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Home Economics: 04.5 - Milk and Milk Products > Past Exam Questions > Flashcards

Past Exam Questions Flashcards

1
Q

Outline the process involved in the homogenisation of milk

A

Milk is heated to 60 degrees

Milk is forced under pressure through a machine with tiny holes that break up the large fat globules.

The fat is then dispersed evenly throughout the milk

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2
Q

Describe the production of cheese (referring to the stages of production)
(12)

A

Pasteurised
-Raw milk is pasteurised at 72 degrees for fifteen seconds

Starter culture added

  • A starter culture of lactic acid bacteria is added
  • This changes lactose to lactic acid which acts as a preservative and adds flavour

Rennet added

  • Milk is heated to 30 degrees and rennet is added
  • Rennet contains the enzyme rennin that changes the protein caseinogen to casein which coagulates the milk

Curds and whey
-The mixture is left for 35-40 minutes until it separates into curds (solid) and whey (liquid)

Cut
-Curds are cut to release more whey

Draining

  • Whey is drained off
  • At this point cottage cheese is produced

Scalding
-Curds are heated to 35-40 degrees for 40 to 45 minutes and stirred continuously to release more whey and achieve the correct consistency

Cheddaring
-Curds are cut into blocks and piles on top of each other to drain more whey

Curd chips
-The curds are cut into curd chips by a mill

Salt added
-2% salt is added to add flavour and preserve the cheese

Pressing

  • Curds are pressed into moulds
  • The longer the curds are pressed the harder the cheese
  • Pressed curds are sprayed with hot water to form a protective rind (skin) on the cheese

Ripening

  • The cheese is removed from the mould, date stamped and stored to ripen and mature for 3-15 months
  • Ripening develops the characteristic flavour, texture and smell of a cheese due to the action of enzymes and bacteria
  • The longer a cheese is left to ripen the stronger the flavour
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3
Q

Describe the production of cheese (referring to its packaging and labelling)

A

Packaged

  • Cheese is graded according to quality
  • Cheese is cut to retail size, e.g. 200g or 500g and packaged in varying materials e.g. plastic or waxed paper

Labelling
-The packaging is labelled with details including the type of cheese, ingredients, storage instruction, allergy advice and nutritional information

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4
Q

At what temperature does the Ultra Heat Treatment of Milk take place?

A

132 degrees for one to two seconds then cooled quickly to 10 degrees

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5
Q

For how long is milk heated when it is being Ultra Heat Treated?

A

132 degrees for one to two seconds

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6
Q

What effect does the process of Ultra Heat Treatment have on milk?
(4)

A

Pathogenic bacteria are destroyed

Shelf life is extended to approx. six months if unopened and it does not require refrigeration

Loss vitamin C and B-group vitamins

Flavour is slightly altered, as lactose becomes sweeter on heating

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7
Q

Classify cheese and give one example of each

5

A

Hard cheese

  • cheddar
  • Emmental
  • Parmesan
Semi-hard cheese 
-edam 
-gouda 
-Monterey Jack 
Halloumi

Soft cheese

  • mozzarella
  • feta
  • camembert
  • cottage cheese

Processed cheese

  • cheesestrings
  • cheese slices
  • Babybel
  • Calvita

Mould cheese

  • Stiltion
  • Roquefort
  • Danish blue
  • Gorgonzola
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8
Q

Describe one process used by manufacturers to prolong the shelf life of milk (refer to the name of the process)

A

Ultra Heat Treatment

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9
Q

Describe one process used by manufacturers to prolong the shelf life of milk (refer to how the process is carried out)
(2)

A

Milk is heated to 132 degrees for one to two seconds and then cooled quickly to 10 degrees

It is then packaged in sterile containers

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10
Q

Describe one process used by manufacturers to prolong the shelf life of milk (refer to effect of the process on the nutritive value of milk)
(4)

A

Pathogenic bacteria are destroyed

Shelf life is extended to approx. six months if unopened and it does not require refrigeration

Loss vitamin C and B-group vitamins

Flavour is slightly altered, as lactose becomes sweeter on heating

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11
Q

Outline three different culinary uses of cheese

7

A

Savoury dishes

  • pizza
  • macaroni and cheese

Baking

  • cheese pastry
  • cheese scones

Salads

  • caesar salad
  • Greek salad

Sauces
-Cauliflower gratin

Snacks
-cheese and crackers

Desserts

  • cheesecake
  • Tiramisu

Sandwiches

  • toasted cheese sandwich
  • croque monsieur
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12
Q

Outline the effects of heat on cheese

4

A

Protein coagulates - causing cheese to shrink

Fat melts - seen as an oily firm on the surface of some cooked foods e.g. lasagne

Colour changes as the cheese brown

Cheese becomes tough and indigestible if overcooked - it should be added near the end of the cooking time

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13
Q

Explain the differences between whole milk, skimmed milk and fortified milk

A

,Whole milk - 4% saturated fat - rich in calcium and fat-soluble vitamins A and D

Skimmed milk - approximately 0.3% saturated fat - fat soluble vitamins A and D are removed

Fortified milk - Milk which has had vitamins and minerals added to it to improve its nutritional value

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14
Q

Name two of the main nutrients found in skimmed milk

A

Saturated fat

Protein

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15
Q

Name two heat treatments applied to milk to extend its shelf life

A

Ultra heat treatment

Pasteurisation

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16
Q

Name three different methods of processing used to make milk safe for consumption

A

Ultra heat treatment
Pasteurisation
Sterilisation

17
Q

State the function of homogenisation

2

A

To disperse the fat globules evenly in milk

To improve the texture and flavour of milk by making it creamier as fat globules are evenly dispersed throughout the milk and do not rise to the top

18
Q

State the function of sterilisation

2

A

To destroy bacteria

To extend the shelf life of milk to approximately six weeks if unopened

19
Q

State the role of lactic acid bacteria in relation to the processing of cheese

A

Lactic acid acts as a preservative and adds flavour

20
Q

State the role of rennet in relation to the processing of cheese

A

Rennet contains the enzyme rennin that changes the protein caseinogen to casein which coagulates milk

21
Q

State the benefit to the consumer of adding bacterial cultures such as acidophilus to bio-yogurt

A

Lactobacillus acidophilus is added to bioyogurt to aid digestion and strengthen the body’s immune system

22
Q

Evaluate the nutritional value of cheese
(Protein)
(3)

A

An excellent source of HBV protein

Casein is the main protein present

Hard cheese contains more protein than soft cheese

23
Q

Evaluate the nutritional value of cheese
(Carbohydrates)
(3)

A

Lacks carbohydrates

The lactose (sugar) in milk is converted to lactic acid during cheese production

For this reason cheese is usually served with a carbohydrate-rich food e.g. bread

24
Q

Evaluate the nutritional value of cheese
(Fat)
(3)

A

A source of saturated fat

The amount of saturated fat depends on the type of milk used to make the cheese

Hard cheese contains more saturated fat than soft cheese due to a lower water content

25
Q

Evaluate the nutritional value of cheese
(Vitamins)
(3)

A

A good source of vitamins A and D

Lacks vitamin C

A source of riboflavin (B2)

26
Q

Evaluate the nutritional value of cheese
(Minerals)
(2)

A

An excellent source of calcium

Salt is added during manufacture, so sodium chloride is present which acts as a preservative

27
Q

Evaluate the nutritional value of cheese
(Water)
(2)

A

The way content varies depending on the type of cheese

The higher the water content the less fat present

28
Q

Discuss the dietetic value of cheese

8

A

HBV protein - growth and repair - valuable for children, teenagers and pregnant women

Calcium - strong bones - diets of children - adolescents

Variety of types - fresh and processed - suit different tastes and add variety to the diet

Versatile food - suited to many different culinary uses e.g. salads, sauces and desserts

Inexpensive - e.g. cheddar - making cheese an economical food - requires no cooking - eliminating energy costs

High in saturated fat - restricted in the diets of individuals with high cholesterol and those on calorie-controlled diets - low fat and soft cheeses are a good alternative

Pregnant women - avoid soft cheese - listeria - food poisoning - listeriosis

Lacks carbohydrates and vitamin C - combine with those high in carbs and vitamin C for balance

Home Economics: 04.5 - Milk and Milk Products (2 decks)

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