Milk, Yoghurt And Cheese Flashcards
What is pasteurisation
Milk is heated to 72 degrees Celsius for 25 seconds and then cooled quickly
What does pasteurisation do
It kills pathogenic bacteria, destroys vitamin c and prolongs shelf life
What is homogenization
Distributes the fat in the milk
What does homogenization do
Improves flavour in the milk
Name 2 types of milk and describe them
Full fat milk (3.6% fat. pasteurized and homogenized), low fat milk (1% fat. Much of the fat removed), skimmed (0.3% fat. Almost all of the fat removed), buttermilk (acidic liquid left after butter is made)
List 3 culinary uses of milk
Drinks, sauces, batters, baking, desserts, soups
List 4 culinary uses of yoghurt
Snack, dessert, with desserts, in desserts, dips, in drinks, in dips
6 steps in cheese production
- Pasteurization 2. Starter culture added 3. Rennet added 4. Cut and drained 5. Moulded 6. Packaged
5 classifications of cheese
Hard, semi-hard, soft, blue veined, processed
2 examples of hard cheese
Cheddar, Parmesan, Cheshire, emmental
2 examples of semi-hard cheese
Feta, port salut, Edam, Gouda
2 examples of soft cheese
Feta, mozzarella, Brie, cottage
2 examples of blue-veined cheese
Stilton, danish blue
2 examples of processed cheese
Cheese slices, cheese strings, cheese triangles, easi singles
3 culinary uses of cheese
Salads, desserts, sandwiches, savory dishes, snacks, baking, dips, fondues, sauces
