milk Flashcards
1
Q
protein
A
- hbv protein (caseinogen, lactoalbumin, lactoglobulin)
2
Q
fat
A
- milk contains saturated fat
3
Q
carbohydrate
A
- milk contains lactose
4
Q
vitamins
A
- milk contains vitamin A, C and D (niacine and thiamine)
5
Q
minerals
A
- milk is an excellent source of calcium
6
Q
water
A
- has high proportion of water
7
Q
dietetic value of milk
A
- relatively cheap
- supplies all the nutrients essential for growth
- should be combined food rich in fibre, starch and vitamin C
- milk is a very versatile food
8
Q
effects of heat
A
- bacteria is lost
- loss of b group vitamins
- protein coagulates forming a skin on the surface of milk
9
Q
processing of milk
A
- improves flavor
- destroy bacteria
10
Q
homogenisation
A
- milk is heated to 60 degrees then forced under pressure through tiny holes which breaks up the globules into smaller fat droplets
11
Q
heat treatments
A
pasteurisation : milk is heated to 72 degrees for 15
seconds then cooled at 10 degrees
- pathogenic bacteria is destroyed
- loss of b vitamin and thiamine
sterilisation : milk is homogenised sealed into bottles and heated at 110 degrees for 30 mins
- loss of b and c vitamins
- flavour altered
- micro organism are destroyed
UHT : milk is heated for 132 degrees for 1-3 seconds by pouring it over a heated surface then cooled at 10 degrees
- slight change in flavour
- loss of vitamin b and c
- all bacteria are destroyed
12
Q
souring/spoilage
A
- souring occurs when lactic acid break down the lactose in milk lactic acid.
- curdling occurs when the protein separates from the liquid part of the milk
- the addition of acid
- heat eg adding milk to hot coffee
- addition of enzymes
13
Q
milk quality
A
- milk is sampled and tested
- the cattle is tested for TB
- all farms that supply milk are registered for inspections
- all milk on sale has been heat treated
