Milk, Youghurt, Cheese 🧀 🥛🍦 Flashcards
What is milk
Milk is considered a whole food. It contains all but one nutrient needed in the diet.
Why is milk processed
- make it safe to drink
- prolong shelf life
- improve flavour
What is pasteurisation?
Pasteurisation is when milk is heated to 72° for 25 seconds to kill all germs and bacteria in milk. This also removes vitamin c
What is homogenisation?
Homogenisation is when the fat is distributed through milk. This is done to improve flavour and stop a layer of milk from forming on top
4 types of milk
Whole
Skimmed
Low- fat
fortified
Nutritive value of milk??
Contains hbv protein Saturated fat Lactose Vitamin a,b,d Calcium, phosphorus and potassium High water content
Dietetic value??
Protein for everyone, espically eldery, teenagers, kids
Low fat and skimmed good for people on low calorie and cholesterol diets
Good for teens kids pregnant ans breast feeding women
Refreshing and hydrating
Good for low incomes
How is yoghurt made
When a harmless bacteria is added to milk
Culinary uses of yoghurt
Snack
On desert
In drinks
How is cheese made
When enzymes and bacteria is added to milk
Rennet is the enzyme
Process of cheese
- pasteurised: milk is pasteurised
- Started culture added: lactic acid is when lactose changes
- Rennet: milk heated to 30° and rennet added. Causes milk to seperate in whey and curds
- Cut and drained: salt is added and the curds are cut up to allow them to drain. Cottage cheese
- Moulded: cheese is put into molds to mature
- Packaged: cheese is cut and packaged
Hard cheese
Cheddar
Soft cheesw
Cottage
Blue veined
Danish blue
Processed
Cheese string
Who should avoud cheese
Pregnant ans breastfeeding women due to risk of food poising
What should cheese be served wirh
High carbohydrates like pizza or crackers and foods containing vitamin c like fruut
Culinary uses of cheese
Snack
On pizza
Salad
Buying
Hygenix
Use by date
Sealed
Storing milk and yoghurt
In fridge at 4° In door upright to avoud spilling Check us by dates Dont mix with others Keep covered
Storing cheese
At 4°
Sealed
In packaging
Use by days
Cooking milk
Causes protein to set forming skin
Bacteria deatroyed
Vit b lost
Sweeter
Cooking cheese
Protein sets makinf cheese shrink
Fat melts and is greasy
Colour change
Becomes rubbery when overcooked
