milk and cheese Flashcards
how many servings should you have
2-3
this mineral helps prevent osteoporosis
calcium
vitamin d helps prevent this defective bone formation disease
rickets
this carbohydrate is present
lactose
when milk is heated and the harmful bacteria is destroyed
pasteurization
when fat particles are broken up in milk
homogenized
when you add vitamin d to milk to prevent rickets it’s called
fortifying
this will form when the milk is over heated on the surface but if you beat it and form a foam layer it helps prevent its
film or scum
high temps or scum will cause milk to
boil over
when the milk is cooked on a high temp and the proteins are burned it will get a bitter tastes
scorched
if milk is cooked on high temps and it forms clumps
curdling
3 forms of milk
- fresh milk
- canned
- half & half
cheese is classified by
It’s hardness
example of hard cheese
cheddar
example of soft cheese
cream cheese
example of processed cheese
easy cheese
why does cheese have the same nutrients as milk
it’s a concentrated form of milk
what varies in cheese depending on the type of milk used
fat contents
if cheese is cooked on a high temp it will becomes
tough & rubbery
to prevent over cooking add cheese at end of cooking time with it
cubed or shredded
when melting cheese in a microwave use what heat
medium to high heat
milk and cheese are in what food group
milk
