As a class we will come up with a list of foods that fit into this group.
Define these terms: pasteurized, homogenized, fortified, reconstituted, butterfat, frozen dairy products.
Discuss the various types of milk products: 1%, 2%, skim, whole, buttermilk, evaporated, condensed, powder, UHT, fresh, sweet, sour. Examine the differences between milk and cheese. List and explain the different types of creams and cheeses
*Did you know, sour cream, butter, margarine, and cream are not considered servings of milk even though they are dairy products. We will be discussing the why in class.
Here are some recipes we will be making in class: