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Flashcards in Milk Products Deck (28)
1

Culture

Collection of bacteria or other micro-organisms which have been grown on a suitable medium

2

Types of cream

Standard cream
Reduced fat cream
Cream from aerosols
Crème fraîche
Double cream
Ultra heat treated (UHT)
Soured cream

3

Standard cream

Approx. 40% fat content. Suitable for pouring + whipping

4

Reduced fat cream

30% fat content

5

Cream from aerosols

High air content, long shelf life

6

Crème fraîche

30% fat content. Cultural sour cream. Thick, slightly sharp taste.

7

Double cream

48% fat content. Thicker than standard cream.

8

Ultra heat treated cream (uht)

18% fat content. Long-life cream which has been heat treated.

9

Soured cream

18% fat content. Sharp flavour, thicker than standard. Culture of bacteria added.

10

Butter

Made from cream churned until fat globules come together to form solid mass. Liquid left is buttermilk.

11

Margarine

Made from vegetable oiks. Same amount of fat + energy but contain different types of fat.

12

Types of butter

Sweet cream butter
Unsalted butter
Low-fat butter
Dairy spreads

13

Sweet cream butter

Made from fresh cream with salt added for flavour.
82% fat content.
Most commonly used in Ireland.
manufacturers cannot use the word butter unless it contains 82% fat.

14

Unsalted butter

No salt added. Used mainly for sweet dishes.

15

Low-fat butter

About 40% fat content.

16

Dairy spreads

50% butter, 50% vegetable oil, eg. soya or olive

17

Yoghurt

Made from milk to which a culture of bacteria is added.Thickens milk, gives pleasant sharp taste.
May be made from while, low-fat or fully skimmed milk.
Convenient + nourishing,
contains all goodness of milk.

18

Bio-yoghurt

Contains bifidobacteria + acidophilus bacteria, which are thought to help the digestive system.

19

Uses of yoghurt

From carton - snack or smoothie
Natural - dips, sauces, salad dressings, savoury dishes, marinades, cakes desserts
Other types - topping, for cereals + fruit

20

Types of yoghurt

Natural yoghurt
Fruit yoghurt
Set yoghurt
Greek yoghurt
Yoghurt drink
Low-fat yoghurt
Frozen yoghurt

21

Natural yoghurt

No added flavouring

22

Set yoghurt

Thicker consistency than fruit

23

Low-fat yoghurt

No more than 1.5% fat

24

frozen yoghurt

frozen desserts containing yoghurt.
Lower in fat, more sharp-tasting than ice-cream

25

Greek yoghurt

thick, creamy texture

26

yoghurt drink

added milk + fruit flavouring

27

fruit yoghurt

added fruit pieces/purée and sugar

28

Cream

Separated mechanically in dairy. High energy value bc of high fat. Fat-soluble vitamins A + D