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16 Cards in this Set
- Front
- Back
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explain the process of evaporation (in milk) |
full cream milk is pasteurised first and then concentrated by having a fairly large volume of water evaporated under vacuum. the milk is sealed in tins and sterilised in order to destroy all the bacteria. |
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give advantages of evaporated milk and the storage thereof |
advantages: evaporated milk can be used as an alternative to fresh milk in cakes, puddings and tart fillings.
storage: tinned milk should be kept in a cool fry, well ventilated room. the sealed tubs may be stored for months |
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explain the process of condensed milk |
sweetened condensed milk is manufactured in a similar manner to evaporated milk. sugar is added as a preservative. |
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give advantages of condensed milk and the storage thereof |
advantages: condensed milk can be whipped like cream, provided it is heated in boiling water for 10 minutes. storage: tinned milk should be kept in a cool dry well ventilated room. sealed tins can be stored for months
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what are cultured dairy products also known as? |
fermented products. |
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how are these products fermented? |
with a lactic acidosis bacteria. |
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what benefits does the fermented process give? |
1. adds to taste 2. increases shelf life 3. improvise the digestibility of milk |
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what is yoghurt? |
it is a soured milk product ti which yoghurt bacteria is added |
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elaborate on how yogurt is made |
- the bacteria that is added is fairly inactive at low temperatures - this soured milk products is left to thicken at temperatures higher than other types of sour milk - thickening occurs within 2-24 hours - when the yoghurt has cooled down, it may be flavoured and coloured |
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how is natural buttermilk obtained? |
it is obtained from the milky liquid that is separated when butter is churned. the cream is not separated and it therefore sours naturally prior to the churning process. |
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how is cultured buttermilk made? |
it is made from fresh milk, which is soured by special bacteria that are added to the milk |
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where is buttermilk used? |
in baking, for example buttermilk rusks or hot soups |
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what is maas/ amasi? |
it is the african name for sour milk. |
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what is cream |
it is the fat in milk |
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how is milk fat removed from milk |
mechanically |
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what are the different types of cream |
- sour cream - whipping cream - pouring cream - double cream |
