Dairy Steven Parker

Dairy has seven common nutriensts in it which consist of vitamin A, Vitamin B12, riboflavin, calcium, phosphorus, magnesium, and protein

Pasteurization is the process in which heating kills all enzymes and harmful bacteria in milk or dairy. Homogenization is the process in which fat in milk is broken down through the milk evenly and permanently.

There are different types of milk and they all have different amounts of fat in them, whole milk has 3.25 percent fat. Reduced fat milk has 2 percent. Low fat milk has 2 or 1 percent. And Skim milk has no fat at all.

4,600 gallons of ice cream was used to make the world largest ice cream sundae, or 36,800 U.S liquid pints.

Fresh cheese is unaged and can't be stored for as long as ripened cheese. Some examples of this are cottage cheese, cream cheese, and ricotta. Ripened cheese is aged with molds or other things to give it its appearance or taste. Some examples are firm, semisoft, and soft cheese.

When milk or dairy overheats harmful bacterias can form and the sunlight can destroy riboflavin

When cheese is over cooked it can form a skin on its surface and prevents steam from escaping, so it eventually boils over.

Milk is called natures almost perfect food

A healthy use of dairy in a recipe is a nutty almond cake

A decadent use of dairy in a recipe is a dark chocolate nice cream

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