dairy

Question 1

homogenisation

Answer 1

homogenisation is a process where pasteurised milk is pushed through a fine mesh. This breaks up the fat globules and means they’re more even distributed across the milk

Question 2

pasteurisation

Answer 2

the process of heating milk at 75°C for 25 seconds and rapidly cooling it so 5°C. This destroys most of the pathogenic bacteria

Question 3

UHT milk

Answer 3

Ultra heat treated - heated to at least 135°C for 1 second to kill harmful bacteria. Out into sterile packaging and can be kept for 6 months unopened at room temperature, once opened treat like normal milk.

Question 4

Evaporated milk

Answer 4

50% of the water content is evaporated off, the milk the homogenised to make sure the fat is distributed evenly, and poured into cans. The cans are then heated for 10 minutes at a high heat which gives it its caramelly flavour

Question 5

Condensed milk

Answer 5

Fresh milk is heated to 110-115°C for 2 minutes, homogenised and sweeter. it’s then evaporated at 55-60°C and quickly cooled to 30°C and canned

Question 6

Alternatives to milk

Answer 6

soya milk, almond milk, coconut milk, oat milk, rice milk

Question 7

How is yoghurt made?

Answer 7

Milk is heat treated, homogenised and cooled, a started culture is added to it which then ferments the lactose in the milk producing lactic acids. The fermentation allows the milk proteins to coagulate and set the milk. The yoghurts then sweetened

Question 8

What animals provide milk?

Answer 8

Buffalo, cows, sheep, goats, reindeer, horses

Question 9

How is butter made?

Answer 9

Double cream is churned until it separates into butter and buttermilk (curds and whey). You then drain it to separate the curds and whey

Question 10

Why are some cheeses not suitable for vegetarians?

Answer 10

They contain rennet which comes from lambs stomachs.

Question 11

How is cheese made - simple

Answer 11

acid/rennet is added to the milk causing the casein proteins to curdle and the water is pressed out with the whey

Question 12

What is syneresis?

Answer 12

The sudden release of moisture from protein molecules.

Question 13

whey is liquid

Answer 13

curds are solid

Question 14

What bacteria is associated with soft cheese?

Answer 14

listeria

Question 15

What group of people should avoid eating soft cheeses and why?

Answer 15

Pregnant women because they’re 20 times more likely to get listeriosis

Question 16

What percentage of whole milk is fat?

Answer 16

3.8%

Question 17

What percentage of skimmed milk is fat?

Answer 17

0.1%