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Milk and Dairy Products Flashcards

(62 cards)

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1
Q

Homogenisation

A

Milk is heated to 60°C forced under pressure through tiny valves.
This breaks up the fat globules into smaller fat droplets which are distributed evenly throughout the milk

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2
Q

Effect of homogenisation

A

Smaller fat droplets remain evenly distributed in the milk forming a layer of cream
Milk is creamier, better flavour

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3
Q

Pasteurisation

A

Heated to 72° for 15-25 seconds
Cooled to 10°

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4
Q

Sterilisation

A

Homogenised
Sealed into bottles
Heated to 110°C
For 30 mins
Cooled

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5
Q

UHT

A

132°C for 1-3 seconds
Poured over a heated surface
Cooled
Sealed into sterile containers

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6
Q

Evaporated milk

A

Pasteurised
Evaporated to half its volume
Homogenised
Sealed into tins
Sterilised at 115°C for 20 mins

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7
Q

Heat treatments list

A

Pasteurisation
Sterilisation
UHT
Evaporated milk

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8
Q

Effects of heat treatments

A

Loss of C and B
All pathogenic bacteria/ microorganisms are destroyed
Extends the shelf life

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9
Q

Ways to Dried/Dehydrated milk

A

Roller drying
Spray drying

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10
Q

Roller drying

A

Milk is poured over revolving rollers and is scraped off as it dries
Milk powder is cooled and packed into airtight containers

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11
Q

Effect of roller drying

A

Destroys amino acids and B
Bacteria destroyed
Flavour altered

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12
Q

Spray drying

A

Milk is sprayed into a hot air chamber.
The droplets dry to a fine powder as they fall.
Cooled and packed into airtight containers.

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13
Q

Effects of spray drying

A

Loss of amino acid and B
Bacteria are destroyed
Better flavour than roller-dried milk and reconstitutes more easily

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14
Q

Buying and storing milk

A

Check it’s stored correctly in shop
Date stamp
Use milk in rotation
Never mix milks with different dates
Refrigerate asap
Keep covered and away from smelling foods

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15
Q

Effects of cooking on milk

A

Protein coagulates, forming a skin on the surface of the milk
Bacteria are destroyed
B lost
Flavour altered due to caramelisation of lactose

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16
Q

Spoilage of milk

A

Occurs when lactic acid bacteria break down the lactose in milk to form lactic acid
Unpleasant taste
Curdles

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17
Q

Curdling

A

Occurs when caseinogen separates from the liquid part of the milk
May occur due to:
Addition of an acid (lemon juice)
Heat
Addition of enzymes (rennet: cheese making)

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18
Q

Milk quality

A

Enforced by Department of Agriculture, Food and the Marine

  • Cattle are routinely tested for TB
  • All farms are subject to inspections
  • Strict codes of hygiene when transporting storing and processing milk
  • Milk is sampled and tested for microbial contamination and the presence of antibiotic residues
  • Milk is heat treated to destroy bacteria, making it safe for human consumption and to increase its shelf life
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19
Q

Disease- causing organisms found in unpasteurised milk

A

Salmonella
Ecoli
Listeria
Restricted sale in ireland

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20
Q

Butter definition

A

A water in oil emulsion made from pasteurised cream

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21
Q

Butter production

A
  1. Cream is pasteurised then chilled
  2. It’s churned until the fat particles clump together into granules seperating from the buttermilk, which is drained off
  3. Salt is added and the butter is worked to distribute the salt
  4. It is weighed and packaged in foil, grease proof wrapping or in plastic containers
    Labelling includes: type of butter, BBD, storage, ingredients and nutritional indo
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22
Q

Types of butter

A

Butter
Unsalted
Spreadable
Reduced-Fat

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23
Q

What temp does butter decompose

A

Low temp (unsuitable for frying)

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24
Q

Storage of butter

A

To prevent oxidative rancidity store in fridge wrapped
Remove shortly before use

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25
Cream definition
Oil in water emulsion
26
Production of cream
1. Milk is heated to 50°C 2. Upper cream layer is then separated from the lower layer of skimmed milk by centrifugal force 3. The cream is heat-treated using pasteurisation, sterilisation or UHT 4. Cream is sealed into cartons and labelled Type, BBD, storage
27
Types of cream
Double cream Whipping cream Single cream Cooking cream Sour cream
28
What is buttermilk
A by product of butter production, it’s an acidic liquid used in bread making and baking
29
Production of yogurt
1. Whole, low fat or skimmed milk is homogenised 2. It’s pasteurised at 90°C to kill bacteria then cooled to 37°C 3. A culture called lactobacillus Bulgarians is added, which is then incubated (37°C) for 6-8 hours to allow FERMENTATION to occur. Lactose changes to lactic acidosis and milk proteins coagulates. This thickens the yogurt 4. Yogurt is cooked and other ingredients such as flavours, colourings, fruit and nuts are added to it 5. The yogurt is packaged for sale in sealed cartons or jars Labelled with type, BBD, ingredients and storage
30
Fermentation
Process by which micro organisms convert sugar to acid or alcohol
31
Types of yogurt
Full fat Yogurt drinks Frozen yogurt Bio- Yogurt
32
Bio yogurts
Contain additional bacteria such as lactobacillus casei which may help support the natural bacteria in the intestine and help regulate digestion A functional food
33
Hard cheese
Cheddar Parmesan
34
Semi hard cheese
Gouda
35
Soft cheese
Brie Cottage
36
Processed cheese
Cheese slices Cheese spreads Cheese strings
37
Cultured cheese
Extra mould or cultures added to change appearance or flavour
38
Blue cheese
Mould added Blue veins Smell Flavour
39
Cheese with external mould
Powdery white mould on outside Creamy texture Brie
40
Cheese with holes
Starter culture produces CO2 during fermentation and while cheese is maturing Forms holes Swiss cheese
41
Irish farmhouse cheeses
Speciality foods. Produced in small quantities using locally sourced ingredients and artisan skills Growing sector in the dairy market
42
Production of cheese (ADDED VALUE FOOD)
1. Culture of lactic acid bacteria is added to pasteurised milk. Changes lactose to lactic acid. 2. Milk is heated to 30°C and rennet is added. Rennet contains the enzyme rennin which coagulates milk protein. 3. After 30-45 mins the mixture has separated into curds and whey 4. Curds are chopped, releasing more whey, which is drained off (cottage cheese here) 5,6,7,8,9 Packaged and labelled
43
How much milk to make cheese
1L for 100g of cheese
44
Cheese Protein
HBV 27% Casein Growth and repair
45
Cheese Fat
Saturated Hard- high Skimmed milk - 33% fat Heat and energy, protection of organs
46
Cheese Carbohydrate
Lacks Lactose is converted to lactic acid Heat and energy Serve with carbs
47
Cheese Vitamins
A (rhodopsin) b (metabolism Some D Lacks c
48
Cheese Minerals
Calcium - bones and teeth Salt and sodium
49
Cheese Cost
As there is no waste and no cooking necessary, cheese is a relatively inexpensive but concentrated source of nutrients for all age groups It’s a value added food meaning that it’s more expensive It’s nutrient dense making it worth the money Can be eaten/ used without further cooking, reducing energy costs in the home
50
Cheese Versatile
Cheese is available in a wide range of flavours and textures, making it a versatile food that can be eaten on its own or used as an ingredient in sweet or savoury dishes Sweet dishes include: cheese cakes Savoury dishes include: pizza or brie as a starter meal in a restaurant
51
Cheese Available
Individuals on low fat or low cholesterol diet should limit their intake of full fat cheese as it’s high in kilocalories and saturated fat A range of low fat cheeses are available to suit the needs and wants of the consumer.
52
Effects of cooking on cheese
Protein coagulates Fat melts Colour change brown Overcooked becomes tough and indigestible, fat delegates and cheese becomes stringy
53
Processed cheeses
Cheese product made from chopped ripened cheese with added salt, water, whey powder, dried milk and emulsifiers Colourings and flavourings are added Packed into blocks slices or strings Nutritive value decreased due to water Milder taste— children
54
Milk Protein
HBV caseinogen lactalbumin lactoglobulin 3.5% Growth and repair
55
Milk Fat
Saturated Present in the form of tiny droplets Easy to digest Fat content varies according to type of milk eg: whole milk : 4% Heat and energy
56
Milk Carbohydrate
Lactose, disaccharide Lacks starch and cellulose 4.5% average Heat and energy
57
Milk Vitamins
A (eyes) D (bones and teeth) B2 Niacin Thiamine (destroyed in heat treatment) C lost in processing
58
Minerals
Calcium (bones and teeth) Phosphorus Traces of potassium and magnesium Lacks iron
59
Milk Cost
Milk is relatively cheap, available in a variety of types and supplies a wide range of nutrients in an easily digested form Versatile food with many culinary uses
60
Milk Available
Wide range of types, including whole milk, low fat and lactose free to suit individual diets Fortified milks have extra nutrients added
61
Milk Versatile
Culinary uses of milk
62
Milk is fortified with
A D B (folic acid and B12) CALCIUM PROTEIN OMEGA FATTY ACIDS

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