Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Home- Ec > Milk And Milk Products > Flashcards

Milk And Milk Products Flashcards

1
Q

Classification of cheese

A 
Hard - cheddar
Semi- hard - Edam
Soft - mozzarella 
Processed - cheese strings
Mould (blue - veined) - penicillin - Gorgonzola
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Moisture content of cheese classification

A

Hard 30-40%
Semi- hard 40-50%
Soft 50-80%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Average nutritional composition of cheese (cheddar)

A 
Protein: 26%.    
Fat: 35%.   
Carbs: 0%.    
Vits: A,B,D. 
Mins: Calcium.  
Water: 36%
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Nutritional value of cheese

A

Proteins: HBV, Casein, hard cheese > soft cheese
Carbs: lactose (sugar) converted to lactic acid in production
Fat: saturated fat, hard cheese > soft cheese
Vits: A, D, B group vit riboflavin (B2) lacks vit C
Mins: Calcium, sodium chloride (preservative)
Water: higher water content = less fat present

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Production of Cheese

A
  1. Pasteurised 72 degrees- 25 seconds
  2. Starter culture added lactic acid bacteria
  3. Rennet added rennet enzyme rennin turns caseinogen to casein
  4. Curds and whey. 35 - 40 mins,separates curds(solid)+ whey(liquid)
  5. Cut
  6. Draining Cottage cheese
  7. Scalding 35-40 degrees 40 - 45 mins
  8. Cheddaring
  9. Curd chips
  10. Salt added 2%
  11. Pressed and ripened moulds- hot water- rind 3-15 months
  12. Packaged and labelled Plastic or waxed paper
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Dietetic value of cheese

A 
Hbv, growth and repair (c, t, pw)
Calcium (c, t)
Variety
Versatile in culinary
Inexpensive 
Saturated fat restricted ( hc, cc)
(Pw) avoid soft cheeses - food poisoning bacteria - listeria
Lacks carbs and vit C
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Average nutritional composition of cheese (cottage)

A 
Protein: 10%    
Fat: 6%.   
Carbs: 3%.    
Vits: A,B,D. 
Mins: Calcium.  
Water: 80%
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Guidelines for buying cheese

A

Buy from a retailer that has strict food hygiene and safety policy to ensure any cheese being sold is safe and fit for consumption

Use - by date

Buy cheese in small amounts, food waste + short shelf life

Properly sealed - quicken spoilage

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Guidelines for storing cheese

A

Fridge 4 degrees C away from heat and light

Leave cheese in its original wrapping until ready to use, blue cheese - box (moisture and air required)

Use fresh cheese within two or three days and pre packaged cheese before it’s use by date

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Culinary uses of cheese

A 
Savoury dishes - pizza
Baking - cheese pastry
Salads - Cesare salads
Sauces - cauliflower gratin
Snacks - cheese and crackers
Desserts - cheesecake
Dips - Stilton dip
Sandwiches - toasted cheese
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Type of cows milk

A

Whole - 4% saturated fat, calcium, vit A+D

Low fat - 1% sf, vit A+D removed

Skimmed - 0.3% saturated fat, A+D removed

Buttermilk - sour liquid that remains after fat in milk has been churned to form butter

Super milk - 3.5% fat, vit A,B,D and E (added)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Average nutritional comp of milk

A 
Proteins 3.4%
Fat.         4.0%
Carbs.    4.8%
Vits.       A, B group, D
Minerals.  Calcium, phosphorus, potassium, magnesium
Water.    87%
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Nutritional value of milk

A

Protein - caseinogen, lactalbumin and lactoglobulin

Fat - (careful of fat intake) saturated fat present in small droplets dispersed through milk (making it easy to digest)

Carbs - disaccharide lactose (sugar) lacks dietary fibre and starch

Vits - A+D, B group, thiamine, riboflavin, niacin.

Minerals - excellent source of calcium, some phosphorus, trace magnesium and potassium, lacks iron

Water - high water content

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Dietetic value of milk

A

Easily digestible, HBV (growth and repair) (c,t,pw)

Calcium (strong bones) (c,a)

Low fat or skimmed milk have a reduced saturated fat content individuals with high cholesterol or on calorie controlled diets should choose these

Variety (suit varying tastes and dietary needs)

Versatile culinary uses e.g drinks, baking and sauces

Inexpensive - economical food

Lacks starch, dietary fibre, iron and vit C, should be combined with foods rich in these to balance the diet

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Homogenisation

A

Process - Milk is heated 60 degrees, 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

Effects - improves texture and flavour of milk as smaller fat globules are evenly dispersed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Pasteurisation

A

Process - Milk heated to 72 degrees for 25 seconds and then cooled quickly to ten degrees

Effects - pathogenic bacteria are destroyed
Shelf life is extended 6 - 8
Loss of vit C and vitamin B1 thiamine
No noticeable change in flavour

17
Q

Sterilisation

A

Process - homogenised then sealed into glass bottles and heated to 110 degrees for 30 mins, then cooled

Effects - pathogenic bacteria destroyed
Shelf life extended (6 weeks if unopened)
Loss of vit D and B group vitamins
Flavour slightly altered, lactose - sweeter on heating

18
Q

Ultra heat treatment (UHT)

A

Process - milk heated to 132 degrees for one to two seconds and then cooled quickly to 10 degrees. Packaged in sterile containers

Effects - pathogenic bacteria destroyed 
Shelf life is extended (6 months if unopened)
Does not require refrigeration
Loss of vit D and B group vitamins
Flavour altered
19
Q

Condensed milk

A

Process - homogenised, pasteurised and 15% sugar added, evaporated to one - third of its volume, cooled and sealed into cans

Effects - pathogenic bacteria are destroyed
Shelf life is extended (one year)
Loss of vit D and B group vitamins
Flavour altered
Increased kilocalorie and carbohydrate content due to sugar added

20
Q

Evaporated milk

A

Process - pasteurised, evaporated to half its volume then homogenised. It is then sealed into cans and sterilised at 115 degrees for 20 mins

Effects - pathogenic bacteria are destroyed
Shelf life is extended (one year if unopened)
Loss of vit D and B group vitamins
Flavour slightly altered

21
Q

Dried milk

A

Homogenised and pasteurised then evaporated to 60% of its volume and dried to form a powdered milk.

Roller drying: milk poured onto heated rotating metal rollers that dry the liquid milk to a powder. Then scraped off the rollers, cooled and packaged in airtight containers

Spray drying: Milk is sprayed into a hot air chamber (165 degrees) instantly evaporated the water in the milk forming a powder that falls to the bottom of the chamber. The milk powder is cooled and packaged in airtight containers.

Effects - roller dried milk does not reconstitute easily when stirred with water
Spray- dried milk reconstitutes easily when stirred with water
Pathogenic bacteria are destroyed
Some loss of b group bit and amino acids
Long shelf life due to water extraction (2 - 10 years)
Does not taste the same as fresh milk

22
Q

Guidelines for buying milk

A

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

Use by date, bacteria multiply rapidly in high-protein liquid foods

But milk in small amounts

Properly sealed

But near end of shop to minimise time milk spends at room temperature

23
Q

Guidelines for storing milk

A

Fridge at 4 degrees as room temperature can speed up bacterial growth increasing the rate of spoilage

Avoid Mixing milks with different use by dates

Keep milk covered and away from strong smelling foods to prevent it absorbing odours

Minimise the amount of time milk is in storage

24
Q

Spoilage of milk

A

Occurs when naturally present lactic acidosis bacteria breaks down the lactose in milk, forming lactic acid. Develops unpleasant taste and to curdle as the protein caseinogen separates from the liquid part of the milk, occurs naturally in milk even in the fridge.

Also may spoil due to
Acid - lemon
Addition of enzymes - rennet
Heat - adding milk to very hot coffee

25
Q

Culinary uses of milk

A 
Drinks - milkshake 
Baking - scones
Puddings and desserts - bread and butter pudding 
Sauces - custard
Batters - Yorkshire puddings
Soups - cream of chicken soup
26
Q

Guidelines for heating milk

A

Keep an eye on milk while heating as it can quickly boil over

Avoid overheating as it may curdle

27
Q

Effects of heating on milk

A

Protein coagulates creating a skin on the surface of milk
Bacteria are destroyed
Flavour is slightly altered as lactose becomes sweeter on heating
B group bits, particularly thiamine and vit C are lost as they are not heat stable

28
Q

Controlling milk quality in Ireland

A

The department of agriculture food and marine

Ensure that dairy farms that supply milk to public are registered

Inspect herds and milk producing premises on dairy farms

Testing cattle routinely for diseases such as TB as these are easily transmitted to humans from milk

Testing milk for bacterial contamination and residues of antibiotics

Ensuring dairy farms observe strict codes of hygiene when transporting, processing and storing milk.

Majority of milk for sale to the general public in Ireland is heat treated, however raw milk can be purchased

Home- Ec (2 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions