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milk (NUTRITIONAL VALUE: (PRO: HBV protein
caesinogen, lacto-albumin,…
milk
NUTRITIONAL VALUE:
PRO: HBV protein
caesinogen, lacto-albumin, lacto-globulin
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CARBS:milk sugar, lactose, a disaccharide
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MIN: source of calcium.
phosphorus, potassium and iodine
lacks iron
DIETETIC VALUE
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Easily digested form of fat. low fat milk is suitable for low cholesterol or low- claorie diets. omega 3 added to milk to reduceriskes of CHD
Serve with foods rich in fibre, starch, Vit C and iron. Choose milk fortified with vitamins and minerals.
Easy to digest, ideal for all groups.
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An economical, balanced food, widely available. Some milks are fortified
CULINARY USES:
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SAUCES:custard, white sauce
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TYPES OF MILK:
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BUTTERMILK: the sour liquid that's removed after the fat in milk has been churned to form milk. ( baking brown bread)
GUIDELINES:
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avoid mixing milks, cause them to spoil quicker
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SPOILAGE:
Naturally present lactic acid bacteria breaks down the lactose in milk, forming lactic acid. Causes milk to develop unpleasant taste and curdle. Protein caesinogen seperates from the liquid.
May also occur when cooking due to addition of enzymes e.g rennet. Addition of acids e.e lemon juice. Addition of heat e.g adding milk to very hot coffee
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