Food Commodities: Yoghurt 2.0 / 5 based on 2 ratings ? Home EconomicsA2/A-levelOCR Created by: BeckyCreated on: 28-02-13 12:38 How is yoghurt made? Heat treating homogenised milk that has been treated with two cultures 1 of 8 What are the two cultures yoghurt is treated? Streptococcus thermophilus and lactobacillus bulgaricus bacteria 2 of 8 What does the introduction of the bacteria do? Converts the lactose present int the milk to lactic acid 3 of 8 What is the nutritional value of calcium in yoghurt? Rich in calcium- 250g serving of most types of yoghurt provide 450mg of calcium 4 of 8 What do the live cultures in yoghurt increase? the absorption of calcium 5 of 8 How much protein does plain yoghurt contain? 10-14g per 250g 6 of 8 What are the choices of yoghurt? Stirred- smooth, fluid consistency Set- soli, firmer texture 7 of 8 What are the uses of yoghurt? Drinks, desserts, salad dressings, cream alternative, toppings 8 of 8
Dioxins and polychlorinated biphenols (PCBs) are chemicals that get into our food from the environment. They have no immediate effect on our health but can cause problems if they are absorbed into our bodies at high levels for long periods. Foods high in 4.0 / 5 based on 1 rating
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