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Milk From? Page 6 Making Ice Cream and So Much M...Ooooo...Re Page 8 Using Informational Texts Page 8 Ice Cream in a Bag Page 9 What Makes up Milk? Page 10 Milk Table of Contents Dairy Fun Facts page 3 From Moo to You page 4 Where Is My Milk From? page 6 Making Ice Cream and so much M...ooooo...re page 8 Using Informational Texts page 8 Ice Cream in a Bag page 9 What Makes Up Milk? page 10 Milk... An Explosion of Color page 10 Milk vs. Cola page 12 What makes NesQuik™ Quick? page 12 Butter Races page 13 Milk… M-oooving Through the Ages page 14 Milk = Cow + Feed + Water page 16 Moo! Masks page 18 Dairy Websites Midwest Dairy www.midwestdairy.com Prairie Farms Dairy www.prairiefarms.com Moo Milk www.moomilk.com 2 Dairy Fun Facts The average cow produces enough milk each day to fill six one-gallon jugs, about 55 pounds of milk. It takes more than 21 pounds of whole milk to make one pound of butter. The fastest growing variety of cheese produced in the U.S. is Hispanic-style soft cheese. All 50 states in the United States have dairy farms. The natural yellow color of butter comes mainly from the beta-carotene found in the grass cows eat. A typical dairy cow weighs 1,400 pounds and consumes about 50 pounds of dry matter each day. Most dairy cows are milked two to three times per day. On average, a cow will produce six to seven gallons of milk each day. Cheddar cheese is the most popular natural cheese in the U.S. It takes 12 pounds of whole milk to make one gallon of ice cream. The average cow drinks from 30-50 gallons of water each day – about a bathtub’s worth. Large ice cream producing states include California, Indiana, Texas, Pennsylvania, Illinois, and Minnesota. Cows have an acute sense of smell, and can smell something up to six miles away. Nearly 75% of the milk produced in Illinois is marketed through five farmer-owned dairy coopera- tives: Dairy Farmers of America; Mid-West Dairymen’s Company; Prairie Farms Dairy, Inc.; Swiss Valley Farms Co.; Foremost Farms USA. In Illinois, the average dairy herd size is 93 cows. Illinois ranks 20th in milk production in the United States. USDA statistics show that U.S. dairy farmers are producing almost three times more milk with about half the number of cows compared to 1960, thereby reducing the total amount of feed, water and space needed, and resulting in less manure. 3 From Moo to You Common Core State Standards: Language Arts: CCSS.ELA-Literacy.SL.K-5.1; SL.2-5.3 Next Gen. Science Standards: Engineering Design: K-2-ETS1 Matter and Its Interactions: 5-PS1 Introduction: Through product technology, the usability of milk has been improved. In liquid form, milk can be stored in a refrigerator for several days. Milk, in powder form (also known as dry milk), is made by removing fat and water. It has Vitamins A and D added to it and has a longer shelf life than liquid milk. Nonfat dry milk does not need to be refrigerated when stored in the powder form. There are many types of lactose-free dairy products available at the grocery store nowa- days. Lactose-free dairy products are made possible by altering a bacterium used to make cheese and yogurt. This alteration produces an enzyme that breaks down the milk’s lactose. This allows many dairy products to be available in lactose-free versions for people who are lac- tose intolerant. Scientists have been researching ways to invent frozen milk. Concentrated frozen milk has been tried many times before but has not been successful. Because milk contains butterfat, once it is frozen, the butterfat causes problems for the milk to go back to its liquid form. Now scientists are working to move past this problem so that frozen milk will be an option in the future. Through the use of technology, milk production has been increasing for more than 25 years in the United States. In 1960, the U.S. produced 123,109 million pounds of milk. By 1998, the U.S. increased its milk production to 157,441 million pounds per year. Continuing research and advances in technology help the U.S. to produce more milk year after year. This is a significant achievement, especially since the number of dairy cows available to produce milk decline each year. In the 1960s, UHT (Ultra-High Temperature or Ultra-Heat Treatment or simply Ultra- Pasteurization) was invented. UHT sterilizes food by heating it for a short period of time at a temperature exceeding 275 degrees F (135 degrees C), which is the temperature required to kill spores in milk. Available for consumption since the 1970s, this form of milk has gained popu- larity in Europe due to its extended shelf life of 6 to 9 months. It is a preferred method of milk pasteurization in areas prone to natural disaster (earthquakes, hurricanes) where an extended shelf life and lack of refrigeration is a bonus. 4 Materials Needed: Box of nonfat dry milk Small carton of liquid milk Small carton of UHT Milk (typically found at Subway or Panera) Activity Outline: 1. Begin a discussion of milk by asking where milk comes from, if it is a solid or a liquid, what kinds of containers it comes in, if it always has to be kept cool, etc. 2. Show a box of nonfat dry milk. Read the pertinent information on the box. Do the same with the carton of UHT Milk. 3. Explain the technology used to make powdered milk as well as the pro- cess of UHT. 4. Make some milk from powder. Have the students compare the taste of fresh milk, milk made from powder, and the UHT milk. 5. As a class, list ways that powdered milk could be used. 6. List the advantages and disadvantages of liquid milk. 7. List the advantages and disadvantages of dry milk. 8. List the advantages and disadvantages of UHT milk. Discussion Questions: 1. When would you use fresh milk? 2. When would you use nonfat dry milk? 3. When would you use UHT milk? 4. Which kind of milk would you recommend? Why? 5. What did you learn about the uses of powdered milk? 6. What did you learn about UHT milk? Related Activities: 1. In a science corner, pour a glass of fresh milk. Pour powdered milk in another glass (no water added). Check for freshness each day. 2. Try a recipe using nonfat milk. (No-bake cookies and hot chocolate mix often use powdered milk.) 3. Do a price comparison of fresh and powdered milk. 4. Incorporate a unit on dairy farming. 6. Study My Plate with resources at www.choosemyplate.gov and the role dairy plays in a healthy diet. 5 Where is My Milk From? Common Core State Standards: Language Arts: CCSS.ELA-Literacy.RI.2.1; RI.2.5; RI.3.5; RI.3.7; RI.4.7 Every milk product contains a code on the packaging that details which dairy the product came from. Find the code (or use the sample code from the map on the next page) and enter it at www.whereismymilkfrom.com to find out what dairy your milk came from! Investigate the following from your code: 1. From what dairy did your milk come? 2. How many miles did your milk travel? 3. Are their other dairies closer to you than the one from which your milk came? 4. Investigate different brands of milk purchased in the same store or in the same town. What did you notice about the different brands of milk and the locations of dairies? 5. Why do you think some stores carry milk from multiple locations? 6. As you conduct your own research, notice that your milk can come from a varie- ty of places in the state and outside the state. What parts of the state are typical- ly represented with milk from dairies located outside the state? 7. If possible examine the code on UHT pasteurized milk. Why is it produced in other states? www.whereismymilkfrom.com 6 MILK —- The Local Connection! 7 Making Ice Cream and so much M...ooooo...re Using Informational Texts Use the Dairy Ag Mag from Illinois Agriculture in the Classroom to supplement the following activities. K-1: Use From Milk to Ice Cream by Ali Mitgutsch (ISBN 0-87614-158-0) Common Core Standards: Language Arts: CCSS.ELA-Literacy.RI.K.1; RI.K.7; RI.K.8; RI.1.1; RI.1.9 Directions: 1. Have students identify the source of ice cream. 2. Have students describe what is happening in the sequence from the farm to the ice cream treat using only the illustrations from the book or Ag Mag. 3. Have students answer questions about the main points identified in the text in both the book and the Ag Mag. Trace the steps from the farm to their ice cream treat! 4. Students will answer and place, in sequential order, the process from farm to ice cream treat. 5. Students should identify the similarities and differences between the book From Milk to Ice Cream and the Dairy Ag Mag. 2-3 Use Ice Cream: The Full Scoop by Gail Gibbons (ISBN 13-978-0-8234-2000-1) Common Core Standards: Language Arts: CCSS.ELA-Literacy.RI.2.1; RI.2.4; RI.3.2; RI.3.3 Directions: 1. Have students read Ice Cream: The Full Scoop and demonstrate their understanding of all that goes into the process of making ice cream by asking questions that pertain to who, what, where, when, why and how the process occurs, and by answering using key details.
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