Milk is pasteurised, evaporated to half its volume then homogenised. It is then sealed into cans and sterilised at 115*C for 20 minutes
What type of fat is found in milk?
Saturated fat
Milk is heated to _____ for ______ seconds then cooled to _____
132*C for 1-3 seconds then cooled to 10*C
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
Is lactose an example of a monosaccharide, a disaccharide or a polysaccharide?
A disaccharide
What B group vitamins can be found in milk?
B1 (thiamine), B2 (riboflavin) and B3 (niacin)
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.
Milk is heated to 72*C for _____ seconds during pasteurisation
25 seconds
What is pathogenic bacteria?
Disease causing bacteria
What carbohydrates does milk contain?
Sugar- Lactose
What type of protein is found in milk?
HBV protein
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
Milk is heated to ____ for _____ seconds during sterilisation
110*C for 30 seconds
Name three culinary uses of milk and give an example for each
Drinks, Baking, Puddings and Desserts, Sauces, Batters and Soups
What minerals are found in milk?
Calcium, phosphorus, potassium and magnesium
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
Give an example of a saturated fat.
Butyric Acid, Stearic Acid
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
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.
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
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
What is the shelf life of UHT milk?
Shelf life of 6 months, unopened
Milk is heated to ______ during homogenisation
60*C
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