milk products butter, cream, yoghurt. © pdst home economics
TRANSCRIPT
Milk Products
Butter, Cream, Yoghurt.
© PDST Home Economics
Average Composition of Butter
Protein Fat Carbohy-
drates
Vitamins
Minerals
Water
1% 82% 0.5% 0.5%A,D
2%Sodium
14%
Nutritive / Food Value
Small amount of HBV proteinLarge amount of saturated fat and cholesterolTrace of carbohydrate lactoseVitamin A and small amount of vitamins D and ESalt adds sodium and chlorineContains trace of phosphorus and calciumBy law must have less than 16% water
Butter Production
Made from cream with 35-40% fatPasteurised and chilled to 10ºCChurned until fat particles stick together and separate from the liquid (buttermilk)Buttermilk drained offSalt added and blended in to get correct texture, colour and shelf lifeWeighed and packed
Types and Uses of ButterTypes
Salted (2%salt)Unsalted
SpreadableConcentrated (84% fat)Reduced fat (40% fat approx)
UsesTable use, bakingLow sodium diets, bakingSandwichesBaking, more flavour
Low calorie diets
Storage of Butter
WrappedIn fridgeAway from strong smelling foodsRemove from fridge shortly before use
Cream
Oil in water emulsionHigh in saturated fatTrace of protein (HBV) and carbohydratesSome calciumTrace of vitamins A & D
Production of CreamMilk heated to 50ºCIt is spun so that centrifugal force separates the cream from the skimmed milkTreated by pasteurising or UHT
Types of Cream
Single/pouring cream (18% fat)Whipping cream (35% fat)Double cream (48% fat)Long life/UHT cream (40% fat)Sour cream (lactic acid) (18% fat)
Other Cream ProductsFrozen creamWhipped creamAerosol cream Crème fraiche (18% fat) = mixture of soured cream + yoghurt or buttermilk
Yoghurt Production
Whole, low fat or skimmed milk is homogenisedPasteurised @ 90ºC and chilled to 37ºC Lactobacillus bulgaricus (bacteria) added to milk and incubated for 8 hours to let fermentation occur. Lactose changes to lactic acid. The acid coagulates milk protein thickens the yoghurt and gives the flavourCooled, other ingredients addedPackaged
Nutritive/Food Value Protein - small amount HBV% Fat - varies depending on milk usedCarbohydrates - contains sugar if fruit or sugar are addedVitamins A & B – small amountCalcium – good source
Dietetic ValueEconomical source of protein and calcium and vitamin A, all for growth – children, adolescents, pregnant womenConvenient no waste or cookingLow fat yoghurt is useful in low calorie & low cholesterol diets as substitute for cream or salad dressingEasy to digest - handy for babies, invalids, elderlyBig range of tastes & textures
Types of YoghurtGreek style/set, stirred, drinking or frozenFull fat, low fat or 0% fatNatural or with added ingredientsBio yoghurt (functional food) contains bacteria to aid digestion or strengthen immune system
Culinary Uses of YoghurtSnackDip or salad dressing (natural)Stir into savoury dishes – curry, goulash (natural)Cream substitute on dessertAs drink e.g. smoothie or drinking yoghurt