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Slide 2

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Starter....
1. How many varieties of milk do you think
there are??
2. Main nutrient missing from milk?
3. Name of sugar in milk?
4. Richest milk comes from............cows
5. Name 3 animals whose milk we can drink.
From the `fridge....…read more

Slide 3

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Dairy Products - Milk
· Why is it known as a `Perfect Food' for
babies?
· What is colostrum?
· Animals that produce milk?
· What is it composed of??
· Milk is an oil in water emulsion ­
meaning?…read more

Slide 4

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What affects the composition of
milk?
· Breed! Eg ............ cows produce milk with
most fat
· Age of cow
· Stage of lactation
· Season ­ grass or hay?
· Feed?
· Time of day?
· Disease eg ...............
· Temperature, if very hot, yield .................…read more

Slide 5

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Composition of milk
· Made up of water, ..............., .............., ............. and
...........dissolved in water. Contains all HBV a......a......
· Lipid content is mainly fat (butterfat) with small amounts
of ..........., ............., ............. and vits ..... and .....
· Fat occurs in globules which are stabilised by the milk fat
globule membrane
· Any heat processing damages the stabilisation of the
milk fat and denatures the protein causing the fat
globules to rise to the surface and become the `cream on
the top'
· Fatty acids are mainly .............., very few
polyunsaturated acids…read more

Slide 6

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Milk proteins ­
colloidally dispersed in the water
· 2 main groups, ............... and ....... ............
· Casein ­ mixture of phosphoproteins ­ about 80% of all
protein. Casein exist as micelles (porous structures
which carry Ca, P as well as protein to the young in liquid
form)
· When rennin is added to milk, the calcium reacts with
casein causing a curd to form (needed for cheese
making)
· After the casein has been precipitated whey proteins
remain. Most important one is .................................
which can be denatured by heat. The protein chains
uncoil during heating leading to a cooked milk flavour eg
evaporated milk.
· The other whey protein is ...................
· Mainly responsible for lactose synthesis.…read more

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eager beaver to learn

Wow! awesome notes


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