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home ec > milk, yoghurt & cheese > Flashcards

milk, yoghurt & cheese Flashcards

1
Q

milk (nb)

A

considered a complete food: easy 2 digest & contains all 5 nutrients + water

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2
Q

milk processing

A

reasons:

  • makes safe 2 drink
  • prolongs shelf life
  • improves flavor

types:
pasteurisation, homogenisation

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3
Q

pasteurisation

A

milk heated to 72° for 25 seconds,
cooled quickly before packed into cartons or bottles.
kills pathogenic bacteria without changing the taste. destroys any vit c present.
pasteurised milk lasts 3-4 days in fridge

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4
Q

pathogenic

A

disease causing

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5
Q

homogenisation

A

distributes fat in milk; improves flavour

carried out after pasteurisation

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6
Q

types of milk

A 
whole (3.6% fat)
low-fat (1% fat)
skimmed (.3% fat)
fortified 
protein 
lactose-free
long-free (VHT)
buttermilk
flavoured
dried 
evaporated
condensed
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7
Q

whole (3.6% fat)

A

pasteurised and homogenised

suitable for young children

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8
Q

low-fat (1% fat)

A

much fat removed

suitable for adults on low-cholesterol and low-calorie diets

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9
Q

skimmed (.3% fat)

A

almost all fat removed

suitable for adults on low-cholesterol or low-calorie diets

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10
Q

fortified

A

fortified with calcium, b group vitamins (folic acid incl.), vit d + e
suitable for everyone

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11
Q

protein

A

much fat removed
xtra protein (100g p/litre)
popular w ppl following strength & conditioning programmes

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12
Q

lactose-free

A

lactose removed

useful for ppl w lactose intolerance

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13
Q

long-free (vht)

A

heated 2 high temps to kill all bacteria present
keeps for months if unopened
common in warm countries

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14
Q

buttermilk

A

acidic liquid left after butter made

used in baking (eg brown soda bread)

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15
Q

flavoured

A

flavourings added

can b high in sugar

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16
Q

dried

A

moisture removed
useful 4 camping & emergencies
keeps 4 long time in sealed tin
example: baby formula milk

17
Q

evaporated

A

some water removed , milk sterelised, sealed in can
keeps 4 over yr
used in desserts, 2 enrich sauces, as coffee creamer

18
Q

condensed

A

some water removed , sugar added, milk sterilised, sealed in can
keeps 4 over yr
used in desserts (eg caramel slices)

19
Q

nutritive value of milk

A

hbv protein (repair + growth, heat + energy)
saturated fat (heat + energy, layer of fat around organs + body, vitamins a d e + k)
lactose
vit a, b group vits, vit d (a: eysight, linings of mouth nose + throat, growth, eyes skim + hair; b group: controls energy released from food, nervous system; d: works w calcium)
calcium (bones, teeth 4 young, g bone density 4 older), phosphorus, potasum
water (body tissues + fluids, transports nutrients + oxygen, removes waste, regulated body temp

20
Q

dietetic value of milk

A

easily digested: preg women, older ppl, invalids, convalescents
fat removed (low-fat + skimmed): low-calorie + low-cholesterol diets. lack vits a + d: don’t serve 2 young children
high calcium content: children, teens, pregnant women
refreshers + hydrates
nutritious + inexpensive: low-income families

21
Q

milk: complete food

A

lacks fibre, vit c & iron. should b combined w food high in these nutrients 2 create balanced meals
example: milk w wheetsbix, boiled egg, brown bread, glass of oj makes balanced breakfast

22
Q

yogurt nutritional & dietetic value

A

similar to that of milk.

probiotic yoghurt has ‘healthy’ bacteria added to aid digestion & strengthen immune system

23
Q

cheese enzyme

A

rennet
found in stomachs of grass-eating animals.
there is also a vegetarian rennet

24
Q

production of cheese

A
  1. pasteurisation (raw milk pasteurised; 72° for 25 secs)
  2. starter culture added ( lactic acidosis bacteria added; changes lactose in milk to lactic acid. adds flavour & preserves cheese)
  3. rennet added (milk heated 2 30° & enzyme rennet added. milk then separates into curds & whey - process that takes 40 mins)
  4. cut & drained (salt added & curds are cut up + drained 2 allow more whey 2 drain off. if process stops here, cottage cheese is produced)
  5. moulded (curds pressed into large moulds. more whey drained off. cheeses
    taken out of mould containers & left to mature so that flavours can develop. some cheeses mature 4 a year+)
  6. packaged (cheese cut up into sizes suitable 4 sale & packaged)
25
Q

classification of cheese

A 
hard (cheddar, parmesan)
semi-hard (edam, feta)
soft (cottage, brie)
blue-veined (stilton, danish blue)
processed (cheese strings, cheese triangles)
26
Q

average composition of hard cheese

A

protein: 25.4%
fats: 34.9%
carbs: 0%
minerals: calcium
vitamins: a, b group, d
water: 36.6%

27
Q

nutritive value of cheese

A 
excellent source of hbv protein
high in saturated fat (esp hard cheese)
most cheese contains no carbs
excellent source of calcium
vits a, b group, d
water content depends on how hard/soft cheese is - the higher the water content the lower the fat content
28
Q

dietetic value of cheese

A

high hbv protein content - vegetarian diets
relatively cheap protein food - low income
limit full-fat cheese - low-calorie & low-cholesterol diets. useful: cheese made from low-fat milk (eg cottage cheese)
high calcium content - diets of children, teens, pregnant women. low fat varieties - old people (maintains g bone density)

29
Q

culinary uses of cheese

A 
snacks (on crackers)
savoury dishes (pizza)
salads (greek salad)
sandwiches (croque madame)
sauces (carbonara)
dips & fondues (blue cheese dip)
baking (çheese scones)
desserts (cheesecakes)
30
Q

safe & hygienic practices 4 buying milk yoghurt & cheese

A 
buy from hygienic shop
check use-by date - often freshest products are shelved behind less fresh products
buy in usable amounts to avoid waste 
ensure cartons/packs r properly sealed
buy towards end of shopping trip
31
Q

safe & hygienic practices for storing milk, yoghurt

A

store upright in door of fridge to avoid spillages
store at 4° to prevent it going off quickly
use in rotation - check use-by dates & use oldest first
avoid mixing milks w diff best-befor dates as all milk will go off at same time, ie earliest use- by date
keep covered & away from strong-smelling foods (eg onions) as taste can b affected

32
Q

safe & hygienic practices for storing cheese

A

store at 4° to prevent going off quickly
store in original packaging. of opened, wrap in wax paper or place on sealed container. if exposed to air, it dries out & become hard + inedible
use before use-by dates 2 avoid waste

33
Q

effects of cooking on milk

A

protein coagulates (sets), forming a skin on milk
steam builds up under skin, causing milk 2 boil over
bacteria are destroyed
b group vits destroyed
flavour becomes sweeter

34
Q

effects of cooking on cheese

A

protein coagulates, causing cheese to shrink
fat melts - overcooked cheese becomes greasy
color changes as cheese browns
if overcooked, cheese becomes rubbery & indigestible, so add it at end of cooking

home ec (5 decks)

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