Dairy Foods FAQs
Greek yogurt is a hot item on the grocery shelf these days. It has a tangy flavor and a creamy texture. Compared to traditional yogurt, Greek yogurt is strained to remove much of the liquid whey, lactose and sugar, giving it a thicker consistency. It also contains essential nutrients. In some cases, Greek yogurt can pack up to double the protein and roughly half the carbohydrates of regular yogurt. Because of its consistency, it works well as an ingredient in recipes. Some people, especially kids, may still prefer the flavor of traditional yogurts, so remember all low-fat yogurts, Greek or not, can fit into a healthful diet.
There are several things you can do to maximize the life of dairy foods and keep them safe to eat and reduce food waste. This includes proper refrigeration, freezing and thawing.
Processed cheese, which was originally developed during wartime, is made from blending several varieties of high-quality natural cheeses that provides important nutrients such as calcium, phosphorus and protein. The blending (or processing) allows cheese to maintain its flavor, texture and smoothness but allows a cheese to be customizable for flavor and improved melting properties. The process also makes cheese shelf stable, allowing the cheese to maintain its flavor, texture and smoothness.
Processed cheese not only tastes delicious but also allows people the opportunity to enjoy an even wider variety of cheese flavors and textures. Adding processed cheese as an ingredient in a favorite recipe also contributes to improved melting and creaminess – and that ooey-gooey deliciousness we all love.
Only fat and calories vary between milk with different fat levels. Milk is sold in a variety of fat levels to satisfy different consumer preferences.