All of these products are ‘milk’ MILK Cow Goat Soya
Welcome message from author
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Transcript
All of these products are ‘milk’
MILK
Cow
Goat
Soya
So milk can come from:
A cow
A goatA sheep
Even a horse!
Milk can also be made from:
Soya beans
Rice
And Wheat!
Animal Milk can be skimmed, semi skimmed or whole (full fat)
Skimmed = 0.1% fat Semi skimmed = 1.5% fat Whole = 3.9% fat
The calcium content stays the same in all of the milks.
The Vitamin A content is half in semi skimmed and none in skimmed!
99% of the milk sold in the UK is heat treated. Using one or two of three different methods:
UHT or Long life •Is sterilised - heated to 100ºC for 20 minutes - to kill all bacteria - it also destroys the B vitamins•Is also homogenised - treated so that the fat droplets are made very small and evenly spaced throughout the milk •Is packed using aseptic packaging - sterile and heat sealed so that it has a very long shelf life and can be stored in a cupboard!
Pasteurised
•A mild heat treatment
•Only kills pathogenic bacteria to make it safe to drink
•Extends the shelf life
•Needs to be kept chilled (below 5°C)
•No change in flavour or nutritional value
•The fat (cream) rises to the top
Evaporated milk is concentrated sterilised milk.
It has roughly 50% of its liquid evaporated away.
It is then homogenised, canned, sterilised and cooled.
Condensed milk is evaporated milk with added sugar.
Sugar makes up 50% of the content.
It doesn’t need to be sterilised because the sugar helps to preserve it.
Both of these milks can be made with whole, semi skimmed or skimmed milk.
Dried milk is a powder - it contains less than 5% moisture. It will keep for a year. When water is added it can be used just like fresh milk
More about Milk:It is made up of:
85% water
4% fat
3.5% protein
5% carbohydrate (which is a milk sugar called lactose)
0.7% minerals (lots of calcium but also zinc, phosphorus and magnesium)
0.8% vitamins ( lots of Vitamin A, 3 B vitamins and Vitamin D)
Did you know? Homogenised milk makes a creamier and thicker custard but, if used in a rice pudding, takes longer to cook!
How milk is used:• As a drink on its own or flavoured - for its nutritional content
• Added to cereal to improve nutritional content
• As an essential ingredient in batter, sauces and custards - it allows gelatinisation to happen. It combines with egg to coagulate into a soft product
• In baked products such as cakes, biscuits and bread - it provides moisture to help them rise and produces a soft texture as it stops starch and fat clumping together
More uses of milk:• The fat is separated from the rest of the milk to make cream
• When acid is added it curdles and becomes solid or semi-solid. It makes cheese
• Cream is churned (moved around quickly - beaten) to make butter
• Yoghurt is a fermented milk. A bacterial culture is added. This breaks down the protein and makes it coagulate (thicken). Acid is also produced.
Single cream = 18% fat Whipping cream = 35% fat
Double cream = 48% fat Clotted cream = 63% fat
When cream is whipped it changes from a liquid into a foam. Air is beaten into it. The protein in the cream changes shape - it ‘denatures’ and surrounds the air bubbles.
Related Documents
