Ch 15- Milk Flashcards
1
Q
Nutritional value
A
Protein Carbs Fat for heat and energy Vit A, B and D Calcium and phosphorus 87% water
2
Q
Lacks:
A
Vit C and iron
3
Q
Uses of milk
A
Drink - tea/coffee Baked goods eg scones With breakfast cereals Sauces eg white sauces Milk products eg yoghurt
4
Q
Types of milk
A
Whole Low fat/ semi-skimmed Skimmed- most fat removed Fortified- extra vits and calcium added Organic Pasteurized Dried
5
Q
Organic milk
A
Comes from cows that grazed on pastures that hasn’t been treated with chemical fertilizers
6
Q
Dried milk
A
All water removed
7
Q
Pasteurized
A
Kills bacteria. Heated to 72 degrees for 25secs and cooled quickly
8
Q
Buying and storing
A
Check expiry date
Never leave in the sun
Keep cool and covered
Don’t mix different use by dates
9
Q
Effects of cooking
A
Protein coagulates
Flavor changes
Loss of Vit B
Bacteria destroyed
