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Chapter 32 Dairy on Line

Chapter 32 Dairy on Line

CHAPTER 32 CHAPTER 32

Chapter Overview Introduce the Chapter In this chapter, students learn that dairy are fl avor- ful, versatile, and nutritious. Students examine foods that come from , including milk, , , , , and frozen dairy des- serts; explore dairy substitutes; and learn how to buy, store, and cook dairy foods. Build Background Ask students to name their favorite . Ask volunteers to share their answers and explain why they like the fl avor, taste, or tex- ture of the . Then, ask students: What makes a food qualify as a dairy product?

Activate Prior Explore Knowledge the Photo Caption Answer Answers will vary based on the amount of milk products consumed. Discussion Ask students: What is the value of milk Writing Descriptive products in a healthful ? Activity Paragraph (Answers may include: Milk products, or dairy foods, rochure Text Imagine you are writing the text for a provide many important Bfood store’s brochure. The brochure is from a gour- nutrients that are vital for met food store called Dairy Delights. Write a descriptive the health and maintenance paragraph about one of these items: fruit-flavored ice of our bodies and bone cream, , or extra-sharp . mass, and help to maintain a Writing Tips Follow these steps to write a descriptive healthy blood pressure.) paragraph: Activate Prior ● Use details and adjectives bring your subject to life. Knowledge ● Think about the five senses as you write. Explore the Photo Milk, ice ● Be specific in your word choices and avoid cream, and cheese all start with Writing Activity generalities. milk. How many milk products do you consume each day? Descriptive 500 Unit 7 Food Preparation Paragraph Descriptive paragraphs should include details and adjectives, CLASSROOM Solutions describe how an item looks, tastes, smells, and/or feels. Print Resources Technology Resources For example, a student may Student Edition Presentation Plus! provides visual write that “extra-sharp ched- Teacher Wraparound Edition teaching aids for every section. dar cheese is a vibrant orange Student Activity Workbook Online Learning Center includes resources hue, is fi rm to the touch, and Student Activity Workbook Teacher and activities for students and teachers. Annotated Edition makes a tangy impression on TeacherWorks Plus is an the tongue.” electronic lesson planner that provides instant access to complete teacher 500 resources in one convenient package. Reading Guide CHAPTER 32

Before You Read Preview Before you read, consider how many of your favorite dishes con- FOCUS tain dairy foods. List the dishes and the type of dairy products they include. Bell Ringer Activity Read to Learn Academic Key Concepts Eating Dairy Standards ● Explain the nutritional value of dairy foods. Have students brainstorm as ● List four different foods that come from milk. many dairy products as they English ● Describe the differences between fresh cheese and ripened Language Arts can. Write the dairy foods on cheese. the board and point out to NCTE 4 Use written language ● Summarize reasons for using dairy substitutes. to communicate effectively. students that a lot of dairy ● Explain how to properly store dairy foods. products are also ready to ● Describe the effects of heat on milk and cream. Mathematics use as ingredients in dishes. NCTM Algebra Use math- Main Idea Ask students: What do all of ematical models to represent these foods have in com- Dairy foods provide many valuable nutrients and come in a and understand quantitative D mon? How can such a variety variety of flavors and forms. They are an important part of a relationships. healthful diet. of foods come from a single Science source? Content Vocabulary NSES B Develop an under- standing of chemical reactions ■ ■ ■ N pasteurized curdling and interactions of energy and C ■ ■ ■ tempering matter. L Preteaching ■ nonfat milk solids ■ fresh cheese ■ B Vocabulary ■ homogenized ■ ripened cheese ■ foam Social Studies ■ yogurt ■ scorching NCSS VII H Production, Have students arrange the Distribution and Consump- vocabulary terms into groups Academic Vocabulary tion Apply economic con- of related words and explain You will find these words in your reading and on your tests. Use cepts and reasoning when why they put the words the glossary to look up their definitions if necessary. evaluating historical and together. contemporary social develop- ● require ments and issues. Graphic Organizer ● concentrated The graphic organizer is NCTE National Council of Graphic Organizer Teachers of English also on the TeacherWorks CD. Use a graphic organizer like the one below to note types of NCTM National Council of (Types of fresh cheese are fresh cheese and ripened cheese. Teachers of Mathematics cottage cheese, farmer’s NSES National Science cheese, , and FRESH CHEESE RIPENED CHEESE Standards . Types of ripened NCSS National Council for the Social Studies cheese are fi rm, semisoft, soft, and blue-veined.)

N NCLB connects C L academic correlations B to book content. Graphic Organizer Go to this book’s Online Learning Center at glencoe.com to print out this graphic organizer.

Chapter 32 Dairy 501

Reading Guide

Before You Read Point out to students that, in addition to D Develop Concepts coming in a variety of fl avors and forms, Main Idea Discuss the main idea. Ask stu- dairy foods provide many valuable nutri- dents: Can you get the same nutrients with ents, including , protein, ribofl avin, less and fewer calories by opting for a low- potassium, phosphorous, magnesium, and fat or nonfat dairy product? Why or why not? A and B12. Fortifi ed milk provides (Answers may include: Low-fat or nonfat dairy D. products let you maintain a healthful weight without sacrifi cing any of the nutrients.) 501 Looking at Dairy Milk and Milk CHAPTER 32 In the early 1600s, the first dairy cows were Products brought to the American colonies. The colo- According to federal law, all milk must be nists could drink milk fresh from the cow and pasteurized (=pas-ch`-+r$zd)—that is, heat- TEACH churn their own butter. After many years and treated to kill enzymes and any harmful bac- lots of inventiveness, most people now visit teria. improves the keeping Discussion Starter supermarkets to choose from a huge array quality of milk but doesn’t change the flavor -Fortifi ed Do you of creamy, refreshing dairy foods and bever- or nutritional value. UHT (ultra-high tem- consider all milk to be a good ages. Milk, cream, butter, yogurt, frozen dairy perature) milk is pasteurized at much higher source of vitamin D? Why desserts, and cheese are widely available and temperatures than usual. As a result, it becomes or why not? What are some ready to eat. Many dairy products are also a shelf-stable product that can be packaged in other sources of vitamin D? ready to use as ingredients in dishes. (Answers will vary, but stu- aseptic containers. Milk that isn’t pasteurized dents may say that they do not is called raw milk. Some people believe that consider all milk to be a good Nutrients in Dairy raw milk is more nutritious than pasteurized source of vitamin D because milk. Raw milk may contain harmful . only milk that is fortifi d with Foods Fresh milk contains about 87 percent water vitamin D is a good source. Dairy foods are part of a healthful diet—for and 13 percent solids. Nonfat milk solids are Other sources of vitamin D good reason. Dairy foods are rich in protein, substances that contain most of the protein, R include fortifi ed yogurt, for- , , vitamin B12, calcium, vitamins, minerals, and lactose (milk ) in tifi ed cereals, egg phosphorus, and magnesium. Fortified milk is milk. Another solid in milk is milk fat (some- yolks, and fatty fi sh.) an excellent source of vitamin D. times called ). The more milk fat a Many dairy foods also contain product has, the higher its calorie count. Milk and cholesterol. Some, including cheese, are fat is lighter than other milk fluids and solids, C1 Critical Thinking Draw Conclusions Point out high in sodium. You can manage your so it separates and rises to the top as cream. To to students that people who by reading labels and making careful choices. prevent the fat from rising to the top, milk is are lactose-intolerant can Health experts recommend three cups of homogenized. Homogenized (h%-=m&-j`-+n$zd) get their calcium from other dairy products each day. One cup equals 1 cup means processed to make the fat break into sources. Ask students to share of milk or yogurt, 1½ ounces of natural cheese, small particles and distribute evenly through- or 2 ounces of processed cheese. People who out the liquid. their thoughts on how and C where lactose-intolerant peo- 1 choose not to eat dairy should get their cal- Milk that meets FDA or state standards is ple can get calcium. (Answers cium from other sources. People who cannot labeled “grade A,” the highest quality. Only will vary but may include: digest lactose, a sugar in milk, should choose grade-A, pasteurized milk can be shipped People who cannot digest lac- lactose-free dairy products. between states for sale. tose should choose lactose- Why should free dairy products or other Explain you read labels and make careful choices sources of calcium including about dairy foods? dry beans and lentils; dark green, leafy vegetables; made with calcium sulfate; and calcium-fortifi ed orange juice and .)

R Reading Strategy Know Your Milk Production Ask stu- dents to create a fi ve-question Milk comes in many forms, including fresh, canned, and dried. You can even find and quiz based on the vocabu- milk with orange, strawberry, and caramel flavors. lary terms on page 502. Ask What forms of milk come in shelf-stable packages? students to choose a format for the questions. Then pair students up and have them 502 Unit 7 Food Preparation exchange and take each other’s quizzes. Ask students to note any that they got wrong and identify the correct answer. Explore the Photo Identify Read labels and make careful choices to manage the Caption Answer UHT milk in aseptic pack- amount of saturated fat and ages, nonfat dry milk in boxes, evaporated cholesterol consumed through dairy milk, and sweetened . foods. Discussion Point out the diff erent packages of milk in the photo. Ask students: Which pack- age better preserves the nutrients in milk? Explain. (Answers will vary, but students may say that the milk are better because the jug will expose the milk to light, which may aff ect the nutrients in the milk.) 502 Kinds of Milk Milk is sold in a variety of forms, including CHAPTER 32 low-fat and nonfat. Removing fat from milk Low-fat Dairy Options also removes most of its vitamin A. By law, vitamin A must be replaced. Most milk pro- Choose low-fat or nonfat dairy products to cont. obtain valuable nutrients with less fat and TEACH ducers also fortify milk with vitamin D. calories. Fat-free milk has virtually the same You can find these types of milk at most nutrients as whole milk, but 8 fewer grams of fat supermarkets: and 70 fewer calories. Using plain, nonfat yogurt W Writing Support Whole Milk Whole milk has the highest in place of saves 3 grams of fat per Descriptive Paragraph tablespoon. A low-fat variety of might amount of fat of any milk. By law, it must have Dairy Options Have students have 4 fewer grams of fat per serving. Frozen imagine they are magazine 3.25 percent fat or more. yogurt is another alternative. reporters assigned to cover Reduced-Fat Milk Reduced-fat milk has 2 per- W Think About It Identify three specific health a story on the differences cent fat. consequences of eating too much saturated fat. between whole, reduced-fat, Low-Fat Milk Low-fat milk has 1 percent fat. Then write a paragraph giving reasons why it is low-fat, and nonfat milk. The Nonfat Milk Nonfat milk has less than ½ per- smart to limit the saturated fat in dairy foods. article is called “Deciphering cent fat. It is also called fat-free or skim milk. Dairy Options.” Write a Buttermilk has a tangy flavor and descriptive paragraph that a smooth, thick texture. Despite its name, it illustrates the difference is not high in fat. Originally, buttermilk was Sweetened Condensed Milk Sweetened con- between: 1. whole milk, 2. the milk left after making butter. Today, special densed milk is a concentrated, canned form of reduced-fat milk, 3. low-fat bacteria are added to pasteurized nonfat milk milk with sweetener added. It is used to make milk, and 4. nonfat milk. (For to produce its flavor and texture. Sometimes candy and desserts. Sweetened condensed tips on writing a descrip- flecks of butter are added for flavor and visual milk cannot be substituted for tive paragraph, see page 500. appeal. Buttermilk is used in and bak- or diluted to use as regular milk. Paragraphs will vary but ing as well as for drinking. Lactose-Free or Reduced-Lactose Milk These should effectively describe the differences between each milk Kefir is fermented milk with a slightly milks are treated to break down lactose. Lac- variety. Descriptive paragraphs sour flavor, similar to yogurt. Kefir comes from tose-free or reduced-lactose milk are used by should include details and the Middle East, where it is made from fer- people who have difficulty digesting or cannot digest lactose. adjectives; describe how an mented ’s milk. In the United States, item looks, tastes, smells, and/ Acidophilus Milk Acidophilus milk has Lacto- kefir is made from cow’s milk. or feels; and avoid generalities bacillus acidophilus (+lak-t%-b`-=si-l`s +a-s`-=d&-f Chocolate Milk Chocolate milk has chocolate in favor of specifi cs.) or cocoa and sweetener added. (`-)-l`s) bacteria added to help aid digestion. It tastes and looks like regular milk. Like chocolate milk, this is milk Critical Thinking Calcium-Enriched Milk C2 with an added flavoring, such as strawberry or Calcium-enriched milk Problem Solving Read stu- vanilla. has 500 milligrams of calcium in one cup. One C2 dents the following scenario: cup of regular milk has about 300 milligrams. Nonfat dry Milk Nonfat dry milk is a powdered Karyn, who is fi fteen, and her form of nonfat milk. It is made by removing grandmother both drink cal- the fat and water from pasteurized milk. When Cream cium-enriched milk to meet dry milk is rehydrated, it can be used like fresh Cream is the fatty part of whole milk. Many their added need for calcium. milk and must be refrigerated. Dry milk can be beverages, cereals, creamy casseroles, soups Calcium-enriched milk is hard added to recipes to increase nutrients without and sauces, ice cream, baked goods, and sweet to fi nd in their small town, adding fat. The taste of nonfat dry milk differs syrups contain cream. Federal standards set however, and its high price is slightly from the taste of regular milk. minimum milk fat for each of these : hard to fi t into their food bud- Evaporated Milk Evaporated milk is canned Half-and-Half This is a homogenized mixture get. They believe that nutrients whole or nonfat milk that contains only half of milk and cream with 10½ to 18 percent should come from foods, not supplements, and know that the amount of water in regular milk. It can be milk fat. It is often used in coffee and other dairy foods are the most effi - used as a cream substitute in beverages. beverages. cient source of calcium. What Chapter 32 Dairy 503 can Karyn and her grand- mother do to get calcium from dairy foods at less trouble and expense? Ask students to share their responses with the class. (Answers will vary but Mini Clip may include: Karyn and her Reading: Planning and Answer Students may need to look back at a grandmother can add nonfat Classroom Management previous chapter or conduct minimal research dry milk powder or evaporated to identify health consequences of eating milk to regular milk, or use too much saturated fat. Three consequences the two in recipes. They could Nancy Frey, PhD, educator and author, include heart disease, high cholesterol, and also eat yogurt, a more con- discusses the instructional strategies that diabetes. Students should cite these conse- centrated source of calcium.) support a differentiated classroom. quences in their paragraphs as specifi c rea- sons why it is smart to monitor saturated fat intake through dairy foods. 503 Light, Coffee, or Table Cream Light cream ing, however, because added air from whip- CHAPTER contains 18 to 30 percent milk fat. It is used in ping changes the density. 32 beverages and as a cooking ingredient. Light Whipping Cream This type of cream has Yogurt TEACH cont. 30 to 36 percent milk fat. It is used in desserts. Yogurt is a dairy product that is made by Heavy Whipping Cream This type of cream adding special harmless bacteria to milk. The contains more than 36 percent milk fat. It whips result is a thick, creamy product that is like C Critical Thinking easily and is frequently used in desserts. and has a tangy flavor. The bacteria Analyze Labels Tell stu- Sour Cream Thick and rich with a tangy flavor, added are believed to help keep the digestive dents that people who are sour cream is made by adding lactic acid bac- system healthy. People eat yogurt from the trying to reduce their fat teria to light cream. It contains 18 percent milk container, combined with foods in dishes, and intake are often advised to fat. Sour cream comes plain or with chives, in cooking. use sour cream instead of but- fruit, or other foods added. You can also buy Yogurt contains similar nutrients to milk. ter on a baked potato. Have low-fat and nonfat products. Because it is more concentrated, or dense, students study the Nutrition C however, yogurt has more nutrients than a Facts labels to compare the Butter similar amount of milk. For example, one cup fat content of butter, regular of nonfat yogurt has 452 milligrams of calcium; sour cream, and low-fat sour In colonial times, people made their own like regular milk, a cup of nonfat milk contains cream. Ask students to list the butter in large wooden churns. Mechani- about 300 milligrams of calcium. fat calories that each product cal means are used today, but churning still Plain yogurt has no flavorings added. When provides and share them with separates the fat from the liquid. Federal law eating yogurt, you might like a flavored ver- the class. Ask students: Given requires, or mandates, that butter is at least 80 sion. Flavored yogurt contains added sugar or what you now know about percent milk fat. The rest is buttermilk, which sugar substitutes and artificial flavors or real the fat calories in each prod- is left for flavor, texture, and appearance. Salt fruits. If you prefer, make your own flavored uct, which product has more and coloring may also be added. yogurt by stirring chopped kiwifruit, bananas, milk fat? (Butter has the most U Butter is graded for quality by the USDA. or other fruit into plain yogurt. milk fat. Federal law requires, Grade AA is superior quality. It spreads well One cup of yogurt contains 120 to 250 calo- or mandates, that butter is at and has a delicate, sweet flavor and smooth, ries, depending on the fat content of the milk least 80 percent milk fat.) creamy texture. Grade A butter is very good used in production. Added sweeteners also affect quality and has a pleasing flavor with a smooth calories. Check the label for calories and fat. U Universal Access texture. Grade B butter, made from cream that Kinesthetic Learners has gone sour, also has a pleasing flavor. Make Butter Have students Butter comes in several forms. Unsalted work in groups of three or four (sweet) butter has no salt added. Some butter to create and present demon- has salt, which adds flavor and acts as a pre- strations on making butter. servative. Butter commonly comes in sticks, Encourage groups to conduct usually four to a 1-pound package. Whipped research to learn more about butter, generally unsalted and in tubs, is soft making butter from heavy and spreadable. It isn’t recommended for bak- cream and sour cream. Provide students with the necessary ingredients and equipment. Have groups write the steps to making butter, and then follow those steps while presenting their demonstrations. When the Help For Digestion demonstrations are fi nished, ask students to compare their Yogurt is made by adding harmless bacteria to milk. Why is yogurt more nutrient dense than milk? butter to store bought butter. Ask students: What ingredients might account for any differ- 504 Unit 7 Food Preparation ence in taste, texture, or color? (Demonstrations should illus- trate how to make butter from both heavy and sour cream. Explore the Photo Ingredients will vary but may include cream, sour cream, Caption Answer Yogurt is more nutri- Discussion Ask students: Why should you and salt. All will affect the taste, ent dense than milk because it is more read labels and make careful selections when texture, and color of the diffent concentrated. selecting ? (Answers will vary but may types of butter.) ELL include: Flavored yogurt contains added sugar or sugar substitutes and artifi cial fl avors, which can add also mean more calories and fat.)

504 Curds and Whey CHAPTER Milk can be separated into curds and whey. The curds 32 are used to make cheese, and the whey has many other uses in food processing. How are the two separated? TEACH cont. S Skill Practice Guided Practice Identify Ask students to iden- Frozen Dairy Desserts tify two fresh that come in small curds. In one According to one source, the largest ice sentence, students should cream sundae ever made was 12 feet tall and identify the cheeses and took over 4,600 gallons of ice cream. That is a explain how they are used. sundae to be shared, for sure. A sundae is just Cheese can be divided into two categories: (Responses will vary but may one type of frozen dairy dessert you can enjoy. fresh, or unripened, and aged, or ripened. include: Cottage cheese is Ice Cream is a whipped mixture of cream, Low-fat and nonfat types are often available. a fresh cheese that is often milk, sugar, flavorings, and stabilizers. It must eaten plain or used in salads contain at least 10 percent milk fat. French ice Fresh Cheese and other dishes. Ricotta is a cream has egg yolk solids added. You can buy fresh cheese similar to cottage low-fat, nonfat, and no-sugar-added versions. Fresh cheese is cheese that has not ripened cheese that is often used in or aged. It is made from pasteurized milk and varies in fat content depending Italian .) L1 ELL has a mild flavor. Fresh cheese, which is highly on the yogurt and other ingredients used. Freez- perishable, must be refrigerated and used within Defi ne Have students defi ne ing destroys most of the beneficial bacteria. a few days. You can snack on fresh cheese or fresh cheese and identify four Sherbet is made from fruit or juice, sugar, use it in salads, sandwiches, and cooking. common fresh cheese favor- water, flavorings, and milk fat. It generally has These are some fresh cheese favorites: ites. (Answers will vary but less fat but more sugar than ice cream. may include: Fresh cheese is Cottage Cheese This type of fresh cheese con- Sorbet (s}r-=b@) is the French word for “sher- cheese made from pasteurized tains large or small curds and has a bland flavor. milk that has not ripened or bet.” Sorbet is a light dessert made with sweet- Fresh cream is added to make creamed cottage ened fruit, juice, and water, but never milk. aged. Common fresh cheeses cheese. Chives, pineapple, or other flavorings include cottage cheese, farm- may be added. Cottage cheese does not melt. Describe What is er’s cheese, cream cheese, and Both low-fat and nonfat products can be eaten yogurt and how is it made? ricotta.) L2 plain or used in salads and other dishes. S Apply Have students write Farmer’s Cheese With a mild, slightly tangy a paragraph in which they flavor, this cheese is similar to cottage cheese describe what fresh cheese but drier and usually shaped in a loaf. It can Scan a restaurant menu and you’ll prob- is and identify the differ- be crumbled or sliced and eaten plain or used ably find cheese in many dishes. Cheese is a ences between cottage cheese, in cooking. concentrated form of milk. When an enzyme farmer’s cheese, cream cheese, such as rennin (=re-n`n) is added to milk, the Cream Cheese This type of fresh cheese is and ricotta. How are fresh milk thickens and separates into solid clusters smooth, creamy, and spreadable, with a mild, cheeses used in the foods we called curds and a thin, bluish liquid called slightly tart flavor. Look for low-fat and non- eat? (Paragraphs will vary but whey. The whey is drained from the curds, fat varieties. Cream cheese is a spread and an may include: Fresh cheese is which become the cheese. ingredient in many dishes. Seasoned forms are cheese made from pasteurized Most cheeses originated in Europe centuries available. milk that has not ripened or ago. They are made from the milk of such ani- Ricotta (ri-=k&-t`) Similar to cottage cheese, aged. Cottage cheese, which mals as cows, , and . Cheeses made Ricotta cheese has a small . It has a slightly contains large or small curds, in the U.S. are usually made from cows’ milk. sweet flavor and is traditional in . has a bland fl avor. Farmer’s cheese, which has a mild, Chapter 32 Dairy 505 slightly tangy fl avor, is simi- lar to cottage cheese but is drier and usually shaped in a loaf. Cream cheese is smooth, Explore the Photo creamy, and spreadable, with Describe Yogurt is a thick, creamy a mild, slightly tart fl avor. Caption Answer Curds and whey are sepa- product that is like custard and has Ricotta, similar to cottage rated by the addition of an enzyme such as a tangy fl avor. It is made by adding a cheese, has a slightly sweet rennin. special, harmless bacteria to milk. fl avor and small curd. You can Discussion Ask students: What type of fresh snack on fresh cheese or use cheese contains small and large curds and has it in salads, sandwiches, and a bland fl avor? (cottage cheese) cooking.) L3

505 Ripened Cheese Dairy Substitutes CHAPTER 32 Ripened cheese, also called aged cheese, What can you do if you’re allergic to the is made by adding ripening agents, such as protein in milk or cannot digest lactose? What bacteria, , yeast, or a combination of if you prefer foods that are free of saturated cont. TEACH these, to the curds. The cheese is then aged and cholesterol? Dairy substitutes provide under carefully controlled conditions. Aging options. time depends on the kind of cheese. For exam- Margarine Made from hydrogenated veg- S1 Skill Practice ple, mild brick cheese ages for two weeks, but etable oils and sold in sticks, margarine is Guided Practice extra-sharp Parmesan takes as long as two similar to butter. Soft margarine blends hydro- List Ask students to defi ne years. Ripened cheese can be stored longer genated and liquid vegetable oils to stay soft ripened cheese and list the than fresh cheese. and spreadable. Liquid margarine is squeezed four different textures of rip- Hundreds of ripened cheeses are avail- from pliable plastic bottles. Some margarines ened cheese. (Ripened cheese able, each with a distinctive flavor and tex- have no trans fats, and reduced fat and fat-free is made by adding ripening ture. Flavors vary from mild to very sharp, or margarines are also available. Some of these agents, such as bacteria, mold, strong, and textures range from soft to very may have other additives so read Nutrition yeast, or a combination of hard. Figure 32.1 describes ripened cheeses. Facts labels carefully. these, to the curds. The cheese They are grouped according to the following is then aged under carefully textures: Soy Milk The liquid pressed out of , called soy milk, is high in protein, , controlled conditions. The Firm Cheese with a firm texture can be eaten and iron and low in calcium, fat, and sodium. four textures are fi rm, semi- plain or used in cooking. Most can be grated. soft, soft, and blue-veined.) L1 It has no cholesterol. Choose a brand fortified Semisoft Cheese that is semisoft melts with calcium and vitamins A, D, and B12. Connect Ask students to use smoothly and is eaten plain or used in Soy Cheese a graphic organizer to illus- cooking. Made from soy milk, soy cheese is trate the differences between S1 available in low-fat and nonfat types. Soft Cheese with a soft texture has a hard, the four different textures of white crust that is edible. It is usually eaten Nondairy Creamer Also called coffee light- ripened cheeses. (Answers will plain. ener, nondairy creamer is made with partially vary but may include: cheese hydrogenated and corn syrup. It Blue-Veined Cheese with blue veins has cer- with a fi rm texture can be comes as a powder or liquid. eaten plain or used in cooking; tain added during the aging process to Whipped Toppings These toppings are made cheese that is semisoft melts create veins or pockets of blue or green edible from hydrogenated vegetable oils, sweeteners, smoothly and is eaten plain or mold. It can be eaten plain or used in salads, and nonfat milk solids. They are low in fat but used in cooking; cheese with a salad dressings, casseroles, and omelets. in many cases high in trans fat. You can choose soft texture has a hard, white Specialty cheeses are made by shredding from dry mixes, aerosol cans, or frozen tubs. crust that is edible and is usu- and blending different ripened cheeses. Some- ally eaten plain; cheese with times pimientos, pineapples, olives, or other Frozen Desserts Non dairy frozen desserts are blue veins has certain molds foods are added. These cheeses are semisoft, available as substitutes for ice cream, sorbet added during the aging pro- with a smooth texture. They spread easily and sherbet, frozen sandwiches, and fruit pops. cess to create veins or pockets melt quickly. They are often made with cooked rice or tofu. of blue or green edible mold Specialty cheeses include cold pack cheese, When you buy dairy substitutes, read labels and can be eaten plain or used a blend of ripened cheeses processed without carefully. The products may contain saturated in salads, salad dressings, cas- heat, and pasteurized process cheese, a blend fats, such as coconut or palm oils. As you seroles, and omelets.) L2 ELL of ripened cheeses processed with heat. Exam- know, those made with hydrogenated vegeta- ples of pasteurized process cheese are Ameri- ble oils contain trans fats. Describe Have students can cheese, cheese spread, and cheese food. imagine that they work for List What are two a cheese producer and have Defi ne What are ingredients that are used to make dairy been asked to create a new curds and whey? substitutes? specialty cheese. Ask students to write one or two para- graphs in which they describe what a ripened cheese is and explain what ripened cheeses 506 Unit 7 Food Preparation they would shred or blend together and what ingredi- ents they would add to create a new specialty cheese, and why. How does each ingredi- Defi ne Curds are solid clusters that List Ingredients used to make dairy ent add to the fl avor, texture, result when an enzyme is added to substitutes include hydrogenated and appearance of the spe- milk and it separates. Whey is the vegetable oil, soy, cooked rice, and cialty cheese? (Paragraphs will thin liquid drained from the curds. tofu. vary but should describe what a ripened cheese is, include a recipe for a new specialty cheese, and answer the above question.) L3

506 Figure 32.1 Ripened Cheeses CHAPTER 32 Cheese Please! Cheese comes in many colors and textures. What kind of cheese comes in a deep orange color? TEACH cont. Cheese Country of Origin Description Firm Ripened Cheeses Cheddar England, United Pale yellow to deep orange in color; mild to S2 Skill Practice States, and Canada extra-sharp fl avor; melts well. Guided Practice Identify Ask students to identify two semisoft ripened Parmesan/Romano Italy Light yellow color; sharp fl avor. cheeses that come from the (=p&r-m`-+z&n/r`- m&-(+)n%) Netherlands. (Gouda and L1 Swiss Switzerland Pale yellow with large holes; nutty, slightly sweet fl avor; melts well. Edam) Provolone Italy Pale yellow with light brown rind; bland to sharp, smoky fl avor; melts Explain Have students write (+pr%-v`-=l%-n#) well. a paragraph in which they Semisoft Ripened Cheeses describe the similarities and Gouda (=g<-d`) Netherlands Creamy yellow with an inedible, yellow or red, wax coating; mild, nut- differences between Gouda like fl avor; similar to Edam in taste but richer; melts well. and Edam cheese. (Answers Italy Creamy white; elastic texture; sweet, mild fl avor; will vary but may include: (+m&t-s`-=re-l`) melts easily; also available fresh. Both Gouda and Edam come from the Netherlands; both Brick United States Light yellow in color; fl avor ranges from mild to pungent. are semisoft and creamy yel- Muenster (=m`n France Light yellow with orange rind; smooth texture with tiny holes; mild to low with an inedible wax U (t)-st`r) pungent fl avor. S2 coating; both melt well; both Monterey Jack United States Creamy white; smooth texture and tiny cracks; mild fl avor; melts well. have a nutlike fl avor; Gouda is Jalapeño Jack (+h&-l`-=p@-(+)ny%) has a spicy-hot fl avor. richer in taste. Have students Edam (=#-d`m) Netherlands Creamy yellow with an inedible, red wax coating; mild, nutlike fl avor; melts well. share their answers with the L2 Feta (=fe-t`) Greece Pure white; crumbly texture; salty, sharp, and pickled fl avor; must be class.) stored in brine. Apply Have students imag- Soft Ripened Cheeses ine that they are preparing to Brie (=br#)France Light yellow; buttery-soft texture; white, edible crust; cook and serve a for a mild to pungent fl avor. When ripe, the interior should dinner party for a large group be soft enough to ooze. of friends. You have decided Neufchâtel France Mild, slightly salty fl avor; creamy texture. American version is unrip- to serve an antipasto plat- (+n<-sh&-=tel) ened and sold in bricks like cream cheese but with less fat. ter and fondue as appetiz- Camembert France Similar to brie; creamy yellow; buttery texture; edible crust; mild to ers. Have students write one (=ka-m`m-+ber) pungent fl avor. When ripe, it should be soft enough to ooze. or two paragraphs in which Blue-Veined Ripened Cheeses they describe what ripened Denmark Creamy white with blue vein; crumbly texture; cheeses they would select for salty, tangy fl avor. each dish and explain why. Which unripened cheeses are Roquefort France Creamy white with deep blue-green vein; strong, sharp, salty fl avor. best eaten plain? Which unrip- (=r%k-f`rt) ened cheeses melt smoothly? Gorgonzola Italy Ivory-colored with blue-green vein; rich and creamy; fl avor slightly to (Paragraphs will vary, but stu- (+g}r-g`n-=z%-l`) extremely pungent. dents should describe what Stilton England Pale yellow with blue-green vein; light brown, crusty rind; slightly cheddar fl avor; mildest of all blue-veined cheeses. cheese they would use in each dish, explain why, answer the above questions, and be well organized. Have students Chapter 32 Dairy 507 share their paragraphs with the class.) L3

Figure 32.1 Ripened Cheeses U Universal Access English Language Learners Mini Clip Review Ripened Cheeses Have students ELL: Strategies Caption Answer Cheddar cheese can be dark repeat the names of the cheeses listed in Figure orange. for English 32.1. Then, have practic with a partner to Learners Discussion Reiterate that ripened cheese fl a- ensure that they know the correct pronuncia- vors can vary from mild to very sharp, or strong. tion of each name. ELL Author Jana Echevarria Ask students: What cheeses have a sharp fl avor? discusses strategies for (cheddar, parmesan/romano, provolone, feta, teaching English learners. roquefort)

507 Buying and Storing After pouring milk, return the container to CHAPTER the refrigerator immediately. If milk has been 32 Dairy Foods sitting out in a serving pitcher, do not pour it To be a smart consumer when buying dairy back into the original container. Instead, if the TEACH cont. foods, consider fat amounts, container size, milk has been at room temperature for less than and product type. For instance, rich foods gen- two hours, refrigerate it in a separate container erally cost more than low-fat varieties. Large and use as soon as possible. Discard milk left R Reading Strategy containers are usually a better buy than small at room temperature for more than two hours. Shopping for Dairy Products ones. Foods with added ingredients, such as Large amounts of harmful bacteria may have As students read this section, flavorings, fruit, and sugar, generally cost more developed. Because light destroys the ribofla- R have them list the factors you than their plain counterparts. vin in milk, store it away from light. should consider when buy- Always check labels for nutrition and ingre- Keep ripened cheese tightly wrapped so it ing dairy foods. Ask students dient information. Containers should be tightly does not dry out. Firm and semisoft ripened to create a Dos and Don’ts list sealed and never opened. Also, look for the cheeses can be frozen, but the texture changes. to ensure that you are getting R “sell by” date. Only buy quantities you can Freeze in ½-pound portions and use it crum- a good nutrient value and a use in a relatively short time. Most dairy prod- bled, shredded, or in cooked dishes. quality dairy product. Ask stu- ucts must be used within a few days, although You can refrigerate butter for several weeks dents: What should you look yogurt, butter, ripened cheese, and frozen des- and freeze it for up to nine months. Store fro- for? What should you avoid? zen dairy desserts in tightly covered containers C serts last longer when properly stored. (Students may say that you Dairy foods are highly perishable, so take in the freezer. should consider fat amounts, them home right after purchase and store them Explain What is container size, and product properly. It is best to refrigerate all dairy foods the maximum amount of time you can safely type when buying dairy foods. in original containers. Since dairy foods can leave milk at room temperature? Lists will vary, but Dos may pick up aromas from other foods, make sure include: Check labels for nutri- containers are tightly closed. tion and ingredient informa- tion; check “sell by” dates; buy Using Dairy Foods quantities you can use in a Skillful cooks know how to use dairy prod- relatively short time. Don’ts: ucts. Whether you make pizza with cheese or Avoid small containers that ! Safety pudding with milk, certain knowledge pro- cost more than large ones; Matters motes success. avoid varieties with added ingredients and fl avorings, as Good Mold, Bad Mold Cooking with Milk and you can add them yourself at Typically, people think of mold as something Cream a lower cost; avoid packages to avoid, especially when it is present in food. that are not tightly sealed or Certain molds, however, are carefully selected Milk is not just for drinking and pouring look opened.) and added to particular cheeses, including blue on cereal. It’s also used to prepare delicious cheese, Roquefort, and Gorgonzola. This gives cooked foods, including cocoa and soups. Since them their characteristic appearance and bold milk contains animal proteins, it is sensitive to flavor. One type of mold added to cheese is heat. Therefore cook at moderate temperatures ASSESS related to penicillin. Because the process is care- fully controlled, these cheeses are safe to eat. All and for as short a time as possible. Several Quiz cheeses may become moldy if stored improp- problems can occur when cooking milk. Ask students to answer the fol- erly or for too long. This new mold that forms on Heat turns some milk solids and fat into a lowing questions: cheese after improper storage is not safe to eat. tough, rubbery skin that forms on the surface. ! What Would You Do? You purchase a The skin keeps steam from escaping. Pressure 1. Defi ne both homogenized flavorful blue-veined cheese, eat some, and builds until the milk eventually boils over. To and pasteurized. (To kill store the rest. After two weeks, you pull out the prevent skin from forming, cover the pan or enzymes and any harmful cheese to serve to some friends and notice an stir the milk continuously as it cooks. If a skin bacteria, milk is pasteur- unfamiliar white mold on certain areas. does form, beat it into the milk; if you discard ized, or heat-treated. To the skin, you throw away valuable nutrients. prevent the fat from rising to the top, milk is homoge- 508 Unit 7 Food Preparation nized, or processed to make the fat break into small par- ticles and distribute evenly throughout the liquid.) 2. Which type of milk can be Identify Milk should not be left at added to recipes to increase room temperature for more than nurtients without increas- Answer You should throw away two hours. ing fat? (nonfat dry milk) the cheese. Unfamiliar mold means that the 3. Why are some cheeses cheese has gone bad. ripened? (to add distinc- tive fl avor and texture, and to improve their keeping qualities)

508 Scorching can occur if milk overheats. When you heat milk, some solids settle on the CHAPTER sides and some fall to the bottom of the pan. If Aging and 32 the milk overheats, the sugar lactose in the sol- Ammonia ids rapidly caramelizes and burns, or scorches. Many cheeses obtain their distinctive flavor through As a result, the milk develops an off-flavor. To aging. The aging period can last days or years. As RETEACH prevent this, use low heat and stir the mixture cheese ages, enzymes and living organisms called microbes intensify its flavor and alter its texture. This to keep the solids from settling. transformation results from the breakdown of milk C Critical Thinking If you cook milk at a temperature that is fat and proteins into a mixture of fatty acids, Assess New Dairy too high, it separates into curds and whey. amino acids, and amines, which are derived from N Technologies Tell students This is called curdling. Curdling may also ammonia. C that modern technologies occur when you add milk to hot foods, such as L Procedure Numerous terms are used by cheese B such as insulation, electrifi ca- gravy, or to acidic foods, such as tomato soup. connoisseurs to describe the qualities and charac- tion, and carbonization keep To prevent curdling, use a method called tem- teristics of the cheeses they sample. One such term dairy products safer and more pering. This technique brings one food to the is “ammoniated.” This term means that cheese has a strong ammonia odor. appealing. Suggest that they right temperature or consistency before mixing fi nd a magazine or newspaper Do you think “ammoniated” cheese has it completely with another. Analysis been aged for a short or a long period? Explain. article that describes one of 1. Pour a small amount of the hot or acidic Express your response in writing, and support it with these processes. Ask students mixture into the milk first, stirring con- logical reasoning based on your reading. to summarize the main points stantly. Repeat, if needed. By doing this, of the article in a one page you raise the temperature or acid level of NSES B Develop an understanding of interactions of report. Ask students: If you the milk gradually, so there is less chance energy and matter. were a dairy farmer, would of curdling. you welcome these tech- 2. Slowly add the milk to the remaining mix- nologies? Why or why not? W ture, stirring constantly. If you add the milk (Answers will vary but should too quickly, the mixture may curdle. be supported by logical rea- If the mixture does curdle, you may be able holds the air pockets and gives strength, or soning. Some students would to save it. Beat it vigorously until smooth. stability, to the foam. The fat in cream adds welcome these technologies rigidity. As air cells multiply and become because they would increase To prevent the problems described, use a W double boiler when heating milk. Place water smaller with continued beating, the foam the safety of their products. in the bottom pan and milk in the upper one. thickens. Do not over-beat, as cream will turn Others would not, because the The heat from the boiling water heats the milk into butter. When you use cream in a recipe, technologies would increase without scorching or curdling. follow the guidelines for cooking milk. the shelf life of their products, Some recipes call for scalded milk, which which might lead to a decrease is milk heated to just below the boiling point. Making Frozen Dairy Desserts in overall product sales. For Use low heat and cook only until bubbles Special occasions—and even not-so-special example, consumers may buy appear around the sides of the pan. occasions—offer a reason to make frozen dairy less cottage cheese if the sup- Milk and milk-based recipes can be pre- desserts. Treats like ice cream and mousse ply they have lasts longer.) pared easily in the microwave oven. Use a (=m

509 Mousse A dessert mousse is a soft, creamy Cooking with Cheese dish made with whipped cream and flavored, CHAPTER Cheese is a concentrated food, high in pro- 32 often with chocolate or fruit. Sometimes gel- tein and fat, so cook with care. If you cook atin adds body and helps keep the mixture’s cheese for too long or use a temperature that is shape. The dish is chilled or frozen in a mold. cont. too high, the cheese becomes tough and rub- RETEACH When making frozen dairy desserts, you bery. If fat separates into globules of grease, need to keep ice crystals from forming. One food will have an unappetizing appearance. way is to use enough fat since fat prevents C Critical Thinking Cheese should be cooked just until it melts. crystal formation. The more fat a mixture has, Analyze Melting Methods To reduce cooking time, cut the cheese into the smoother it will be. That is why ice cream Melted Cheese Ask students: small pieces or grate it. To melt cheese by itself, is smoother and richer than sherbet. Another Why might it be a good idea use very low heat or a double boiler. When to shred cheese that you want method is to beat the mixture while making it. other foods are combined with cheese, they C to combine with a sauce? Why should either be precooked or need only a short is it a good idea to use low Cooking with Yogurt cooking time and moderate temperatures. heat rather than high heat? Yogurt works well as a low-fat substitute for Some cheese varieties blend more readily Encourage students to share sour cream, cream cheese, and mayonnaise. than others during cooking. Processed cheese their responses with the class. Yogurt is used in many recipes, including dips, mixes easily. Cheddar blends well, so it is a (Answers will vary but may soups, sauces, salads, and main dishes. Dur- favorite for cooking. Fresh cheeses don’t blend include: If cheese is shredded ing storage, the whey may separate from the well unless beaten into the mixture. before it is added to a sauce, it curd. Stir the whey back into the yogurt before Be careful when microwaving dishes with will melt more quickly, reduc- you use it. Cook yogurt at moderate tempera- cheese. The fat in the cheese attracts micro- ing the chance of overcook- tures for only the time needed. Yogurt curdles waves, so the cheese may be hotter than the ing. Using a low temperature if overcooked. rest of the food in the dish. also helps to ensure that the cheese is not overcooked, so that it does not turn tough and rubbery.)

ASSESS Tzatziki

Study Tools Ingredients Cucumber, fresh mint, and Have students go to the 1 Cucumber Online Learning Center at 1 clove Garlic lowfat yogurt make this a glencoe.com: 1 cup Plain, lowfat yogurt light and refreshing snack. • Take the Practice Test. 1 Tbsp. Lemon juice 1 ½ tsp. Olive oil • Download ¼ tsp. Salt Yield 4 servings Study-to-Go 1 tsp Chopped mint leaves content. Nutrition Analysis per Directions Serving Use the Student Activity ■ Calories 77 1. Peel and remove the seeds from the cucumber. Workbook for additional ■ Total fat 3 g practice. Dice the cucumber and mince the garlic. Saturated fat 1 g

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510 CHAPTER Review & Applications 32 CHAPTER 32

Content and Academic Vocabulary Review After You Read 1. Students should create a fi ll- in-the blank sentence for each Chapter Summary of the content and academic Dairy foods are flavorful, versatile, and nutritious. They include milk, cream, butter, yogurt, vocabulary words. frozen dairy desserts, and cheese. There are many different kinds of milk and cheeses to suit a variety of tastes and purposes. Dairy substitutes are suitable for people who are allergic Review Key Concepts to dairy foods or prefer foods free of saturated fat and cholesterol. When purchasing dairy 2. Dairy foods provide the fol- foods, consumers should consider fat amounts, container size, and product type. Because lowing nutrients: protein; dairy foods are perishable, they need to be refrigerated. Special care must be taken when vitamins A, B12, and D; ribo- cooking with dairy foods. fl avin; calcium; phosphorous; and magnesium. 3. Foods that come from milk Content and Academic Vocabulary Review are cream, which is the fatty 1. Create a fill-in-the-blank sentence for each of these content and academic vocabulary words. part of whole milk; butter, The sentence should contain enough information to help determine the missing word. which is 80 percent milk fat; Content Vocabulary Academic Vocabulary yogurt, which is milk with harmless bacteria added; and ■ ■ ● pasteurized (p. 502) fresh cheese (p. 505) require (p. 504) frozen dairy desserts, which ■ ■ ● raw milk (p. 502) ripened cheese (p. 506) concentrated (p. 504) include ice cream, frozen ■ ■ nonfat milk solids (p. 502) scorching (p. 509) yogurt, and sherbet. ■ homogenized (p. 502) ■ curdling (p. 509) ■ yogurt (p. 504) ■ tempering (p. 509) 4. Fresh cheese has not ripened ■ curds (p. 505) ■ scalded milk (p. 509) or aged. It has a mild fl avor. ■ whey (p. 505) ■ foam (p. 509) It must be used within a few days. Ripened cheese has ripening agents added to it. Review Key Concepts It has a stronger fl avor. It can 2. Explain the nutritional value of dairy foods. be stored longer than fresh 3. List four different foods that come from milk. cheese. 4. Describe the differences between fresh cheese and ripened cheese. 5. Dairy substitutes are useful for 5. Summarize reasons for using dairy substitutes people who are allergic to the 6. Explain how to properly store dairy products. protein in milk or who cannot 7. Describe the effects of heat on milk and cream. digest lactose. They are also suitable for people looking for Critical Thinking foods without saturated fats 8. Explain how you can still obtain the nutrients milk offers if you do not and cholesterol. like the taste of regular milk. 9. Describe what should be done with a pitcher of milk that has been sitting on the table during a 90 minute brunch. 10. Summarize the reasons why you can burn your tongue on a bite of micro- waved pizza but still find the crust comfortably warm to eat.

Chapter 32 Review & Applications 511

6. Immediately after purchase, refrigerate temperature for more than two hours. 7. Heat turns some milk solids into a tough, all dairy foods in original containers. Make Keep ripened cheese tightly wrapped to rubbery skin that forms on the surface of sure containers are tightly closed to pre- prevent drying. Firm and semisoft cheeses milk and cream. Heat can cause milk to vent other foods from altering dairy foods’ can be frozen. Refrigerate butter for several scorch. This is a result of lactose in the sol- fl avors. Return the milk container to the weeks or freeze it for up to nine months. ids rapidly caramelizing and burning. Too refrigerator immediately after pouring it. If Store frozen dairy desserts in tightly cov- much heat can turn milk into curds and milk has been in a pitcher at room temper- ered containers in the freezer. whey. This is called curdling. ature for less than two hours, you can save it, but refrigerate it in a separate container and use it soon. Discard milk left at room

511 CHAPTER Review & Applications CHAPTER 32 32

Critical Thinking 8. You can try drinking fl avored or chocolate milk. You can 12. Maximizing Calcium Janie is a middle- also try kefi r, which tastes 11. Homemade Ice aged woman who maintains a calcium-rich more like yogurt. Cream Many diet to prevent osteoporosis, a degenerative 9. This milk can be refrigerated. people consider condition that affects bones. She is creat- However, it must be refriger- ice cream to be a ing a menu for a lunch that she will eat ated separately from the origi- satisfying, sweet every day at work. She cannot decide if she nal milk carton, not added treat. It may be should include 1 cup of yogurt or 1 cup back to it. It should be used even more satisfy- of milk with her lunch. Which should she promptly. ing, however, if you make it yourself. choose and why? 10. You can burn yourself on the Procedure Find recipes for homemade cheese because the fat in ice cream. Choose one to prepare in cheese attracts microwaves, the lab, using a hand-crank ice cream 13. Calcium-Rich Menu Under your teacher’s which makes cheese get hot- maker. Experiment with additions supervision use the Internet to research the ter than other foods cooked in such as chocolate chips, chopped nuts, amount of calcium teens need per day. How the microwave. or dried fruit pieces. much milk and other dairy foods would Analysis In an group oral presentation you need to get those amounts? What foods to the class, evaluate your ice cream’s besides milk and dairy foods can teens eat to taste, texture, and appearance. How do get calcium. Use word processing software 11. Presentations will vary but does it compare with store-bought ver- to create menus for three days that would should describe the taste, sions in quality and cost? provide enough calcium. Write a paragraph appearance, quality, and cost summarizing your findings. of their ice cream. Homemade ice cream will generally be less costly per serving than store-bought ice cream. Real-World Skills

Problem- 14. Pizza Party Mike wants to have a homemade pizza party and invite 12. Janie should choose to Solving several friends to join him in making pizzas. A few of his friends are include one cup of yogurt. Skills lactose intolerant. What can Mike do to ensure that all of his guests Yogurt is more concentrated enjoy the pizza? than milk. Therefore, it con- Interpersonal 15. Radio Spot Follow your teacher’s instructions to form groups. Many tains more nutrients than a and teens do not get enough calcium. Work with your group to write an similar amount of milk. For Collaborative entertaining, two-minute radio spot, or announcement, that promotes example, one cup of nonfat Skills milk drinking in teens. Then perform the spot for the class. You may yogurt has 452 milligrams of calcium, while one cup of incorporate music, dialogue, funny voices, or other elements. nonfat milk has 300. Financial 16. Cheap Cheese Visit a supermarket or other business that sells a wide Literacy assortment of cheeses. Which cheeses are the least expensive? Which Skills are the most expensive? What qualities seem to set them apart and influence pricing? How can you apply this knowledge in the future? 13. Teens need about 1,300 mil- Write your conclusions in a paragraph. ligrams of calcium per day. Menus will vary. A sample 512 Unit 7 Food Preparation menu for one day could include cereal with one cup of milk for breakfast (300 mg); one cup of yogurt (452 mg) Real-World Skills Financial Literacy Skills and a sandwich for lunch; a Problem-Solving Skills 16. Blocks of fresh cheeses produced domesti- casserole featuring one ounce 14. Mike should also supply soy cheese at his party cally are the least expensive. Preshredded fresh of shredded cheddar cheese as an alternative to regular dairy cheese. cheeses may cost slightly more. Ripened cheeses cost more due to the amount of processing. (200 mg) per serving; and one Interpersonal and Collaborative Skills Imported cheeses cost more due to the expense cup of frozen yogurt (452 mg) 15. Radio spots will vary but should promote milk of transporting them. Students can apply this for dessert, totaling 1,404 mg drinking by teens by being informative, factual, knowledge in the future when they shop for of calcium. engaging, and creative. cheese, make substitutions in recipes, or host parties where cheese will be served.

512 CHAPTER Review & Applications 32 CHAPTER 32

Academic Skills Academic Skills Food Science Food Science English Language Arts 17. Milk’s casein proteins are 17. Curdling Milk The curd proteins in milk 19. Write a Poem Combine your creative gathered into units called will coagulate in acidic conditions. This is writing skills with your research skills to micelles. When the pH drops what happens when milk gets old and sours write a poem about one type of dairy food. from a normal 6.5 to around or when it is cultured with acid producing Your poem can take a variety of forms, but 5.5, the casein’s negative bacteria to make yogurt or sour cream. should express the characteristics of the charge is neutralized, and N dairy food that you find appealing. Con- N the micelles start clumping C Procedure Pour 3 ounces of milk in a con- duct research about the dairy food you have C together. Adding vinegar L tainer. Stir in 1 ounce of white vinegar. L B selected and include your knowledge into drops the pH in milk and Repeat the experiment in a second con- B the poem. When you are done writing your causes it to clump, or curdle. tainer, but add water rather than vinegar. poem, copy it onto a poster board. Decorate Analysis Write a paragraph explaining how it with illustrations. Share your poem poster Mathematics the vinegar affected the milk. with your class. 18. It will take the two of them 7.2 minutes to fi nish cutting the NSES B Develop an understanding of chemical reactions. NCTE 4 Use written language to communicate effectively. two pounds of cheese. Working together, Rhonda and Bianca 1 1 2 3 can cut /18 + /12 = /36 + /36 5 = /36 of the cheese in one 5 = 1 , x = Mathematics minute. If /36 /x then 36 /5 minutes = 7.2 minutes. 18. Kitchen Teamwork Rhonda purchased two STANDARDIZED pounds of cheddar cheese to be cut into English Language Arts cubes. On her own, Rhonda needs 18 min- TEST PRACTICE 19. Poems will vary in content utes to slice all the cheese into cubes. and form but should be Rhonda’s friend Bianca is a little faster, and FILL IN THE BLANK focused on one type of dairy needs just 12 minutes to cut up the cheese. Read the sentence and choose the best word food and should express a If they slice the cheese together, how long to fi ll in the blank. quality or characteristic of the will it take? 20. Cheese with a ______texture has a food that the student fi nds Math Concept Combining Rates of Work hard, white crust that is edible. appealing. For example, a Determine the individual rate of work for a. soft poem about yogurt may note each worker. Write an algebraic equation b. semisoft its tangy fl avor, its nutrient N density, and its fruit additions. C with a variable representing the total time c. fi rm L needed to complete the job. d. ripened B Starting Hint If it takes Bianca 12 minutes N NCLB connects 1 C to cube the cheese, she can complete ⁄12 Test-Taking Tip When answering a fill-in-the- L academic correlations x of the job in one minute. If represents blank question, silently read the sentence with B to book content. the total minutes needed for the pair to each of the possible answers in the blank space. 1 complete the job together, then ⁄x represents This will help you eliminate wrong answers. The their combined effort per minute, and you best word results in a sentence that is both fac- 1 1 1 know that ⁄12 + ⁄18 = ⁄x. tual and grammatically correct. STANDARDIZED TEST PRACTICE NCTM Algebra Use mathematical models to represent and understand quantitative relationships. Answer 20. a. soft Chapter 32 Review & Applications 513

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