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1. Is raw milk safe for consumption?
The raw milk is not safe for consumption. Unless and until the health condition of the milch cow and the environment in which the milk is produced and handled till it reaches the consumer is definitely known, it is always advisable to drink pasteurized milk or boiled milk from the safety point of the consumer. 2. What is pasteurization? Pasteurization refers to the process of heating each and every particle of milk to at least 63°C for 30 min (LTLT method) or 72°C for 15 sec (HTST) or to any approved temperature-time combination which is equally efficient in an approved and properly operated equipment. Immediately after pasteurization, the milk is invariably cooled to 5°C or below. 3. Why does raw milk curdle when heated after standing at room temperature for considerable period of time? Milk contains a variety of microorganisms, which are capable of converting lactose present in the milk to lactic acid, increasing the acidity. When the milk is stored at room temperature (30-37°C) for considerable period of time, it provides ideal temperature for the growth of most of the spoilage causing organisms and in turn increases the acidity. When the acidity increases beyond 0.20% lactic acid, the milk clots on boiling or heating. 4. Why do strict vegetarians refuse to consume ice cream made with gelatin as a stabilizer? For ice cream production, stabilizers such as gelatin, sodium alginate, carageenan, agar agar etc. are used. Stabilizers are added in ice cream to produce smoothness in body and texture, retard or reduce ice crystal growth during storage and provide uniformity in the product and resistance to melting. Although the gelatin was the one of the first commercial stabilizers and it is still used, it is obtained from the bone of animals. Hence strict vegetarians often oppose its use as stabilizer in ice cream. Instead, it can be replaced by sodium alginate. 5. Why does milk appear white? The normal milk ranges in colour from yellowish creamy white (cow milk) to creamy white (buffalo milk). The colour of milk is due to the combined effect of colloidal casein particles and the dispersed fat globules, both of which scatter light and carotene and to some extent xanthophylls, which impart a yellowish tint to milk. The intensity of yellow colour of cow milk is dependent upon factors such as breed, feed, size of fat globule present in milk, fat percentage. In buffalo milk, the carotene is present in the form of vitamin A. Skim milk has a bluish and whey a greenish yellow colour. 6. How to detect adulterated milk (with water)? Milk adulterated with water can be easily found out with an instrument called ‘lactometer’. The lactometer measures the specific gravity of milk. The average specific gravity of milk ranges (at 60°F) from 1.028 – 1.030 for cow milk and 1.030-1.032 for buffalo milk. Lower values than the standard given indicates that the milk is adulterated with water. 7.Can I make ice ream in my home with conventional refrigerator? No. It is not possible to prepare ice cream in home with the conventional refrigerator. After the preparation of ice cream mix, it is frozen in the ice cream freezer (batch type or continuous) along with incorporation of air during the freezing process. This step is very essential to get proper body and texture in the finished product. 8.What is the reason for fishy flavour in butter? Under commercial storage conditions (-23°C to -29°C), high acid salted butter develops fishy flavour in the presence of appreciable amounts of copper and / or iron content. To avoid this defect, unsalted sweet cream butter may be used. 9. What is responsible for the characteristic flavour in curd? Curd is a fermented dairy product produced by souring milk with mainly lactic starter cultures, which include Lactococcus lactis subspecies lactis, Lactococcus lactis subspecies cremoris and Lactococcus lactis subspecies lactis biovar diacetylactis. Sometimes, the starter may contain Leuconostocs. The Lactococcus lactis subspecies lactis, Lactococcus lactis subspecies cremoris are capable of fermenting lactose present in the milk into lactic acid resulting in coagulation of milk whereas the Lactococcus lactis subspecies lactis biovar diacetylactis is both lactose and citric acid fermenter. Citric acid fermentation results in the production of end products such as diacetyl, acetoin and 2,3 butylene glycol which are responsible for the characteristic desirable flavour production. Leuconostocs are purely citric acid fermenting bacteria and hence responsible for flavour production but not acid production. 10. What is rennet? Where is it used? Rennet is a crude preparation or extract obtained commercially from the fourth stomach (abomasum) of young calf, known as vell. The preparation methodology include washing, drying and cutting of the lining of the stomach in to small pieces and macerating it in to water containing about 4 percent boric acid at 30 °C for 5 days. Rennet is used in clotting of milk, especially in cheese production. It may be used along with starter cultures. 11. How much energy shall I get from 100ml of milk? The energy value of milk varies with its composition. On an average cow milk furnishes 75 C per 100 g and buffalo milk 100 C per 100 g. Componentwise, milk fat furnishes 9.3 C / g, milk protein 4.1 C / g and milk sugar (lactose) 4.1 C / g. 12. What is the difference between Maillard browning and caramelization? The darkening of colour commonly referred to as browning discolouration is a defect, which develops during the manufacture and storage of condensed milk varieties. The browning results from the interaction of amino compounds with sugar i.e. mainly casein with lactose. This defect is called as Maillard browning. Caramelization or non amino browning occurs in milk products due to heat decomposition of sugar in the absence of amino compounds. 13. What is dry ice? Dry ice is solid carbon dioxide with a freezing point of -78°C (-109°F). It is extensively used for package deliveries of frozen dairy products such as ice cream. It is cut into pieces of appropriate size, which are wrapped in paper to avoid rapid evaporation and then placed around the package of the ice cream inside an insulated packer or in a single service type packer. 14.What is lactose intolerance? Lactose is the milk sugar present in milk. It acts as a source of energy not only for the individuals who consume milk but also for the microorganisms in milk. Normally, lactose is converted in to glucose and galactose, which are subsequently converted in to lactic acid and absorbed from the intestine. Beta galactosidase is the enzyme that plays a major role in the conversion of lactose in to lactic acid. Lactose intolerance develops when the secretion of enzyme beta galactosidase decreases. Undigested lactose absorbs excess water, while passing through the large intestine. Bacteria present in large intestine act on the lactose and convert it in to acid and gas. This acid, gas and excess water are responsible for flatulence, stomach pain and sometimes enteritis. The ability to digest lactose differs among different human races. This defect is commonly noticed among Asian races. As an individual grows old, the beta galactosidase secretion decreases. It is related to the genetics of the individual. Temporary lactose intolerance is sometimes noticed among children who have been suffering from intestinal disorders and nutritional deficiency diseases. 15.Does milk act as a source of disease? Definitely. Milk and milk products act as a source of contamination of various disease causing bacteria such as Salmonella, Shigella, Staphylococci, Clostridium, Bacillus, Pseudomonas, Listeria, Campylobacter, Yersinia, Vibrio, Mycobacterium, Brucella, Corynebacterium, Coxiella and viruses such as Entero viruses, Infectious hepatitis virus, Tick-borne Encephalitis Virus, Foot and Mouth Disease virus. The important mould transmitted through milk products is Aspergillus resulting in aflatoxicosis in the affected individual. The mode of transmission may be through food infection, food intoxication or toxi-infection. Hence it is desirable to pasteurize the milk before consumption. 16. What is probiotic? 'Pro' means for and 'bio' means life. Hence, probiotics are generally considered as agents which favour the well being of a human being or an animal by various mechanisms. Probiotics are generally lactic acid producing live bacteria which, when ingested orally, brings out the desirable effect in the individual by getting implanted in the intestinal tract. The mechanism of action include competitive replacement of the pathogens from the intestinal tract, production of metabolic compounds inimical to the growth of pathogens etc. Generally lactobacilli, especially, Lactobacillus acidophilus is considered as a good probiotic. 17. What is meant by SNF and total solids? SNF or solids not fat is that nutrient portion present in milk devoid of milk fat. It consists of protein and lactose. When SNF is combined with milk fat, then it is called total solids. The legal standards for standardized milk is 4.5% fat and 8.5% SNF and yes, as you rightly guessed, the total solids is 13%. 18. What is the difference between skim milk and whole milk? It all depends upon the fat content of milk. Generally cow milk (whole milk) contains 4.0% milk fat whereas buffalo milk contains upto 9.0% milk fat. Milk fat is the valuable portion of milk, based on which, milk is priced in most countries. When skimming is done to separate the fat by means of a cream separator, cream is obtained as a main product, which is rich in milk fat (approximately 25%) and skim milk as a byproduct (containing less than 0.5% milk fat). It is impossible to remove all the fat portion from milk. 19. What is "Clean Milk"? The term 'clean milk' does not mean milk in which all visible dirt is absent or milk from which it has been removed; rather it does denote raw milk from healthy animals, that has been produced and handled under hygienic conditions; that contains only small number of harmless bacteria and that possesses a good keeping quality without being treated by heat. In other words, the unhygienic production of milk may lead to inferior keeping quality as a result of rapid microbial multiplication under favourable storage conditions apart from serving as a potential health hazard. These microorganisms cause the milk to sour quickly, putrefy and develop undesirable flavours, colour defects, ropiness and bitterness. On the other hand, the pathogenic microorganisms, which may gain entry through various sources, may cause many diseases to the consumers. 20. What is "homogenization"? Homogenization is one of the basically important processes of the dairy industry. The principle behind the homogenization is that it breaks up the already small fat globules of milk into even smaller globules and stabilizes the emulsion to an extent that prevents any noticeable rising (cream layer formation) of the fat. Milk to be homogenized is pumped under pressure of several thousand pounds through a narrow or constricted orifice, during which the native fat globules are broken down to uniform smaller size of 2μ. MILK Who needs milk? Everyone can benefit from the outstanding nutritional qualities of milk, and with today's diverse dairy product line, there's something to suit everyone's tastes! As a general rule, individuals between the ages of 1-3 need about 2 cups, or 500mg, of calcium each day, while those 4-8 need 800mg of calcium, or 2-3 cups daily, 9-18 year-olds need 4 cups, or 1,300mg of calcium daily. For those people between the ages of 19-50, 1,000mg of calcium should be consumed daily and for those over 51, 1200mg of calcium is needed to fulfill daily calcium needs. Not only does milk help to develop strong bones and teeth, but it can also help to fight osteoporosis, high blood pressure and may decrease the risk of colon cancer. In fact, many researchers recommend that women consume an extra glass or two of milk as a safeguard against many gender-specific diseases. I'm trying to cut back on fat, cholesterol and saturated fat. Can I still use milk and dairy products in my diet? You bet! In today's health-conscious world, you will find a wide variety of nutritional-savvy dairy products. Milk, cheese, yogurt, ice cream, sour cream, cream cheese and cottage cheese are just a few of the delicious dairy products available in low-fat or non-fat varieties. Combined with a healthy, balanced diet, these dairy products are an excellent way to give your body many of the nutrients it needs without adding extra fat to your diet. What is pasteurization and does it change the nutritional profile of milk? Pasteurization is an effective way to destroy microorganisms that can cause spoilage or disease. Milk is heated to 160-165ºF for about 20 seconds. While pasteurization has a powerful impact on microorganisms, it has a minimal effect on vitamins and nutrients found in milk. Pasteurization results in about a 10% reduction of thiamin and B12, but does not affect milk's protein, calcium, riboflavin and other important nutrients. This process does inactivate some of the enzymes found in milk, but these enzymes are destroyed by the body's stomach and do not contribute to the nutritional value of milk. What is ultrapasteurization? The ultrapasteurization process heats milk using pressure and higher temperatures for a short amount of time. Milk that has been ultrapasteurized has an extended shelf life of 45+ days, considerably longer than the standard 18 days. As with pasteurization, ultrapasteurization causes a 10% loss of Vitamin B12 and Thiamin, but does not affect milk's protein, calcium, riboflavin and other important nutrients. Why is milk homogenized? Homogenization is the process of breaking down the butterfat particles in milk. By doing this, the smooth, uniform texture associated with milk is achieved. If we didn't homogenize the milk, the cream would rise to the top of your glass and you'd have to stir or shake your milk before drinking it. Why are some milks fortified? Few foods, including milk, naturally contain Vitamin D; this vitamin is added to 98% of fluid milk marketed in the U.S. Because Vitamin A is removed with the milk fat, this vitamin is added to 2% reduced-fat, 1% lowfat and fat-free milks. If Vitamin D and/or A are added to milk or any other dairy product, it must be indicated on the label (protein fortified or fortified with protein). Nonfat milk solids may be added to some fat-free milks to improve their appearance, flavor and nutritive value. The addition of nonfat milk solids increases the calories from protein and carbohydrates, in addition to adding more calcium. Some milks may be fortified with calcium. If so, this will be indicated on the label. How can I be confident that milk is safe to drink and who is responsible for milk safety? Because dairy farmers care about the safety and well being of their cows, consumers and the environment, milk safety begins on the dairy. The men and women of the dairy industry feed their herds high-quality grains, grasses and hays and provide their cows with clean, comfortable bedding. In turn, this provides the dairy product consumer with stellar products. Federal and/or state regulations require, and periodic inspections verify, that milk be produced by cows that are healthy. Dairy farmers must also provide healthful housing conditions for the cows and sanitary milking and milking handling equipment and procedures. Several times each year, dairy farms are subject to unannounced inspections by state and/or federal regulators. If milk is not perfect, it's pitched. All milk shipped off of farms is tested for potentially harmful residues of antibiotics. In 1998, only 1/10th of one percent of loads of milk failed the strict test for antibiotic residues. In the extremely rare instance that a load of milk fails the test, the milk is discarded – never to reach the consumer. In order to ensure the unadulterated quality associated with dairy products, human hands never touch the milk or milk products. From the farm to the plant to the carton, sanitary and stainless steel equipment is used to process the dairy products you see on your grocery shelves. What exactly is BST and is it safe? Bovine somatotropin, commonly known as BST, is a naturally occurring protein produced by cattle. The protein stimulates milk production. There is also a synthetic form of BST called rBST, which is sometimes used to enhance milk production on the farm. The Federal Drug Administration (FDA) has reviewed extensive studies on the safety of rBST and has concluded that both milk and meat from BST-supplemented cows are safe. In addition, the milk from cows given rBST is no different from milk from cows that are not supplemented with rBST. The milk is the same in every way, including safety, taste and nutrition. Who says that milk is not safe, not nutritious or should only be consumed by baby cows? There are some organizations like People for the Ethical Treatment of Animals (PETA), not-milk? and The Physician's Committee for Responsible Medicine (PCRM) who say milk is not fit for human consumption. These groups base their decisions on largely unscientific research and/or studies. Many of the claims made by these activist groups are based solely on their individual opinions and extremist views about animal rights and do not stand up under the scientific scrutiny of reputable mainstream professionals. It is important to remember that the American Medical Association, American Academy of Pediatricians, American Academy of Family Physicians, American Dietetic Association, American Heart Association, National Institutes of Health and the FDA (just to name a few) are all organizations that recommend dairy in the diet. Dairy farmers' commitment to providing you with quality milk begins with top-notch animal care. Farmers provide comfortable housing, nutritious feed, preventive health care programs, and sanitary milking procedures to keep their cows healthy. They are dedicated to providing you with safe, high quality milk and dairy products. Why Flavored Milk? Fun flavors and grab-n-go containers make milk delicious, nutritious and ready-to-go. Kids too often reach for a can of soda or juice drinks instead of milk. This might explain why 60-90 percent of young boys and girls and teens don't get the calcium they need – and with THE MOST critical bone-building years being between 9-18, milk is a must for teens. A calcium deficient diet now can lead to stress fractures and even osteoporosis later in life. Fortunately, flavors like chocolate, banana, mocha and strawberry offer plenty to tempt kids' taste buds. Drinking three to four glasses of milk a day makes it easy for kids to get the bone-building calcium and other nutrients their growing bodies need. Flavored milk serves a double duty by satisfying peoples' calcium needs as well as their taste buds. Most Frequently Asked Flavored Milk Questions: Are flavored milks a nutritious beverage alternative? You bet! Like all milk, flavored milk is a rich source of calcium and eight other essential nutrients. When fortified with vitamin D, lowfat and fat free flavored milks are a great-tasting way to grow strong, healthy bones and teeth. And with so many options like chocolate, banana, mocha and strawberry, you will surely find a flavor for you. Do flavored milks contain the same amount of calcium as regular milk? Yes. The great news is that each 8-ounce serving of flavored milk is packed with nearly one-third of what most people need each day. Do flavored milks have as much added sugar as fruit juices and soda? No. 8 ounces of regular soft drinks and most juice drinks contain about twice as much added sugar as an 8-ounce serving of flavored milk. Rest assured, flavored milk is a choice you won't regret. Do flavored milks have more fat than white milk? Not at all. Thankfully, there's a flavored milk to suit your lifestyle, with options in both lowfat and fat free. In fact, pediatricians are first to recognize the value of flavored milk. Nearly 60% of pediatricians nationwide say low-fat and fat free chocolate milk is the best beverage source for calcium, beating out calcium-fortified orange juice and soy milk. Do the sweeteners in milk cause hyperactivity? No. While there may be some hearsay surrounding sugar's link to hyperactivity, there is little research to back up a cause-and-effect relationship. Behavioral problems or mood swings in children are caused by many interrelated factors. Sugar, whether in flavored milk, birthday cake, candy, or naturally occurring in fruit is simply not the culprit. BUTTER What is the difference between butter and margarine? Butter is a natural dairy product made by churning or shaking cream until it reaches a semisolid state. Margarine is made from a single oil, or blend of oils, including animal and vegetable fats. Because butter is a natural product, its performance in cooking and baking is unduplicated, naturally enhancing food flavor and providing a creamy texture. Isn't margarine healthier than butter? Not necessarily. Margarine has the same amount of calories and fat as butter. While margarine does not contain cholesterol, it does contain trans fats, which can increase blood cholesterol levels. Butter on the other hand, is comparably low in trans fats. While butter contains a small amount of cholesterol (about 33mg per tablespoon), it is well under the recommended limit of 300mg per day. Small amounts of butter can be included, and enjoyed, in a low-fat diet if fat intake of the total diet is kept within recommended limits. How long can butter be kept in the refrigerator or freezer? Opened or unopened butter can be stored in a refrigerator set at about 40ºF or colder for up to one month. Opened butter cartons or unwrapped sticks should always be put into a separate refrigerator compartment or in a covered butter dish to prevent them from absorbing other food odors. For long-term storage, butter (in any form) can be frozen for up to four months at 20ºF to 30ºF, or up to one year at –10ºF. Keep in mind that freezing for longer periods of time may affect the quality of flavor and texture. To freeze, place butter carton or sticks in a plastic freezer bag or wrap tightly with heavy-duty foil. If you're unsure about whether to use butter that's been stored, check the coding date marked on each butter container. Butter is best used by the date on the carton. What is the best way to thaw and melt butter? Place unopened sticks of butter in the refrigerator. Be sure to thaw only enough for immediate use, or for use within one month. For table butter that's been stored in the refrigerator, take it out approximately 30 minutes prior to serving for best results. To soften butter, microwave one stick of butter on LOW for 1 to 1 1/2 minutes. To melt, place butter in a glass or plastic cup and microwave on HIGH for about 1 minute per stick (1/2 cup). What are the best ways to cook with butter? For maximum flavor, heat butter before using. Heating releases natural flavor compounds, allowing butter to develop its full, rich taste. Drizzle over vegetables, pasta and grains, potatoes or broiled fish and poultry. To give vegetables a burst of buttery flavor, "steam sauté" them. Simply melt a pat of butter in a non-stick skillet; add vegetables cut in bite-size pieces and a small amount of broth, wine or lemon juice. Cover and steam until barely tender, stirring occasionally. For a rich buttery taste and glossy appearance, swirl a pat of butter into a sauce during the last minute of cooking. Why is dairy an important part of a healthy diet? Studies show that nothing beats dairy's benefits to good health. Milk and dairy foods offer a powerful package of calcium and eight other essential nutrients that is readily available for pennies an ounce. Do lowfat and nonfat dairy products contain the same nutrients as whole milk? Yes. Milk is the most nutrient-rich beverage available. A serving of fat free milk provides calcium, protein, vitamins A, D and B12, riboflavin, phosphorus, potassium and niacin, along with only 80 calories. Does chocolate milk contain the same nutrients per serving as white milk? Absolutely. Milk, including flavored milk, offers a powerful package of calcium and eight other essential nutrients. Do Americans consume too much milk and too many dairy products? On the contrary. Recent statistics show that 75% of Americans do not get enough calcium in their diets. Nutrition guidelines from The Guide to Good Eating recommend 3-4 servings of dairy per day as part of a healthful diet. There are no other foods that pack the nutrition punch of milk and dairy foods in such a great-tasting, affordable package. Can dairy products prevent disease? Yes. A well-balanced diet, including lowfat milk and dairy foods, along with a regular exercise program, is the best way to maintain good health. Recent studies have shown that the nutrients in milk and dairy foods are effective in preventing certain cancers and reducing and preventing high blood pressure. This new scientific research provides even more evidence that milk and dairy foods are a great value for consumers' tight food budgets. Does milk consumption cause heart disease? No. A well-balanced diet, including lowfat milk and dairy foods, along with a regular exercise program, is the best way to maintain good health. How many quarts of milk does it take to produce 1 pound of butter? It takes 10 quarts of milk to produce 1 pound of butter. CHEESE How is cheese made? Using only the highest quality of milk, cheese is made by heating the milk until it forms curds, draining off the whey from the curd and then pressing the curds together to form a solid block. From this solid block, various sizes of cheese are cut. In some cases, cheese needs to be aged for a period of time to alter the flavor. It takes approximately ten pounds of fresh, creamy milk to make one pound of nutrient-dense cheese. Can I freeze cheese? Cheese can be frozen, but may become crumbly when thawed. For best results, freeze pieces of cheese in sizes of 1/2 pound or less; package in moisture-proof, airtight wrapping; freeze quickly and store at 0ºF or lower; thaw cheese in the refrigerator; use as soon as possible after thawing. Grated cheese should not be frozen because when thawed, condensation forms inside the container, causing the cheese to lump together. I've been reading that cheese is fattening and isn't healthy. Is this true? With today's consumer being health-conscious and label savvy, Oregon's food processors offer many delicious and low-fat varieties of cheese. Low-fat cheese has 3 grams of fat or less per ounce while reduced-fat cheese has 25% less fat per ounce than regular cheese. The fabulous news is that by giving up fat, you don't have to give up the nutritional benefits of cheese. One ounce of cheese offers high protein, riboflavin, phosphorous, vitamin A, zinc and 20% of your daily calcium need. Fat-free cheese contains less than 1/2 gram of fat per ounce. These choices mean you can maintain a healthy lifestyle without giving up delectable and highly nutritional cheese! Cooking with fat-free or low-fat cheese can add flavor to any dish and is also a great way to meet your daily calcium needs. Should cheese with mold be discarded? Most molds on cheeses are harmless. Properly wrapping the cheese can help to prevent the development of undesirable mold. However, if mold develops, remove all visible molds as well as an additional 1/2 inch of cheese on all sides of the mold to be safe (except for mold-ripened cheeses such as Roquefort and blue). Can I still enjoy cheese if I'm lactose intolerant? Yes! Yes! Yes! Even if you are lactose intolerant, you can still enjoy the tasty benefits of your favorite cheese. Many aged cheeses like Cheddar and Swiss contain very little, if any, lactose. During the cheese-making process, most of the lactose is removed. Aged cheeses like cheddar generally have less lactose than unripened cheese (like cream cheese). Cheese is an ideal source of calcium for people with lactose intolerance! ICE CREAM What is the difference between the reduced-fat, lowfat, light and fat-free ice cream? All contain less fat per serving (1/2 cup) than regular (full fat) ice cream. Reduced-fat ice cream contains at least 25% less fat than the original product while lowfat ice cream contains 3 grams of fat or less per serving. Light ice cream contains at least 50% less fat, and fat-free ice cream contains less than 0.5 gram of fat per serving. What's the best way to store ice cream to prevent ice crystals from forming? To avoid crystallization do not melt and refreeze ice cream. Cover the surface of ice cream with plastic wrap before reclosing and return to the freezer immediately. Is frozen yogurt a healthier choice than ice cream? Both frozen yogurt and ice cream provide calcium, protein and other essential minerals. If you are concerned about calories or fat intake, check the Nutrition Facts panel on product labels. A variety of frozen yogurts and ice creams with different calorie and fat contents are available. It is also important to check the designated portion size on the label when comparing products. Top 15 Favorite Ice Cream Flavors Ladies and gentlemen, countless ice-cream pints and sticky fingers later, the International Ice Cream Association has tallied the votes in this delicious national survey. We're happy to pass along the following list of America's top 15 favorite ice cream flavors. You be the judge—buy one of each and host your own taste test at home! 1. Vanilla — 29% 2. Chocolate — 8.9% 3. Butter Pecan — 5.3% 4. Strawberry — 5.3% 5. Neapolitan — 4.2% 6. Chocolate Chip — 3.9% 7. French Vanilla — 3.6% 8. Cookies and Cream — 3.8% 9. Vanilla Fudge Ripple — 2.6% 10. Praline Pecan — 1.7% 11. Cherry — 1.6% 12. Chocolate Almond — 1.6% 13. Coffee — 1.6% 14. Rocky Road — 1.5% 15. Chocolate Marshmallow — 1.3% 16. All others — 23.7% YOGURT I suffer from lactose sensitivity and have problems drinking milk. Can I eat yogurt? Quite possibly. Many yogurts contain lower amounts of lactose than milk. As yogurt ferments, some of the lactose (milk's sugar) changes to lactic acid. Importantly, starter cultures in yogurt may produce the enzyme lactase, which digests lactose. Yogurt's semi-solid state also contributes to improved tolerance to lactose. Try it (in small amounts) along with other foods – most are able to tolerate, and enjoy, yogurt quite nicely! What are the benefits to buying yogurt containing live, active cultures? Numerous health benefits beyond its nutritional value have been associated with consuming yogurt. Scientists have found that intake of yogurt with active cultures may aid digestion, ease diarrhea, boost immunity, fight infection and protect against cancer. These specific health benefits depend on the strain and viability of the culture in yogurt. This is why it is important to choose yogurt with a label indicating that it contains live, active cultures. Is yogurt fortified with vitamin D? Vitamin D-fortification of milk products is optional. If vitamin D is added to yogurt, it must be indicated on the product label. Why do I sometimes find a layer of liquid on the surface of the yogurt when I open the carton? The liquid is milk whey, and separation may occur even in the freshest yogurts. Simply stir the liquid back into the yogurt. I love the fruit flavored yogurts, but not the calories. Any suggestions? You bet! Add fresh fruit or no-sugar-added preserves to plain lowfat yogurt. Yogurt Tips Substitute plain yogurt in biscuit, muffin, nut/fruit bread, pancake and waffle recipes calling for sour milk, buttermilk or sour cream. Toss lemon yogurt with your favorite fruit to make a quick, zesty and nutritious fruit salad. Mix your favorite yogurt with granola for a delicious breakfast twist or yummy snack. Use yogurt as a dip ingredient in place of mayonnaise to trim fat and improve nutrition or use as a garnish. Blend yogurt as a main ingredient to your favorite fruit smoothie. Oregon Sour Cream... Only 25 Calories Looking for a quick and easy way to add extra flavor to a dish or snack? Well, Oregon sour cream is your answer. Low in calories and sodium, sour cream fits right into busy, health-conscious lifestyles. Each tablespoon of real sour cream contains only 25 calories, much less than toppings such as mayonnaise and salad dressings. Many chefs have built their reputations on popular German world dishes that owe their flavor appeal to sour cream, such as beef stroganoff and schnitzels. Below are a few ideas on how you too can dress up foods with sour cream. Sour Cream Tips: Spread sour cream and jam on toasted bagels or bread. Use sour cream in place of mayonnaise (on sandwiches, in salad dressing and potato or macaroni salad or as spreads such as shrimp, tuna or egg salad). Toss any vegetable with sour cream and a seasoning... Asparagus: sour cream and lemon juice. Peas: sour cream and dill. Zucchini: sour cream and salsa or green chilies. Dip fresh strawberries, apricots, apple and pear slices into sour cream, then into brown sugar, finely chopped nuts, or flaked coconut for a tasty snack. Marinate chicken breasts in garlic and sour cream for a delicious dinner. Spread sour cream on broiled fish, or stir sour cream with pickle relish for a quick tartar sauce. Mix sour cream with rice, pasta and mashed potatoes for some added flavor. Use sour cream as a plain dip for raw vegetables. A little sour cream with fresh fruit, jam or preserves will dress up any waffle, pancake or crepe. |