DOCSLIB.ORG

Nourishing Drinks

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Nourishing Drinks Nourishing drinks Contact dietitian ………………………… Telephone .………………………… Readymade drinks: Some shop-bought drinks can be a good high calorie (kcal) option. Below are just a few examples: • Frijj® • Shaken Udder® milkshakes • Supermarket own-brand milkshakes Over the counter nutritional supplement drinks: Some nutritional supplement drinks are available from chemists and supermarkets. They often come in a wide variety of flavours, sweet and savoury. Examples include Complan® and Meritene®. Fortified milk: Add 60g (4 tablespoons) of skimmed milk powder such as Marvel® or Nestle Nido® or supermarket own brand to 568mls (1 pint) of whole milk (full fat). Use fortified milk to make up: Hot milk drinks: Coffee, Ovaltine®, Horlicks®, hot chocolate (avoid low calorie types). Double cream can be added to a hot milky drink, instant soup, Bovril® or Marmite®. Cold milk drinks: Milkshakes made with fruit juice, milkshake syrup or powder. Add a scoop of ice cream or yogurt for extra nourishment – the higher the calories the better! Whisk or blend all ingredients together and chill. Fruit smoothie: Blend fruit for example: banana, strawberries with milk plus ice cream/yogurt and honey or malt. Ice cream soda: This can be made by adding lots of ice cream to a fizzy drink. Try to make every mouthful count. If you need extra nourishment, don’t fill yourself up with water, Bovril®, fizzy drinks, diet soups, tea or coffee – instead use some of the ideas in this booklet. It is important to remember to try and have these drinks AFTER your meals as they can be quite filling. Source: Nutrition & Dietetics Reference No: 6358-4 Issue date: 6/1/21 Review date: 6/1/24 Page: 1 of 10 Recipes for nourishing drinks All recipes make one serving unless otherwise specified Easy milkshake Nutty chocolate banana milkshake 416kcal, 12.3g protein, 35g carbohydrates per 488kcal, 21.3g protein, 62g carbohydrate per serving serving Ingredients Ingredients 16g (3 teaspoons) Nesquik® powder or other 150ml whole milk milkshake powder 2 scoops vanilla ice cream 150ml whole milk 2 tablespoons skimmed milk powder 1 tablespoon skimmed milk powder 2 tablespoons chocolate hazelnut spread 2 tablespoons double cream 1 tablespoon banana milkshake powder 1 scoop vanilla ice cream Preparation Preparation Add all ingredients to a bowl and mix well Add skimmed milk powder and milkshake until a smooth consistency is achieved. powder to milk and stir thoroughly until well mixed. Add double cream and ice cream and whisk until ice cream is well blended. Banana and peanut butter milkshake 417kcal, 23.5g protein, 37g carbohydrate per serving Fresh strawberry milkshake 500kcal, 18.7g protein, 44g carbohydrate per Ingredients serving 150ml whole milk Ingredients 1 small 150ml whole milk banana 2 scoops vanilla or strawberry ice cream 2 tablespoons 5 small strawberries plain yogurt 2 tablespoons double cream 2 tablespoons 2 tablespoons skimmed milk powder skimmed milk powder Preparation 1 tablespoon peanut butter Mash strawberries in a bowl using a fork until large lumps removed. Whisk milk, ice cream, Preparation double cream and milk powder together in a Mash banana until smooth. Whisk whole bowl until well mixed, then mix in the mashed milk, plain yogurt, skimmed milk powder and strawberries. peanut butter together until well blended. Add mashed banana to mixture and whisk For a smoother consistency, until well combined. you could use a blender for this recipe. Just add all For a smoother consistency, you could use a ingredients to a blender and blender for this recipe. Just add all blend until smooth. ingredients to a blender and blend until smooth. Page: 2 of 10 Raspberry delight (2 servings) Iced coffee/mocha 357kcal, 6.9g protein, 20g carbohydrate per 323kcal, 21.7g protein, 29g serving carbohydrate per serving Ingredients Ingredients 1 pot (150ml) of raspberry yogurt 150ml whole milk 100ml cranberry fruit juice 1 scoop ice cream 100ml double cream 2 tablespoons skimmed 15 raspberries (fresh or frozen) milk powder 1 tablespoon cocoa Preparation powder/drinking chocolate Mash raspberries in a bowl using a fork (if (optional) frozen, allow to defrost before trying to mash) 1 - 2 teaspoons until lumps removed. Mix yogurt, cranberry instant coffee juice and double cream together in a bowl until well mixed, then add the raspberries Preparation and mix well. Add skimmed milk powder to milk and mix well. Dissolve coffee in a little For a smoother consistency, you could use a hot water. Add the milk and ice-cream to the blender for this recipe. Just add all coffee mixture. Whisk and chill thoroughly. ingredients to a blender and blend until smooth. Greek cooler Banoffee treat (2 servings) 307kcal, 21g protein, 27g carbohydrate per 280kcal, 10g protein, 30g carbohydrate per serving serving Ingredients 1 small pot (125g) natural Greek yogurt Ingredients 100ml whole milk 150ml whole milk 1 tablespoon skimmed milk powder 1 pot of crème caramel 2 teaspoons honey 2 tablespoons double cream 1 small banana Preparation 2 tablespoons skimmed milk powder Mix together milk and milk powder until 1 teaspoon golden syrup smooth. Add in the yogurt and honey and mix well. Preparation Mash the banana in a bowl using a fork until smooth consistency achieved. Whisk the Chocolate cream biscuit skimmed milk powder into the whole milk (blender required) until smooth. 440kcal, 11.5g protein, 37g carbohydrate per serving Add crème caramel, double cream and golden syrup to the milk mixture and mix Ingredients well. Add the mashed banana and again 100ml whole milk mix well. 1 scoop vanilla ice cream 2 tablespoons double cream For a smoother consistency, you could use a 1 tablespoon skimmed milk powder blender for this recipe. Just add all 2 Oreo® biscuits ingredients to a blender and blend until smooth. Preparation Add all ingredients to a blender and blend until smooth. Page: 3 of 10 Custard cream/bourbon biscuit Fruit smoothie (larger volume, blender (blender required) required) 508kcal, 12.3g protein, 37g carbohydrate per 544kcal, 19.9g protein, 52g carbohydrate per serving serving Ingredients Ingredients 100ml whole milk 200ml whole milk 1 scoop vanilla ice cream 1 portion fruit of your choice (fresh, frozen or 2 tablespoons double cream tinned) 1 tablespoon skimmed milk powder 1 scoop ice cream 2 custard creams or 2 bourbon biscuits or 2 2 tablespoon double cream biscuits of your choice 2 tablespoons skimmed milk powder 1 teaspoon honey Preparation Add all ingredients to a blender and blend Preparation until smooth. Add all ingredients to a blender and blend until smooth. Lemon curd milkshake (2 servings) 372kcal, 9.6g protein, 35g carbohydrate per Fruit smoothie serving (smaller volume, blender required) 319kcal, 15.7g protein, 30g carbohydrate per Ingredients serving 150ml whole milk 4 tablespoons double cream Ingredients 3 tablespoons lemon curd 1 small pot (125g) plain Greek yogurt 50g 2 scoops vanilla ice cream fruit cocktail or other tinned fruit of choice 2 tablespoons skimmed milk powder 3 tablespoons condensed milk Preparation Preparation Whisk milk and milk powder together until Puree fruit, mix with condensed milk and smooth. Add lemon curd, vanilla ice cream yogurt. and double cream and whisk until well mixed. Caribbean crush Chocolate magic (2 servings, blender required) 418kcal, 19.4g protein, 36g carbohydrate per 256kcal, 11.9g protein, 18g carbohydrate per serving serving Ingredients Ingredients 100ml evaporated milk 150ml whole milk 100ml whole milk 1 small pot (125g) plain yogurt 1 tablespoon of double cream 80g mango 1 tablespoon skimmed milk powder 2 tablespoon double cream 1 heaped tablespoon of drinking chocolate 2 tablespoons skimmed milk powder powder Preparation Preparation Add all ingredients to a blender and blend Whisk milk powder and milk together until until smooth. smooth. Add evaporated milk, double cream and drinking chocolate and whisk until well combined. Page: 4 of 10 Banana smoothie with added oat Malted milk drink (blender required) 383kcal, 12.3g protein, 33g carbohydrate per 340kcal, 17.5g protein, 79g carbohydrate per serving serving Ingredients Ingredients 150ml whole milk 1 small pot (125g) plain Greek yogurt 2 tablespoons double cream 120ml whole milk 4 teaspoons malted milk powder e.g. 1 small banana Ovaltine®, Horlicks® etc. 4 tablespoon oats (optional) 1 tablespoon skimmed milk powder 2 tablespoons skimmed milk powder 2 teaspoons honey Preparation Stir milk powder into milk until well mixed. Preparation Warm milk either in microwave or on the hob, Add all ingredients to a blender and blend do not boil! Add malted milk powder and stir until smooth. until well mixed. Finally, add double cream and stir. Cream shot (3 servings) 212kcal, 0.7g protein, 10g carbohydrate per Hot chocolate serving 283kcal, 12.8g protein, 25g carbohydrate per serving Ingredients 120ml double cream Ingredients 3 teaspoons lemon curd (or other flavouring 150ml whole milk of choice, e.g. jam/milkshake syrup etc.) 1 tablespoon double cream Preparation 1 tablespoon skimmed milk powder Add flavouring to double cream and stir 1 tablespoon drinking chocolate gently until well mixed. Drink over the course of 24 hours, splitting into 3 x 45ml Preparation shots. Stir milk powder into milk until well mixed. Warm milk either in microwave or on the hob, do not boil! Add drinking chocolate and stir Milky coffee until well mixed. Finally, add double cream 309kcal, 11.5g protein, 13g carbohydrate per and stir. serving Ingredients 150ml whole milk 2 tablespoons double cream 1 tablespoon skimmed milk powder 1 teaspoon instant coffee Preparation Mix coffee with 50ml boiling water. Whisk milk powder into milk until well combined. Warm milk either in microwave or on the hob, do not boil! Add coffee and milk mixtures and whisk until well mixed. Finally, add double cream and mix. Page: 5 of 10 Calorific Cup-a-Soup Fizzy fruit float 361kcal, 12.2g protein, 28g carbohydrate per 232kcal, 1.7g protein, 30g carbohydrate per serving serving Ingredients Ingredients 150ml whole milk 100ml fruit juice 1 sachet of cup-a-soup 100ml lemonade 1 1 tablespoon skimmed milk powder scoop ice-cream 1 tablespoon double cream 1 tablespoon double cream Preparation Stir milk powder into milk until well mixed.
Load more

Recommended publications
  • Packaging of Dairy Products - II
    Paper no.: 12 Paper Title: Food Packaging Technology Module-19: Packaging of Dairy Products - II 19.1 Introduction In this module, we will discuss regarding the packaging of butter, ghee, cheese and milk powder. Butter and ghee contains a high percentage of fat, so they are very susceptible to spoilage. So packaging material used should be selected in such a way that it possesses good grease resistance, and barrier properties against oxygen and moisture. Cheese is fermented dairy product, having low pH and comparative higher moisture content while milk powder is dried product, containing very low moisture. 19.2 Butter It consists primarily of about 80% milk fat, 16% moisture and in table butter up to 3% common salt. Because of high moisture content butter is susceptible to mold growth and lypolytic rancidity 19.2.1 Characteristics of Butter 1. Due to high moisture content butter unlike solid fats is susceptible to mold growth. 2. Flavour and odour are easily absorbed by butter from its environment. 3. Deterioration of the butter may take place due to rancidity. 4. Butter has tendency to lose Moisture. 19.2.2 Requirement of Packaging: 1. Non toxic, not harmful to consumer’s health. 2. It should be grease/moisture proof. 3. Shall be barrier for Oxygen. 4. Low metallic content as metals favor oxidation of fat. 5. Shall not transmit light. 19.2.3 Packaging Material In India, butter is packed in bulk as well as in retail packages. For bulk packaging, there is no standard method, and generally polyethylene bags/parchment paper along with corrugated boxes are used.
    [Show full text]
  • CONDENSED and DESICCATED MILK, Milk Is a Bulky Product, Expensive to Transport, and Very Suscep
    CONDENSED AND DESICCATED MILK, By LEVI WELLS, Dairy Inspector, Dairy Division, Bureau of Animal Industry. INTRODUCTION. Milk is a bulky product, expensive to transport, and very suscep- tible to contamination, which in a short time renders it unpalatable. In its natural state it contains al^out 87 per cent of water, which is a comparatively worthless constituent. ' Efforts to reduce the water content of milk, leaving the solids in ; a more concentrated form without destroying their food value, and at the same time improving the keeping qualities, have resulted in developing the manufacture of both condensed milk and desiccated milk or milk flour. The condensing processes now used reduce the volume of milk to one-half or one-fifth its original bulk, and if the product is carefully sterilized or preserved with cane sugar and sealed in air-tight containers it becomes easily transportable and keeps for long periods in any climate. The desiccating processes now perfected remove practically all the ■water in milk, leaving a dry powder soluble in water. In the manu- facture of this product whole milk is reduced to about one-eighth, and skimmed milk to about one-eleventh the original volume. By this means the volume is reduced to a minimum, and the keeping quality, particularly of dried skim milk, is superior. CONDENSED JVIILK. Eemoving a portion of the water from milk, leaving a product of good keeping quality which may be restored to its normal consistency without injuring its natural flavor, is a problem that has been studied for many years. It is claimed that during the first half of the last century foreign inventors evaporated a part of the water from milk, and, with the addition of cane sugar, made what was then known a& condensed milk (see Scientific American, export edition, July, 1905).
    [Show full text]
  • Chapter 1530 Department of Agriculture Milk, Milk Products, and Standards
    MINNESOTA RULES 2001 250 CHAPTER 1530 DEPARTMENT OF AGRICULTURE MILK, MILK PRODUCTS, AND STANDARDS MILK AND CREAM AND RELATED PRODUCTS 1530.0550 PASTEURIZATION OF CREAMING MIXTURE. 1530.0010 DEFINITIONS. 1530.0560 DIACETYL STARTER DISTILLATE OR 1530.0020 MILK. OTHER FLAVORING SUBSTANCES. 1530.0030 GOAT MILK. 1530.0570 DEFINITIONS. 1530.0040 EWE MILK. 1530.0580 LABEL STATEMENTS. 1530.0050 CREAM. 1530.0590 LABEL STATEMENT REGARDING 1530.0060 HOMOGENIZED CREAM. ARTIFICIAL FLAVORING. 1530.0070 SOUR CREAM, CULTURED SOUR CREAM. 1530.0600 LABEL DECLARATIONS TO BE USED IN 1530.0080 LIGHT CREAM, COFFEE CREAM. OR TABLE CONJUNCTION WITH "CREAMED COTTAGE CREAM. CHEESE." 1530.0090 WHIPPED LIGHT CREAM, COFFEE CREAM. 1530.0610 VITAMIN D MILK AND MILK PRODUCTS. OR TABLE CREAM. 1530.0620 FORTIFIED MILK PRODUCTS. 1530.0100 WHIPPING CREAM. 1530.0630 RECONSTITUTED OR RECOMBINED MILK 1530.0110 LIGHT WHIPPING CREAM. AND MILK PRODUCTS. 1530.0120 HEAVY CREAM OR HEAVY WHIPPING 1530.0640 STERILIZED MILK. CREAM. 1530.0650 HOMOGENIZED MILK AND HOMOGENIZED 1530.0130 WHIPPED CREAM. 1530.0140 HALF AND HALF. MILK PRODUCTS. 1530.0150 SOUR HALF AiND HALF OR CULTURED 1530.0660 WHEY. 1530.0670 CONCENTRATED MILK TO BE HALF AND HALF. 1530.0160 DRY MILK, DRY MILK SOLIDS. RECONSTITUTED FOR FLUID USE. 1530.0680 CONCENTRATED MILK PRODUCTS. 1530.0170 NONFAT DRY MILK. 1530.0690 ACIDIFIED MILK AND MILK PRODUCTS. 1530.0180 INSTANT NONFAT DRY MILK. 1530.0700 MILK PRODUCTS. 1530.0190 CONDENSED SKIM MILK, EVAPORATED 1530.0710 OPTIONAL INGREDIENTS. SKJM MILK, CONCENTRATED SKIM MILK. 1530.0200 SWEETENED CONDENSED SKIM MILK. GRADE A REQUIREMENTS FOR MILK, MILK 1530.0210 DRY BUTTERMILK. PRODUCrS, AND GOAT MILK 1530.0220 DRY WHEY.
    [Show full text]
  • Marbled Orange Fudge Orange & Chocolate Ribbon Cookies Black
    Brownie Batter Dip 1 pkg (8 oz) cream cheese, softened 1 (8 oz) tube of cool whip 2 tbls whole milk 1 cup mini chocolate chips 1 box (18 oz) Ghiradelli brownie mix Pretzels and/or sliced apples for dipping In a large bowl, beat cream cheese until smooth. Beat in milk and cool whip. Add in brownie mix and blend until smooth. Fold in chocolate chips. Place in disposable piping bag and pip into serving dish. Serve Marbled Orange Fudge immediately or chill for later. If desired, sprinkle with M&M's minis to 1 ½ tsp plus 3/4 cup butter, divided add a touch of color. 3 cups sugar 3/4 cup heavy whipping cream 3 tsp orange extract Malted Milk Chocolate Cupcakes 1 pkg white baking chips (10 to 12 oz) For the cupcakes: 1 jar (7 oz) marshmallow creme 1 cups all-purpose flour 1/2 cup malted milk powder 12 drops yellow food coloring + 5 drops red food coloring ½ tsp baking soda ¾ cup milk Grease a 13-in. x 9-in. pan with 1-1/2 tsp butter; set aside. 1/2 cup unsweetened cocoa powder ¾ cup vegetable oil In a large heavy saucepan, combine the sugar, cream and remaining butter. 1/2 cup granulated sugar 1 large egg Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook 3/4 cup packed light-brown sugar 1 tsp pure vanilla extract and stir for 4 minutes. Remove from the heat; stir in chips and marshmallow creme until smooth. For the frosting: Remove 1 cup and set aside.
    [Show full text]
  • Product Code 101147 Product Brand NESTLÈ Product Name Malted Milk Drink Product Description NESTLÈ Malted Milk Drink Is An
    Product Code 101147 Product Brand NESTLÈ Product Name Malted Milk Drink Product NESTLÈ Malted Milk Drink is an agglomerated sweet, Description malted milk powder, used as flavouring in milk drinks. A creamy coloured product that is very hygroscopic. Malted Milk Powder is classified as a Formulated Supplementary Food in the Food Standards Code. Features & Benefits RICH IN CALCIUM * *When prepared according to directions Source of Vitamin D* Low GI Nutritional Benefit NESTLÉ Malted Milk is low GI and contains 5 essential vitamins and minerals. NESTLÈ Malted Milk is rich in calcium and a source of Vitamin D, when prepared as directed. Vitamin D is essential to help the body absorb calcium. Net weight/volume 6 x 1.5kg e Packaging Printed label, metal penny lever can, packed 6 to a cardboard carton and shrinkwrapped. Date Marketing Best Before Shelf Life 18 months Directions for Storage Store in a cool dry place and replace lid securely after use. Use a dry spoon. After opening, we recommend this product be consumed within 8 weeks. Directions for Preparation Just add 3 heaped teaspoons of NESTLÉ Malted Milk Powder to cold or hot (not boiling) milk and stir. Country of origin Made in Australia. Ingredient list Extract of Malted Barley (29%) and Rice or Wheat or Barley, Milk Solids, Vegetable Oil, Emulsifier (Soy Lecithin), Mineral (Calcium), Salt, Mineral Salt (500), Vitamins (A, B2, B1, D3). Contains Gluten, Milk and Soy. Doc Code 101147-1 Approved Katrina Kennett Approved [name] Page 1 Date June 2013 Date This document is confidential and
    [Show full text]
  • Doug Taylor Collection *** Subject to Errors & Omissions LOT# Dairy Name Location State Pyro/Embossed Size Type Condition Comments a G
    Doug Taylor Collection *** Subject to Errors & Omissions LOT# Dairy Name Location State Pyro/Embossed Size Type Condition Comments A G. Smalley Boston MA r quart Smalley/tin top very good handle missing A. G. Smalley & Co Boston MA re half gallon tin top excellent Has tin A. G. Smalley & Co Boston MA re half gallon very good no tin 1 A. G. Smalley & Co Boston MA re pint tin top very good+ Has tin A. G. Smalley & Co Boston MA re pint very good no tin A. G. Smalley & Co Boston MA re quart tin top No tin; has grooves for tin A. G. Smalley & Co Boston MA re quart very good no tin A. G. Smalley & Co Boston MA re quart No tin; has grooves for tin McLean Hospital Belmont MA re quart squat very good+ institutional bottle D. Whiting & Sons Boston MA re pint crown top very good+ 1914 Ware Dairy Belmont MA sp orange quart excellent 2 Ware Belmont MA se quart very good location not on bottle White Bros. Atlantic (Quincy) MA re quart cream top very good+ White Bros. Atlantic (Quincy) MA re quart cream top very good+ one body belt White Bros. Atlantic (Quincy) MA re half pint excellent some scratches; two body belts White Bros. Atlantic (Quincy) MA re quart cream top very good+ one body belt MSC Dept. of Dairy Industry Amherst MA re quart college excellent U Mass; Dept. of Dairy Industry Amherst MA re 1/2 pint college excellent Colombo & Sons Yogurt Andover MA re quart wide mouth very good heavily stained 3 Marland Dairy Andover MA re quart excellent Soldier in the slug plate; neck swirl; slogan roll Shawsheen Dairy Andover MA rp orange pint excellent one body belt; picture of Indian brave Mt Herman Boys School Mt.
    [Show full text]
  • Status of Use of Nonfat Dry Milk and Plain Condensed Milk in the Production of Market Milk Products
    77 STATUS OF USE OF NONFAT DRY MILK AND PLAIN CONDENSED MILK IN THE PRODUCTION OF MARKET MILK PRODUCTS K. G. WECKEL Department of Dairy and Food Industries Univer8ity of Wisconsin Nonfat dry milk and condensed skim milk have A milk plants in the State of Wisconsin. A question­ long been used. as a source of solids for ice cream and naire was submitted to the regulatory office 1 in each other frozen desserts. Within the past several years of 25 cities in the state during the months of May there has been rapid increase in the use of added non­ and June. The health officer was requested to ascer­ fat milk solids for various dairy products processed tain the actual use of nonfat dry milk and condensed in fluid milk plants. The increased use is of signifi­ skim milk in the dairy products produced· in each of cance in the light of the widespread adoption of the dairy plants in the jurisdiction on any given day. Grade A standards for fluid milk and cream, and, 'I'he results of the survey are believed to represent regionally, for cottage cheese, and in the absence of at least 80-90 per cent of the total utilization within similar standards for condensed and dried milk. the state. The results are presented in Table No. 1. The Wisconsin Conference on Intra-State Milk Nonfat dry milk was used in 18, or 72 per cent of the Shipments, at its September, 1957 meeting, adopted cities. Condensed skim milk was used in 14, or 56 per as interim standards the proposed draft Supplement cent of the cities on any given day.
    [Show full text]
  • Eaves/2%Wreinventor, BYG 1
    Feb. 4, 1964 J. M. MCINTRE ETA 3,120,438 FAT-CONTAINING DRIED DAIRY PRODUCT AND METHOD OF MANUFACTURE Filed Nov. 3, 1958 aouzdaeazoaz cow/7/WG 444cf/aaze? Zac/7Z/Waozo - /O-1 Zoe we //U- AGGG2a3477762M a 7/ws42 2e-W6 a -- - a Maz acazoe/27 A 26-. Z. /eaves/2%WreINVENTOR, BYG 1. 17 69/Wa4/ 3,120,438 United States Patent Office Patented Feb. 4, 1964 2 will be apparent to those skilled in the art upon perusal 3,120,438 of the following description and drawings wherein: FAT.CONTAINING DRIED DARY PRODUCT AND FIG. 1 is a flow sheet illustrating the method for man METHOD OF MANUEFACTURE Julius. M. McIntire, Wan Nuys, and Ching C. Loo, ufacturing this novel fat-containing dried dairy product. Sapulveda, Calif., assignors, by mesne assignments, to 5 FIG. 2 is a schematic view illustrating suitable appara Dairy Foods incorporated, Los Angeles, Calif., a cor tus for effecting the aggregation of the product. poration of California It is recognized that the emulsifying properties of leci Filed Nov. 3, 1958, Ser. No. 771,472 thin are well-known and that these emulsifying properties 1 Claim. (C. 99-56) have been responsible for its use in the past in connection O with dried dairy products so as to enhance the degree of The present invention relates generally to a process for wettability of these products. For example, in U.S. Patent manufacturing fat-containing dried dairy products, and No. 2,399,565, in the name of Gerald C. North and Alvin more specifically, to a process entailing the step of blend J.
    [Show full text]
  • Nutrition During Cancer Treatment
    Nutrition During Cancer Treatment Guidelines Calories Boosting Protein Taste Changes Helpful Hints for Eating Table of Contents Introduction . 1 General Guidelines . 2 During Treatment . 3 Boosting Calories . 4 Boosting Protein . 5 Helpful Hints for Eating Taste Changes . 7 Dry Mouth, Sore Mouth, & Sore Throat . 8 When You are Too Tired to Eat . 8 Cramps, Heartburn, and Bloating . 9 Nausea and Vomiting . 9 Constipation . 10 Diarrhea . 10 Loss of Appetite . 12 Potassium Rich Foods . 13 Recipes for Milkshakes and Smoothies . 14 Flavoring Tips . 18 Use of Supplements . 19 Introduction Good nutrition is important to all of us . This booklet offers information and suggestions to minimize weight loss and deal with the nutritional effects of cancer and its treatment . Eating and maintaining a sense of well-being are natural, basic instincts . It may be difficult for a patient with cancer to maintain an optimal nutritional status and sense of well-being . The disease and the treatment used to control the disease may cause nutritional problems . Decreased food intake is the leading cause of protein and calorie deficiency . Development of inadequate protein and calorie intake in patients with cancer is caused by: • Competition between cancer cells and normal cells for nutrients • Increased demand for energy because of the cancer • Change in the body's metabolism of carbohydrates, proteins, and fats Loss of appetite or anorexia may occur because of: • The disease process • Complications of the disease • Side effects of the treatment • Psychological and emotional factors 1 General Guidelines 1 During chemotherapy or radiation, the goal is weight maintenance . 2 Follow the Food Guide Pyramid as a guide for balance and variety .
    [Show full text]
  • 354 Subpart B—Food Additives in Standardized Foods PART 131—MILK and CREAM Subpart A—General Provisions
    § 130.20 21 CFR Ch. I (4–1–11 Edition) Subpart B—Food Additives in 131.130 Evaporated milk. 131.147 Dry whole milk. Standardized Foods 131.149 Dry cream. 131.150 Heavy cream. § 130.20 Food additives proposed for 131.155 Light cream. use in foods for which definitions 131.157 Light whipping cream. and standards of identity are estab- 131.160 Sour cream. lished. 131.162 Acidified sour cream. (a) Where a petition is received for 131.170 Eggnog. the issuance or amendment of a regula- 131.180 Half-and-half. tion establishing a definition and 131.200 Yogurt. standard of identity for a food under 131.203 Lowfat yogurt. section 401 of the act, which proposes 131.206 Nonfat yogurt. the inclusion of a food additive in such AUTHORITY: 21 U.S.C. 321, 341, 343, 348, 371, definition and standard of identity, the 379e. provisions of the regulations in part 171 SOURCE: 42 FR 14360, Mar. 15, 1977, unless of this chapter shall apply with respect otherwise noted. to the information that must be sub- EDITORIAL NOTE: Nomenclature changes to mitted with respect to the food addi- part 131 appear at 63 FR 14035, Mar. 24, 1998. tive. Since section 409(b)(5) of the act requires that the Commissioner publish notice of a petition for the establish- Subpart A—General Provisions ment of a food additive regulation § 131.3 Definitions. within 30 days after filing, notice of a petition relating to a definition and (a) Cream means the liquid milk prod- standard of identity shall also be pub- uct high in fat separated from milk, lished within that time limitation if it which may have been adjusted by add- includes a request, so designated, for ing thereto: Milk, concentrated milk, the establishment of a regulation per- dry whole milk, skim milk, con- taining to a food additive.
    [Show full text]
  • The DUEL USE of the VCRHTOB for Conde.Nsing Milk and Pasteurizing Ice Cream Mix
    The DUEL USE of the VCRHTOB for Conde.nsing Milk and Pasteurizing Ice Cream Mix By G. H. WILSTER Oregon State System of Higher Education . Agricultural Experiment Station Oregon State College Corvallis Station Bulletin 430 july 1945 FOREWORD The method of pasteurizing cream under vacuum was first studied by the Oregon Agricultural Experimtht Sta- tion in 1938, the results being presented in Bulletin 368. The experimental use of this method of pasteurization for ice cream was studied by the Station in 1939.The operation was so successful that it became routine practice in the experiment station laboratory and its pilot plant. In 1942, stimulated by the deficiency of nonfat dry milk solids, the dairy research staff saw the possibility of adapting the Vacreator* vacuum pasteurizer for condens- ing milk.After repeated trials, the necessary adjustments were determined.A systematic study was made.The method developed is fully outlined herein. It is now apparent that in addition to manufacturing with this equipment ice cream of delectable flavor, excel- lenttexture, and irreproachable sanitaryquality,the whole field of milk concentration is opened to new pos- sibilities.Owners of this type of equipment who have access to an adequate supply of milk may economically evaporate it if such a procedure is desirable. The results from this research suggest not only revo- lutionary developments in the ice cream industry but the possibility of new methods of preparing milk solids for other uses in the dairy manufacturing industry. WM. A. SCHOENFELD Dean and Director Vacreator" is the registered trademark designating the Murray vacuum I pasteurizers. TABLE OF CONTENTS Page Summary 5 Introduction 7 Using the \Tacreator for Pasteurizing (vacreating) Ice Cream Mix .
    [Show full text]
  • JBT's Filling and Closing Technology for Liquid Dairy Products and Nutraceuticals in Metal Cans
    JBT’s Filling and Closing technology for liquid dairy products and nutraceuticals in metal cans High-quality liquid dairy products Deserve the best filling & closing Solutions Take a deeper look inside the JBT equipment and line solutions for canned liquid dairy. Get to know what makes the JBT offering unique, and how it satisfies quality conscious consumers, securing product safety while keeping your production cost per unit low. WHITE PAPER /JBT/ WHITE PAPER /JBT/ The increasing demand for Sweetened Condensed Milk and Evaporated Milk in these regions is mainly driven Longer shelf life for canned by the increasing buying power; the product also has a reputation as a highly nutritious product that can be kept liquid dairy products and nutraceuticals fresh for a few days after opening, without refrigeration. In addition, canned dairy products have a long shelf-life and are well adapted to the harsh logistical conditions in these There are many strong commercial advantages for the tropical and sub-tropical countries when fresh milk is not food processor, retailer and consumer if a dairy product available. It is also used as a substitute for breast milk, does not require refrigeration and can be shipped and for cooking and as coffee cream, or for recombination in stored unrefrigerated on the shelves without spoiling. various processed foods such as breads and confectionery. Manufacturers can reach geographically wider markets and reduce return of unsold products. Shelf handling becomes Both sweetened condensed milk and evaporated milk are also quite easier and less time consuming for the retailer, forms of concentrated milk in which approximately 60 and internal logistics are simplified.
    [Show full text]