How to buy DAIRY PRODUCTS

                           [Graphic Omitted]

                United States Department of Agriculture

                              PREPARED BY
                     Agricultural Marketing Service

                  Home and Garden Bulletin Number 255

The many kinds of milk and dairy products on the market today give
consumers a tempting variety of delicious foods from which to choose.

The United States Department of Agriculture (USDA) prohibits
discrimination in its programs on the basis of race, color, national
origin, sex, religion, age, disability, political beliefs, and marital
or familial status.  (Not all prohibited bases apply to all programs.)
Persons with disabilities who require alternative means for
communication of program information (braille, large print, audiotape,
etc.) should contact the USDA Office of Communications at (202) 720-5881
(voice) or (202) 720-7808 (TDD).

To file a complaint, write the Secretary of Agriculture, U.S. Department
of Agriculture, Washington, DC 20250, or call (202) 720-7327 (voice) or
(202) 720-1127 (TDD).  USDA is an equal employment opportunity employer.

POINTS TO CONSIDER

Wholesomeness...quality...nutritive value...convenience...and
informative labeling are some of the points to consider when purchasing
dairy products.

Wholesomeness

Before grading or inspection of a dairy product is provided, the
processing plant must meet the U.S. Department of Agriculture's
specifications for quality and sanitation.  A USDA dairy inspector
checks the plant, incoming raw products, and processing and packaging
techniques.

Nutritive Value

Milk products provide varying amounts of protein, fat, saturated fat,
cholesterol, carbohydrate, vitamins, and minerals.  Of all milk
products, milk, yogurt, and cheese are the best sources of calcium. Some
milk products contain added sugars.  Some are high in sodium or fat,
especially saturated fat, while others are low. Although butter is made
from cream, nutritionally it is a fat and is not in the milk group of
the Food Guide Pyramid.  Use the Nutrition Facts panel on each
individual product label to learn about the nutrient content of that
food and how it fits into an overall daily diet.

Choose a diet low in fat, saturated fat, and cholesterol to help reduce
the risk of getting certain diseases and to help maintain a healthy
weight.  The Dietary Guidelines for Americans suggest choosing a diet
containing 30 percent or less of calories from fat and less than 10
percent of calories from saturated fatty acids.  Also, some health
authorities suggest that dietary cholesterol be limited to an average of
300 milligrams or less per day.

The Food Guide Pyramid (see inside back cover) suggests 2 to 3 servings
each day of food from the milk, yogurt, and cheese group. Count as a
serving: 1 cup of milk or yogurt, 1 1/2 ounces of natural cheese, or 2
ounces of process cheese.

Tips: Skim milk and plain nonfat yogurt are lowest in fat, saturated
fat, and cholesterol; contain no added sugars; and should be chosen
often.  "Part skim" or lowfat cheeses and lower fat milk desserts, such
as lowfat ice cream or frozen yogurt, are available.  When you choose a
higher fat milk product, balance your fat intake by choosing other foods
that are low in fat.

Fat Content of Milk Products
                                                                 
Selected       Total fat      Saturated      Cholesterol
products                      fatty acids                       
               (grams)        (grams)        (milligrams)

1 cup milk,
skim           trace          trace                4
1 percent          3              2               10
2 percent          5              3               18
whole              8              5               33

1 cup yogurt
nonfat plain   trace          trace                4
lowfat plain       4              2               15

1 1/2cup
cottage cheese,     
lowfat 1% fat      1              1                5
creamed            5              3               16

1 oz. cheese,
mozzarella,        5              3               15
part skim milk
natural Cheddar     9             6               29

1/2 cup vanilla
frozen dessert
lowfat ice cream    3             2                9
ice cream          7              4               27
frozen yogurt      2              1                8

Marks of Quality

USDA has established U.S. grade standards to describe different grades
of quality in butter; Cheddar, Colby, Monterey, and Swiss cheese; and
instant nonfat dry milk.  FDA has established the Grade A designation
for fluid milk products, yogurt, and cottage cheese.

Manufacturers use the grade standards to identify levels of quality, to
have a basis for establishing prices at wholesale, and to provide
consumers with a choice of quality levels.

USDA also provides inspection and grading services which manufacturers,
wholesalers, or other distributors may request.  A fee is charged to
cover the cost of the service.  Only products that are officially graded
may carry the USDA grade shield.

HOW USDA'S DAIRY GRADING PROGRAM WORKS

The U.S. Grade AA or Grade A shield is most commonly found on butter and
sometimes on Cheddar cheese.

U.S. Extra Grade is the grade name for instant nonfat dry milk of high
quality.  Processors who use USDA's grading and inspection service may
use the official grade name or shield on the package.

The "Quality Approved" shield may be used on other dairy products (for
example, cottage cheese) or other cheeses for which no official U.S.
grade standards exist if the products have been inspected for quality
under USDA's grading and inspection program.

DAIRY FACTS

* Milk available in stores today is usually pasteurized and homogenized.
  Very little raw milk is sold today.

* In pasteurizing, milk is heated briefly to kill pathogens and harmful
  bacteria.  Then, it is rapidly chilled.

* Homogenized milk has been processed to reduce the size of the milkfat
  globules so the cream does not separate and the product stays uniform
  throughout.

* Depending on its milkfat content, fluid milk is labeled milk, lowfat
  milk, or skim milk (nonfat milk).  Vitamin D may be added to any of
  these milks, and the milk is then so labeled.  If added, the vitamin D
  content must be increased to at least 400 International Units (I.U.)
  per quart.

* Lowfat and skim (nonfat) milk are fortified with vitamin A (at least
  2,000 I.U. per quart), usually providing more vitamin A than whole
  milk. The protein and other vitamin and mineral content of milks with
  reduced milkfat are equivalent to that of whole milk.

* Federal, State, and local laws or regulations control the composition,
  processing, and handling of milk.  Federal laws apply when packaged or
  bottled milk is shipped interstate.  Raw milk is prohibited from being
  sold interstate.

* The Pasteurized Milk Ordinance of the Food and Drug Administration
  (FDA) requires that all packaged or bottled milk shipped interstate be
  pasteurized to protect consumers.  Milk can be labeled "Grade A" if it
  meets FDA or State standards under the Pasteurized Milk Ordinance.

* The Grade A rating designates wholesomeness or safety rather than a
  level of quality.  According to the standards recommended in the
  ordinance, Grade A pasteurized milk must come from healthy cows and be
  produced, pasteurized, and handled under strict sanitary controls
  which are enforced by State and local milk sanitation officials.

* The following storage times are guidelines for maintaining the quality
  of milk and cream in the refrigerator at home after purchase: Fresh
  milk -5 days; buttermilk -10-30 days; condensed or evaporated milk
  -opened 4-5 days; half and half, light cream, and heavy cream -10
  days; sour cream -2-4 weeks.

DAIRY DICTIONARY

In the definitions that follow, the composition or milkfat content given
for each product (except for butter) is required under FDA regulations.
State laws or regulations may differ somewhat from FDA's. The milkfat
content of butter is set by a Federal law.  FDA has established a
regulation that allows a product to deviate from the standard
composition in order to qualify for a nutrient content claim. Products
such as nonfat sour cream, light eggnog, reduced fat butter, and nonfat
cottage cheese fall into this category.

Milk

* Whole Milk  Whole milk is usually homogenized and fortified with
  vitamin D.  For shipment in interstate commerce, it must contain a
  minimum of 3.25 percent milkfat and 8.25 percent milk solids not fat
  (MSNF).  The milk must also meet minimum milkfat requirements set by
  the State or municipality where it is sold.

* Lowfat Milk  Lowfat milk has between 0.5 and 2 percent milkfat,
  contains 8.25 percent MSNF, and is fortified with vitamin A.  The
  addition of vitamin D is optional.

Tip on Lowfat Milk: Lowfat milk can be made at home by mixing half whole
milk with half skim milk or reconstituted instant nonfat dry milk.

* Skim milk  (nonfat milk) must have less than 0.5 percent milkfat,
  contain 8.25 percent MSNF, and must be fortified with vitamin A.  The
  addition of vitamin D is optional.

Tip on Skim Milk: The flavor and food value of skim milk can be improved
by adding a teaspoonful of instant nonfat dry milk to each glass.

* Flavored Milks  Flavored milks are made by adding fruit, fruit juice,
  or other natural or artificial food flavorings such as strawberry,
  chocolate syrup, or cocoa to pasteurized milk.

Tips on Chocolate-Flavored Milk: Regular, lowfat, or skim
chocolate-flavored milk can be heated for quick and easy hot chocolate.
Use chocolate-flavored milk in cookie or cake recipes that call for both
milk and chocolate or cocoa.

* Buttermilk  All commercially sold buttermilk is cultured.  This means
  that a safe lactic acid-producing bacterial culture is added to
  freshly pasteurized skim or lowfat milk to produce the buttermilk.  It
  is much thicker than skim milk and is higher in sodium than other
  milk. Buttermilk is a good thirst quencher.

Tips on Buttermilk: Always keep cultured buttermilk chilled.  If it is
allowed to warm, it may separate.  If it does separate, just stir it.
Dried buttermilk, a byproduct of buttermaking, is used in pancake mixes
and bakery products.

* Dry Whole Milk  Dry whole milk is pasteurized whole milk with the
  water removed.  It has limited retail distribution - mainly for use in
  infant feeding and for people without access to fresh milk such as
  campers.  Dry whole milk is usually sold to chocolate and candy
  manufacturers.

Tips on Dry Whole Milk: An opened package should be tightly sealed and
stored in a cool, dry place.  Dry whole milk develops off-flavors if not
used soon after opening.

* Nonfat Dry Milk  Nonfat dry milk, made by removing nearly all the fat
  and water from pasteurized milk, contains about half the calories of
  whole milk.  "Instant" nonfat dry milk is made of larger particles
  that dissolve more easily in water.  Some instant nonfat dry milk
  contains added vitamins A and D.  To earn the "U.S. Extra Grade"
  shield, instant nonfat dry milk must have a sweet, pleasing flavor and
  a natural color. It must also dissolve immediately when mixed with
  water.

Tips on Nonfat Dry Milk: Nonfat dry milk needs no refrigeration and can
be stored for several months in a cool, dry place.  An opened package
should be tightly resealed.  After nonfat dry milk is reconstituted,
refrigerate and handle as fresh milk.

Use nonfat dry milk both as a beverage and in cooking.  When used as a
beverage, reconstitute it several hours before serving to allow time to
chill.

* Evaporated Milk  Evaporated milk is prepared by heating homogenized
  whole milk under a vacuum to remove half its water, sealing it in
  cans, and thermally processing it.  When evaporated milk is mixed with
  an equal amount of water, its nutritive value is about the same as
  whole milk.  Evaporated skim milk is also available.

Tips on Evaporated Milk: Always refrigerate after opening.  Used full
strength, evaporated milk adds extra nutritive value to the diet.
Evaporated milk, with an equal amount of water added, may replace fresh
milk in recipes.  It can also be used in coffee or on hot or cold
cereal.

* Sweetened Condensed Milk  This concentrated canned milk is prepared by
  removing about half the water from whole milk.  Often used in candy
  and dessert recipes, sweetened condensed milk has at least 40 percent
  sugar by weight.

Cream

FDA sets standards of composition for milk and different types of cream.
These standards give minimum milkfat requirements, which must be met if
the product is to be shipped in interstate commerce.

* Light Cream  Light cream, also called coffee cream or table cream,
  must have at least 18 percent milkfat, but less than 30 percent.

Tips on Light Cream: For maximum shelf life, do not return unused cream
from a pitcher to its original container.  Store it separately in the
refrigerator.  Try to pour only as much from the original container as
is needed at one time.

* Half-and-Half  Half-and-half is made by homogenizing a mixture of milk
  and cream.  It must contain at least 10.5 percent milkfat, but not
  more than 18 percent.

Tip on Half-and-Half: Half-and-half can be mixed at home using equal
parts homogenized whole milk and light cream.

* Light Whipping Cream  Light whipping cream must have at least 30
  percent milkfat, but less than 36 percent.

Tip on Light Whipping Cream: To whip this kind of cream, both the bowl
and cream should be well chilled.

* Heavy Cream  Heavy cream must have at least 36 percent milkfat.

Tips on Heavy Cream: Although heavy cream is more easily whipped than
light whipping cream, it will whip still more easily if the cream and
the bowl are well chilled.  Don't over-whip heavy cream; it may become
grainy.

* Sour Cream  Sour cream is made by adding a special bacterial culture
  to light cream.  The bacteria produce lactic acid, which sours the
  cream.  Sometimes manufacturers use food-grade acid instead of
  bacteria to make sour cream.  The product must be labeled "acidified
  sour cream" if this process is used. Acidified sour cream has the same
  wholesomeness as sour cream; the only difference is in the
  manufacturing process. Both sour cream and acidified sour cream are
  smooth and thick, and meet the milkfat requirements for light cream.

* Sour Half-and Half  A bacterial culture or a food-grade acid is used
  to make sour half-and-half.  FDA standards of identity require the
  product to be labeled acidified sour half-and half if food-grade acid
  is used.

Tip on Sour Half-and-Half: Use sour half-and-half instead of sour cream
for less fat.

Butter

Butter is made by churning pasteurized cream.  Federal law requires that
it contain at least 80 percent milkfat.  Salt and coloring may be added.
Nutritionally, butter is a fat; one tablespoon contains 12 grams total
fat, 7 grams saturated fatty acids, 31 milligrams cholesterol, and 100
calories.

Whipped butter is regular butter whipped for easier spreading. Whipping
increases the amount of air in butter and increases the volume of butter
per pound.

The USDA grade shield on butter packages means that butter has been
tested and graded by experienced government graders.  In addition to
checking the quality of the butter, the graders also test its keeping
ability.

* U.S. Grade AA Butter has a delicate sweet flavor, with a fine, highly
  pleasing aroma is made from fresh sweet cream has a smooth, creamy
  texture with good spreadability

* U.S. Grade A Butter
  has a pleasing flavor
  is made from fresh cream
  is fairly smooth in texture

Tip on Butter: Unsalted butter may be labeled "sweet" or "unsalted"
butter.  Some people prefer its flavor.

When using whipped butter in place of regular butter in recipes, use 1/3
to 1/2 more than the recipe calls for if the measurement is by volume (1
cup, 1/2 cup, etc.).  If the measurement is by weight (1/4 pound, 1/2
pound, etc.), use the amount called for.

Store butter in its original wrapper or container so it won't pick up
flavors from other foods.

Butter thinly spread in sandwiches adds moisture and flavor, and keeps
the filling from soaking the bread.

Cheese

* Natural Cheese  There are hundreds of varieties of natural cheese.
  Cheese is generally made from whole milk, although skim milk, cream,
  and goat's milk are also used.  Cheesemaking consists of separating
  most of the milk solids from the milk by coagulating with safe
  bacterial cultures and rennet or a microbial enzyme.  The curd is then
  separated from the whey by heating, stirring, and pressing.

After the cheese has been formed into its characteristic shape, it is
given a wax or other protective coating and allowed to age for varying
lengths of time, depending on the kind of cheese being made. When the
cheese has reached its proper aging or curing state, it is cut into
sizes suitable for consumer use.

A 1 1/2-ounce serving of natural cheese supplies the same amount of
calcium as 1 cup of milk or yogurt, as well as 12 to 14 grams total fat,
9 grams saturated fatty acids, 4 milligrams cholesterol, and 173
calories.  For sodium, while 1 cup of milk contains 120 milligrams, 1
1/2 ounces of natural cheese could contain from 110 to 450 milligrams,
while 2 ounces of process cheese could contain 800 milligrams.

The U.S. Grade AA shield may be found on Cheddar cheese in some stores.
Other cheeses may receive industry grades, but these do not appear on
consumer packages.

* U.S. Grade AA cheese:
  has fine, highly pleasing Cheddar flavor;
  smooth, compact texture;
  uniform color and attractive appearance

* Process Cheese  Process cheese is a blend of cheeses which have been
  shredded, mixed, heated, and then molded.  No further ripening occurs.
  Process cheese may contain pimentos, fruits, vegetables, or meats.

If the label says "process cheese food," other ingredients such as
nonfat dry milk or whey solids and water have been added, resulting in a
lower milkfat content and more moisture than process cheese.

Process cheese spread has an even higher moisture content and lower
milkfat content than process cheese and cheese food.  As a result, it's
more spreadable.

Process cheese products usually come packed in slices, loaves, or jars.

* Cottage Cheese  Cottage cheese is a soft, uncured cheese prepared by
  mixing dry curd cottage cheese with a creaming mixture.  "Dry curd
  cottage cheese" has a milkfat content of less than 0.5 percent, while
  "cottage cheese" must have a milkfat content of at least 4 percent.

Lowfat and nonfat varieties of cottage cheese are defined in FDA
standards of identity.  Lowfat cottage cheese must have a milkfat
content between 0.5 percent and 2 percent.  Nonfat cottage cheese
contains less than 0.5 percent total fat.

Cottage cheese may bear the USDA "Quality Approved" shield if it is of
good quality and made under USDA supervision.

Tip on Cottage Cheese: All cottage cheeses should be used within 10 to
30 days.

Yogurt

Milk is cultured with a special bacteria to make custard-like yogurt.
Yogurt is usually made from homogenized, pasteurized lowfat milk, and
may be enriched with nonfat dry milk solids. Because it is slightly more
concentrated, it is higher in several nutrients (such as calcium) than
an equal amount of milk.

Tips on Yogurt:  If separation occurs, just stir the liquid back into
the yogurt.

Sweetened and fruit-flavored yogurt is available in sundae-style with
the fruit at the bottom, and Swiss-style with the fruit distributed
throughout the yogurt.

Frozen Desserts

* Ice Cream  Ice cream is made from cream, milk, sweeteners, flavorings,
  stabilizers, and emulsifiers.  To be shipped in interstate commerce,
  it must contain at least 10 percent milkfat.

* Frozen Custard  (French Ice Cream) Frozen custard, also called French
  ice cream or New York ice cream, has egg yolks added.

* Lowfat Ice Cream  Lowfat ice cream, or ice milk, is made from milk,
  stabilizers, sweeteners, and flavorings, and contains not more than 3
  grams of fat per 4-ounce serving.  Ice creams advertised as "reduced
  fat" or "light" must have a lower fat content than "regular" ice
  cream, but may not meet the standard for "lowfat."  Soft-serve frozen
  desserts are similar to lowfat ice cream, but are specially processed.

* Sherbet  Sherbet, made from milk, fruit or fruit juice, stabilizers,
  and sweeteners, has about twice as much sweetener as ice cream.  It
  must have 1 to 2 percent milkfat.

* Frozen Yogurt  Frozen yogurts, containing sweeteners and flavorings,
  are available in regular and lowfat varieties.

Tips on Frozen Dessert:  Keep frozen desserts in tightly closed cartons.
If you store them in the freezer of your refrigerator, try to use them
within a week.  Frozen desserts stored in a deep freezer at temperatures
below 0 F, will keep about a month.  Hard freezing prevents formation of
ice crystals.

Frozen desserts are easier to serve if placed in the refrigerator before
serving-about 10 minutes for a pint and 20 minutes for a half gallon.

MILK PRODUCTS AND CALCIUM

The following milk products provide the same amount of calcium as 1 cup
of skim milk, but many also contain more fat and calories:

1 cup 2% fat milk
1 cup whole milk
1 cup 2% fat chocolate milk
8 ounces plain nonfat yogurt
8 ounces plain lowfat yogurt
8 ounces lowfat vanilla yogurt
8 ounces lowfat fruited yogurt
1 1/2 ounces natural cheese
2 ounces process American cheese

Note: Cottage cheese has less calcium than most other cheeses. One cup
of cottage cheese contains only as much calcium as 1/2 cup of milk.

For more information about nutrition, write:
U.S. Department of Agriculture
Center for Nutrition Policy and Promotion
1120 20th Street NW, Suite 200 North
Washington, DC 20036

                            FOOD GUIDE PYRAMID
                       A Guide to Daily Food Choices

Pyramid

[Graphic Omitted]

Use the Food Guide Pyramid to help you eat better every day... the
Dietary Guidelines way.  Start with plenty of Breads, Cereals, Rice, and
Pasta; Vegetables; and Fruits.  Add two to three servings from the Milk
group and two to three servings from the Meat group.  Each of these food
groups provides some, but not all, of the nutrients you need.  No one
food group is more important than another-for good health you need them
all.  Go easy on the fats, oils, and sweets, the foods in the small tip
of the Pyramid.

The "Food Guide Pyramid" booklet (U.S. Department of Agriculture, Human
Nutrition Information Service, August 1992, Leaflet No. 572) can be
purchased.  Send a $1 check or money order, payable to the
Superintendent of Documents, to Consumer Information Center, Department
117-B, Pueblo, CO 81009.

HOW TO BUY DAIRY PRODUCTS

* Know Product Differences

Fluid milk: whole, lowfat, skim. Dry milk: whole, nonfat Butter: salted
or sweet, regular or whipped. Cheese: natural, process.

* Look for the USDA Grade

Choose nonfat or lowfat products for diets low in fat

U.S. Grade AA & U.S. Grade A Found on butter, Cheddar cheese. Means good
flavor, texture; high quality.

[Graphic Omitted]

U.S. Extra Grade Found on instant nonfat dry milk. Means pleasing
flavor.

This pamphlet supersedes:
HOW TO BUY DAIRY PRODUCTS
Home & Garden Bulletin 201
Agricultural Marketing Service
Revised July 1979 Issue Date: July 1995