scroll down to view the list or click a letter

A | B | C | D | E | F | G | H | I | J | K | L | M

N | O | P | Q | R | S | T | U | V | W | X | Y | Z

A

Acidophilus Milk - (see Sweet Acidophilus Milk)

B

Butter - Made from churned cream.

Buttermilk - A form of cultured milk made from fresh low-fat or skim milk. Most of the milkfat is remove, and a special bacterial culture is added to product the desired acidity, body, flavor and aroma of buttermilk.

C

Calcium - An essential nutrient for the growth and maintenance of healthy bones and teeth. It is widely found in dairy products.

Code Date - Found on all perishable products. Last date a product can be sold; it can usually be consumed for at least a week after that time, provided it has been cared for properly.

Coffee Cream - (See Light Cream)

Cultured Dairy Products - Made by adding selected, useful bacterial cultures to milk in a controlled environment. These foods are beneficial to people with lactose intolerance and other digestive disorders. Yogurt and buttermilk are examples of cultured dairy products.

Curing - The step in the cheese manufacturing process where cheese is allowed to sit at controlled temperatures for a fixed amount of time. The length of time cheese is allowed to cure determines it's flavor and texture. Mild, medium, and sharp represent cheeses with different curing or ripening times.

E

Egg Size -Size standards for eggs are established by the U.S. Department of Agriculture. Egg size is based on the minimum number of ounces per dozen:

Evaporated Milk -A canned whole milk concentrate formed by evaporating enough water from fresh whole milk to reduce the volume in half. The concentrate is then homogenized, fortified with vitamin D, packed in cans and sterilized by heat. Evaporated milk contains at least 25.5% milk solids and 7.5% milkfat. It may be used straight from the can in sauces and gravy, and in many other recipes.

F

Flavored Yogurt -Plain yogurt to which flavoring, but no fruit, has been added.

Fortified -The addition of nutrients not initially present or present in insignificant amounts in foods. Dairy products are often fortified with vitamin A and vitamin D.

G

Goat's Milk - Contains about the same protein, fat, and carbohydrate content as cow's milk. However, goat's milk and cow's milk differ with regard to a number of nutrients -- cow's milk is available in lower fat versions, while goat's milk is sold only as whole milk; goat's milk is lower in vitamin B12 than cow's milk and it is not fortified with vitamin D.

Grade: Butter - Grading system based primarily on flavor and secondarily on body, color, and salt characteristics. There are three grades. AA is the grade typically sold in supermarkets.

Grade: Eggs - Grading system based on egg's appearance when it is broken. There is no difference in nutritive value between the different grades. (See Grade AA Eggs - Grade C Eggs)

Grade AA Eggs - Stand up tall, have a firm yolk which covers only a small area, and have a large proportion of thick white to thin white.

Grade A Eggs - Cover a relatively small area, have a yolk that is round and upstanding, and contain a large proportion of thick white to thin white.

Grade B Eggs - More spread out than Grade A eggs, have a flat yolk, and contain as much (or more) thin white as thick white.

Grade C Eggs - Cover a very wide area in which most of the white is thin and the yolk is very flat.

H

Half and Half - A mixture of milk and cream which cannot legally be called cream because its percent of milkfat is too low (between 10.5% and 18%). It is almost always homogenized.

Homogenized - Process that ensures that milk has a uniform flavor and appearance by breaking up milk-fat and spreading it finely throughout the milk. This is done in a homogenizer where, under pressure, the milk is forced through tiny openings.

I

J

K

Kissle - One of the newest products in the dairy case. It is a creamy blend of milk and fruit, in a yogurt-type container, with a sweeter taste than most yogurt. Kissle is made from many of the same ingredients as fruit-based yogurt but does riot contain yogurt culture, preservatives, or artificial flavor. Kissle can be refrigerated up to 90 days.

L

LactAid - One brand of lactose-reduced milk. It is a 1% low- fat milk product that has had 70% of its lactoge broken down. It appeals to people who cannot digest milk easily. LactAid is UHT pasteurized for a long shelf life.

Lactose ("milk sugar") - A chemical found naturally in milk. Lactose-reduced products am available for people who have trouble digesting lactose. Lactose in milk can be reduced by 70% when lactose--a chemical available in liquid or tablet form -- is added to milk and refrigerated for 24 hours. Other options for consumers include products such as Easy 2% (2% low-fat milk) and LactAid (1% low-fat milk), which already have 70% of the lactose broken down.

"Light" Cheese - Product that is manufactured to have different sodium and/or fat content.

Light Cream (Coffee Cream, Table Cream) - Cream that contains between 18% and 30% milkfat and may be homogenized.

Low-fat Milk - Milk labeled low-fat, 2% milk and 1% rnilk. Lowfat milk contains between 0.5% and 2.0% milkfat and at least 8.25% nonfat solids. Low-fat milk which contains at least 10% nonfat solids most be labeled "protein fortified" or "fortified with protein." Vitamin A is also added to low-fat milk to replace the Vitamin A which is lost during the manufacturing process.

M

Margarine - A high quality food product that is often used as a substitute for butter in cooking and for table use. It differs from butter in that its primary ingredient is vegetable oil while butter's primary ingredient is fresh milk,

Medium Cheese - Cheese which is cured up to six months, is mellow bodied, has a smooth texture, and tastes sharper than mild cheese.

Mild Cheese - Cheese which is cured for two to three months, has little flavor development, and a soft texture.

N

Natural Cheese - Product that is a single variety of cheese made from milk. The length of time natural cheese is allowed to ripen determines its flavor (mild, medium, or sharp). Brie, Mozzarella, Cheddar, and Parmesan are all natural cheeses.

Nonfat Dry Milk- Product obtained by removing water from pasteurized skim milk. It has all the protein, minerals and vitamins of nonfat milk and is fortified with vitamins A and D - It takes 100 pounds of skim milk to make 8 pounds of nonfat dry milk.

O

P

Pasteurized - Process applied to most milk in the United States which reduces all milk-borne bacteria and improves milk's keeping quality without hurting its nutrient value. Pasteurization involves heating milk to very high temperatures and then quickly cooling it to 45 degrees F.

Process Cheese - A blend of natural cheeses melted together and heated to prevent further ripening. This process gives process cheese uniform flavor, body and texture.

Process Cheese Food - Prepared like process cheese, except it contains slightly more moisture and less milkfat than process, cheese. Other dairy products such as milk, cream, and buttermilk may be added to the process cheese. This product must be at least 51% natural cheese by weight,

Process Cheese Spread - Prepared like process cheese food except it is soft and spreadable, and contains less fat than process cheese food.

Q

R

Real Dairy Products - Genuine dairy foods produced in the U.S. such as:

• Butter
• Concentrated Milk
• Cottage Cheese
• Cream
• Cream Cheese
• Evaporated Milk
• Half & Half
• Ice Cream and Frozen Custards
• Ice Milk and Sherbet
• Lowfat and Nonfat Dry Milk Milk
• Natural Cheeses
• Pizza made with 100% REAL Cheese
• Processed Cheeses
• Sour Cream

Real Seal - Can be used only on "real" dairy products and is a registered trademark of United Dairy Industry Association

S

Sharp Cheese - Cheese that is cured over six months and has a richer flavor than mild or medium cheese.

Shelf Life - The length of time after processing that the product will retain its quality.

Skim Milk (Nonfat Milk) - Contains less than 0.5% milkfat and at least 8.25% nonfat solids. Skim milk which contains at least 10% nonfat solids must be labeled "protein fortified" or "fortified with protein." Vitamin A is added to all skim milk.

Sweetened Condensed Milk - A canned whole milk concentrate containing at least 28.0% milk solids and 8.5% milkfat It is pasteurized and may be homogenized. The nutritive sweetened added to it helps prevent spoilage. Sweetened condensed milk cannot replace evaporated milk in recipes because of its high sugar content.

Swiss-style Yogurt - Plain or flavored yogurt with fruit. blended throughout.

T

Table Cream - (see Light Cream)

U

UHT (Ultra-High-Temperature) Pasteurized - The process of heating raw milk at extremely high temperatures for a few seconds and then aseptically packaging it so that the milk can be stored under non-refrigerated conditions and not spoil, After opening, UHT milk must be treated like fresh milk,

Ultra-pasteurized - A similar process to UHT where raw milk is heated to extremely high temperatures for a few seconds. Ultra-pasteurized products will keep longer than conventionally pasteurized products, but unlike UHT milk, they must be refrigerated.

Unsalted Butter - Product often used in cooking and baking. Unsalted butter has a shorter shelf life than salted butter because salt preserves butter. Therefore, unsalted butter should be kept frown until ready to use.

V

Vitamin A - Nutrient added to low-fat and skim milk.

Vitamin D - Nutrient that helps the body absorb calcium. It is often added to milk.

W

Whipped Butter - Sweet cream butter that has had air incorporated into it in order to increase its volume and make it easy to spread. Whipped butter cannot be substituted for butter in most recipes because its volume has been increased by air.

Whipping Cream - A product sold as light whipping cream (30% to 36% milkfat) or heavy whipping cream (at least 36% milkfat). Whipping =am is not homogenized as this process interferes with the "whipability" of the cream.

Whole Milk - Milk which contains at least 3.25% milkfat and 8.25% nonfat solids. Almost all whole milk is fortified with vitamin D.

X

Y

Yogurt - Milk-based product to which cultures have been added. (see Flavored Yogurt, Sundae-style Yogurt Swiss-style Yogurt

Z