MILKMILK

The The CompletComplete Foode Food

© PDST Home Economics

Sources of MilkSources of Milk Most milk we drink comes from Most milk we drink comes from

cows.cows. Sheep and goats milk are also usedSheep and goats milk are also used Soya milk is used by vegetarians Soya milk is used by vegetarians

and those allergic to animal milkand those allergic to animal milk

Average Composition of Whole Average Composition of Whole MilkMilk

ProteinProtein 3.5%3.5% FatFat 4%4% CarbohydrateCarbohydrate 4.5% A,B,D4.5% A,B,D VitaminsVitamins 0.5%0.5% MineralsMinerals 0.5% Calcium0.5% Calcium WaterWater 87%87%

What’s missing?????What’s missing?????

Nutritive ValueNutritive Value

Protein, HBV, growth and repair of cells.Protein, HBV, growth and repair of cells. Fat, saturated, for energy, easily digested.Fat, saturated, for energy, easily digested. Carbohydrates, sugar (lactose), energy.Carbohydrates, sugar (lactose), energy. Minerals, calcium and phosphorus, bones and Minerals, calcium and phosphorus, bones and

teeth.teeth. Vitamins, A (eyes, growth, skin, membranes), B Vitamins, A (eyes, growth, skin, membranes), B

(nerves and energy), D (bones and teeth).(nerves and energy), D (bones and teeth). Water, very high amount.Water, very high amount.

Value of milk in the dietValue of milk in the diet

Important for protein and calcium (for growing Important for protein and calcium (for growing and repairing cells and bones)and repairing cells and bones)

Lots of different uses.Lots of different uses. InexpensiveInexpensive Easily digested (elderly, small children, invalids).Easily digested (elderly, small children, invalids).

Uses of milkUses of milk As a drinkAs a drink On breakfast cerealsOn breakfast cereals Desserts e.g. milk Pudding.Desserts e.g. milk Pudding. Sauces e.g. cheese sauceSauces e.g. cheese sauce In soupIn soup For bakingFor baking Savoury dishes e.g. LasagneSavoury dishes e.g. Lasagne As a milk product e.g. yoghurt, cheese, butterAs a milk product e.g. yoghurt, cheese, butter

Effects of heat on milkEffects of heat on milk Changes flavourChanges flavour Kills bacteriaKills bacteria Destroys vitamin C, BDestroys vitamin C, B Protein coagulates and makes a skin on the milk.Protein coagulates and makes a skin on the milk.

Storing MilkStoring Milk

Milk is easily infected by bacteria so….Milk is easily infected by bacteria so…. Check date stampCheck date stamp Keep out of sunlightKeep out of sunlight CoverCover Keep away from strong smelling food.Keep away from strong smelling food. Store in a refrigeratorStore in a refrigerator Use a clean jugUse a clean jug……..clean cool covered..clean cool covered

Processing MilkProcessing Milk

HomogenisationHomogenisation

Spreads the fat evenly Spreads the fat evenly through the milk. through the milk.

Heat TreatmentsHeat Treatments

(a) Makes milk safe to drink(a) Makes milk safe to drink

(b) Helps milk stay fresh for longer(b) Helps milk stay fresh for longer

Examples:Examples:

PasteurisationPasteurisation

Ultra Heat Treated (UHT)Ultra Heat Treated (UHT)

PasteurisationPasteurisation Milk is heated to 72Milk is heated to 72ºC for 25 seconds ºC for 25 seconds Then cooled to 10 ºCThen cooled to 10 ºC Sealed in sterile containersSealed in sterile containers

Effects on milk:Effects on milk:

Flavour changeFlavour change

Vit. C destroyedVit. C destroyed

Disease causing bacteria destroyedDisease causing bacteria destroyed

SomeSome souring bacteria destroyed so milk keeps souring bacteria destroyed so milk keeps longerlonger

Ultra Heat TreatedUltra Heat Treated Heated to 132 Heated to 132 ºC ºC Cooled quicklyCooled quickly Sealed in sterile containersSealed in sterile containers

Effects on milk:Effects on milk:

Flavour changeFlavour change

All bacteria killedAll bacteria killed

Sealed cartons don’t need refrigeration and keep Sealed cartons don’t need refrigeration and keep for monthsfor months

Vitamin C and some B destroyedVitamin C and some B destroyed

Types of milkTypes of milk

Whole milkWhole milk: nothing added or taken away, just : nothing added or taken away, just homogenised and pasteurised – children.homogenised and pasteurised – children.

Low fat milkLow fat milk: some fat removed – adults: some fat removed – adults Skimmed milkSkimmed milk: almost all fat removed – low calorie : almost all fat removed – low calorie

and low fat diets.and low fat diets. Fortified milkFortified milk (super) extra vitamins and minerals (super) extra vitamins and minerals

added.added. Long life milkLong life milk: ultra heat treated, camping, warm : ultra heat treated, camping, warm

countriescountries

Types of milkTypes of milk ButtermilkButtermilk: liquid left over after butter is made, : liquid left over after butter is made,

acidic, used in baking.acidic, used in baking. Dried milkDried milk: all moisture removed keeps for long : all moisture removed keeps for long

time in time in sealedsealed container, camping, emergencies. container, camping, emergencies. Evaporated milkEvaporated milk: some water removed, sterilised : some water removed, sterilised

and sealed in a can, keeps over a year, used in and sealed in a can, keeps over a year, used in cooking - dessertcooking - dessert

Condensed milk:Condensed milk: some water removed, sugar some water removed, sugar added, sterilised and sealed in a can, keeps well, added, sterilised and sealed in a can, keeps well, used in cooking – dessertused in cooking – dessert

Soya milk:Soya milk: made from soya beans, used by made from soya beans, used by vegans and people allergic to cows milk.vegans and people allergic to cows milk.

TESTTEST

1. List 2 sources of milk1. List 2 sources of milk2. % composition of milk?2. % composition of milk?3. What nutrients are missing from milk?3. What nutrients are missing from milk?4. Why is milk good for teenagers?4. Why is milk good for teenagers?5. 4 uses of milk5. 4 uses of milk6. 2 points on storing milk6. 2 points on storing milk7. 2 effects of heat on milk7. 2 effects of heat on milk8. What is homogenisation, what effect has it?8. What is homogenisation, what effect has it?9. What is pasteurisation, what effect has it?9. What is pasteurisation, what effect has it?10. Name 4 types of milk and give one use for each.10. Name 4 types of milk and give one use for each.

Milk ProductsMilk Products

CreamCream ButterButter YoghurtYoghurt CheeseCheese

CreamCream

Fat from milk removed by Fat from milk removed by machine in the dairymachine in the dairy

Standard Irish cream has Standard Irish cream has 4040% fat% fat

Double cream has 48% fatDouble cream has 48% fat Soured cream has lactic Soured cream has lactic

acid added to give a sharp acid added to give a sharp flavour – used in salad flavour – used in salad dressing and dips.dressing and dips.

ButterButter

Made from the cream of the Made from the cream of the milkmilk

10 litres milk = 450g butter 10 litres milk = 450g butter (1 block)(1 block)

Cream is churned until fat Cream is churned until fat globules stick together.globules stick together.

Left over liquid called Left over liquid called buttermilk is drained offbuttermilk is drained off

YoghurtYoghurt

Special harmless bacteria added to warm milk.Special harmless bacteria added to warm milk. Bacteria turn milk sugar to acid which flavours Bacteria turn milk sugar to acid which flavours

and thickens the milk – natural and thickens the milk – natural Flavoured with sugar, fruit, chocolate, vanilla etcFlavoured with sugar, fruit, chocolate, vanilla etc Made from whole, low fat or skimmed milk.Made from whole, low fat or skimmed milk. Can be drinking, stirred, set or frozen.Can be drinking, stirred, set or frozen. Some yoghurts help immunity or digestion others Some yoghurts help immunity or digestion others

help reduce cholesterolhelp reduce cholesterol

Uses of yoghurtUses of yoghurt

Healthy snackHealthy snack DessertDessert On breakfast cerealOn breakfast cereal Accompaniment to curryAccompaniment to curry Salad dressingSalad dressing In milk shakeIn milk shake