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Leaving Cert Home Ec - > Milk and Milk Products > Flashcards

Milk and Milk Products Flashcards

1
Q

Types of Milk

A 
Whole
Low fat (semiskimmed)
Skimmed
Buttermilk
Supermilk
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2
Q

Nutritional composition of whole milk

A 
Protein: 3.4% 
Fat: 4%
Carb: 4.8%
Vit: A, B, D
Min: calcium, phosphorus, potassium, magnesium
Water: 87%
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3
Q

Mutritonal composition low fats milk

A 
Protein: 3.4% 
Fat: 1%
Carb: 4.5%
Vit: B
Min: calcium, phosphorus, potassium, magnesium
Water: 89%
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4
Q

Nutritional omposition skimmed milk

A 
Protein: 3.5% 
Fat: 0.3%
Carb: 4.6%
Vit: B
Min: calcium, phosphorus, potassium, magnesium
Water: 91%
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5
Q

Milk processing types

A

Homogenisation
Pasteurisation
Sterilisation
Ultra heat treatment

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6
Q

What is homogenisation

A 
Milk is heated at 60°c 
Forced through spinerette
Fat globules evenly disperse
Improves texture, more creamy 
Fat doenst rise to top as cream
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7
Q

Effects of pasteurisation, sterilisation and ultra heat treatment, condensing and evaporating

A

Kills pathogenic bacteria
Extend shelf life
Loss of B and D
Milk becomes sweeter due to heat

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8
Q

What is pasteurisation

A

Milk is heated to 72°c for 25 seconds and then quickly cooled to 10°c

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9
Q

What is sterlilisation

A

Milk is homogenised, then sealed into glass bottled and heated to 110°c for 30 minutes,then cooled

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10
Q

What is ultra heat tratement

A

Milk is heated to 132°c for 1-2 seconds and then cooled quickly to 10°c

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11
Q

What is the process condensed milk

A

Milk is homogenised, pasteurised and 15% sugar is added

It is evaporated to one third volume

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12
Q

Effects of condensing milk

A

Sugar content makes it sweeter

Increased calorie content

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13
Q

Process of evaporating milk

A

Milk is pasteurised then evaporated to half its volume
Then it’s homogenised
Sealed into cans
Sterilised at 115°c for 10minutes

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14
Q

Dried milk process

A

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

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15
Q

Effects of drying milk

A

Destroys pathogenic bacteria
Los of vitamin b and amino acids
Extends she,f life to 2-10 years
Doesn’t preserve flavour

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16
Q

Guidelines for buying milk and dairy products

A 
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
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17
Q

Guidelines for storing milks and dairy products

A

Fridge
Avoid mixing Milks with different use by date
Keep away from strong smelling foods
Minimise time in storage

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18
Q

How does milk spoil

A

Naturally present lactic acid bacteria breaks down lactose into lactic acid
Lactic acid causes curdling and unpleasant smell
Because caseinogen seprewtes from liquid

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19
Q

Efffects ofheat ón milk

A

Protein coagulates (skin on surface)
Bacteria destroyed
Sweeter
B group loss

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20
Q

What department controls milk quality in Ireland

A

The department of agriculture, food and the marine

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21
Q

How does department ensure milk is hygienic

A

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

22
Q

Types of creme

A 
Single Pouring cream
Double cream
Whipping cream 
Low fat cream
UHT cream (aerosol)
Sour cream
23
Q

What is chantilly cream

A

Whipped cream that has been sweetened or flavoured

24
Q

Production of cream

A
  1. Warmed to 50°c
  2. Separated from milk
  3. Heat treated
  4. Packaged and labelled
25
Q

Why is milk heated to 50°c to make cream

A

Makes it easier to separate

26
Q

How is milk separated in cream making

A

Using a centrifugal force
Spins milk until upper layer is cream
Bottom layer is skimmed milk

27
Q

What are the possible heat treatments used for cream

A

Pasteurisation
Sterilisation
UHT

28
Q

Culinary uses of cream

A

Baking
Soups
Savoury dishes
Garnish

29
Q

What happens when cream is over whipped

A

Butter and buttermilk

30
Q

What happens when cream is over heated

A

Curdle

31
Q

Low fat cream alternatives

A

Quark
Natural yoghurt
Greek yoghurt
Fromage frais

32
Q

Types of butter

A

Salted
Unsalted
Low fat
Spreadable

33
Q

Production of butter

A
  1. Pasteurised
  2. Chilled
  3. Churned
  4. Drained
  5. Salt added
  6. Weighed packaged and labelled
34
Q

Why is milk churned to make butter

A

The fat particles clump together

Liquid underneath is buttermilk

35
Q

% salt in butter

A

1.5%

36
Q

Classification of cheese and examples

A

Hard eg cheddar and Parmesan
Semi hard eg Edam, halloumi
Soft eg mozzarella, feta, cottage
Processed eg cheestrings, babybel, easy singles
Mould cheese (blue veined) eg Stilton and danish blue

37
Q

What is added to blue cheese

A

Cultures of the mould penicillium

38
Q

Cheese production

A
  1. Pasteurised
  2. Starter culture added
  3. Rennet added
  4. Curds and whey
  5. Cut
  6. Draining
  7. Scalding
  8. Cheddaring
  9. Curd chips
  10. Salt added
  11. Pressed and ripened
  12. Packaged and labelled
39
Q

What starter culture is added in cheese pasteurisation and why

A

Lactic acid is the starter culture
This changes lactose to lactic acid
Lactic acid acts as a preservative but also adds flavour

40
Q

Why is rennet added in cheese making

A

It contains the enzyme rennin
Rennin changes the protein caseinogen to casein
This coagulates the milk and makes it set

41
Q

Why are curds cut again

A

To release more whey

42
Q

When the whey is drained what soft cheese is formed

A

Cottage cheese

43
Q

What is scalding

A

Curds heated to 30-40°c for 40-45 minutes

Continuously stirred to give the correct consistency

44
Q

What is cheddaring

A

Curds are cut into blocks and placed on top of each other to drain more whey

45
Q

What percentage of salt in added in cheese making

Why is salt added

A

2%
Adding flavour
Preservative

46
Q

How is hard cheese made

A

Curds pushed into mounds with more pressure

47
Q

How is cheese removed from mould

A

Sprayed with hot water to make a protective skin then removed

48
Q

How long is cheese stored for

A

3-15 months

49
Q

Why is cheese stored

A

To develop flavour

The longer the storage the stronger flavour

50
Q

What is on dairy packaging

A 
Type
Ingredients
Storage instructions 
Allergy advice
Nutritional information
51
Q

Types of yoghurt

A

Set (fermented in individual pots)
Natural (no added flavours or sugar)
Bio yogurt (probiotics add aid digestion and strengthen immune system)

52
Q

Production of yogurt

A 
Homogenised
Pasteurised
Cooled to 37°c
Starter culture of lactic acid added
Fermented for 6-8 hours (lactose to lactic acid)
Cooled to 5°c (too cold for any more fermentation)
Addition of other ingredients 
Packaged and labelled

Leaving Cert Home Ec - (41 decks)

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