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Newer Knowledge of Dairy Foods
The National Dairy Council's Newer Knowledge of Dairy Foods is a collection of valuable information about the production, composition, nutrient content and health benefits of dairy foods. It also includes tips to prolong the freshness of dairy foods.
The pages can be viewed online or as a PDF. The content is identical but the PDF format is provided for better print quality. PDF documents require the Adobe Acrobat plug-in. Get it here.
Table of Contents
A. Dairy Products in Human Nutrition
- Introduction
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- Nutrient Content of Milk and Milk Products
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- Milk and Other Milk Products Throughout Life
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B. Milk
- Kinds of Milk
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- Nutrient Content of Milk
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- Specific Health Benefits of Milk
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- Milk's Physical Characteristics and Constituents
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- Protecting the Quality of Milk and Other Dairy Foods
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C. Cheese
- Introduction
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- Definition and Classification of Cheese
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- Cheese Production
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- Kinds of Cheese and Cheese Products
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- Nutrient Content of Cheese
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- Specific Health Benefits of Cheese
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D. Other Dairy Foods
- Kinds of Other Dairy Foods
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- Nutrient Content of Dairy Foods
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- Specific Health Benefits of Cultured and Culture-Containing Dairy Foods
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E. Appendix
- Resources
- Tables
Table 1 : Milk Consumed Through Schools, 1989-1997
Table 2 : Percent Nutrient Contribution of Dairy Foods, Excluding Butter, to the U.S. Per Capita Supply, 1994
Table 3 : Food and Nutrition Board, Institute of Medicine-National Academy of Sciences Dietary Reference Intakes: Recommended Intakes for Individuals
Table 4 : Recommended Dietary Allowances, Revised 1989
Table 5 : Estimated Sodium, Chloride and Potassium Minimum Requirements of Healthy Persons
Table 6 : Median Heights and Weights and Recommended Energy Intake, Revised 1989
Table 7 : Nutrient Composition of Milks from Different Species
Table 8 : Serving Guidelines for All Ages
Table 9 : Nutrient Content Descriptions for Dairy Products in the United States
Table 10 : Lactose Content of Milk and Other Dairy Products
Table 11 : Tyramine Content of Selected Cheeses
Table 12 : Milk's Names
Table 13 : Nutrient Content of Select Dairy Foods
Table 14 : General Physical Properties of Milk
Table 15 : Protein Fractions Isolated from Cow's Milk
Table 16 : Amino Acid Distribution in Milk and Selected Cheeses
Table 17 : Average Measures of Protein Quality for Milk and Milk Proteins
Table 18 : Constituents of Milk Lipids
Table 19 : Conjugated Linoleic Acid (CLA) Content of Milk and Other Dairy Foods
Table 20 : Sphingolipid Content of Milk and Other Dairy Foods
Table 21 : Fat-Soluble Vitamins in Milk
Table 22 : Water-Soluble Vitamins in Milk
Table 23 : Minerals, Trace Elements and Salts in Milk
Table 24 : Various Pasteurized Milk Ordinance (PMO) Requirements for Grade A Compliance
Table 25 : Recommended Storage Times and Temperatures for Milk and Other Dairy Products
Table 26 : Classification of Cheese by Manufacturing Process
Table 27 : Federal Standards for the Maximum Moisture and Minimum Milk Fat for Classes of Cheese Designated by Consistency
Table 28 : Pasteurization Requirements for Milk to Make Some Cheese Varieties According to U.S. Code of Federal Regulations
Table 29 : Percent Total Nutrients Contributed by Cheese to the U.S. Per Capita Food Supply, 1994
Table 30 : Partition of Nutrients in Milk in Making Cheddar Cheese
- Figures
Figure 1 : Typical Nutrition Facts Label for Reduced-Fat Milk
Figure 2 : Major Constituents of Milk
Figure 3 : Steps in Manufacturing Cheddar Cheese
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