Milk products Flashcards
NV of butter
- P- Small HBV
- C- Trace lacoste
- F- Lots saturated and cholesterol. Butyric acid
- V- A little D, E
- M- Sodium, chlorine, phosphorus, calcium (if slated)
- W- Less than 16%
Butter production
Cream (fat from milk) is pasteurised.
Cream chilled to 5 degrees.
Churned until fat particles clump together and separate from liquid (buttermilk).
1.5% salt added and blended.
Weighed, packed and labelled.
Types and their uses of butter
- Salted (baking)
- Unsalted (low sodium diets)
- Spreadable (toast)
- Concentrated (baking)
- Low fat (low calorie diets)
Storage of butter
Wrapped
In fridge
Away from strong smelling foods
What is cream
Oil in water emulsion.
High in saturated fat 18-48%.
Trace of HBV protein and carbs.
Some calcium.
Trace Vit A and D
Production of cream
Milk heated to 50 degrees.
Subjected to centrifugal force which separates cream from milk.
Cream treated by pasteurization or UHT depending on type.
Packaged and labelled.
Types of cream
- Single/pouring (18% fat)
- Whipping (38% fat)
- Double (48% fat)
- Longlife (40% fat)
- Sour cream (18% fat)
- Aerosol
- Creme fraiche
- Fromage frais
- Greek yogurt
Culinary uses of cream
- Drink (milkshake)
- Enrich (soup)
- Dessert (berries and cream)
- Garnish (soup)
- Main course (chicken pasta bake)
- Baking (sponge cake)
- Savoury (curry)
What is yoghurt
Fermented dairy product made from milk with addition of bacteria. It is an added value food that can be made from cow or other animals milk
Steps for yoghurt production
- Milk is homogenised
- Pasteurised at 9 degrees for 15-30 mintues.
- Chilled to 37 degrees
- Starter culture added.
- Cooled to 4.5 degrees.
- Addition of other ingredients.
- Packed. labelled and stored
What is the starter culture that is added to yogurt
Starter culture of lactobacillus bulgaricus and streptococcus thermophilus is added and incubated for 8 hours. Lactose changes to lactic acid. The acid coagulates protein and thickens it and gives in flavour.
NV of yogurt
- P- small HBV
- C- contains sugar if fruit/sugar added. Lacks fibre.
- F- depends on milk used (saturated)
- V- A,B,D
- M- calcium, phosphorus and potassium
- W-85%
Dietetic value of yogurt
Protein, calcium and Vit A good fro growth.
Convenient and no waste or cooking.
Low fat-low cholesterol diets.
Easy to digest.
Very versatile.
Bio yogurts aid digestion to strengthen immune system.
Types of yogurt
Greek, set, stirred, drinking, full fat, low fat, natural, added ingredients, bio (funcital foods)
Culinary uses
- Drink- smoothies
- Dessert- cheese cake
- Breakfast- Muesli and yogurt
- Snack- on its own
- Dip/salad - Dressing
- Main course- Curry
Cream substitute- fruit salad
