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Flashcards in Milk Deck (38)
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1

Nutritive value protein

HBV
Growth and repair of body cells
Growing child
Recovering from injury

2

Nutritive value fat

Saturated, found in cream
Heat, energy, insulation and protection
Extra source of energy (active)

3

Nutritive value carbohydrate

Sugar in form of lactose
For fast release of energy
Athletes

4

Nutritive value vitamins A and D

For growth, healthy skin, eyes and bones

5

Nutritive value vitamin B

For healthy nerves and release of energy

6

Why is milk important (non - nutritional)

Safe to drink between meals
Quick and nutritious snack for all ages

7

6 types of milk

Soya milk
Condensed milk
Fortified milk
Skimmed milk
Low fat milk
Whole milk

8

fortified milk

Milk with vitamins (a and d), folic acid, calcium and sometimes omega 3 fatty acid added

9

Buttermilk

Milk left after butter is made, culture of bacteria added for sharp taste, used in baking

10

Condensed milk

Evaporated milk with added sugar, both used in sweet making

11

UHT milk

milk heated to 132°C for one second and then cooled and packed, keeps for maths without refrigeration

12

Pasteurization

Heated to 72°C for 25 seconds
cooled quickly
kills bacteria

13

Hemoginization

Spreads cream evenly throughout the milk

14

6 uses of milk

On its own as a drink or added to others eg. Tea
In breakfast cereals (hot and cold)
In soups eg. Mushroom soup
Desserts and puddings eg. Rice pudding
In sauces eg. White sauce
As milk products eg. Cheese

15

4 effects of heat on milk

Bacteria killed
Flavor changed
Protein coagulates (sets), makes skin on milk
Vitamin B and C are lost

16

6 types of cream and percentages of fat

Standard cream 40
Double cream 48
Reduced fat cream 30
Cream France 30
Soured cream 18

17

Soured cream

Culture of bacteria added

18

Culture of bacteria

A collection of bacteria grown on a suitable medium

19

4 types of butter

Sweet cream butter
Dairy spreads
Unsalted butter
Low fat butter

20

Margarine

Made from vegetable oils

21

6 Types of yogurt

Natural
Frozen
Greek
Low fat
Set
Fruit

22

Uses of yogurt

Straight from carton
In dips and sauces
In cakes and desserts
In Salad dressings and marinades
In savory dishes
Topping for cereals and fruit

23

Bio yogurt

Contains bifido bacteria and acidophilus bacteria which are thought to be good for the digestive system

24

nutritive value of cheese protein

HBV, growth and repair of body cells
Growing child or recovering from injury
Good substitute for meat for lactovegetarian

25

Nutritive value of cheese fat

Heat, energy, insolation and protection
Very active person
To be eaten in moderation

26

Nutritive value cheese vitamins

A and d for growth heathy skin eyes and bones
B for healthy nerves and release of energy

27

Nutritive value cheese water

Low water content

28

Cheese protein

25.5

29

Cheese fat

35.5

30

Cheese carbohydrate

0