Dairy

Question 1

What is dairy?

Answer 1

Any food product made from milk. Milk is food produced by certain animals by certain animals to feed their offspring.

Question 2

What is not included in the dairy section of the eat well guide?

Answer 2

Butter

Question 3

What is the nutritional value of milk?

Answer 3

85% - water 
3.5% - protein
3.5-5% - fat
4.8% - carbohydrate 
0.7% - calcium 
Vitamins A, B and D low C

Question 4

Who would usually drink while milk and what is the fat content?

Answer 4

Babies

3.9%

Question 5

What milk is blue?

Answer 5

Whole milk

Question 6

What milk is red?

Answer 6

Skimmed

Question 7

What milk is green?

Answer 7

Semi-skimmed

Question 8

What milk is orange?

Answer 8

1% milk

Question 9

How much fat is in Skimmed milk and who would usually drink it?

Answer 9

People with diabetes or on a low fat diet drink this.

0-0.5%

Question 10

5 types of milk…

Answer 10

Soya milk 
Almond milk 
Condensed 
Powdered 
Goats milk

Question 11

What is milk?

Answer 11

Milk is an emulsion of two liquids… Oil in liquids. This is visible when the liquids separate and the cream collects at the top of the bottle

Question 12

What is the process of homogenisation?

Answer 12

Milk is fat globules (cream).

Homogenised milk forces the fat within the milk to make it more consistent and creamy

Question 13

Why are people allergic to milk?

Answer 13

They are allergic to the cows milk.
Or
The sugar in the milk (lactose intolerant)

Question 14

What happens when people are lactose intolerant?

Answer 14

They cannot digest the milks sugar.

Question 15

Homogenisation is…

Answer 15

When the fat globules are separated from the milk so that the cream does not separate.

Question 16

What is cheese made up of?

Answer 16

Coagulation milk proteins and fats.

Question 17

What does Coagulation mean?

Answer 17

Invertible change in proteins from a liquid state into a solid state.

Question 18

What is the nutritional value of cheese?

Answer 18

HBV
Calcium 
Fat
Vitamins A, B, D
Minerals phosphorus and zinc

Question 19

What are the uses of cheese?

Answer 19

Flavour
Colour
Texture
Nutritional value

Question 20

What is the affect of heat on cheese?

Answer 20

It will melt at 65° making it spreadable or stringy.

Too much heat will burn the protein (casinogen) and the fat causing a bitter taste, making it hard and tough to eat.

Question 21

How is cheese made?

scientifically

Answer 21

The curds are heated
The heat causes acid to denature the proteins
They bunch closer together, expelling the whey to make the cheese firm

Question 22

How is cheese made?

Manufactured

Answer 22

Add cultures 
Add rennet
Cut the curd to release liquid whey 
Stir and cook 
Drain whey away
Salting and drying

Question 23

Name 5 types of cream…

Answer 23

Single cream 
Whipping cream 
Double cream 
Clotted cream 
Sour cream

Question 24

What does centrifugation mean?

Answer 24

Milk is spun at a high speed, the force of the process causes the fat globules to separate from watery liquid.

Question 25

What is the process of cream?

Answer 25

Cow is milked
Milk is passed through centrifuge to separate cream from milk
Cream us pasteurised