Food-Service-Manual-for-Health-Care-Institutions

Food Service Manual for Health Care Institutions
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Forms of Milk and Dairy Products
Milk and dairy products are available in a wide variety of forms. The most familiar are whole
milk, skim milk, low-fat milk, cultured buttermilk, cream, evaporated milk, sweetened condensed
milk, and a number of other forms as described in the following subsections.
Whole Milk
According to FDA standards, whole milk must contain at least 3.25 percent fat and 8.25 percent
milk solids (may have added vitamins A and D, approximately 150 calories per 8 ounces,
and approximately 300 milligrams of calcium). This applies to plain or flavored milk.
Skim or Nonfat Milk
To meet FDA standards, skim milk, plain or flavored, contains less than 0.5 percent fat and at
least 8.25 percent milk solids. Total solids can range from 8.0 to 9.25 percent and, depending
on state standards, may have vitamins A and D added; it contains 80 calories and 300 milligrams
of calcium per 8 ounces.
1 Percent Low-Fat Milk
Low-fat milk must be fortified with vitamin A at levels specified by FDA regulations.
Fortification with vitamin D is optional. Standards for milk products in certain states may vary
from federal standards, which require that low-fat milk in plain or flavored form contain at
least 0.5 to 2 percent fat and 8.2 percent milk solids, with 100 calories and 300 milligrams of
calcium per 8 ounces.
2 Percent Low-Fat Milk
Low-fat milk must be fortified with vitamin A. Fortification with vitamin D is optional. The
fat content is at least 2.0 percent and the solids without fat are 8.2 percent. Low-fat milk contains
120 calories and 300 milligrams of calcium per 8 ounces.
Cultured Buttermilk
Cultured buttermilk, which has a characteristic flavor that is produced by bacterial fermentation,
is processed from pasteurized skim milk or whole milk to which lactic acid and bacteria
have been added. Partial fermentation produces some coagulation of the milk protein. Small
butter granules may be added. Buttermilk is a by-product of butter production. No federal
standards have been established for buttermilk.
Flavored Milk
Flavored milk may be whole, low fat, or fat free. Chocolate, strawberry, and other flavors may
be added to the milk. This causes a variation in the calories and carbohydrate content but not
the protein and fat.
Lactose-Free Milk
Lactose-free milk contains lactose that has been broken down to make it easier to digest.
Lactose, an enzyme, has been added to assist people with lactose-intolerance problems in
digesting and absorbing the lactose in milk.
Organic, Fiber-Added, and Acidophilus-Cultured Milk
Organic milk comes from cows that are raised on a pastureland free of all chemical compounds.
Fiber, such as cellulose gel, is added to low-fat milk to enrich the texture. The milk has
a thicker consistency and a whiter color due to the addition of natural coloring agents. The
milk has fewer calories than fat-free milk and more calcium due to enrichment.
Acidophilus-cultured milk is low-fat or fat-free milk that is cultured with Lactobacillus acidophilus
to digest the lactose. Lactose-intolerant people can often tolerate this form of milk.