Milk

Question 1

How is milk produced?

Answer 1

By mammary gland of all female mammals

Question 2

Why is milk unique?

Answer 2

Has a complete range of nutrients required for infant growth
No rival

Question 3

What are the 3 key form of cows milk?

Answer 3

Fresh (pasteurised)
Sterilised (bottled) - ofte =n yellow as heated at high temps so lactose turns caramelly (Maillard reaction)
UHT

Question 4

What types of milk can be kept at room temp?

Answer 4

Sterilised

Long life

Question 5

Wha type of milk is illegal in uk supermarkets

Answer 5

Raw - not treated can only be bought direct from farmer

Question 6

What is the most popular milk in uk

Answer 6

Fresh - 87%

Long life = most popular in Germany/ Portugal due to temp

Question 7

What percentage of milk bought is semi-skimmed?

Answer 7

85%

Question 8

Why has doorstep milked decline?

Answer 8

Ice
Used to be most popular
But now it is around 50p more per pint so less popular
More environmentally friendly though as electric trucks and no plastic

Question 9

What are farm gate prices and how have they been recently in the uk?

Answer 9

Avg price paid to milk producers
August 2019 = 29.7 p per l
Dropped 8p per litre between 13-15

Question 10

How many dairy cows were there in 2018 - has this dropped or risen in the last 20 yrs?

Answer 10

1.9 mil

Dropped by nearly a million

Question 11

How many milk do cows produce per year

Answer 11

7912 L

Bread to produce more

Question 12

Where does the uk stand in eu milk production and how much do we produce per year?

Answer 12

3rd in EU

14,649 mil litres

Question 13

Where does the milk produced go?

Answer 13

48% = liquid milk
26% = cheese
The rest is yoghurt etc.

Question 14

Who are the top 5 producers of milk in the world?

Answer 14

USA 
India 
China 
Brazil 
Russia

Question 15

How much of the agricultural output did milk account for in 2014 in the uk?

Answer 15

17.8%

Question 16

Has the number of dairy cows increased or decreased in the last 20 yrs?

Answer 16

Decreased - yet produce more milk

Question 17

Has the average dairy hear decreased or increased in the last 15 years?

Answer 17

Increased

Question 18

What are the breeds of UK dairy cows?

Answer 18

Holstein-friesian (90%)
Dairy shorthorn
Guernsey
Ayrshire
Jersey

Question 19

What diseases does raw milk carry?

Answer 19

Tuberculosis and brucellosis - due to cleanliness of production/conditions

Question 20

How is milk pasteurised and why?

Answer 20

Batch (holding) : 63 C at least 30 min
Or
High temp short time (htst) : 72 C at least 15sec (uk)
Doesn’t kill all bacteria hence keep in fridge

Question 21

How is sterilised milk produced?

Answer 21

Bottled milk hated to 100 C up to an hr

Yellow due to Maillard reaction

Question 22

How is UHT milk made?

Answer 22

Heated at 132 C for 1-2 seconds

Question 23

What is homogenisation and why is it done to milk?

Answer 23

Forcing milk through small hole under pressure, breaking fat into small droplets = more stable = less fat separation

• stops milk having cream on top

Question 24

How does homogenisation affect the properties of milk?

Answer 24

Taste - no cream on top/ less watery milk
Viscosity
Appearance

Question 25

What are the components of milk?

Answer 25

``` Water Lactose Fat Protein Minerals Organic acids Misc ```

Question 26

What is lactose and what are its properties?

Answer 26

Main carbohydrate in milk - provides energy - made of glucose and galactose - adds body and sweetness to milk

Question 27

What are the two main proteins in milk?

Answer 27

Casein - 80% Whey

Question 28

What are casein micelles and what are their properties?

Answer 28

K-casein is outside due to hydrophilic tails, other are hydrophobic so inside Calcium high due to high calcium phosphate Reflect light = make milk appear whit Transporter of calcium and phosphorus Casein is stable at ph 6 - proteins clump together when milk gos off

Question 29

What is the fat in milk?

Answer 29

``` Mainly triglycerides Others include: Phospholipids Cholesterol Free fatty acids Mono and di-glycerine ```

Question 30

Who are the top 3 consumers of milk?

Answer 30

Finland Ireland Estonia

Question 31

What are the health implications of milk?

Answer 31

15% of protein in diet + all essential amino acids 10% daily energy intake 1/3 daily calcium intake - more as child - Margaret thatcher abolished free milk for over 7 yr olds Good source of calcium phosphorus etc Lots of vitamins

Question 32

How does milk effect bone health?

Answer 32

Calcium, phosphorus, magnesium, protein = prevent osteoporosis Important for height/growth Netherlands are tallest 6ft avg man Latvia = tallest women

Question 33

How is dental health effected by milk consumption?

Answer 33

Casein forms thin layer on enamel surface preventing loss of calcium and phosphorus when exposed to acids Minerals dissolve with acid - casein layer prevents this

Question 34

What is lactose intolerance, where does it occur and what are the symptoms?

Answer 34

Enzyme lactase breaks down lactose into galactose and glucose - used for fermentation during digestion We only have lactase due to a mutation occurring in adults Mutation not occurred in Asia Intolerance = inability to digest milk due to the absence of the enzyme lactase in the intestine = stomach cramps, bloating, diarrhoea etc