Milk can be consumed in its fluid form, in a more solid form (such as yogurt), as cheese, or as a major ingredient that is added to other foods. Fluid milk — Although cow’s milk is generally consumed in the United States, other cultures use milk from goats, camels, llamas, reindeer, sheep, and water buffalo. Dried and concentrated milk — These products include powdered milk, evaporated milk, and condensed milk.
Cheese — Cheese is made by coagulating and draining milk or cream or a combination of both.
Ice cream and other dairy desserts — Ice cream and other frozen desserts are simply milk or cream to which sugar, flavorings, and, often, eggs have been added. Cream and sour cream — Cream is the fat that rises to the top of the surface in unprocessed milk. Pasteurization kills bacteria that have been responsible for major plagues such as tuberculosis, polio, scarlet fever, and typhoid fever.
Milk and dairy products provide many of the key nutrients needed daily, particularly calcium (for more specific information, refer to milk in the nutrient table on page 472).
Dairy products are also naturally rich in B vitamins and most of the minerals considered to be essential in the diet, including calcium, magnesium, phosphorus, zinc, iodine, and selenium. As many as 50 million Americans are estimated to have lactose intolerance — an inability to adequately digest ordinary amounts of dairy products such as milk and ice cream. Worldwide, nearly 70 percent of the adult population is thought to be lactose intolerant, and the condition is very common among American Indians and those of Asian, African, Hispanic, and Mediterranean descent. As obvious as the symptoms of lactose intolerance may be, it is not easily diagnosed from the symptoms alone. Persons with milk allergies should avoid milk, but those with lactose intolerance often do not need to follow a diet that is completely lactose-free.
Despite all the nutrients in milk, the nutritional advantages of dairy products must be weighed against the potential health drawbacks of two key components in milk: sodium and fat.
Cheeses such as cottage cheese, ricotta, and cream cheese will keep for 1 week after the sell-by date. It is easy to confuse a milk allergy with another common health concern related to dairy foods — lactose intolerance. Enjoy our handy, low fat cottage cheese on the go with our perfect portion, 4oz snack cups.
Please refer to the actual product label as found on Prairie Farms packaging, as the information contained in here may have changed. Braum’s Cottage Cheese, made with milk fresh from the family farm, comes in Low Fat and Regular and is available in 16 oz. The first thing you’ll notice when you pop the top of our cream-top milk is its beautiful aroma. You can really help us out by rinsing them well before returning them - we will require less water for sanitation and can reuse them more often.
However, those with intolerance to milk often do not need to follow a diet that is completely milk-free (see sidebar: Lactose Intolerance, page 347). The average American drinks about a half gallon of milk a week but, in comparison, about 11 cans — or a gallon — of soda pop a week. It is also advantageous because it destroys many of the bacteria that cause spoilage and many of the enzymes that promote rancidity. Because of its animal source, milk protein is complete — meaning it provides a sufficient amount of the nine essential amino acids.
In addition, milk also contains several vitamins and minerals that have been added to meet the requirements of the Food and Drug Administration. With the exception of cheeses and butter, milk products are higher in carbohydrates than protein or fat. It helps the body absorb calcium and phosphorus and may even help in the growth of friendly bacteria needed in the intestines. It must be broken down by lactase (an enzyme found in the intestine) before the body can use it.
Many other conditions, including stomach flu and irritable bowel syndrome, can cause similar symptoms. Measurement of the hydrogen in your breath after you have taken in lactose is a useful test because large amounts of hydrogen indicate that lactose is not being fully digested and that you are probably intolerant.
These types of products contain the enzyme that breaks down lactose, reducing the amount that your body must digest on its own. Whole milk, cream, and cheeses contain substantial amounts of fat, especially saturated fat.
Avoid storing milk in the refrigerator door unless it has a special compartment designed to keep the milk colder than in the rest of the refrigerator.
Loosely wrapped, these foods will pick up smells in the refrigerator, possibly leaving them with an undesirable taste. Soft cheeses — such as Brie, Camembert, Muenster, and mozzarella — and blue-vein cheeses can keep from 1 to 3 weeks.
Whey proteins (beta-lactoglobulin and beta-lact-albumin) and casein are the primary proteins that trigger allergic reactions. Lactose intolerance (see page 347) also can lead to nausea, vomiting, cramping, and diarrhea. Some are, but there is an abundance of low-fat and nonfat dairy products, from milk to yogurt to cheese. Taking calcium supplements or eating calcium-enriched food can help you obtain needed calcium, but dairy foods are an easy way to get the calcium and other essential nutrients you need. It uses heat to destroy harmful bacteria in milk, but it retains the nutritional value of milk. Low-fat and nonfat milk may be fortified with vitamin A because this fat-soluble vitamin is lost when the milk fat is removed.
Milk’s carbohydrate is lactose, a sugar unique to milk that is actually two sugars (glucose and galactose) linked together.
In addition, galactose, one of the sugars in lactose, is a vital part of brain and nerve tissue. Thus, people with lactase deficiency vary in their ability to comfortably digest milk and milk products. These fats add calories and have been tied to higher cholesterol levels and cardiovascular disease.However, it is important to note that low-fat and nonfat milk varieties are available and are significantly lower in fat than whole milk. Semi-firm and hard cheeses, such as cheddar and Monterey Jack, will keep as long or longer. Symptoms of a milk allergy may include nasal congestion, hives, itching, swelling, wheezing, shortness of breath, nausea, upset stomach, cramps, heartburn, gas or diarrhea, light-headedness, and fainting. However, if you have lactose intolerance, you usually can eat small amounts of dairy food without problems.
This generally includes a medical history, physical examination, and skin or blood testing.
Milk and other dairy foods are rich in calcium, a mineral important for developing strong bones and teeth and for nerve transmission. In addition, depending on how much is consumed, milk or products made from milk may be a major source of sodium — a special concern for anyone following a low-sodium diet. Large quantities of these foods, however, are not needed to ensure that you are getting adequate amounts of these nutrients. Although it has these beneficial properties, many people have difficulty digesting milk (see sidebar: Lactose Intolerance, page 347). Just three 8-ounce glasses of skim milk, for example, provide nearly all of the calcium you need each day.
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