Download
1 / 15
150 likes | 201 Views
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. Cream. Cream is the fat of milk, which rises to the top and is separated from the milk in the dairy.
E N D
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.
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.
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.
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.
Low-fat (light) butter and dairy spreads are also available.
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.
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.
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.
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.
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.
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.
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.
