Dairy Products

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Publications

Choose MyPlate: Drink Water Instead of Sugary Drinks

Jeanine Beatty, Shari Bresin, Karla Shelnutt, and Gail Kauwell

Every cell in your body needs water to function correctly. That’s why it’s important to stay hydrated. Even though all fluids provide hydration, water is a better choice. The information in this publication can help you learn why. Written by Jeanine Beatty, Shari Bresin, Karla Shelnutt, and Gail Kauwell, and published by the UF/IFAS Department of Family, Youth and Community Sciences, revised August 2024.

Fermented Foods: Yogurt

Julie M. Peterson and Wendy J. Dahl

This publication describes the types of yogurts, how yogurt is made, and the evidence for its health benefits.

Fermented Foods: Kefir

Julia R. Skinner

Kefir is a fermented dairy beverage made from milk and kefir grains containing yeast and bacteria. This publication describes how kefir is made and its potential health effects for consumers. Written by Julia R. Skinner, and published by the UF/IFAS Food Science and Human Nutrition Department, July 2024.

Shopping for Health: Yogurt

Stephanie B. Meyer, Ada Medina-Solórzano, and Wendy J. Dahl

A UF/IFAS numbered Fact Sheet.

Lactose Intolerance: What Consumers Need to Know

Matthew D. Krug and Amarat Simonne

Lactose intolerance is a condition that occurs when people cannot effectively digest lactose. Lactose intolerance is often related to our age and genetic origin and the majority of the world’s population with Asian or African origins is lactose intolerant.Managing lactose intolerance and malabsorption depends on the intensity and severity of symptoms. Treatments include reducing or eliminating lactose-containing foods (dairy), replacing lactose-containing foods with other foods containing similar nutrients, and using lactase supplements or similar products. This publication will provide information and guidance for consumers so that they may find the right information for their situation.