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Milk
| Question | Answer |
|---|---|
| Types of milk? | Whole milk, Low fat milk, Skimmed milk, Buttermilk |
| What is milk an excellent source of? | HBV protein, calcium, high water content |
| What nutrient does it lack? | Dietary fibre, Iron |
| Milk is processed by? | Homogenisation, Pasteurisation, Sterilisation, Ultra-Heat Treatment, Condensed milk, Evaporated milk, Dried Milk |
| What is the process of Homogenisation? | Milk heated to 60* then forced under pressure through a machine with tiny holes that break up the large fat globules & disperse them evenly |
| Effects of Homogenisation? | Improves texture/ flavour of milk |
| What is the process of Pasteurisation? | Milk heated to 72* for 25 secs and cooled to 10* |
| Effects of Pasteurisation? | pathogenic bacteria are destroyed, shelf life extended, loss vitamin b&c |
| What is the process of Sterilisation? | Milk is homogenised, it is then sealed into glass bottles and heated to 110* for 30 secs |
| Effects of sterilisation? | Pathogenic bacteria destroyed, Shelf life extended, loss vitamin b&c, flavour slightly changed |
| What is the process of ultra heated treatment? | heated to 132*C for 1/2 secs and cooled to 10*C, then packaged |
| Effects of ultra heat treatment? | Pathogenic bacteria destroyed, shelf life extended, loss vitamin b&c, flavour changes |
| What is the process of condensed milk? | Homogenised, pasteurised and 15% sugar added, then evaporates to 1/3 of volumn, cooled and sealed |
| Effects of condensed milk? | Pathogenic bacteria destroyed, shelf life extended, loss vitamin b&c, flavour changes, incerased kilocalorie |
| What is the process of evaporated milk? | pasteurised, evaporated to 1/2 its volumn, then homogenised sealed into cans and sterilised @ 115*C for 20 mins |
| Effects of evaporated milk? | Pathogenic bacteria destroyed, shelf life extended, loss vitamin b&c, flavour changes |
| What is the process of dried milk? | Can be roller dried or spray dried |
| What is roller dried? | poured onto heated rotating metal rollers that dry the liquid milk to a powder |
| What is spray dried? | milk sprayed into hot air chamber that instantly evaporates the water in the milk forming powder |
| Effects of roller dried? | Roller dried milk does not reconstitute easily when stirred with water |
| Effects of spray dried? | spray dried milk reconstitutes easily when stirred with water |
| Where should you buy milk? | from a retailer with a strict food hygiene and safety policy |
| What should you check before buying? | Use by date |
| Should you buy milk in large amounts? | NO |
| Where should you store milk? | In fridge at 4*C |
| What should you keep milk away from? | Strong smelling foods |
| When does spoilage of milk occur? | When the naturally present lactic acid bacteria breaks down the lactose in milk, forming lactic acid, |
| What are culinary uses of milk? | Drinks, Baking, Pudding, Desserts, Sauces, Batter, Soups |
| What should you avoid when cooking milk? | Overcooking, may curdle |
| What happens when you heat milk? | Protein coagulates, Vitamin B lost, bacteria destroyed, flavour changes |
| Who controls milk in Ireland? | The Department of Agriculture, Food and the Marine |
Created by:
SarahBonner
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