Milk Flashcards
Nutritive value protein
HBV
Growth and repair of body cells
Growing child
Recovering from injury
Nutritive value fat
Saturated, found in cream
Heat, energy, insulation and protection
Extra source of energy (active)
Nutritive value carbohydrate
Sugar in form of lactose
For fast release of energy
Athletes
Nutritive value vitamins A and D
For growth, healthy skin, eyes and bones
Nutritive value vitamin B
For healthy nerves and release of energy
Why is milk important (non - nutritional)
Safe to drink between meals
Quick and nutritious snack for all ages
6 types of milk
Soya milk Condensed milk Fortified milk Skimmed milk Low fat milk Whole milk
fortified milk
Milk with vitamins (a and d), folic acid, calcium and sometimes omega 3 fatty acid added
Buttermilk
Milk left after butter is made, culture of bacteria added for sharp taste, used in baking
Condensed milk
Evaporated milk with added sugar, both used in sweet making
UHT milk
milk heated to 132°C for one second and then cooled and packed, keeps for maths without refrigeration
Pasteurization
Heated to 72°C for 25 seconds
cooled quickly
kills bacteria
Hemoginization
Spreads cream evenly throughout the milk
6 uses of milk
On its own as a drink or added to others eg. Tea In breakfast cereals (hot and cold) In soups eg. Mushroom soup Desserts and puddings eg. Rice pudding In sauces eg. White sauce As milk products eg. Cheese
4 effects of heat on milk
Bacteria killed
Flavor changed
Protein coagulates (sets), makes skin on milk
Vitamin B and C are lost
6 types of cream and percentages of fat
Standard cream 40 Double cream 48 Reduced fat cream 30 Cream France 30 Soured cream 18
Soured cream
Culture of bacteria added
Culture of bacteria
A collection of bacteria grown on a suitable medium
4 types of butter
Sweet cream butter
Dairy spreads
Unsalted butter
Low fat butter
Margarine
Made from vegetable oils
6 Types of yogurt
Natural Frozen Greek Low fat Set Fruit
Uses of yogurt
Straight from carton In dips and sauces In cakes and desserts In Salad dressings and marinades In savory dishes Topping for cereals and fruit
Bio yogurt
Contains bifido bacteria and acidophilus bacteria which are thought to be good for the digestive system
nutritive value of cheese protein
HBV, growth and repair of body cells
Growing child or recovering from injury
Good substitute for meat for lactovegetarian
Nutritive value of cheese fat
Heat, energy, insolation and protection
Very active person
To be eaten in moderation
Nutritive value cheese vitamins
A and d for growth heathy skin eyes and bones
B for healthy nerves and release of energy
Nutritive value cheese water
Low water content
Cheese protein
25.5
Cheese fat
35.5
Cheese carbohydrate
0
Cheese a and d
1
Cheese water
35
Rennet
Extract from young animals stomach which contains renin, which separates the milk into curds and whey
7 steps in cheeses production
Milk Pasteurized to destroy harmful bacteria
Bacteria added to sour the milk
Rennet added to clot the milk
Milk is now curd (solid0 and whey (liquid)
Whey removed, curd cut into pieces and salted
Cheese is pressed into moulds (harder pressed = harder cheese)
Stored to mature from 3 to 12 months
Classification of cheese and 2 examples each
Hard- cheddar, Parmesan
Semi soft- Edam, part salut
Soft- Brie, mozzarella
Blue veined- Irish blue, Gorgonzola
6 uses of cheese
Salad dressings Savory dishes Baking Desserts Sauces On its own
3 Effects of Heat on cheese
Protein coagulates (sets)
Fat melts
Overcooking make sit hard to digest
6 storage of dairy products
Best before date Cover Milk out of sunlight Wrap up cheese Remove cheese of fridge 1 hour before eating Pour milk into glass jug
