food processing Flashcards
(16 cards)
why do we process food?🫘🥜🌰🍪🍩🍫🍬
-so its safe to eat
-to increase shelf life
-to improve texture
explain milk pasteurisation 🥛
-heat to 72’c for 15 seconds
-to kill bacteria
-then cool rapidly to 5’c
-bottle in sterilised bottles
give a reason for milk processing 🥛
to increase shelf life and to kill bacteria
how long does pasteurised milk keep for? 🥛
5 days
explain milk sterilisation 🥛
-heat at 110’c
-for 30 seconds
-cool until 5’c
-bottle in sterile bottles
how long does sterilised milk last for?🥛
2-3 weeks
What is fortification whilst making flour and why is it done? 🍞
Adding iron and vitamins B1 and B3
because the vitamins and minerals are removed when the bran is removed
explain UHT milk 🥛
-heat at 130-150’c
-for 1-3 seconds
-cool to below 5’c
-package in packaging
how long can UHT milk last for and why?🥛
6 months - a year because all the bacteria has been killed
Explain the process of jam making
🍓🍇🍒🍑🫐🍎
-wash unripe fruit to remove dirt
-heat the fruit with the sugar
-add pectin to help the jam set
-lemon juice can be added to develop pectin
why is water added to the flour?🍞
to soften the bran
explain cheese making?🧀
-heat to high temp then cool to 37’c
-add acid (lemon juice) or rennet
-curd and whey created
-press to remove liquid
-keep in controlled conditions
why must the acid/rennet be added to cheese?🧀
to denature the proteins and coagulate the mixture
why must the cheese be kept in controlled conditions/ 🧀
to develop flavour
explain yoghurt making 🍦☁︎
-add non pathogenetic bacteria to pasteurised milk
-bacteria ferments lactose and created lactic acid
-lactic acid acts on proteins to thicken
-and creates tangy taste
what is the non pathogenic bacteria called?
lactobacillus bulgarius
