milk and milk products Flashcards
what are the types of cow milk products
-whole milk
-low-fat milk
-skimmed milk
-buttermilk
what is the nutritional value of milk
proteins: an excellent source of easily digestible HBV protein
fat: saturated fat is present in small droplets dispersed throughout the milk, making it easy to digest
-the amount of fat present depends on the type of milk
carbohydrates: contains carbohydrates in the form of the disaccharide lactose
-lacks dietary fibre and starch
vitamins: a good source of vitamin A. contains a small amount of vitamin D. vitamin D and A are removed when fat is skimmed from milk
-a valuable sources of B-group vitamins, particularly B1,B2,B3
-lacks vitamin C as the small amount present is lost during processing
minerals: an excellent source of calcium
-some phosphorus is present
-lacks iron
-contains trace amounts of magnesium and potassium
water: high water cotent
what is the dietetic value of milk
-milk is an excellent source of easily digestible HBV protein that assists with growth and repair
-milk is an excellent source of calcium, which is vital for strong bones, especially among children and teenagers
-milk is inexpensive to buy, making it an economical food
-milk is available in a variety of types, e.g. skimmed, flavoured and fortified, to suit varying tastes and dietary needs
-milk lacks starch, dietary fibre, iron and vitamin C so it should be combined with foods rich in these to balance the diet
what are the different types of milk processing
-homogenisation
-pasteurisation
-sterilisation
-ultra heat treated
-condensed milk
-evaporated milk
-dried milk
explain the process of homogenisation in milk processing
milk is heated to 60C. it is then forced under pressure through a machine with tiny holes that break up the large fat globules and disperse them evenly throughout the milk
what are the effects of homogenisation
improves the texture and flavour of the milk
explain the process of pasteurisation in milk processing
milk is heated to 72C for 25 seconds and then cooled quickly to 10C
what are the effects of pasteurisation
-pathogenic bacteria are destroyed
-shelf life is extended
-loss of vitamin C and vitamin B1
-no noticeable change in flavour
explain the process of sterilisation in milk processing
milk is homogenised. it is then sealed into glass bottles and heated to 110C for 30 minutes, then cooled
what are the effects of sterilisation
-pathogenic bacteria are destroyed
-shelf life is extended
-loss of vitamin C and B-group vitamins
-flavour is slightly altered as lactose becomes sweeter on heating
what is the process of UHT in milk processing
milk is heated to 132C for one to two seconds and then cooled quickly to 10C. it is then packaged in sterile containers
what are the effects of UHT
-pathogenic bacteria are destroyed
-shelf life is extended and it doesn’t require refrigeration
-loss of vitamin C and B-group vitamins
-flavour is slightly altered as lactose becomes sweeter on heating
what are the guidelines for buying milk
-buy milk from a retailer that has a strict food hygiene and safety policy to ensure any milk being sold is safe and fit for consumption
-buy milk in small amounts. buying too much can lead to food waste as milk has a short shelf life
-check the use by date
-ensure packaging is properly sealed. damaged or incorrectly sealed packaging will quicken milk spoilage
what are the guidelines for storing milk
-store milk in a fridge at 4C as room temperature can speed up bacterial growth, increasing the rate of spoilage
-follow the FIFO system- place newly purchased milk behind older milk
-minimise the amount of time milk is in storage. use within two to three days
-keep milk covered and away from strong-smelling foods such as blue cheese to prevent it absorbing odours
what are the culinary uses of milk
drinks: milkshake
baking: scones
sauces: white sauce
batters: pancakes
