Dairy product

MILK
 Dairy

The definition of dairy includes foods produced from the

milk of mammals, such as cows and goats.
 Basically, it refers to milk and any food products made
from milk, including cheese, cream, butter, and yogurt
 Dairy

 Dairy a building or room for the processing, storage, and

distribution of milk and milk products.
 A dairy is a farm that specializes in milk and products
made from milk. ... These items themselves can also
be called dairy products. 
 Dairy comes from the Middle English daie, "dairy,"
which is rooted in the Old English dæge, "kneader of
bread," or "female servant."
 Milk

Milk (also known in unfermented form as sweet milk) is

a nutrient-rich liquid food produced by the 
mammary glands of mammals.
It is the primary source of nutrition for young mammals,
including breastfed human infants before they are able to 
digest solid food
 CON…

Early-lactation ( is the process of making human

milk) milk is called colostrum, which contains antibodies
 that strengthen the immune system and thus reduces the
risk of many diseases.
It holds many other
Colostrum (kuh-loss-trum) is the first milk your body
produces during pregnancy.
nutrients  including protein and lactose.
Lactose is a sugar found only in milk.
It is also present in dairy products and products made
from milk.
 CON….

Milk is also regarded as a complete protein since it

 contains all nine types of essential amino acids for
the body to function at an optimal level.
  Amino acids are extremely important in helping
the human body function.
 CON…

Amino acids are the building blocks of protein.

When your body breaks down protein, amino
acids are left.
Your body can use these amino acids to make
new proteins to help your body with a variety of
crucial tasks.
 CON….

Your body uses amino acids in order to digest food,

repair damaged body tissue, and to grow cells, in
addition to many other important functions
There are many different types of amino acids, and
each kind has a different chemical structure.
 The structure of the amino acid determines how the
acid works in your body. 
 The nine essential amino acids

The nine essential amino acids are:

Histidine
Isoleucine
Leucine
Lysine
Methionine
Phenylalanine
Threonine
Tryptophan
Valine
 Histidine

Histidine is used by the body to make specific hormones

and metabolites that impact kidney function,
transmission of nerves, stomach secretions, and the
immune system.
 Histidine also has an impact on the repair and growth of
tissue, making blood cells and helping to protect nerve
cells.
 It is also used to make histamine in the body.
A primary function of histidine in the body is to regulate
and help metabolize (break down and use for energy)
trace elements. These trace elements include:
 Isoleucine

Isoleucine has a role in the detoxification of

nitrogenous waste like ammonia, which is then
excreted from the body by the kidneys.
 Isoleucine is also essential for the production and
formation of hemoglobin and the production of red
blood cells.
 Leucine

Leucine is one of the 3 branched chain amino acids.

These amino acids can be used by skeletal muscle to
give energy during exercise. Eating foods that have
complete protein gives enough of these amino acids.
 This includes foods such as meat, poultry, fish, eggs,
and milk.
 Lysine

Lysine is an herbal supplement used for

athletic performance enhancement, or
treatment for cold sores (herpes simplex libialis)
and elevated pH (metabolic alkalosis). 
Lysine is possibly effective for cold sores (herpes
simplex labialis) treatment.
 Methionine

Amino acids are the building blocks that our

bodies use to make proteins.
 Methionine is found in meat, fish, and dairy
products. It plays an important role in the many
functions within the body.
 Methionine is commonly taken by mouth to treat
liver disorders and viral infections along with many
other uses.
 Phenylalanine

Phenylalanine is used for depression, attention

deficit-hyperactivity disorder (ADHD), Parkinson's
disease, chronic pain, osteoarthritis, rheumatoid
arthritis, alcohol withdrawal symptoms, and a skin
disease called vitiligo.
 Some people apply it directly to the skin for vitiligo
 Threonine

Threonine is an amino acid. Amino acids are the

building blocks the body uses to make proteins.
 Threonine is used to treat various nervous system
disorders including spinal spasticity, multiple
sclerosis, familial spastic paraparesis, and
amyotrophic lateral sclerosis (ALS, Lou Gehrig's
disease)
 tryptophan

Function. The body uses tryptophan to help

make melatonin and serotonin. Melatonin helps
regulate the sleep-wake cycle, and serotonin is
thought to help regulate appetite, sleep, mood, and
pain.
 The liver can also use tryptophan to produce
niacin (vitamin B3), which is needed for energy
metabolism and DNA production
 Valine

Valine is one of three branched-chain amino

acids (the others are leucine and isoleucine) that
enhance energy, increase endurance, and aid in
muscle tissue recovery and repair.
This group also lowers elevated blood sugar
levels and increases growth hormone production.
 Types of milk

 When you shop in the dairy case, the

primary types of milk available are –
 whole milk (3.25% milk fat)
 reduced-fat milk (2%)
 low-fat milk (1%)and fat-free milk, also known as
skim milk.
 Each one packs nine essential nutrients including 8
grams of high-quality protein.
 CON..

Types of milk vary by percentage of milk fat, or

the amount of fat that is in the milk by weight.
 These percentages are noted on the package and
by the different cap colors to show the milk fat at
a glance.
While the amount of milk fat does affect the
number of calories and
 T OF MILK

LOW-FAT MILK
FAT-FREE MILK (SKIM MILK)
LACTOSE-FREE MILK
RAW MILK
WHOLE MILK
 Low fat

While the terms ‘reduced-fat’ and ‘low-fat’ seem

interchangeable, when it comes to milk they actually
have separate and distinct meanings. Reduced fat
milk is milk with a fat percentage of 2%, whereas low
fat milk is milk with a fat percentage of 1%. While
these milks have less calories and saturated fat, they
also have less nutritional value, as fat-soluble
vitamins D, A, E, and K end up being mostly removed
with the fat. However, some companies have found
ways to add the lost vitamins back in to ensure their
milk is still nutritionally strong.
 FAT-FREE MILK (SKIM MILK)

Also known as skimmed milk, skim milk is milk with

zero fat. Because of its lack of fat, it’s generally
thinner than other milks, which some companies
combat by adding powdered milk, which can contain
carcinogens such as oxidised cholesterol. However,
not all skim milk contains additives, so be sure to
check the label and list of ingredients to ensure that
you know what you’re buying.
 Raw milk

Raw milk or unpasteurized milk is milk that has

not been pasteurized, a process of heating liquid foods
to kill pathogens for safe consumption and extending
the shelf life.
Proponents of raw milk have asserted numerous
supposed benefits to its consumption, including better 
flavor, better nutrition, and contributions to the
building of a healthy immune system.
However, no clear benefit to its consumption has been
found, and the medical community notes there are
considerable dangers,
 Lactose free milk

Lactose-free milk is a commercial milk product that is free of

lactose.
Lactose is a type of sugar found in milk products that can be
difficult for some people to digest (1).
Food manufacturers produce lactose-free milk by adding
lactase to regular cow’s milk. Lactase is an enzyme produced
by people who tolerate dairy products, which breaks down
lactose in the body.
The final lactose-free milk has nearly the same taste, texture
and nutrient profile as regular milk. Conveniently, it can be
used in the same way and can hence be swapped in for 
regular milk in your favorite recipes.
 Whole milk

Whole milk is cow's milk that hasn't had its fat

content stripped.
The milk retains its fat (about 3.5 percent) and is
slightly thick.
Reduced-fat milk retains 2 percent of fat.
Skim milk, (also known as fat-free or non-fat milk)
contains no fat at all.
 Health

Milk with
protein, calcium, vitamins D and B12, milk is
a nutritious essential that is
 good for bone health.
Here we take a look at the nutritional benefits of
different kinds of milk and how these dairy products
are good for your body
 Grade of milk

The FMMO system recognizes four different classes of

milk: 
Grade A milk sold under most Federal orders is classified
into four classes:
Class I milk is sold for fluid consumption and commands
the highest price.
 Class II products (yogurt, cream cheese and other soft
manufactured products) use milk that receives a lower
price than milk for fluid consumption.
Class III (cheese),
Class IV (butter and milk powder).
 Grade B

Grade B milk (also referred to as manufacturing

grade milk) does not meet fluid grade
standards and can only be used in cheese,
butter and nonfat dry milk.
 More than 90% of all milk produced nationally is
Grade A, and much of the Grade A milk supply is
used in manufactured dairy products.