Milk Products

2. Milk Products • Milk products include cream, butter, yoghurt and cheese. • Cream and butter are high in fat so they are on the top shelf of the food pyramid.

3. Cream • Cream is the fat of milk, which rises to the top and is separated from the milk in the dairy. • Fresh cream is heat treated using pasteurisation, sterilisation or UHT.

4. Types of Cream

5. Types of Cream (continued)

6. Types of Cream (continued) • Did you know that there are healthier low-fat options that can be used instead of cream? These include crème fraîche, fromage frais, Greek yoghurt, natural yoghurt and Quark. • Find out what crème fraîche, fromage frais and Quark are.

7. Butter • Butter is manufactured from the cream of milk. • The cream is pasteurised, cooled, heated and then churned. • The fat globules separate from the liquid (buttermilk) and are drained off. • The butter is then washed, blended, salted, wrapped, weighed and packed for distribution.

8. Low-fat (light) butter and dairy spreads are also available.

9. Yoghurt • Yoghurt is one of the oldest and most popular fermented foods. • It is a form of thickened milk. • A culture of harmless lactic acid bacteria is added to warm milk. • These bacteria turn milk sugar to acid, which flavours and thickens the milk, forming natural yoghurt. • It can be made from whole, low-fat or skimmed milk. • It can be flavoured with sugar, fruit, chocolate, vanilla, seeds and nuts.

10. Yoghurt (continued) • It can be in the form of a drink, or it can be stirred, set or frozen. • It provides nutrients, which benefit toddlers, children, adolescents and pregnant and nursing mothers for growth and development. • Low-fat varieties are useful for low-fat diets. • It is easy to digest, making it suitable for invalids and older people. • Addition of bacterial cultures can aid digestion and give additional health benefits like reducing cholesterol.

11. Yoghurt in Our Diets • Yoghurt is a convenient food that can be used for packed lunches, on breakfast cereals, and as dips, salad dressings, marinades, snacks and desserts. • It can also be used as a substitute for cream in desserts, e.g. cheesecake.

12. Class Activities • Research recipes that contain yoghurts and share them with the class. • Then, plan for a practical class: Prepare, cook and serve a healthy snack using one milk product.

13. Class Activities (continued) Make your own yoghurt • Bring 500 ml of milk to the boil. • Add a little sugar (optional). • Cool quickly to 45⁰C. • Whisk in a tablespoon of a bio-natural yoghurt to act as a culture. • Put it into glass jars, seal and place in a yoghurt maker if you have one, and follow the manufacturer’s instructions. Otherwise, put it into a flask to keep it at 45⁰C for at least six hours. • Stir the yoghurt while warm, and add any flavourings. • Cool and chill in the fridge before serving.

14. Class Activities • Use the research sheet in front of you to find out more about types, brands and the cost of various yoghurts. • Now we will do a tasting session with samples of the yoghurts used in your research. • Use the labels from the yoghurt pots to answer the questions from the ‘Yoghurt activity sheet’ you have been given.

15. Milk Products: Quick Revision • Why are cream and butter not on the same level as milk on the food pyramid? • Describe how yoghurt is made. • Suggest three dishes made from milk products.