Milk Products

Question 1

Culture

Answer 1

Collection of bacteria or other micro-organisms which have been grown on a suitable medium

Question 2

Types of cream

Answer 2

Standard cream
Reduced fat cream
Cream from aerosols
Crème fraîche
Double cream
Ultra heat treated (UHT)
Soured cream

Question 3

Standard cream

Answer 3

Approx. 40% fat content. Suitable for pouring + whipping

Question 4

Reduced fat cream

Answer 4

30% fat content

Question 5

Cream from aerosols

Answer 5

High air content, long shelf life

Question 6

Crème fraîche

Answer 6

30% fat content. Cultural sour cream. Thick, slightly sharp taste.

Question 7

Double cream

Answer 7

48% fat content. Thicker than standard cream.

Question 8

Ultra heat treated cream (uht)

Answer 8

18% fat content. Long-life cream which has been heat treated.

Question 9

Soured cream

Answer 9

18% fat content. Sharp flavour, thicker than standard. Culture of bacteria added.

Question 10

Butter

Answer 10

Made from cream churned until fat globules come together to form solid mass. Liquid left is buttermilk.

Question 11

Margarine

Answer 11

Made from vegetable oiks. Same amount of fat + energy but contain different types of fat.

Question 12

Types of butter

Answer 12

Sweet cream butter
Unsalted butter
Low-fat butter
Dairy spreads

Question 13

Sweet cream butter

Answer 13

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.

Question 14

Unsalted butter

Answer 14

No salt added. Used mainly for sweet dishes.

Question 15

Low-fat butter

Answer 15

About 40% fat content.

Question 16

Dairy spreads

Answer 16

50% butter, 50% vegetable oil, eg. soya or olive

Question 17

Yoghurt

Answer 17

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.

Question 18

Bio-yoghurt

Answer 18

Contains bifidobacteria + acidophilus bacteria, which are thought to help the digestive system.

Question 19

Uses of yoghurt

Answer 19

From carton - snack or smoothie
Natural - dips, sauces, salad dressings, savoury dishes, marinades, cakes desserts
Other types - topping, for cereals + fruit

Question 20

Types of yoghurt

Answer 20

Natural yoghurt
Fruit yoghurt
Set yoghurt
Greek yoghurt
Yoghurt drink
Low-fat yoghurt
Frozen yoghurt

Question 21

Natural yoghurt

Answer 21

No added flavouring

Question 22

Set yoghurt

Answer 22

Thicker consistency than fruit

Question 23

Low-fat yoghurt

Answer 23

No more than 1.5% fat

Question 24

frozen yoghurt

Answer 24

frozen desserts containing yoghurt.

Lower in fat, more sharp-tasting than ice-cream

Question 25

Greek yoghurt

Answer 25

thick, creamy texture

Question 26

yoghurt drink

Answer 26

added milk + fruit flavouring

Question 27

fruit yoghurt

Answer 27

added fruit pieces/purée and sugar

Question 28

Cream

Answer 28

Separated mechanically in dairy. High energy value bc of high fat. Fat-soluble vitamins A + D