Foods: Milk Flashcards
Sources of milk
Cows produce most of milk for commercial milk products, but buffaloes, sheep, goats and camels a also sources
Nutritive value - Protein
HBV.
For growth & repair
Useful for children, teenagers, athletes, sick people, pregnant women
Nutritive value - Fat
Saturated
Present in cream
Heat, energy, insulation
Nutritive value - Carbohydrate
In form of sugar
For energy
Nutritive value - Minerals
Calcium + phosphorous
Bones and geeth
Teenagers, children, pregnant women
Nutritive value - Water
87% of milk is water
Nutritive value - Vitamins
A+D- Growth, healthy skin, eyes, bones,
D- absorption of calcium
B- Healthy nerves, release of energy
Why milk is important in the diet
Dentists say milk is safe to drink between meals
Help to control body fat and control risk of obseity
Original fast food, quick and nutritious snack
Less fat than snacks eg. packet of crisps
Fortified milk - added nutrients
Extra calcium
Contain folic acid - prevent NTD in unborn child of pregnant women such as spina bifida. Form of B vitamin.
Vitamin E - powerful antioxidant
Average composition of milk for 100ml - Whole Milk
Energy (kcals) - 64
Protein (%) - 3.4
Fat (%) - 3.5
Carbohydrate - 4.9
Vitamins - A, B, D
Calcium (mg) - 118
Water (%) - 87
Average composition of milk for 100ml - Skimmed milk
Energy (kcals) - 33
Protein (%) - 3.3
Fat (%) - 0.1
Carbohydrate - 5.0
Vitamins - B
Calcium (mg) - 120
Water (%) - 90
Average composition of milk per 100ml - Fortified milk
Energy (kcals) - 47
Protein (%) - 3.4
Fat (%) - 1.5
Carbohydrate - 4.9
Vitamins - A, B, D, E
Calcium (mg) - 163
Water (%) - 89
Types of milk
Whole milk Low-far milk Skimmed milk Fortified milk Buttermilk Evaporated milk Condensed milk Dried milk Soya milk Ultra heat treated (UHT) Lactose-free milk
Whole milk
Standard milk. Contains 3.5% fat, most popular milk in Ireland
Skimmed milk
Contains 0.1-0.3% fat
Not suitable for babies + young children as it lacks fat-soluble vitamins
Buttermilk
Liquid remaining after butter is made.
Cultured buttermilk has bacteria added to make it acid and sharp tasting.
Used for baking.
Dried milk
Has all water removed by evaporation
Soya milk
Made from soya beans
Used as dairy milk substitute
Low-fat milk
Semi-skimmed.
contains 1.5-1.8% fat
Also called light milk
Fortified milk
Low-fat/Skimmed/Full fat milk with extra vitamins (A+D), folic acid + calcium added,
Omega 3 fatty acids may be added
Evaporated milk
Has some water removed before being canned
Condensed milk
Similar to evaporated with added sugar
used in sweet-making + desserts
Ultra heat treated (UHT)
Milk heated to 132* for one second then cooled and packed.
will keep for months without refrigeration.
Often called long-life milk
Lactose-free milk
Lactose has been removed for lactose intolerant people
Pasteurisation
Milk is pasteurised to kill harmful bacteria. Milk is heated fo 72* for 25 seconds, then cooled quickly
Homogenisation
Whole milk is homogenised go spread cream evenly through milk
Effects of heat on milk
Bacteria are killed when pasteurised (pathogenic bact.)
Protein coagulates (sets) + forms skin on milk
Flavour changed
Loss of vit. B + C
Pathogenic bacteria
Pathogenic bacteria such as salmonella and listeria make you sick and gives food poisoning
Used of milk in food prep
Milk is a multipurpose food:
- Drink on its own, added to others, eg. tea, coffee, hot chocolate, milkshakes, latte
- Breakfast cereals (hot + cold)
- Soups eg.. mushroom soup
- Desserts + puddings eg. bread + butter, pudding, rice pudding
- Sauces eg. white, parsley, cheese
- Baked foods eg. bread, scones
- Savoury dishes eg. quiche, pancakes
- As milk products eg. yoghurt, cheese
Milk
The most complete natural ready-made food there is
