Milk and Milk Products Flashcards
Types of Milk
Whole Low fat (semiskimmed) Skimmed Buttermilk Supermilk
Nutritional composition of whole milk
Protein: 3.4% Fat: 4% Carb: 4.8% Vit: A, B, D Min: calcium, phosphorus, potassium, magnesium Water: 87%
Mutritonal composition low fats milk
Protein: 3.4% Fat: 1% Carb: 4.5% Vit: B Min: calcium, phosphorus, potassium, magnesium Water: 89%
Nutritional omposition skimmed milk
Protein: 3.5% Fat: 0.3% Carb: 4.6% Vit: B Min: calcium, phosphorus, potassium, magnesium Water: 91%
Milk processing types
Homogenisation
Pasteurisation
Sterilisation
Ultra heat treatment
What is homogenisation
Milk is heated at 60°c Forced through spinerette Fat globules evenly disperse Improves texture, more creamy Fat doenst rise to top as cream
Effects of pasteurisation, sterilisation and ultra heat treatment, condensing and evaporating
Kills pathogenic bacteria
Extend shelf life
Loss of B and D
Milk becomes sweeter due to heat
What is pasteurisation
Milk is heated to 72°c for 25 seconds and then quickly cooled to 10°c
What is sterlilisation
Milk is homogenised, then sealed into glass bottled and heated to 110°c for 30 minutes,then cooled
What is ultra heat tratement
Milk is heated to 132°c for 1-2 seconds and then cooled quickly to 10°c
What is the process condensed milk
Milk is homogenised, pasteurised and 15% sugar is added
It is evaporated to one third volume
Effects of condensing milk
Sugar content makes it sweeter
Increased calorie content
Process of evaporating milk
Milk is pasteurised then evaporated to half its volume
Then it’s homogenised
Sealed into cans
Sterilised at 115°c for 10minutes
Dried milk process
Milk is homogenised and pasteurised
It’s evaporated to 60% of its volume
Dried to form powder by roller drying on hot rollers or spray drying into a hot air chamber
Effects of drying milk
Destroys pathogenic bacteria
Los of vitamin b and amino acids
Extends she,f life to 2-10 years
Doesn’t preserve flavour
Guidelines for buying milk and dairy products
Hygienic retailers Check use by date Buy in small amounts as it has short shelf life Properly sealed packaging Buy near end of shopping trip
Guidelines for storing milks and dairy products
Fridge
Avoid mixing Milks with different use by date
Keep away from strong smelling foods
Minimise time in storage
How does milk spoil
Naturally present lactic acid bacteria breaks down lactose into lactic acid
Lactic acid causes curdling and unpleasant smell
Because caseinogen seprewtes from liquid
Efffects ofheat ón milk
Protein coagulates (skin on surface)
Bacteria destroyed
Sweeter
B group loss
What department controls milk quality in Ireland
The department of agriculture, food and the marine
How does department ensure milk is hygienic
Dairy farms must be registered with the department
Inspecting herds and farms
Inspecting cattle for disease eg tuberculosis (can transmit to human)
Testing milk for bacterial contamination
Ensuring dairy farms follow strict hygiene rules when transporting, processing and storing
Types of creme
Single Pouring cream Double cream Whipping cream Low fat cream UHT cream (aerosol) Sour cream
What is chantilly cream
Whipped cream that has been sweetened or flavoured
Production of cream
- Warmed to 50°c
- Separated from milk
- Heat treated
- Packaged and labelled
