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Flashcards in Foods: Milk Deck (30)
1

Sources of milk

Cows produce most of milk for commercial milk products, but buffaloes, sheep, goats and camels a also sources

2

Nutritive value - Protein

HBV.
For growth & repair
Useful for children, teenagers, athletes, sick people, pregnant women

3

Nutritive value - Fat

Saturated
Present in cream
Heat, energy, insulation

4

Nutritive value - Carbohydrate

In form of sugar
For energy

5

Nutritive value - Minerals

Calcium + phosphorous
Bones and geeth
Teenagers, children, pregnant women

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Nutritive value - Water

87% of milk is water

7

Nutritive value - Vitamins

A+D- Growth, healthy skin, eyes, bones,
D- absorption of calcium

B- Healthy nerves, release of energy

8

Why milk is important in the diet

Dentists say milk is safe to drink between meals
Help to control body fat and control risk of obseity
Original fast food, quick and nutritious snack
Less fat than snacks eg. packet of crisps

9

Fortified milk - added nutrients

Extra calcium
Contain folic acid - prevent NTD in unborn child of pregnant women such as spina bifida. Form of B vitamin.
Vitamin E - powerful antioxidant

10

Average composition of milk for 100ml - Whole Milk

Energy (kcals) - 64

Protein (%) - 3.4

Fat (%) - 3.5

Carbohydrate - 4.9

Vitamins - A, B, D

Calcium (mg) - 118

Water (%) - 87

11

Average composition of milk for 100ml - Skimmed milk

Energy (kcals) - 33

Protein (%) - 3.3

Fat (%) - 0.1

Carbohydrate - 5.0

Vitamins - B

Calcium (mg) - 120

Water (%) - 90

12

Average composition of milk per 100ml - Fortified milk

Energy (kcals) - 47

Protein (%) - 3.4

Fat (%) - 1.5

Carbohydrate - 4.9

Vitamins - A, B, D, E

Calcium (mg) - 163

Water (%) - 89

13

Types of milk

Whole milk
Low-far milk
Skimmed milk
Fortified milk
Buttermilk
Evaporated milk
Condensed milk
Dried milk
Soya milk
Ultra heat treated (UHT)
Lactose-free milk

14

Whole milk

Standard milk. Contains 3.5% fat, most popular milk in Ireland

15

Skimmed milk

Contains 0.1-0.3% fat
Not suitable for babies + young children as it lacks fat-soluble vitamins

16

Buttermilk

Liquid remaining after butter is made.
Cultured buttermilk has bacteria added to make it acid and sharp tasting.
Used for baking.

17

Dried milk

Has all water removed by evaporation

18

Soya milk

Made from soya beans
Used as dairy milk substitute

19

Low-fat milk

Semi-skimmed.
contains 1.5-1.8% fat
Also called light milk

20

Fortified milk

Low-fat/Skimmed/Full fat milk with extra vitamins (A+D), folic acid + calcium added,
Omega 3 fatty acids may be added

21

Evaporated milk

Has some water removed before being canned

22

Condensed milk

Similar to evaporated with added sugar
used in sweet-making + desserts

23

Ultra heat treated (UHT)

Milk heated to 132* for one second then cooled and packed.
will keep for months without refrigeration.
Often called long-life milk

24

Lactose-free milk

Lactose has been removed for lactose intolerant people

25

Pasteurisation

Milk is pasteurised to kill harmful bacteria. Milk is heated fo 72* for 25 seconds, then cooled quickly

26

Homogenisation

Whole milk is homogenised go spread cream evenly through milk

27

Effects of heat on milk

Bacteria are killed when pasteurised (pathogenic bact.)
Protein coagulates (sets) + forms skin on milk
Flavour changed
Loss of vit. B + C

28

Pathogenic bacteria

Pathogenic bacteria such as salmonella and listeria make you sick and gives food poisoning

29

Used of milk in food prep

Milk is a multipurpose food:

-Drink on its own, added to others, eg. tea, coffee, hot chocolate, milkshakes, latte
-Breakfast cereals (hot + cold)
-Soups eg.. mushroom soup
-Desserts + puddings eg. bread + butter, pudding, rice pudding
-Sauces eg. white, parsley, cheese
-Baked foods eg. bread, scones
-Savoury dishes eg. quiche, pancakes
-As milk products eg. yoghurt, cheese

30

Milk

The most complete natural ready-made food there is