Milk, Cream, Cheese, Yogurt Flashcards
Classification of cheese
• Hard: Cheddar & parmesan.
• Semi hard: Gouda & stilton.
• Soft: Cottage & feta.
• Processed: Easy singles & cheese strings.
• Mould: Cashel blue & Stilton.
Nutritive value groups of cheese
• Protein - HBV - G+R of body cells.
• Fat - Saturated - Heat & energy.
• Carbs - 0% - Serve with pasta.
• Vit A - Makes rhodopsin, preventing night blindness.
• Calcium - Forms bones & teeth.
Dietetic value of cheese
• HBV protein, Pregnant, G+R.
• Calcium - Kids, Bones & teeth.
• Many types avail to buy…Eg, cheddar, parmesan, cottage etc.
• Many culinary uses…Eg (Lasagne, pizza, Cheese scones & Cheesecake) - versatile.
• Fat - Saturated - People With CHD avoid as contains LDL cholesterol…Blocking arteries.
Production of cheese
• Pasteurise milk.
• Add lactic acid bacteria to change lactose - lactic acid.
• Heat milk to 30 degrees, rennet added. - Rennet contains enzyme rennin which changes caseinogen - casein.
• After 35 mins, mixture divides into curds & whey.
Curds processing in cheese production
• Curds are chopped to remove whey.
• Scalding: Curds are heated to 40 degrees to remove whey.
• Cheddaring: Curds are cut into blocks, piled on one another - to remove remaining whey.
Final steps in cheese production
• Curd blocks cut again & 2% salt added to preserve.
• Salted blocks put into moulds & pressed for hours to remove final whey.
• Blocks sprayed with hot water to form protective rind.
• Cheese removed from moulds, date is stamped and stored for 3-12 months at 5-10 degrees = ripening.
• Pack & label: Cheese cut into retail sized blocks (200g, 500g) & labeled with name, weight, & expiry date.
Lactic acid bacteria
Added to milk during the production of cheese, to change lactose - lactic acid.
Rennet
Added to milk during the production of cheese, to change caseinogen to casein.
Culinary uses of cheese
• Desserts: Cheesecake.
• In sauces: Cheese sauce.
• Garnish: Spag bowl.
• Baking: Cheese scones.
• Dips: Blue cheese dip.
Effects of cooking cheese
• Protein coagulates.
• Fat melts.
• Colour change - Brown.
• Overcooking = rubbery texture.
Cream & butter nutritional value
• Protein.
• Fat.
• Calcium.
• Vit D.
• Vit A.
Production of cream
• Warmed: Milk heated to 50 degrees, this makes separating the milk & cream easier.
• Separated: Cream separated from milk using spinning at high speed.
• Heat treated: Cream is pasteurized, sterilized or UHT.
• Packaged & Labeled: Plastic or metal contained, different sizes…250ml…500ml. Labeled with expiry, Type, Manufacturer.
Fermented products
Dairy product made from milk with bacterial culture added.
Natural yogurt
• No added flavours/sugars/sweeteners.
• Has an acidic taste.
Nutritional significance of yogurt
• Protein - HBV - Growth & repair.
• Fat - Sat - H+E.
• Carbs - Sucrose added - H+E.
• Calcium - Forms bones & teeth.
• Vit D - Aids calcium absorption.
Dietetic value of yogurt
• Many types available - Stirred, natural, Greek, & drinkable.
• Many dishes contain yogurt - Bread, Frozen yogurt, Currys, Smoothies. - versatile.
• Teens - calcium - Bones & teeth.
• Pregnant - Protein - G+R.
• Calcium - Kids - Bones & teeth.
Production of yogurt
• Homogenised: Milk.
• Pasteurized: Milk.
• Milk is cooled to 37 degrees = body temp - Mesophile bacteria grow as this is their optimum.
• Starter culture added: Lactobacillus bulgaricus added to milk.
Fermentation process in yogurt production
• Fermentation: Mixture incubated for 6-8 hrs so bacteria can change lactose to lactic acid = Sour taste thickens.
• Cooled: Yogurt cooled to 5 degrees to stop fermentation - Natural yogurt.
• Ingredients added: Pectin added (stabilizer) Prevents separation. - other ingredients = Vit D, calcium & granola.
• Packaged & labeled: Glass jars/plastic pots & 125/500ml…expiry date, weight & name & address of manufacturer.
