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Milk Dairy and Egg Nutrition
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Milk Dairy and Egg Nutrition
Milk Dairy and Egg Nutrition
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1
Question
What is the definition of homogenisation in milk processing?
Page 1
Answer
Distribution of milk globules evenly throughout the product, resulting in a creamier product.
2
Question
How is pasteurisation performed on milk according to the notes?
Page 1
Answer
Milk is heated to 72 degrees for 15 seconds.
3
Question
What defines a complete food in the context of milk?
Page 1
Answer
A food that contains all essential nutrients.
4
Question
What distinguishes whole fat milk from other types?
Page 1
Answer
Contains all nutrients with full fat content.
5
Question
Why is skimmed milk recommended for certain diets?
Page 1
Answer
Some fat removed for low calorie diets.
6
Question
What does fortified milk involve?
Page 1
Answer
Addition of nutrients to enhance nutritional profile.
7
Question
What makes flavoured milk different from plain varieties?
Page 1
Answer
High in sugar for added taste - from the flavourings.
8
Question
How is buttermilk produced?
Page 1
Answer
Liquid remaining from butter production.
9
Question
What process creates condensed milk?
Page 1
Answer
Water removed for concentrated form used in cooking.
10
Question
Why is soya milk suitable for vegan diets?
Page 1
Answer
Made from vegetable proteins.
11
Question
What is the role of protein in milk's nutritive value?
Page 1
Answer
Easily digestible source of HBV protein required for growth and repair of body cells.
12
Question
How do fats in milk contribute to body functions?
Page 1
Answer
Easily digestible, insulate delicate organs, provide heat and energy. Content depends on type.
13
Question
What form do carbohydrates take in milk?
Page 1
Answer
Present in the form of lactose, a sugar molecule required for heat and energy.
14
Question
Which vitamins does milk contain and their functions?
Page 1
Answer
A for healthy eyes and skin, B for healthy nerves, D for healthy bones and teeth. Mnemonic: BAD or DAB.
15
Question
What minerals in milk support bone health?
Page 1
Answer
Calcium and Phosphorus
16
Question
What role does potassium in milk play?
Page 1
Answer
Helps with muscle contraction.
17
Question
What is the standard fat content in cream?
Page 1
Answer
40%.
18
Question
How is butter made from cream?
Page 1
Answer
Cream churned until it sticks together. Remainder liquid is buttermilk.
19
Question
What process is used to make yoghurts?
Page 1
Answer
Addition of harmless culture bacteria. Bio yoghurts aid digestion; some with plant sterols reduce cholesterol.
20
Question
What are common uses of milk in cooking?
Page 1
Answer
Sauces and soups, drinks, baking and desserts.
21
Question
What effects does cooking have on milk?
Page 1
Answer
Flavour changes, bacteria destroyed, protein coagulates, loss of vitamin B.
22
Question
What are the proper storage conditions for milk?
Page 1
Answer
Cover and refrigerate at 4 degrees Celsius. Do not mix milks. Check for dates.
23
Question
Name the types of cheese and one example
Page 2
Answer
Soft: cottage, brie. Semi-soft: edam, gouda. Hard: cheddar, parmesan. Processed: spreads.
24
Question
What is the nutritive role of protein in cheese?
Page 2
Answer
HBV protein for growth and repair.
25
Question
Describe the fat content and function in cheese.
Page 2
Answer
Saturated fat for heat and energy.
26
Question
Which vitamins are highlighted in cheese nutrition?
Page 2
Answer
A, B, D using BAD or DAB mnemonic. A-eyes, B-nerves, D-bones teeth.
27
Question
How does cheese mineral content relate to sodium?
Page 2
Answer
Sodium added during processing.
28
Question
What is the linkage between fat content and water content?
Page 2
Answer
Higher fat content equals lower water content.
29
Question
Outline the first step in cheese production.
Page 2
Answer
Culture of bacteria added
30
Question
What is the function of culture in cheese making?
Page 2
Answer
Added to milk to convert lactose to lactic acid.