Dairy Delights Try-It, Got Milk Badge & Milky Whey IPP
Cow's milk isn't just the starting point for many delicious food and drink products. Milk contains nutrients your body needs to grow and
stay healthy such as protein, calcium (which builds strong bones and teeth), riboflavin, vitamin A and vitamin D.
Your bones are growing right along with you. And you need calcium now more than ever. Your "growth spurt" is just about to happen --
it typically starts around 11-13 years of age, and the "spurt" is usually done by the time you're 15-19 years old. Nearly 50 percent
(that's HALF) of all bone is formed during these years! But even after your bones have stopped growing long, they are still growing
strong "inside." That's why you need to pack your bones with calcium for at least another 10 years to help make them as dense and
strong as possible.
How Your Body Grows
Your body needs nutritious foods to grow and stay healthy. Nutritious foods also give you energy for
learning and playing. Foods can be sorted into the Five Food Groups.
The Food Pyramid Includes:
Growing Up Strong and Healthy
you are in charge of your body. You are the boss. To grow up strong and healthy, you need to eat nutritious foods every day.
How do you get better bones? It's easy -- just follow these tips:
• Dietary recommendations call for children to consume 800 milligrams of calcium a day for 4-8-year olds and 1,300 milligrams a day
for 9-18-year olds. That translates into three to four servings of milk or other dairy foods every day.
• Dairy products contribute to 75 percent of the calcium in the American diet, and one glass of milk contains 300 milligrams of
• Low fat and fat-free chocolate milk provide the same nine essential nutrients - calcium, protein, vitamin D, vitamin A, vitamin B-12,
potassium, phosphorus, riboflavin and niacin - as regular milk.
Bones become more dense (or thick) with exercise. So make sure that you pick something you like to do, whether that's soccer,
dancing, biking, walking or even in-line skating. Use the 30/3 rule - exercise for a minimum of 30 minutes at least three times a week. It
will make your bones rough and tough - to survive any spills. Did you know that if you have weak bones, even a big sneeze can cause
you to break a bone?
Other Miscellaneous Facts
• A cow produces 90 glasses of milk each day and 200,000 glasses of milk in her lifetime.
• One cow typically produces about 200 gallons of milk per month. That's 3,200 gallons of milk!
• Cows often have their ears pierced-with I.D. tags.
• A cow’s udder can hold 25-50 pounds of milk.
• A cow weighs about 1400 pounds. That's probably 10-25 times what we weigh!
• What a cow eats affects how much milk she gives.
• Cows eat 75-80 pounds of food each day.
• Cows drink 25-50 gallons of water each day. That's nearly a bathtub full.
• Cows first came to America in 1611.
• When the Pilgrims came to America, they brought cows with them.
• From a cow's gelatin we get photographic film and the dearly departed phonographic records.
• Wisconsin has 1.4 million dairy cows, 700,000 dairy heifers.
• Wisconsin leads the nation in production of: cheese, mink, cranberries, onions, cabbage and snap beans.
• Wisconsin ranks number one in number of milk cows (1,400,000) and produces over 15% of the entire country's milk.
• There are one and a half million cows in Wisconsin.
• Newborn baby calves weigh about 50 pounds.
• The gestation period for a cow is the same as humans -- 9 months.
• Milk and dairy products are among the most highly regulated and monitored food products in America and are subject to as many
as 17 safety, quality and sanitation inspections before ever reaching a grocery store.
• The expiration date on a carton of milk is used as a guideline for grocery retailers, and ensures that you are being sold fresh
product. Once you bring milk home, it remains fresh for 7 to 10 days beyond the expiration date if refrigerated at 31-41 degrees
Note: As in all recipes, results can vary depending on humidity; conditions, etc. please try any recipe out before
attempting in a group setting. (Remember to watch for food allergies!)
Homemade Butter Recipe
• 1 empty quart jar with tight-fitting lid or several baby food jars.
• 1 pint heavy whipping cream (not half & half)
• Pinch of salt (optional)
1. Bring whipping cream to room temperature before starting.
2. Pour cream into jar (or baby food jars); leaving space at the top to allow for shaking (baby food jars: fill about ½ full)!
3. Shake jar until chunks of butter start to form, about 15 minutes. You'll feel, hear & see the "clumps." (Goes faster if jar is
shaken more vigorously).
4. Pour chunks and liquid into a strainer positioned over a bowl.
5. Sprinkle butter chunks with salt if desired.
6. Sample immediately on bread, crackers or breadsticks!
7. Candy molds can be filled with butter to create festive pats of butter for a tea party. Put the filled molds into refrigerator, pop
out when hard.
Make your own butter churn and butter…
Using a large mason canning jar and several large marbles you have your own “home-made” butter churner. Place clean
marbles inside jar. Fill jar with ½ cup heavy whipping cream (not ½ & ½). Add touch of salt for flavor. Shake jar vigorously for
about 10 – 15 minutes. Pour off buttermilk into bowl you can use this for baking pancakes, etc). Remove marbles from butter;
serve butter on crackers or!
Ice Cream in a Bag (This project is VERY EASY to do.)
• 1 tablespoon sugar
• 1/2 cup milk or half & half
• 1/4 teaspoon vanilla
• 6 tablespoons rock salt
• 1 pint-size Ziploc plastic bag
• 1 gallon-size Ziploc plastic bag
• Ice cubes
How To Make It:
1. Fill the large bag half full of ice, and add the rock salt. Seal the bag.
2. Put milk, vanilla, and sugar into the small bag, and seal it.
3. Place the small bag inside the large one and seal again carefully.
4. Shake until mixture is ice cream, about 5 minutes.
5. Wipe off top of small bag, then open carefully and enjoy!
• I always have sprinkles and nuts to top it off, and sometimes fruit.
• To make a larger amount I would try doubling the recipe. Anything larger might be too big for kids to pick-up, because the ice
itself is quite heavy.
Kick the Can Ice Cream
• 3/4 cup whole milk
• 1/2 tsp. vanilla
• 1 cup cream
• 1/3 cup sugar
• Flavoring - Chocolate syrup, strawberries, peaches, raspberries, etc.
• 1 - one pound can
• 1 - three pound can
• 3/4 cup salt or rock salt
• Crushed ice
How To Make It:
Blend the milk, vanilla, cream, sugar and flavorings together. Pour mixture into smaller can and secure the lid tightly. Put the small
can into the large can and fill the large can with salt and ice - packing it around the sides of the smaller can. Roll the can on the
ground or floor for about 5 minutes. Open the lid of the bigger can and drain off any water.
Add more salt and ice and continue to roll the can for another 5 to 8 minutes. Make sure the ice cream is ready to eat ... open the
can and scrape the ice cream from the sides of the can. Stir, and Enjoy! (3-5 servings)
Make Your Own Curds and Whey/Cheese
Did you ever wonder what Little Miss Muffet who sat on her Tuffet was really eating???? Curds and Whey! Guess what? Curds and
whey is really just clabbered (curdled) milk. It tastes great. And you can make it yourself.
What You Need:
• 1 quart of any kind of organic milk (if you use nonfat milk you can make Milk Glue later)
• A big cooking pot
• 6 tablespoons of lemon or vinegar
• A wooden spoon
• A bowl
1. Pour the milk into the pot.
2. Add the vinegar or lemon juice.
3. Cook the mixture at a low heat very slowly until the milk curdles (yup....makes curds!). It takes just a minute or two at the most.
4. Remove the pan from the heat - but keep stirring until all the curdling stops. You'll see two things: solids (that's the curd!) and
a strange liquid (yikes! It's green for a moment or 2! It's called whey!).
5. Put the mixture in a bowl and refrigerate it. When the curds and whey are cool, they will be ready to eat. Taste them.
6. Add salt or sugar. And that's what Little Miss Muffet ate. Do you like it?
What did you just do?
You actually just made cheese. The curds are the cheese. When milk separates into curds and whey, we say that it has clabbered
or curdled or "coagulated." Let's get scientific. When you add an acid like vinegar or lemon juice to milk, you change the shape of
the casein. Casein is a protein. In its changed state, casein clumps together, or coagulates, to form solid curds. Heat helps
separate the curds from the liquid whey. (Another thing that makes milk coagulate is an enzyme called rennet, which is usually
made from the stomachs of nursing calves. But at Straus, we use rennet made from a vegetable enzyme to make our cheese
instead). Curd contains most of the fat, casein protein and vitamin A of the original milk. But whey has important nutrients, too.
Whey is 93% water, but it also contains whey proteins, some minerals and vitamins, and most of the lactose (sugar) of the original
milk. Dried whey is sold as an additive for bread, ice cream, processed luncheon meats and even food for animals.
Make Milk Glue
You can make glue out of milk curds. Yup! It's the same white glue that you use to glue paper. Here's how to make it!
What You Need:
• Milk curds (from the instructions for Curds and Whey)
• A colander
• Paper towels or cheese cloth
• A mixing bowl
• 1/4 cup water
• 1 tablespoon baking soda
• A wooden spoon
• A plastic yogurt container with a lid (a Straus pint works great!)
• Food coloring (optional)
1. Pour the curds and whey through a colander lined with the cheesecloth or paper towel.
2. Squeeze the curds dry with your hands and the paper towel.
3. Put the curds into a mixing bowl.
4. Add the water, baking soda and food coloring (if desired) to the curds in the bowl and stir. You might see some tiny bubbles.
Beat until the mixture is smooth.
5. You've just made glue. You can store it in the refrigerator in your yogurt cup with a lid (so that the glue doesn't dry out).
Then try out the strength of your glue by pasting two pieces of paper together. Let the glue dry and then try to separate the
What did you just do?
Milk is made of solids (13%) and water (87%). That's the average, although every type of cow gives a little different amount of each.
About 3.5% of the solids are proteins. There are two different types of proteins: casein and whey. Curds are made of casein. Casein is
great stuff. Simple milk curds, like the ones you just made, can be combined with chemicals and then hardened into plastics. Casein is
used to make combs, jewelry, even some house paints. Casein glue in paint is what makes it stick to your walls and ceilings. Casein
has been made into fiber for clothes, too.
How to Make Natural Plastic From Dairy Products
Plastics are generally produced from petroleum, but they can come from other sources as well! All that is really required is the ability to
join molecules containing carbon and hydrogen together, which you do whenever you curdle milk. Difficulty Level: Average Time
Required: 30 minutes
What You Need:
• 1/2 C milk or heavy cream
• vinegar or lemon juice
1. Pour 1/2 cup milk or heavy cream in a saucepan and heat to simmering over low to medium heat.
2. Stir in a few spoonfuls of vinegar or lemon juice. Continue adding vinegar or lemon juice until mixture starts to gel.
3. Remove from heat and allow to cool.
4. Rinse the rubbery curds with water. The curds are plastic! Play with your cool creation :-)
1. Adult supervision please - hot stove!
2. The plastic is formed as a result of a chemical reaction between the casein in the dairy product and the acid (acetic in the
vinegar, citric and ascorbic in the lemon juice).
What did you just do?
Paper towels are made out of finely divided fibers of cellulose, the principal structural chemical in cotton, wood, and most other plants.
Cotton is actually a polymer, which like any other plastic is a giant molecule consisting of many small molecules linked together in an
enormous chain or treelike structure. The small molecules or "monomers" that make up cellulose are sugar molecules. We can't get any
nutritional value out of cellulose because we don't have the enzymes necessary to split the sugars apart. Cows, on the other hand,
have microorganisms in their stomachs that produce the necessary enzymes and allow the cows to digest cellulose.
Despite the fact that cellulose isn't as tasty as sugar, it does have one important thing in common with sugar: both chemicals cling
tightly to water molecules. The presence of many hydroxyl groups (-OH) on the sugar and cellulose molecules allow them to form
relatively strong bonds with water molecules (HOH). This clinginess makes normal sugar very soluble in water and makes water very
soluble in cellulose fibers. When you dip your paper towel in water, the water molecules rush into the towel to bind to the cellulose
fibers and the towel absorbs water.
Incidentally, this wonderful solubility of water in cellulose is also what causes shrinkage and wrinkling in cotton clothing when you
launder it. The cotton draws in water so effectively that the cotton fibers swell considerably when wet and this swelling reshapes the
garment. Hot drying chases the water out of the fibers quickly and the forces between water and cellulose molecules tend to compress
the fibers as they dry. The clothes shrink and wrinkle in the process.
And Beyond….other fun activities
Place the Milk:
Draw, color or cut pictures out of magazines of your favorite milk and milk foods. Cut out a large number "3" from colored paper. Place
pictures and the number "3" between two square pieces of wax paper and have your parents help you iron it together to make a place
mat. This will help you remember how important it is to get three milk foods a day.
Milk On the Go:
The next time you go to your favorite fast food restaurant, record the restaurant's name and all the types of milk you can get there.
Then, write down two meals you would normally from your favorite restaurant. Ask the restaurant for a nutrition booklet, and look up the
amount of calcium found in each meal. To keep your bones healthy, you want to try to eat at least 300 milligrams of calcium at each
Attack of the Snacks:
Keep a record of the snacks you eat each week. Compare that list to a list of snacks that include milk, and choose at least five foods
from the milk list that you would like to have as snacks in the future.
What's In the Fridge?:
Check out your parents' refrigerator. Make a list of the different milk and milk products in the fridge. Figure out how much milk your
family would need if each person drank three glasses a day. Think of other dairy products that should be in the fridge.
You Are What You Eat:
Save the nutrition labels from the different foods you eat and drink. Look at each label to see how much calcium each food has. Try to
figure out what else you could eat to get more calcium (hint: dairy products).
• Cow by Jules Older and Lyn Severance
• Extra Cheese, Please! Mozzarella’s Journey from Cow to Pizza by Cris Peterson
• Farming by Gail Gibbons
The Milk Makers by Gail Gibbons
• Field Guide to Cows: How to Identify and Appreciate America's 52 Breeds by John Pukite
• From Cow To Ice Cream by Betram T. Knight
• Hooray for Dairy Farming! By Bobbie Kalman
• Making Cheese, Butter and Yogurt by: Gardenway Staff, P. Hobson
• Milk: From Cow to Carton (Let’s Read-And-Find-Out-Book) by Aliki
• The Complete Cow by Sara Rath
• All about Cows for Kids http://www.kiddyhouse.com/Farm/Cows/
• All About Milk: brochures, events, information http://www.whymilk.aa.psiweb.com/
• American Dietetic Association http://www.eatright.org
• Big Dave’s Cow Page http://userpages.umbc.edu/~dschmi1/cows/
• Butter Making Then and Now http://waltonfeed.com/old/butter.html
• Chart life of a Diary Cow: http://www.ext.vt.edu/resources/4h/virtualfarm/dairy/dairy_lifecycle.html#
• Chart of number of Dairy Farms in Wisconsin http://www.wisc.edu/pats/daigra20.html
• Cheese for Calcium-American Dairy Association http://www.cheeseforcalcium.com
• Create timeline of Milk : http://www.whymilk.aa.psiweb.com/about/story/index.html
• Dairy Cow Pictures http://userpages.umbc.edu/~dschmi1/links/cowpics.html
• Dairy Food and Products Links http://www.ansi.okstate.edu/library/dairy/product.htm
• Farm Technology Days Website http://www.wcedc.org/farmtechdays/
• Getting Fit With Milk – Tips for Teen Athletes from Sports Nutritionist Nancy Clark
• Global Technology Information http://userpages.chorus.net/gmdanner/
• Health and Nutrition http://www.nutrition-and-health.com/
• Healthy Schools Summit http://www.actionforhealthykids.com
• Homemade Ice Cream Recipes http://www.makeicecream.com/recformakice.html
• Life of a Dairy Cow from calf to adult cow. http://www.ext.vt.edu/resources/4h/virtualfarm/dairy/dairy_lifecycle.html
• Louis Pasteur (who was he and what did he do for us?)
• Louis Pasteur’s Works and more http://www.ambafrance-ca.org/HYPERLAB/PEOPLE/_pasteur.html
• Milk Information and recipes: http://www.got-milk.com/ http://www.got-milk.com/kitchen.html
• My Moo-Cow-Page http://mymoocowpage.homestead.com/
• National Dairy Council http://www.nationaldairycouncil.org
• National Osteoporosis Foundation http://www.nof.org
• Nutrition Explorations http://www.nutritionexplorations.org
• Real Cow Information http://userpages.umbc.edu/~dschmi1/cows/real.html
• School Nutrition http://www.dairyspot.com/school/teachers/free.shtml
• Southeast United Dairy Industry Association http://www.southeastdairy.org/
Includes puzzles, games, recipes, fact sheets, coloring sheet.
• SUDIA's children's site http://www.got-milk.com
• USDA Food and Nutrition Information Center http://www.nal.usda.gov/fnic
• Wisconsin Agriculture Visitor’s Guide http://discover-net.net/~webworld/WiAgriculture.html
• Wisconsin Dairy Cow Information http://discover-net.net/~mlana/wiscdairyfarms.html
• Wisconsin Dairy Farming http://wisdairy.com/
Cow Facts quiz:
1. How many pounds of milk does a cow produce in one month?
2. How many gallons of milk does a cow produce in one month? How many glasses is that?
- 240 gallons or 3,840 8 oz. glasses *
- 192 gallons or 3,072 8 oz. glasses
- 84 gallons or 1,344 8 oz. glasses
3. Which milk cow breed weighs the most?
- Brown Swiss
4. How soon can a newborn calf walk on its own?
- One Hour
- One Day
- One Week
5. How much weight must a Holstein heifer gain before she's a milking cow?
- 1,500 – 2000 pounds
- 650 – 1000 pounds
- 200 – 300 pounds
6. Why do milking cows have pierced ears?
- For Decoration
- To Keep Flies Away
- For Identification
7. How are cow's teeth different than the teeth in your mouth?
- Cows have front incisors on the bottom jaw only
- A cow’s teeth are stronger
- A cow’s teeth are for chewing
8. Why is a cow a ruminant?
- She regurgitates her food and chews her cud.
- There is room for lots of food in it.
- She gives milk.
9. What does pasteurized mean?
– Heat Treatment to kill germs
- Mixing the cream and water in milk
- The milk starts out in the pasture
10. The fatty acids in milk are important in developing your:
Cow Facts Quiz Answers:
1. 2,100 pounds
2. 240 gallons or 3,840 8 oz. glasses
3. Which milk cow breed weighs the most? – Holstein
4. One Hour
5. 650 – 1000 pounds
6. For Identification
7. Cows have front incisors on the bottom jaw only
8. She regurgitates her food and chews her cud.
9. Heat Treatment to kill germs
What aspect of Dairy Farming and Production would you be good at?
Human Relations Careers:
Do you enjoy working with people? If you're energetic and outgoing, you may find a rewarding career in the following areas:
• Retail Management
• Customer Service Management
• Human Resources
Careers for the Creative:
Do you look at things differently than the rest? Creativity involves finding new, innovative ways to present, communicate, and design. If
this appeals to you, you should consider a career in:
Problem Solving Careers:
When people say it's impossible, do you enjoy making it happen? If you possess the skills and confidence to examine, reason, and
exercise good judgment on even the most challenging tasks, you could be an asset to Dairy Farm in:
• Business Process Reengineering
• Information Technology
• Procurement and Logistics
• Distribution Management
• Warehousing Management
These diverse careers depend on your ability to analyze and interpret facts and figures and the ability to use this information to help the
business. If you enjoy this type of career, you could begin a career in:
• Business Planning
If you have the creativity and talent, you can make food a true culinary art form. Dairy Farm offers careers in a variety of food areas:
Cow Pony Bead Animal
2 yards cord or plastic lacing
6 pink pony beads
22 black pony beads
61 white pony beads
Let's Learn to Milk A Cow!
(Make your own milker)
• White paper cup (unwaxed is preferred)
• Back or brown crayon or permanent markers
• Surgical glove
• ½ Cup Water
• Duct Tape (wide masking tape works too but not as well, since it gets
1. Draw a cow motif on the cup (Holstein (black and white) or Jersey (brown) ).
2. Punch a hole at the bottom of the cup with a pen or pencil
3. Pin prick a hole at the end of each finger of the glove except the thumb.
4. Tie the thumb into a knot (cows have only four teats). It is easiest to tie the knot is to put the glove on first.
5. Place the sleeve of the glove up around the base of the cup and tape it all around so the teats hang down below the cup.
6. Put half a cup of water in the cup and let it drip down to the "teats."
7. Hold the cup with one hand and "milk" with the other. The most effective way is the "pinch and squeeze" method. Pinch one teat
with the thumb and forefinger at the base of the teat so that the "milk" is trapped at the tip of the finger. Then with your remaining
fingers you squeeze the milk out.
This is pretty much the way a real cow is milked! Good luck and have fun.
What you will need:
• White paper lunch bags
• white typing paper with pattern (next two pages)
• glue sticks
• black crayons.
What to do:
1. Print out the cow head pattern and the cow leg pattern and make copies.
2. Cut out the patterns.
3. Fold down the corners of the bottom of the bag and tape them down.
4. Glue the cows head onto the bottom of the bag.
5. Color the tongue and glue it under the folded bottom of the bag.
6. Glue the legs to the back of the bag and color spots on the cow.
Pattern For Paper Bag Cow Puppet: