3 MILK AND DAIRIES Complete the questionnaire then compare your habits concerning milk and dairy products in groups. MILK QUALITY Cow s milk is the most popular in many countries but milk can be obtained from other animals, such as goats, sheep, reindeers and buffaloes. Milk is often considered nature s most complete food since it provides many of the nutrients which are essential for growth. It is an excellent source of protein and contains vitamins and minerals, particularly calcium. The major a. Do you drink cow milk? If protein constituents of milk are caseins and the so-called whey proteins. so, what milk variety do Various enzymes are normally present in raw milk. The major carbohydrate you use? is lactose. Milk lipids, which occur as globules, are mainly triglycerides. YES NO Homogenisation reduces the size of the globules and prevents What milk variety do Why not? the cream from separating out and forming a layer. you use? Because I don t like it. Whole Milk spoils very easily since its low acidity and high nutrient Semi skimmed Because I m content make it the perfect breeding ground for bacteria, intolerant to milk. Skimmed including the pathogens which cause food poisoning. Because I m a UHT As infections in the lactating animal may be passed directly vegan, I never have Micro filtered to the consumer, it is extremely important that qualityfoods of animal Lactose-free control tests be carried out to ensure that no harmful bacteria origin. (In that case, Condensed remain in the processed products. Pasteurisation is a form the questionnaire Dried powder stops here for you) of heat treatment which kills certain pathogens and/or O ther: .......................... spoilage organisms in milk and other foods. For milk, the Other: .......................... heating time and temperature is either 63 °C for 30 min. (low temperature holding, LTH; low temperature long time LTLT), b. Have you ever tried or do you habitually use vegetable milk ? If so, which one(s)? or alternatively 72 °C for at least 15 sec. (flash pasteurisation; Why? high temperature short time, HTST). Pasteurisation is lethal for the causal agents of a number of milk-transmissible Almond Coconut Hazelnut diseases (e.g. salmonellosis, tuberculosis) as well as for a Oat Rice Soy proportion of the milk microflora. It also inactivates certain Walnut Other: ...................... d. Do you use butter? c. Do you eat cheese? YES I adore cheese and eat it regularly! I like it, but I seldom eat it because it s fattening and contains too much cholesterol. I often have low-fat and fresh cheeses but I never have ripened cheeses. NO I hate cheese! I m allergic/ intolerant to cheese. I t s fattening and contains too much cholesterol. O ther: .......................... YES I like it very much and use it regularly both raw and for cooking. I only use raw butter, I never use it for cooking. I use it only in some special recipes where it cannot be replaced with oil. O ther: .......................... e. Do you eat yoghurt? NO I don t like its taste. W e don t usually use butter at home, we prefer oil. I t contains too much cholesterol. YES I like it very NO O ther: I hate yoghurt. I t s too acidic and I have a sweet tooth . I just can t think of all those bacteria around in it! .......................... O ther: much. I only like low-fat plain yoghurt. I only like fruit flavoured yoghurt. Other: .......................... .......................... O ther: .......................... 238 Module 6 ELEMENTS