LC Milk | Baamboozle - Baamboozle | The Most Fun Classroom Games!

Outline the 4 effects of heating on milk

Protein coagulates, bacteria are destroyed, flavour is slightly altered and B group vitamins and vitamin C are lost

Name three culinary uses of milk and give an example for each

Drinks, Baking, Puddings and Desserts, Sauces, Batters and Soups

Milk may also spoil due to 3 other factors:

Acid, enzymes and heat

Explain the spoilage of milk

lactic acid bacteria breaks down the lactose in the milk forming lactic acid. This causes the caesinogen to seperate from the milk.

Give 3 guidelines for storing milk

Store milk at 4*C in the fridge, keep away from strong smelling foods, do not mix milks, FIFO, minimise the amount of time milk is in storage etc

Give 3 guidelines for buying milk

Check the use by date, buy in usable quantities, ensure packaging is sealed and not damaged, buy near the end of the shopping trip etc

Explain the process of making dried milk through spray drying

Milk is sprayed into a hot air chamber (165*C) that instantly evaporated the water in the milk forming a powder that falls to the bottom of the chamber.

Explain the process making dried milk through roller drying

Milk is poured onto heated metal rollers that dry the milk to a powder. The milk powder is scraped off and packaged in airtight containers

Explain the process of making evaporated milk

Milk is pasteurised, evaporated to half its volume then homogenised. It is then sealed into cans and sterilised at 115*C for 20 minutes

Explain the process of making condensed milk

Milk is homogenised, pasteurised and 15%sugar added. Evaporated into one third of its volume, cooled and sealed in sterile cans

What is the shelf life of UHT milk?

Shelf life of 6 months, unopened

Milk is heated to _____ for ______ seconds then cooled to _____

132*C for 1-3 seconds then cooled to 10*C

What is pathogenic bacteria?

Disease causing bacteria

Milk is heated to ____ for _____ seconds during sterilisation

110*C for 30 seconds

Milk is heated to 72*C for _____ seconds during pasteurisation

25 seconds

Milk is heated to ______ during homogenisation

60*C

What minerals are found in milk?

Calcium, phosphorus, potassium and magnesium

What B group vitamins can be found in milk?

B1 (thiamine), B2 (riboflavin) and B3 (niacin)

Is lactose an example of a monosaccharide, a disaccharide or a polysaccharide?

A disaccharide

What carbohydrates does milk contain?

Sugar- Lactose

Give an example of a saturated fat.

Butyric Acid, Stearic Acid

What type of fat is found in milk?

Saturated fat

What type of protein is found in milk?

HBV protein

Milk is an example of a complete food. Explain what a complete food is.

A food item that contains all 5 nutrients and water e.g. milk