Milk Products Flashcards
Culture
Collection of bacteria or other micro-organisms which have been grown on a suitable medium
Types of cream
Standard cream Reduced fat cream Cream from aerosols Crème fraîche Double cream Ultra heat treated (UHT) Soured cream
Standard cream
Approx. 40% fat content. Suitable for pouring + whipping
Reduced fat cream
30% fat content
Cream from aerosols
High air content, long shelf life
Crème fraîche
30% fat content. Cultural sour cream. Thick, slightly sharp taste.
Double cream
48% fat content. Thicker than standard cream.
Ultra heat treated cream (uht)
18% fat content. Long-life cream which has been heat treated.
Soured cream
18% fat content. Sharp flavour, thicker than standard. Culture of bacteria added.
Butter
Made from cream churned until fat globules come together to form solid mass. Liquid left is buttermilk.
Margarine
Made from vegetable oiks. Same amount of fat + energy but contain different types of fat.
Types of butter
Sweet cream butter
Unsalted butter
Low-fat butter
Dairy spreads
Sweet cream butter
Made from fresh cream with salt added for flavour.
82% fat content.
Most commonly used in Ireland.
manufacturers cannot use the word butter unless it contains 82% fat.
Unsalted butter
No salt added. Used mainly for sweet dishes.
Low-fat butter
About 40% fat content.
Dairy spreads
50% butter, 50% vegetable oil, eg. soya or olive
Yoghurt
Made from milk to which a culture of bacteria is added.Thickens milk, gives pleasant sharp taste.
May be made from while, low-fat or fully skimmed milk.
Convenient + nourishing,
contains all goodness of milk.
Bio-yoghurt
Contains bifidobacteria + acidophilus bacteria, which are thought to help the digestive system.
Uses of yoghurt
From carton - snack or smoothie
Natural - dips, sauces, salad dressings, savoury dishes, marinades, cakes desserts
Other types - topping, for cereals + fruit
Types of yoghurt
Natural yoghurt Fruit yoghurt Set yoghurt Greek yoghurt Yoghurt drink Low-fat yoghurt Frozen yoghurt
Natural yoghurt
No added flavouring
Set yoghurt
Thicker consistency than fruit
Low-fat yoghurt
No more than 1.5% fat
frozen yoghurt
frozen desserts containing yoghurt.
Lower in fat, more sharp-tasting than ice-cream
Greek yoghurt
thick, creamy texture
yoghurt drink
added milk + fruit flavouring
fruit yoghurt
added fruit pieces/purée and sugar
Cream
Separated mechanically in dairy. High energy value bc of high fat. Fat-soluble vitamins A + D
