Traditionally the dairy department included milk, eggs, yogurt, and a wide variety of dairy items such as cream, butter, cheese, sour cream, cream cheese, and cottage cheese. Today the dairy department also includes a variety of alternative dairy products that serve consumers’ demands for vegan and milk and lactose-free products. This section covers the key information needed by most staff about items in the dairy case.
What you will learn in this section:
The nutritional benefits of dairy and egg products.
The difference between pasteurized, raw, homogenized, and lactose-free milk.
What is Bovine Growth Hormone and why it is not used in natural and organic dairy products.
About fermented milk - yogurt and kefir.
How cheese is made and some differences between cow, goat, and sheep cheeses.
The nutrition of eggs and why they are different colors.
Information about vegetarian, pasteurized, fertile, and non-fertile eggs.
The definitions of case free, free-range, pasture-raised and organic eggs.
About dairy alternative products including milk, cheese, cream cheese, and ice cream.