Milk

Question 1

What is milk a good source of?

Answer 1

High biological value protein and calcium.

Question 2

What percentage of fat is in each millk?

Answer 2

Whole milk - 4%
Semi-skimmed - 2%
Skimmed - 0.1%

Question 3

What is the percentage of water in milk?

Answer 3

85.2-86.4%

Question 4

What is the percentage of carbohydrate in milk?

Answer 4

4.8%

Question 5

What is the percentage of fat in milk?

Answer 5

3.5-5%

Question 6

What is the percentage of protein in milk?

Answer 6

3.5%

Question 7

What is the percentage of vitamins in milk?

Answer 7

0.8%

Question 8

What is the percentage of minerals in milk?

Answer 8

0.7%

Question 9

What are the 5 steps in order of processing milk?

Answer 9

1) Pasteurisation
2) Homogenising
3) Skimming
4) Sterilising
5) Ultra-heat treating

Question 10

What happens during pasteurisation?

Answer 10

Milk is heated to 75 degrees C for 25 seconds, then rapidly cooled to 5 degrees C. This gets rid of most pathogenic bacteria but doesn’t affect overall flavour.

Question 11

What happens during homogenising?

Answer 11

Forcing pasteurised milk through a very fine mesh so that fat globules are broken up and they are evenly distributed through the milk, creating an emulsion.

Question 12

What happens during skimming?

Answer 12

Skimming the cream (fat) on the milk, producing semi-skimmed, 1% fat and skimmed milk.

Question 13

What happens during sterilising?

Answer 13

Placing milk in a sealed bottle and heating it to 110-130 degrees C for 30 minutes. This means that it can be unopened and stored for months.

Question 14

What happens during ultra-heat treating?

Answer 14

Milk is heated to 135 degrees celsius for 1 second, then sealed in storage packs where if not opened can be stored for up to 6 months. This is often called ‘long-life’ milk.

Question 15

These milks can be further processed into other milk products. Name 3:

Answer 15

-Evaporated milk
-Dried milk
-Condensed milk

Question 16

What is evaporated milk?

Answer 16

Milk that has had 50% of the water removed, then canned and heated treated. It has a shelf life of 12 months.

Question 17

What is dried milk?

Answer 17

The water in milk is evaporated by spraying the milk into a chamber of hot circulating air. The water evaporates from the droplets leaving dried milk to fall to the floor of the chamber. Once it is reconstituted with water it becomes like fresh milk again.

Question 18

What is condensed milk?

Answer 18

Sugar is added to milk, then the milk is evaporated at 55-60 degrees C and immediately cooled to 30 degrees C, then it’s canned and heat treated.

Condensed milk is 3 times more concentrated than fresh milk.

It is commonly used in the confectionary industry for toffee, caramel or fudge.

Question 19

What 4 factors affect the flavour, fat content and colour of cow milk.

Answer 19

-The breed of cows
-The season when the milk was produced
-The type of grass or ‘meal’ they’re fed
-The age and general health of the cows.

Question 20

What is the fat content of evaporated milk?

Answer 20

4-10%

Question 21

What is the fat content of dried milk?

Answer 21

0-3%

Question 22

What is the fat content of condensed milk?

Answer 22

10+%

Question 23

Name 4 other products we can produce from milk:

Answer 23

-Yoghurt
-Butter
-Cream
-Cheese

Question 24

For roughly how long can cows produce milk for?

Answer 24

3 years, before being slaughtered for their meat.

Question 25

How often does a cow have to be milked?

Answer 25

Daily, every morning and evening.

Question 26

On average, how much milk can a dairy cow produce in one day?

Answer 26

20 litres.

Question 27

What disease are dairy cows regularly tested for?

Answer 27

Tuberculosis.

Question 28

What is a lactose intolerance?

Answer 28

The inability to digest lactose in cows milk. The bacteria in the gut feeds on undigested lactose causing painful abdominal symptoms.

Question 29

What milks can lactose intolerant people have instead of cows?

Answer 29

Goat or sheep.

Question 30

What milks can people who have dairy allergies have instead of cows, goats or sheep?

Answer 30

Soya beans, oats, rice, coconuts and almonds can all be processed to produce a white liquid that can be used as a substitute for animal milk.

They can be fortified with extra vitamins and minerals to improve nutritional value.

Question 31

What recipes use dried milk?

Answer 31

You can add water to use it as fresh milk.

Question 32

What recipes use evaporated milk?

Answer 32

-You can pour it over desserts
-Tart au chocolat
-Stirred into coffee

Question 33

What recipes use condensed milk?

Answer 33

-Fudge
-Caramel
-Millionaire shortbread

Question 34

What recipes use fresh, UHT and sterilised milk?

Answer 34

-Hot drinks
-Custard
-Butter
-Panna cota
-Smoothies
-White/cheese sauce
-Rice puddings

Question 35

How should fresh milk be stored?

Answer 35

Fresh milk should always be stored in a refrigerator at 5 degrees C. Glass bottles should have a tight fitting lid and stored away from strong smelling foods.

Question 36

What 2 rules apply to storing any milk?

Answer 36

-Keeping away from sunlight
-Not mixing old and new milk together.

Question 37

How should sterilised + UHT milk be stored?

Answer 37

They can be stored unopened at room temperature. But once it’s been opened, it should be stored in a refrigerator.

Question 38

How should evaporated milk be stored?

Answer 38

It has a long shelf life and can be stored, unopened, in a kitchen cupboard. Once opened it should be treated like fresh milk.

Question 39

How should dried milk be stored?

Answer 39

It can be stored for a very long time at room temperature, in a lidded container. Once it is reconstituted with water it must be treated like fresh milk.

Question 40

How should condensed milk be stored?

Answer 40

It should ideally be stored in a cold refrigerator, however, because it’s been heat treated and is high in sugar, it can be stored at room temperature for a day or two in a lidded container.