milk and dairy foods Flashcards

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1
Q

For cows to produce milk what must they have already done?

A

must have given birth

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2
Q

how often are cows milked

A

every morning and evening

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3
Q

how much milk does the average produce daily?

A

20 litres of milk per day

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4
Q

why are cows regularly tested regularly?

A

to test they are free from disease sue as tuberculosis

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5
Q

what is the source of all dairy products

A

milk

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6
Q

why is milk considered a complete food

A

it contains all the essential amino acids and may of the essential nutrients that the body requires for bone health

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7
Q

by ___ all milk must be ___________ from the farm to the factory to be ___________

A

by law all milk must be transported from the farm to the factory to be pasteurised

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8
Q

what does pasteurised mean and how long does it last and at what temperature?

A

milk is heated at high temperatures to kill the pathogens (harmful bacteria) to make it safe to consume.it is usually done at a temperature of no less than 71.1 c for 25 seconds

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9
Q

true or false?
the process of pasteurisation extends the shelf life of milk

A

true

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10
Q

describe the factory process that milk goes through

A

milk is pasteurised, then cooked for packing, storage and transportation

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11
Q

why do milk cartons have clear, white lids rather then coloured lids

A

it is easier to recycle

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12
Q

what does being lactose intolerant been

A

that you can’t digest the lactose (sugar) found in cows milk

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13
Q

to improve the nutritional value of alternative milk what is done

A

milks are fortified with extra vitamins and minerals

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14
Q

what does the red tractor symbol on packaging mean

A

The Red Tractor symbol on packaging helps consumers know that the milk and dairy foods have been produced according to the high standards of the Assured Dairy Farms scheme

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15
Q

give examples of fresh cheese

A

cottage cheese, cream cheese, forage frats, ricotta, mozzarella

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16
Q

give examples of soft cheese

A

brie, camembert, feta

17
Q

give examples of semi-hard cheese

A

edam, st paulin, port salut

18
Q

give examples of hard cheese

A

cheddar, red Leicester, parmesan, Emmental, manchego

19
Q

give examples of blue cheese

A

stilton, danish blue, gorgonzola, roquefort

20
Q

give examples of processed cheese

A

cheese strings, slices, spreadable

21
Q

talk about the importance of vitamins in the nutritional value of milk

A

vit. A and D which are essential for eyesight and supporting strong bones
vit. B which is needed to release energy from food and healthy nervous system

22
Q

talk about the importance of minerals in the nutritional value of milk

A

milk is a great source of calcium, magnesium, potassium and zinc which are all essential for development

23
Q

talk about the importance of water in the nutritional value of milk

A

milk is made up of about 85% water and so is a great way to ingest more water to help with levels

24
Q

talk about the importance of protein in the nutritional value of milk

A

milk contains all essential amino acids needed for protein

25
Q

talk about the importance of fat in the nutritional value of milk

A

The fat content of cows milk will vary according to type

26
Q

what is the fat content in whole milk

A

3.5%

27
Q

what is the fat content in semi skimmed milk

A

1.7%

28
Q

what is the fat content in skimmed milk

A

0.1% - 0.3%

29
Q
A