© PDST Home Economics

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Most milk we drink comes from cows.
Sheep and goats milk are also used
Soya milk is used by vegetarians and those allergic to animal milk

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Protein
Fat
3.5%
4%
Carbohydrate 4.5% A,B,D
Vitamins 0.5%
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Minerals
Water
What’s missing?????
0.5% Calcium
87%

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Protein, HBV, growth and repair of cells.
Fat, saturated, for energy, easily digested.
Carbohydrates, sugar (lactose), energy.
Minerals, calcium and phosphorus, bones and teeth.
Vitamins, A (eyes, growth, skin, membranes), B
(nerves and energy), D (bones and teeth).
Water, very high amount.

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Important for protein and calcium (for growing and repairing cells and bones)
Lots of different uses.
Inexpensive
Easily digested (elderly, small children, invalids).

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As a drink
On breakfast cereals
Desserts e.g. milk Pudding.
Sauces e.g. cheese sauce
In soup
For baking
Savoury dishes e.g. Lasagne
As a milk product e.g. yoghurt, cheese, butter

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Changes flavour
Kills bacteria
Destroys vitamin C, B
Protein coagulates and makes a skin on the milk.

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

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Homogenisation
Spreads the fat evenly through the milk.

(a) Makes milk safe to drink
(b) Helps milk stay fresh for longer
Examples:
Pasteurisation
Ultra Heat Treated (UHT)

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Milk is heated to 72ºC for 25 seconds
Then cooled to 10 ºC
Sealed in sterile containers
Effects on milk:
Flavour change
Vit. C destroyed
Disease causing bacteria destroyed
Some souring bacteria destroyed so milk keeps longer

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Heated to 132 ºC
Cooled quickly
Sealed in sterile containers
Effects on milk:
Flavour change
All bacteria killed
Sealed cartons don’t need refrigeration and keep for months
Vitamin C and some B destroyed

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Whole milk : nothing added or taken away, just homogenised and pasteurised – children.
Low fat milk : some fat removed – adults
Skimmed milk : almost all fat removed – low calorie and low fat diets.
Fortified milk (super) extra vitamins and minerals added.
Long life milk : ultra heat treated, camping, warm countries

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Buttermilk : liquid left over after butter is made, acidic, used in baking.
Dried milk : all moisture removed keeps for long time in sealed container, camping, emergencies.
Evaporated milk : some water removed, sterilised and sealed in a can, keeps over a year, used in cooking dessert
Condensed milk: some water removed, sugar added, sterilised and sealed in a can, keeps well, used in cooking – dessert
Soya milk: made from soya beans, used by vegans and people allergic to cows milk.

TEST
1. List 2 sources of milk
2. % composition of milk?
3. What nutrients are missing from milk?
4. Why is milk good for teenagers?
5. 4 uses of milk
6. 2 points on storing milk
7. 2 effects of heat on milk
8. What is homogenisation, what effect has it?
9. What is pasteurisation, what effect has it?
10. Name 4 types of milk and give one use for each.

Milk Products
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Cream
Butter
Yoghurt
Cheese

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Cream
Fat from milk removed by machine in the dairy
Standard Irish cream has
40% fat
Double cream has 48% fat
Soured cream has lactic acid added to give a sharp flavour – used in salad dressing and dips.

Butter
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Made from the cream of the milk
10 litres milk = 450g butter (1 block)
Cream is churned until fat globules stick together.
Left over liquid called buttermilk is drained off

Yoghurt
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Special harmless bacteria added to warm milk.
Bacteria turn milk sugar to acid which flavours and thickens the milk – natural
Flavoured with sugar, fruit, chocolate, vanilla etc
Made from whole, low fat or skimmed milk.
Can be drinking, stirred, set or frozen.
Some yoghurts help immunity or digestion others help reduce cholesterol

Uses of yoghurt
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Healthy snack
Dessert
On breakfast cereal
Accompaniment to curry
Salad dressing
In milk shake