DAIRY PRODUCTS

MILK
CREAM
YOGURT
CHEESE
ICE CREAM
 MEMBERS

ROLYN JOY KAYCEE SHIERLY KHARISS OLIVE

DIAMSAY DORONIO RUFINO TIBON DUROLFO

ARMINA CAMILLE CHENNIE DIVINA ANGELINE

DUROLFO PARAN DARIA ABAD MIRANDA
 Dairy products or milk products, are food
products made from milk. The most common
dairy animals cow, water buffalo and nanny
goat. Dairy products include common grocery
store food items in the Western world such as
yogurt, cheese and butter.

DAIRY PRODUCTS
DAIRY PRODUCTS

Dairy products offer protein, calcium and many other nutrients.

Functions of dairy products in our body:

 Important for growth particularly in children

 Essential for strong bones and teeth
 Needed for normal muscle and nerve functioning, and may assist in controlling blood pressure.

However there are some people who can’t eat or drink dairy products. People with lactose intolerance are
unable to fully digest the sugar (lactose) in milk.
 Biology defines milk as the white fluid from the
mammary glands of female mammals used to
nourish their young. It’s this ability (lactation)
that in fact defines and distinguishes mammals
from other animals.

MILK
TYPES AND ITS PROCESS

WHOLE MILK LOW FAT MILK

REDUCE FAT MILK FAT-FREE OR SKIMMED MILK

 THE 7 HEALTHIEST MILK OPTIONS

HEMP MILK OAT MILK ALMOND MILK COCONUT MILK

COW’S MILK A2 MILK SOY MILK

MILK

NUTRIENTS AND ITS FUNCTION

CALCIUM, PHOSPHORUS, B VITAMINS, POTASSIUM and VITAMIN D. Plus an excellent source of
protein. Drinking milk and dairy products may prevent osteoporosis and bone fractures and even help you
maintain a healthy weight.

STORAGE PROCEDURE
Store milk and other dairy products in the coldest part of the refrigerator, never store milk in the
refrigerator door when it is susceptible to warmer air from opening and closing the door. Milk is best
consumed by the package use by date, and buttermilk within one to two weeks from the date of purchase.
MILK

WHAT IS THE METHOD OF STORING MILK?

1. Keep milk containers closed and store them away from strong-smelling food items in the fridge if
possible.

HOW DO YOU STORE MILK WITHOUT

REFRIGERATOR?

2. Bags with a gel lining keeps milk, yogurt and other dairy foods cool throughout the day if you freeze
them overnight
 Cream is a dairy product composed of the higher-fat
layer skimmed from the top of milk before
homogenization. In un-homogenized milk, the fat which
is less dense, eventually rises to the top.In the industrial
production of cream, this process is accelerated by
using centrifuges called “separators”. In many
countries, it is sold in several grades depending on the
total butterfat content. It can be dried to a powder for
shipment to distant markets, and contains high level of
saturated fat.

CREAM
TYPES AND ITS PROCESS

HALF-AND-HALF COFFEE CREAM

WHIPPING CREAM

HEAVY CREAM SOUR CREAM

NUTRIENTS AND ITS FUNCTION

As a dairy products, cream contains a significant amount of vitamin B2, which encourages
good health in the body.
Vitamin E is a group of powerful antioxidants, the most common of which is alpha-
tocopherol.

STORAGE PROCEDURES
Store cream at 40 °F or below in its original container in the refrigerator. Do not
leave cream at room temperature and do not mix warm cream with cream that
has been kept refrigerated. Use fresh, pasteurized cream within one to five days
of the “sell-by” date.
 Yogurt starts as fresh milk or cream. It is often first
pasteurized, then fermented with various live
bacteria cultures, and incubated at a specific
temperature to encourage bacteria growth. The
culture ferments the lactose, the natural sugar found
in milk.

YOGURT
 TYPES AND PROCESS

LOW FAT OR NON- FAT

KEFIR GREEK YOGURT
(REDUCE-FAT YOGURT)-

NON-DAIRY YOGURT
SKYR FROZEN YOGURT
NUTRIENTS AND ITS FUNCTION

Yogurt contains several nutrients that are vital to maintaining bone density, including calcium, protein,
potassium, phosphorus and vitamin or probiotics which can enhance the gut microbiota. These can offer
protection for bones and teeth and help prevent digestive problems.

1. It is rich in important nutrients

2. It’s high in protein
3. Some varieties may benefits digestive health
4. It may strengthen your immune system
5. It is good for the heart
6. It may promote weight management
 STORAGE PROCEDURES

1. Before you buy a yogurt check the best before date on the package and choose the product
with the furthest date.
2. Refrigerate yogurt immediately after you buy it and store it on the colder shelves rather than
in the door.
3. Do not eat yogurt after the best before date.
4. Once the package is opened eat the yogurt within 3 days.
5. Protect yogurt from others foods with strong odours by sealing it tightly.
6. Spoon as much as you are going to eat into a bowl. To avoid cross contamination. Do not
return unused portion of yogurt
to the original container.
7. Freezeing yogurt is not recommended as the process will affect the texture and flavor.
However, if you want to give it a try anyway
It will keep in the freezer for up to 1 Month.
 It is made from milk by forming a curd with the
use of acid or the enzyme rennin and draining the
whey.

CHEESE
TYPES AND PROCESS

VERY HARD HARD RIPENED SEMI SOFT RIPENED CHEESES

CHEESES

SOFT-RIPENED CHEESES SOFT-UNRIPENED CHEESES PASTA FILATA

 PROCEDURES IN MAKING CHEESE

1. Coalgulating or Curdling process- coagulation the casein protein in milk and then
separating the milk into solid curds and liquid whey.
2. Removing the whey - as the milk forms into a huge curd. It is stirred and cut, allowing
the whey to drain off. The milk is then rted and pressed to remove as much whey as
possible.
3. Molding and shaping- when the whey removal process is finished, the warm curd is
molded or shaped into a cheese, the warm curd is poured and pressed into the molding.
4. Salting process- high amount of salt are added to cheese during or before the process of
molding. Salt plays an important role in the formation of the cheeses rind or outer
coating.
5. Ripening- once the cheese has been molded and salted. It is allowed to ripen. Some
cheese take only two weeks to mature and others can take as long as 7 years.
NUTRIENTS AND ITS FUNTIONS
Cheese is a great source of calcium, fat and protein. It also contains high amounts of vitamins
A and B12, along with zinc, phosphorus, and riboflavin. a key nutrient for healthy bones and
teeth, blood clothing, wound healing and maintaining normal blood pressure.
8 HEALTH BENEFITS
1. Bone health- The calcium, protein, magnesium, zinc and vitamins A,D and K content of cheese.
2. Dental health- Cheese can enhance dental health.
3. Blood pressure- Statistics sthat people who eat more cheese have lower blood pressure, despite some
cheeses being rich in fat and sodium.
4. Healthy blood vessels- Some cheeses contain high levels of cholesterol and sodium, suggesting that
they can lead to cardiovascular problems.
5. Gut microbiota and cholesterol- As a fermented food, cheese may help boost healthy gut bacteria.
6. A healthy weight- Studies show that a person with a high body mass index (BMI) is more likely
trusted source to have low levels of calcium.
7. Omega-3 fatty acids-These have been found i types of cheese, and especially those made from milk
produced by cows that eat Alpine grasses.
8. Healthy cells- Cells need protein for building and repair. One ounce of cheddar cheese can offer 7 g
of protein.
STORAGE PROCEDURES

1. Remove the cheese from its original plastic packaging.

2. Wrap it in cheese paper, wax paper, or parchment paper.
3. Label tghe cheese with the type and date that you bought it.
4. If you don’t have plastic wrap, a partially sealed plastic bag will work.
5. Keep the cheese in a drawer in the fridge for up to 1 month.
 Ice cream is a sweetened frozen food typically eaten as
snack or dessert, it may be made from dairy products,
such as milk and cream,milk solids and flavorings into
which air has been stirred.

ICE CREAM
TYPES AND ITS PROCESS

AIS KACANG DONDURMA FROZEND CUSTARD FROZEN YOGURT

GELATO HALO HALO ICE MILK

PROCESS

1. Milk,cream,milk solids, sugars and flavorings are blended together in stainless steel vats.
2. The mixture is homogenized,under high pressure. The involves forcing the mixture through a fine
nozzle in stainless steel valve, helping to create the desired texture.
3. The mixture is then pasteurized by heating at 82 degree celcius to 85 degrees celcius for 15.
Seconds and then rapidly cooling it to eliminate potentially harmful bacteria.
4. The mixture is left to stand for about 4 hour’s so that it solidifies and the viscosity increases.
Flavors are addedd during this time.
5. The mixture is then frozen and beaten. The process adds air in small cells while it creates a
texture
6. The ice cream is then packaged.
7. The ice cream is frozen at about- 25°celcius to allow the ice cream to harden.
NUTRIENTS AND ITS FUNCTION

Ice cream is loved by everyone. A scoop of ice cream could provide some health benefits. It contains the vitamins such as
vitamin B12, B6, D, C and E.It is also an excellent source of fats, proteins and carbohydrates which is essential for the
production of energy to the body. It also prevents the formation of kidney stones, PMS ( premenstrual syndrome)Nand mood
swings.

SOURCE OF VITAMINS
Ice cream is a great source of nutrients and packed with Vitamin C, E, D, B6 and B12 as well as Vitamin K. The presence of
vitamin K thins the blood and prevengts the chances of blood clotting.

PROVIDES ENERGY
Ice cream is considered as an excellent source of energy. It also has good amount of fats, carbohydrates and proteins for the
formation of energy.

STIMULATE THE BRAIN

Eating ice cream can stimulate your brain and make u smarter. The milk in ice cream contains L-triptophane which is naturally
tranquillizer that helps relax your nervous system.
NUTRIENTS AND ITS FUNCTION

PRESENCE OF MINERALS
It is a great source phosphorus and calcium which assist in making the teeth and bones health. It
stimulates the cardiovascularf health and functions of kidney

MOOD SWINGS
It has a compound that promotes the formation of thrombotonin which prevents mood swings and
uplifts mood.
STORAGE PROCEDURE

1. Do not allow ice cream to repeatedly soften and re-freeze

2. You freezer should be set below 0°F
3. Store ice cream in the main part of the freezer
4. Keep the ice cream container lid tightly closed when storing in the freezer to reduce the
formation of ice crystals
5. Don’t store ice cream alongside uncovered foods
THANK YOU