Dairy Products Flashcards
(8 cards)
Production of Cheese
Lactic Acid bacteria - changes lactose (milk sugar) into lactic acid, adds flavor
Rennet - coagulates milk proteins Forming curds etc
Manufacture of Yohgurt
Milk is homogenized, milk pasteurized at 80C - 90, cooled at 37,
Starter culture of lactic acid, bacterial lactobacillus.
yogurt is packaged in containers varying size e.g. 125 g or 500g made of varying materials e.g. plastic, cardboard.
Package is labeled with details including type of yoghurt, ingredients, storage instructions etc
Nutritional Value of Milk
Protein - HBV, growth and repair etc
Fat - saturated, for heat and energy etc
Carbohydrates - in form of lactose for energy etc
Vitamin - A, for production of rhodopsin
Minerals - calcium and phosphorus, necessary for strong bones and teeth
Water - 87% hydration
Dietetic Value of Cheese
Cheese is an excellent source of HBV protein, which assists with growth and repair.
Cheese is an excellent source of calcium, which is vital for forming strong bones, especially in children and teenagers.
Cheese is a versatile food
Some cheeses are inexpensive, e.g. Cheddar, making cheese an economical food.
Cheese lacks carbohydrates and vitamin C, so it should be combined with foods rich in these to balance the diet.
Extra Shelf Life
Process - Pasteurization milk is homogenized, heated to 72C/75 for 12-15 seconds, and cooled rapidly at 10C
Sterilization - milk is homogenized, sealed into bottles and heated to 104C - 113C for 30seconds then cooled.
Packaging - glass bottles, metal cans, plastic carton etc
Labeling - type, quantity, nutritional information, date etc
Homogenization
milk is heated to 60°C, forced under pressure through a machine with tiny holes breaks up the large fat globules, disperses them evenly throughout, milk suspends the droplers in milk etc
Process of Milk
Process - Ultra Heat Treatment
Temperature - 132*c
Time - 1 to 3 seconds
Effect - change in flavour, loss of Vitamin B and C, all bacteria is destroyed
Classification of Cheese and Examples
Hard - Cheddar
Semi Hard/ semi soft - Gouda
Soft - Cottage
Processed - Spreads
Mould - Cashel Blue
