd is
allowed to set and the whey
drained off. The cheese is
cured under conditions that
allow certain favored bac
teria to develop distinctive
flavors in the cheese. The
result is protein-rich food;
rich, too, in milk’s minerals
and some vitamins. Many
other types of cheese are
made in the United States;
some from milk and cream,
some from defatted milk.
American cheese is made in
the largest quantity. In
protein and calcium, IMi
ounces American cheese
equal 1 glass of milk.
COTTAGE CHEESE ...
THE CURD OF MILK
To make the tender curds
of perishable cottage cheese,
a culture of natuind lactic
add-producing bacteria is
added to defatted milk. After
heating slowly until a curd
forms, the whey or liquid is
drained off. The solid part
remaining is mainly the milk
protein, casein. A little
cream is added to make
' creamed cottage cheese.
In Protein ... % cup
cottage cheese equals 1 glass
milk; or 1 serving lean meat,
fish or poultry (2 oz.); or 2
oz. American cheese or 2
large eggs.
ICECREAM...
A FROZEN
DAIRY FOOD
Today’s ice cream is made
with only pasteurized dairy
products. The liquid mix for
ice cream is made usually
with about 80-85 percent
concentrated nonfat milk
and cream; 15 percent
sweetening; plus varying
amounts of flavoring, often
fruit or nuts. The inclusion of
the solids of nonfat milk
increases ice cream’s food
values, flavor and
smoothness. The pleasing
texture of ice cream depends
also upon whipping in just
the right amount of air while
the mix is under controlled
freezing temperatures. Ice
cream without air would be a
solid icy mass. Ice cream is
a good source of milk’s'
minerals, calcium and
phosphorus; of its vitamins,
vitamin A and riboflavin; of
milk’s proteins. These im
portant nutrients of milk and
cream remain in ice cream;
there is no loss in freezing.
A generous serving of ice
cream (one-sixth quart) is
about equal to % glass of
whole, milk in calcium,
protein and B vitamins, and
to more than 1 glass in
vitamin A and calories.
- From National Dairy
Council
Nutrition really means the
teamwork of various
nutrients. For instance,
vitamin D in milk helps build
calcium and phosphorus into
bones. Iron combines with
protein to make hemoglobin,
a component of red blood
cells. For total nutrition, no
one food can do the job.
That’s why Dairy Council
recommends the four food
groups for best eating.
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PAINT AND IT
DOES STAY ON'!
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EQUIPMENT
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