Dairy Flashcards
Nutrition, Pasteurisation/Homogenisation, Different milks, Cheese, Yoghurt
Define Pasteurisation
A specific heat treatment applied to some foods. For milk: 72C for 25 seconds, then rapidly cooled to 5C - Kills pathogenic bacteria
Define Homogenisation
Milk is passed through a nozzle at high pressure to break up the fat globules in the milk. This creates a smoother product with no lumps or separated fat on the surface of the milk
What natural sugar is found in milk?
Lactose
Is lactose a Monosaccharide, Disaccharide or Polysaccharide?
Disaccharide
What enzyme is responsible for breaking down lactose in milk?
Lactase
What is starter culture?
A bacteria mix used to ripen milk and help start the cheese making process
What milks are suitable for vegan/ lactose intolerant people? (3 answers needed)
Rice Milk, Oat Milk, Almond Milk
How is UHT milk treated?
Heated to 135C for at least 1 second then packaged in sterile containers.
Define Skimming
Skimming milk is the process of removing fat from whole milk to create a lower-fat milk product
Define Curds
A soft, white substance formed when milk sours, used as the basis for cheese.
Define Whey
The remaining liquid left after straining the curds
Define coagulation
An irreversible change to proteins from a liquid or semi-liquid state to a solid state.
Define Syneresis
Liquid being extracted from a gel or semi solid substance
Define Mould
A fungus that grows in filaments creating a fuzzy appearance on food. It can be a spoilage organism but certain types of mould are used in some cheeses to give them characteristic colours and flavours.
Define Fermantation
A natural process through which microorganisms like yeast and bacteria convert carbs — such as starch and sugar — into alcohol or acids.
Define HBV Proteins
High Biological Value Protein - contains all 8 essential amino acids.
Define LBV Protein
Low Biological Value - does no contain all 8 essential amino acids.
Define Emulsion
A fine dispersion of tiny droplets of one liquid in another (e.g. Oil droplets in water (such as milk) or water droplets in oil (such as margarine)).
Name 2 Macronutrients found in cheese
Fat and protein
Name two Micronutrients found in cheese
Calcium and B vitamins
What is the range of fat percentages for pasteurised milk?
0-5%
What is the range of fat percentages for UHT milk?
0-4%
What is the range of fat percentages for dried milk?
0% - The fat goes rancid
What is the range of fat percentages for evaporated milk?
4-10%
