Milk

Question 1

Nutritive value: Protein

Answer 1

Milk contains HBV protein

Question 2

Nutritive value: fat

Answer 2

Miln contains saturated fat

Question 3

Nutritive value Carbohydrate

Answer 3

Milk gas a sugar called lactose

Question 4

Nutritive value: minerals

Answer 4

Milk contains calcium

Question 5

Nutritive value: vitamins

Answer 5

Milk provides vitamin b

Question 6

Nutritive value: water

Answer 6

Milngavie a vert high volume of water

Question 7

Storing milk

Answer 7

Cover milk
Refridgerate
Don’t mix milks of different dates
Follow use by dates

Question 8

Homogenisation

Answer 8

Milk is homogenised to break up fat, making it creamier.

Question 9

Pasturisation

Answer 9

Milk is heated to 76°C from 15 seconds. It is cooled and packed. This kills harmful bacteria and increases shelf life

Question 10

Effects of cooking/heat on milk

Answer 10

Flavour changes
Bacteria is destroyed
Protein coagulates and skin is formed
Some vitamin B is lost

Question 11

Cream

Answer 11

Cream is the fat of milk
Standard cream is 40% fat approx (double cream is 48% approx)
Soured cream has lactic acid added to give a tangy flavour

Question 12

Butter

Answer 12

Butter is made by churning cream
The fat globules stick together
The liquid (buttermilk) is drained off + used for baking

Question 13

Yoghurt

Answer 13

Yoghurt is a culture of harmless bacteria added to milk.
Fruit, nuts, seeds + flavourings may be added.
Bio-yoghurts have certain bacteria added to encourage a healthy digestive system
Plant stanols are added to some yoghurts to lower cholesterol