NDSU Extension Service - Ramsey County


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Celebrating Dairy Month

Celebrating Dairy Month


It wouldn’t be summer without June as Dairy Month!  For the 2012 celebration, the Midwest Dairy Council reminds us that “Dairy Makes Sense”.

Dairy foods make a great deal of sense when it comes to nutritional and economical value.  Consumers can bank on the basic when they select nutrient-rich dairy foods, such as milk, cheese or yogurt as these foods deliver incomparable nutrition, value and taste.

The 2012 Dietary Guidelines for Americans recommends three daily servings of low-fat and fat-free milk and milk products for those ages nine and older. On average, Americans are currently consuming about two dairy servings per day. Adding one more serving od dairy can help fill some of America’s nutrient gaps. For example, milk and cheese are the leading sources of calcium in the diet.

At about 25 cents a glass, milk is a nutritional bargain. It is also America’s number one food source of calcium potassium and vitamin D, helping to build stronger bones and teeth.  While broccoli is another source of calcium, it takes 3 cups of cooked broccoli to equal the calcium in 1 cup of milk.

Cheese contains 8 grams of protein per 1-ounce serving. It provides high-quality protein that, as part of a diet higher in protein, can help curb hunger.

Every 8-ounce serving of yogurt delivers nearly a third of your daily calcium needs. It contains live and active cultures which help digest lactose.

A wonderful way to combine dairy foods and a summer salad is the “Summer Fruit & Pasta Toss” provided by the Midwest Dairy Council.


Summer Fruit & Pasta Toss (4 servings)


8 ounces whole wheat spiral pasta, uncooked

1 ½ C. cubed cantaloupe

1 !/2 C. cubed pineapple

1 ¼ C. strawberries, sliced

1 C. halved seedless grapes

1 ½ C. (12 ounces) low-fat vanilla yogurt

Cook pasta according to package instructions, drain and cool in frig for 10 minutes.

While past is cooling, prepare fruit and place in large serving bowl.  Add cooled pasta and gently fold in yogurt.  Chill for 30 minutes before serving.

Nutritional analysis (per serving): 370 calories per serving; 2 g fat; 3 g dietary fiber; 14 g protein, 21 % of daily value of calcium.

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