Milk And Milk Products Flashcards
Classification of cheese
Hard - cheddar Semi- hard - Edam Soft - mozzarella Processed - cheese strings Mould (blue - veined) - penicillin - Gorgonzola
Moisture content of cheese classification
Hard 30-40%
Semi- hard 40-50%
Soft 50-80%
Average nutritional composition of cheese (cheddar)
Protein: 26%. Fat: 35%. Carbs: 0%. Vits: A,B,D. Mins: Calcium. Water: 36%
Nutritional value of cheese
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
Production of Cheese
- Pasteurised 72 degrees- 25 seconds
- Starter culture added lactic acid bacteria
- Rennet added rennet enzyme rennin turns caseinogen to casein
- Curds and whey. 35 - 40 mins,separates curds(solid)+ whey(liquid)
- Cut
- Draining Cottage cheese
- Scalding 35-40 degrees 40 - 45 mins
- Cheddaring
- Curd chips
- Salt added 2%
- Pressed and ripened moulds- hot water- rind 3-15 months
- Packaged and labelled Plastic or waxed paper
Dietetic value of cheese
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
Average nutritional composition of cheese (cottage)
Protein: 10% Fat: 6%. Carbs: 3%. Vits: A,B,D. Mins: Calcium. Water: 80%
Guidelines for buying cheese
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
Guidelines for storing cheese
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
Culinary uses of cheese
Savoury dishes - pizza Baking - cheese pastry Salads - Cesare salads Sauces - cauliflower gratin Snacks - cheese and crackers Desserts - cheesecake Dips - Stilton dip Sandwiches - toasted cheese
Type of cows milk
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)
Average nutritional comp of milk
Proteins 3.4% Fat. 4.0% Carbs. 4.8% Vits. A, B group, D Minerals. Calcium, phosphorus, potassium, magnesium Water. 87%
Nutritional value of milk
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
Dietetic value of milk
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
Homogenisation
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
Pasteurisation
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
Sterilisation
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
Ultra heat treatment (UHT)
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
Condensed milk
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
Evaporated milk
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
Dried milk
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
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
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
Guidelines for storing milk
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
Spoilage of milk
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
