Milk and dairy products

Milk

Learning intentions

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Identify different types of milk, yoghurt and cheese

Explain how milk is processed

Recall some milk alternatives

Evaluate the nutritive and dietetic value of milk and dairy products

Describe the culinary uses of milk and dairy products and how intake can be increased in the diet

Classify cheeses

Explain the production of cheese

Apply guidelines for buying and storing dairy products

Describe the effect of cooking on milk and cheese

Different types of milks

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Whole milk.

Low-fat milk.

Skimmed.

Fortified (e.g. Supermilk).

Buttermilk: Acidic, used in baking.

Processed milks

soya milk

evaporated milk

dried milk

UHT( long life)

condensed milk

Pasteurisation and homogenisation

This group is made up of milk, butter, cream, yoghurt and cheese. Eat three to five servings per day from this group (depends on age group).

Pasteurisation kills the bacteria in milk to make it safe without spoiling the taste of the milk. Milk is heated to 72°C for 15 seconds and then cooled quickly. All commercially sold milk is pasteurised.
Homogenisation spreads the cream, or fat, evenly throughout the milk. Most milk is treated in this way.

Milk-compostion and nutrive value

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Note: Percentages are for Higher Level only.

Milk contains 87% water, so is good in terms of keeping up daily fluid intake.

Milk is a good source of digestible protein (3.5%) for growth and repair.

It contains fat (4%) in an easily digested form.

Milk is an excellent source of calcium – one glass provides an adult with half of their daily allowance for healthy bones and teeth.

It also contains vitamins A, B and D.

Milk lacks vitamin C and iron, so should be served with foods rich in these. Milk contains carbohydrate (4.5%).

Effects on heated milk

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Flavour changes.

Bacteria are destroyed.

Protein coagulates and skin forms. Steam then builds up under the skin and can boil over.

Loss of vitamins C and B.

Buying and storing milk

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Check expiry date.

Store in the fridge away from strong-smelling foods, e.g. onions.

Use in order of expiry dates.

Do not mix milks with different expiry dates.

uses of milk in the diet and in food preparation

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Milk as a drink is an excellent source of digestible protein and calcium.

It can be added hot or cold to breakfast cereals, improving their nutritive value.

It is a main ingredient in many dishes, sauces, pancakes and milk puddings.

It can be added to soups to give a creamier taste and improve its nutritive value.

It is used in baking.

Milk products-cream and butter

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Type of cream

Description

Standard cream

Carton often states ‘fresh cream’; 40% fat.

Double cream

Used in dessert making; 48% fat.

Low-fat cream

Reduced fat, though still contains 30% fat.

Sour cream/crème fraîche

Cream is treated with a lactic acid culture, which pleasantly sours and thickens it. Used for dips, dressings, etc.

Aerosol

Keeps longer, quick and convenient.

Cream

Cream is the fat that rises to the top of milk and is then removed. Cream is very high in kilocalories.


butter

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When cream is churned, the fat comes together as butter. The liquid that runs off is called buttermilk. Butter is usually salted.

Butter is very high in fat (80%). Low-fat or ‘light’ butter has half this fat content.

Dairy spreads such as Dairygold are a mixture of butter and vegetable oil; they contain roughly the same amount of fat but less cholesterol.

Polyunsaturated margarines such as Flora are very low in cholesterol and are a much healthier option.

Yoghurt

Yoghurt is a milk product made by adding souring lactic acid bacteria (which are harmless) to milk. Yoghurt has all the nutrients of milk. Low-fat varieties are available, while others sometimes have sugar added.

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Types of yoghurts

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Types of yoghurt

Natural yoghurt.

Set yoghurt.

Yoghurt drinks.

Greek yoghurt.

Fruit yoghurt.