Milk Flashcards
Nutritive value
HBV protein, contains caseingoen, lactoalbumin, lactoglobulin Saturated fat in a fine emulsion Disaccharide lactose Vitamins A, D, B1, B2 and niacin Calcium, phosphorus, potassium, iodine
Contribution to the diet
Easy to digest Almost a complete food Serve with vitamin C, iron, carbohydrate Low-fat for low-calorie diets Economical Fortified Versatile
Effects of heat
Protein coagulates and forms a skin Curdles when mixed with acids Bacteria destroyed Flavour and colour change Loss od some B group vitamins Total loss of vitamin C
Culinary uses
Drinks Soups Sauces Batters Milk puddings Baking Glazing
Homogenisation
60C
Milk is heated and forced through tiny holes
Fat globules break down to one size and are dispersed
Pasteurisation
72C
15 seconds
Cooled to 10C and bottled
Sterilisation
110C 20-40 mins Milk homogenised Placed in sealed bottles, heated Cooled
Ultra heat treatment
132C
1 second
Milk homogenised, then heated
Packed in aseptic conditions
Condensed milk
Homogenised and heated
15% sugar added
Evaporated and reduced
Cooled and sealed
Evaporation
115C
20 mins
Homogenised and pasteurised
Placed in sealed cans and heat treated
Spray drying
Milk is lightly sprayed into a hot air chamber
Water droplets evaporate
Produce a fine, uniform powder
Cooled and packed in airtight containers
Roller drying
Milk is poured in heated revolving drums
On contact the milk dries and sticks to the roller
A knife scrapes off the dried milk
Cooled and packed in airtight containers
Controlling milk quality
Unpasteurised milk is illegal to sell in Ireland
Department od Agriculture, Food and the Marine and HSE ensure correct hygienic procedures are implemented at dairy farm and by retailer
Herds are regularly tested for TB
All dairy farms must be registered
Strict hygiene management systems must be in operation
