Commodities: Dairy products

Question 1

What is the most common milk in the UK?

Answer 1

Cow

Question 2

What is the only nutrient that milk doesn’t provide?

Answer 2

Fibre

Question 3

Why is milk called a complete food?

Answer 3

Because it contains all nutrients apart from fibre

Question 4

What type of protein does milk provide?

Answer 4

High biological value

Question 5

Why is milk a HBV protein?

Answer 5

Because it provides all essential amino acids

Because it comes from an animal

Question 6

How often must a cow be milked?

Answer 6

Daily

Question 7

How much milk does a dairy cow produce a day?

Answer 7

20 litres

Question 8

How is milk categorised?

Answer 8

By fat content

Question 9

What is pasteurisation?

Answer 9

A heat treatment applied to milk to kill pathogenic bacteria

Question 10

How hot is milk heated to during pasteurisation?

Answer 10

75oC

Question 11

How long is milk heated to 75oC to during pasteruisation?

Answer 11

25 seconds

Question 12

Why is milk homogenised?

Answer 12

To break up the fat globules and distribute them

Question 13

How is milk homogenised?

Answer 13

Milk is forced through a mesh (like a sieve)

Question 14

What temperature is milk sterilised to?

Answer 14

110-130oC

Question 15

How long does unopened sterilised milk last for?

Answer 15

6 months

Question 16

What two micronutrients does sterilising destroy?

Answer 16

Vitamin C

B vitamins

Question 17

What temperature is UHT milk heated to?

Answer 17

135oC

Question 18

What is evaporated milk?

Answer 18

Milk with 50% water evaporated
Slight caramel flavour
Lasts 12 months

Question 19

What is condensed milk?

Answer 19

Concentrated milk (heated then cooled)
Sweet
Thick. syrupy consistency

Question 20

What is dried milk?

Answer 20

Milk with all the water evaporated

Question 21

What sugar in milk can people be allergic to?

Answer 21

Lactose

Question 22

Where should fresh milk be stored?

Answer 22

In the fridge, below 5oC

Question 23

What are the two nutrients not provided by cheese?

Answer 23

Vitamin C

Fibre

Question 24

Give three examples of soft cheese

Answer 24

Brie
Camembert
Feta

Question 25

Give three examples of hard cheese

Answer 25

``` Cheddar Red Leicester Parmesan Emmental Manchego ```

Question 26

Give two examples of blue cheese

Answer 26

Stilton Danish blue Gorgonzola Roquefort

Question 27

What food poisoning bacteria is linked to soft cheese?

Answer 27

Listeria

Question 28

At what temperature does the fat in cheese melt?

Answer 28

65oC

Question 29

Happens to the texture of cheese when it is burnt?

Answer 29

Becomes hard and tough

Question 30

Where should cheese be stored?

Answer 30

In the fridge below 5oC

Question 31

What is whey?

Answer 31

The water part of milk that is left once curds have been made

Question 32

What is curd?

Answer 32

A soft, white substance that is formed when milk turns sour (during cheese making)

Question 33

What is syneresis?

Answer 33

When protein is overheated and releases moisture from the protein

Question 34

What nutrients is yoghurt a good source of?

Answer 34

``` Protein Calcium Vitamin A Vitamin D B vitamins ```

Question 35

What are live yoghurts?

Answer 35

Yoghurts that contain harmless bacteria

Question 36

What are probiotic yoghurts?

Answer 36

Yoghurts that contain live probiotic microorganisms that help support the digestive system

Question 37

What are bio yoghurts?

Answer 37

Yoghurts that contain bifidobacterium that are proven to aid digestion

Question 38

Where should yoghurt be stored?

Answer 38

In the fridge | Below 5oC

Question 39

What is the fat content of cream?

Answer 39

18-55%

Question 40

What is certifrugation?

Answer 40

Spinning milk at high speed to force the fat globules to separate from the liquid (cream)

Question 41

What is single cream used for?

Answer 41

Pouring over desserts | In coffee

Question 42

What two types of cream can be whipped?

Answer 42

Double | Whipping