June Dairy Month was first celebrated in Wisconsin in 1937 as a means to educate the public about the dairy foods produced across the state.
In the early 1900’s milk was sold only in glass bottles which were easily breakable, heavy and expensive to transport. By 1940, paperboard milk cartons were available, providing a 3 cent cost-savings to consumers.
The 1940’s was also the decade when the popular ice cream parlors began to pop up due to an increased desire for the sweet, frozen treat. By 1950, milk cartons were available in vending machines. The ever-growing popularity for dairy foods, as well as the increased knowledge of the nutrition benefits made dairy a household staple by the 1960’s and 70’s.
Both of my parents grew up on family dairy farms and as a child, it was common for me to have a glass of milk with every meal, as well as other dairy products. Along with my natural love of dairy products, my interest in knowledge of these products grew. Being a dietitian, I am in a unique position to continue on the tradition of June Dairy month and educate the public on the bountiful benefits of dairy products.
Milk
Milk is a versatile product that can be drank on its own, or used in baking and cooking. A variety of dairy milks are available for purchase, each with specific properties.
- Milk: Whole milk must have no less than 3.25% milkfat and 8.25% milk solids. Vitamins A and D are often added, but are optional. If added Vitamin A must be no less than 2,000 IU/qt and Vitamin D must be be at least 400 IU/qt. Personally, I choose 1% or 2% milk, which refers to the percent milkfat. I haven’t developed a preference for skim milk yet.
- Fat Free Milk: The milk fat is removed or “skimmed” off, hence the name skim milk, reducing the fat content but not the nutrient composition.
- Nonfat Dry Milk: This is made by removing the water from pasteurized skim milk . There is no more than 5% moisture left and no more than 1.5% weight of milkfat left after this process.
- Half and Half: This is a mixture of milk and cream and can be anywhere from 10.5% and 18% milkfat.
- Light Cream: Higher fat than half and half at 18%-30% milkfat. This type of cream may sometimes be called coffee cream or table cream.
- Light Whipping Cream: Contains greater than 30% fat but less than 36% milkfat.
- Heavy Cream: Has a fat content of at least 36%, is frequently called heavy whipping cream. Heavy cream is becoming more popular in coffee now as the ketogenic diet gains popularity.
- Evaporated Milk: This is made by removing 60% of the water in milk. The fat content is at least 6.5% and the milk solids are between 16.5% and 23%. Evaporated milk is heat sterilized before packaging to make is shelf stable.
- Sweetened Condensed Milk: This type of milk is made similar to evaporated milk by removing 60% of the water, and then a sweetener is added. Both non-fat and whole milk can be used. I have a recipe for a chocolaty, butterscotch dessert that uses sweetened condensed milk and it is one of my life-long favorites.
- Buttermilk: There are a variety of milks referred to as buttermilk. Originally, buttermilk was the liquid left behind after churning butter out of cream.
Cheese
This is my personal favorite dairy product. Known as cultured dairy products, there are a variety of products out there made via fermentation from lactic acid.
- Natural Cheese: Salt, enzymes and flavorings are added to milk to make cheese. The salt and enzymes react with the natural sugar in milk to cause fermentation. The casein proteins coagulate and the product separate into semi-solid curd and liquid whey. While their are many different types of cheese, each type is determined by the culturing agent used. The nutrients in milk are preserved in this yummy food.
- Cheese Curds: If you haven’t tried these, you’re missing out. Cheese curds are made when milk is curdled with acid, forming curds and whey. The whey (liquid part) is drained off, leaving the curd. The fresher the curd, the squeakier it is when you bite in!
- Processed Cheese: Made when emulsifiers, salt, coloring, or whey are added to a natural cheese. There are many flavors, colors and textures of processed cheese available.
- Cottage Cheese: This is a cheese curd product with a mild flavor formed by the addition of lactic acid or acidifiers to milk. The product is drained but not pressed so some liquid whey remains.
- Cream Cheese: This is a soft, mild flavored cheese with a high fat content. it is made from unskimmed milk with extra cream added.
Yogurt Products
- Yogurt: Made from adding live cultures to a milk and cream mixture. Contains at least 3.25% milkfat and 8.25% milk solids. To learn more about how yogurt is made, check out my post about my visit to a yogurt plant!
- Sour Cream: Yes, this is in the same family as yogurt. lactic-acid producing bacteria are added to pasteurized cream that is at least 18% fat.
Last but not Least- Butter
In a class of its own, butter is often used as a spread, in cooking or baking, sauce making and frying.
- Butter: You’ve probably heard about churning butter, and that’s still how its made after all these ears. Cream is churned until the proper consistency is met. butter consists of butterfat (52% saturated fat, 20% monounsaturated, and 5% polyunsaturated). The rest of the product is made up of milk proteins and water.
Don’t think I forgot about dairy desserts. Those will be coming soon in a post all their own because dessert always needs some extra attention!
Nutrition
As you may have noticed, the fat content of dairy products plays a big role in determining what the product is classified as and regulations are very strict. But dairy isn’t just all fat.
Non-fat Milk Solids are the protein portion of dairy products. These consist of casein and whey protein. Casein consists of about 80% of the protein in milk while whey is only about 20%. Both contain all essential amino acids making them complete sources of protein.
Milk also contains Carbohydrates, primarily in the form of lactose. Lactose is a disaccharide, meaning it is made up of two simple sugars- glucose and galactose.
While dairy is a good source of all three macronutrients, it also is an excellent source of many micronutrients. calcium, phosphorus and potassium are all present in high amounts, as is riboflavin. Fat-soluble vitamins A, D, E and K are present in the milkfat.
Being a dairy girl, I typically consume at least one dairy food per meal, often more. In fact, as a child the only beverages I drank were water and milk. Juice was reserved for special occasions and I hated soda so that was out. How much dairy do you consume daily?
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