Milk and Dairy Products

A set of flashcards focused on key vocabulary and concepts pertaining to milk and dairy products.

Osteoporosis

A condition of gradually weakening, brittle bones.

Risk Factors of Osteoporosis

Gender, race, frame size, inactivity, age, genetic predisposition, smoking, poor calcium intake.

Calcium Intake RDA

Recommended dietary allowance is 1 gram/day or higher before age 35.

Milk Consumption Trends

Per capita consumption has steadily declined since 1945 due to competition from other beverages.

Dairy Recommendations

Around 90% of Americans do not meet the dairy intake recommendations.

Homogenization

A mechanical process that breaks up fat globules in milk to prevent separation.

Pasteurization

A heating process applied to foods to destroy pathogenic microorganisms.

Major Milk Proteins

Casein and whey are the two main proteins found in milk.

Complete Protein

Milk is considered a complete protein source, providing all essential amino acids.

Vitamin D Fortification

Vitamin D is added to milk to help prevent rickets.

Bovine Somatotropin (BST)

A supplement given to dairy cows to improve milk production efficiency.

Processed Cheese Food

A variation of processed cheese that contains more moisture and less fat.

Acidophilus Milk

Milk cultured with Lactobacillus acidophilus, used for lactose intolerance.

Greek Yogurt

Strained yogurt with more protein and less lactose than conventional yogurt.

Lactose Intolerance

Inability to digest lactose, leading to gastrointestinal discomfort.

Cheese Production

Begins with the coagulation of casein protein in milk.

Types of Pasteurization

Includes low-temperature, high-temperature, and ultra pasteurization methods.

Calcium Absorption

Enhanced by acidity in the gastrointestinal tract.

Fat Free Milk

Contains less than 0.5 grams of fat per cup.

Buttermilk

Cultured milk or the liquid left after churning butter.