Question

vocabulary review

1. use each of these vocabulary words in a sentence.

content vocabulary
lactose (p. 392)
cultured product (p. 394)
fermentation (p. 394)
coagulate (p. 395)
denaturing (p. 395)
curdle (p. 395)
pasteurized (p. 395)
homogenized (p. 395)
curd (p. 397)
whey (p. 397)
academic vocabulary
affect (p. 395)
develop (p. 398)
review key concepts

1. describe the nutrients in milk and summarize how much teens should eat from the dairy group.
2. identify ways to enjoy milk, yogurt, and cheese in meals and snacks.
3. discuss how food science applies to milk products.
4. summarize ways to buy dairy foods.
5. describe how to store and prepare milk, yogurt, and cheese.

critical thinking

1. identify the foods that would be missing from a typical day if you did not eat any milk products. then, project the consequences of eliminating these foods from your meals and snacks.
2. suggest changes that a family can make in the way it shops for milk products. what effect will smart shopping choices have on the familys nutrition?
3. design a meal that uses milk products efficiently to maximize nutrition and minimize fat content.

Explanation:

1. lactose: Lactose is a sugar found in milk, and some people are lactose - intolerant.
2. cultured product: Yogurt is a popular cultured product made from milk through fermentation.
3. fermentation: Fermentation is the process by which friendly bacteria turn milk into yogurt.
4. coagulate: Acidic ingredients can cause milk proteins to coagulate and form curds.
5. denaturing: Heat can cause the denaturing of proteins in milk products.
6. curdle: If milk is left out too long, it will curdle due to bacterial action.
7. pasteurized: Most milk sold in stores is pasteurized to kill harmful bacteria.
8. homogenized: Homogenized milk has a consistent texture because the fat globules are evenly distributed.
9. curd: Cheese is made from curd, which is separated from whey.
10. whey: Whey is the liquid part that remains after milk has been curdled and strained.
11. affect: Temperature can affect the quality and shelf - life of milk products.
12. develop: Over time, different flavors can develop in aged cheeses.

Milk contains protein, calcium, and vitamin D. Teens should have the equivalent of 3 cups (750 mL) of milk daily. Milk, yogurt, and cheese can be eaten as they are, added to beverages, or used in dishes. Food science applies to milk products in processes like fermentation, pasteurization, and homogenization. When buying dairy foods, consider freshness, nutritional content, and packaging. Store milk products properly in the refrigerator and cook them carefully to maintain texture and flavor.

If milk products are eliminated, foods like yogurt, cheese, and milk itself would be missing. This could lead to a lack of calcium and protein. A family can change its shopping by choosing low - fat or fat - free options. Smart shopping can improve family nutrition by ensuring the intake of essential nutrients while minimizing unnecessary fats. A meal could be a spinach and low - fat cottage cheese omelet with a glass of skim milk.

Answer:

1. Lactose is a sugar found in milk, and some people are lactose - intolerant.
2. Yogurt is a popular cultured product made from milk through fermentation.
3. Fermentation is the process by which friendly bacteria turn milk into yogurt.
4. Acidic ingredients can cause milk proteins to coagulate and form curds.
5. Heat can cause the denaturing of proteins in milk products.
6. If milk is left out too long, it will curdle due to bacterial action.
7. Most milk sold in stores is pasteurized to kill harmful bacteria.
8. Homogenized milk has a consistent texture because the fat globules are evenly distributed.
9. Cheese is made from curd, which is separated from whey.
10. Whey is the liquid part that remains after milk has been curdled and strained.
11. Temperature can affect the quality and shelf - life of milk products.
12. Over time, different flavors can develop in aged cheeses.

Milk contains protein, calcium, and vitamin D. Teens should have 3 cups (750 mL) equivalent of milk daily.
Milk, yogurt, and cheese can be eaten alone, in beverages, or in dishes.
Food science is used in fermentation, pasteurization, and homogenization of milk products.
When buying dairy, consider freshness, nutrition, and packaging.
Store in fridge and cook carefully.
If no milk products, yogurt, cheese, milk would be missing; lack of calcium and protein may occur.
Family can choose low - fat options; smart shopping improves nutrition.
A meal could be a spinach and low - fat cottage cheese omelet with skim milk.