milk

nutrtional value of milk

protein- 3.5% high biological value easy to digest caseinogen lactalbumin and lactoglobulin
lipids-4% saturated fat makes it easy to digest. present in tiny droplets
carbohydrates: 4.5% carbohydrates in the form of milk sugar lactose
vitamins: vitamin b vitamin a and vitamin c
minerals: good source of calcium
water: 87% high in h2o

dietetic value
important for growth of children teens and pregnant women
provides source for repair of cells for sports people and the elderly
good for those on a low carb diet
serve with carbohydrate vitamin c and iron rich foods for a balanced diet

suitable for diets of children and the elderly
widely available
versatile used in both sweet and savoury dishes

effects of cooking

protein coagulates and sets forming a skin on top of the milk

pathogenic bacteria is killed

addition of acidic ingredient like lemon juice curdles milk

flavour and colour is altered due to caramelisation of lactose

some loss of vitamin b

loss of vitamin c

culinary uses

drink on its own

can be added to coffee tea smoothies hot chocolate and milkshakes

sauces eg parsely sauce cheese sauce

puddings eg custard

baking eg scones bread

savoury dishes

soups

guidelines for buying milk

buy from hygienic premises

check use by date

guidelines for storing milk

keep covered and store in fridge

store at 2-4℃

store away from strong smelling foods

check use by date

use in rotation

never mix with different dates

milk quality in Ireland

legislation is based on EU directive and enforced by the department of Agriculture and food in order to maintain standards relating to the production and processing of milk

milk is an ideal medium for bacteria to grow. As a result, quality and safety measures are very important. Bacteria which causes salmonella can be found in unpasteurised milk. Therefore unpasteurised milk cannot be sold in Ireland

cattle are tested for TB
farms are inspected and must be registered if supplying milk to the public
milk dairies have strict hygiene rules for transporting storing and processing milk. All milk must be heat treated before it is sold to kill bacteria

processing of milk

homogenisation	breaks down large, fat globules into small fat particles and distributes them evenly throughout the milk helps avoid a layer of cream floating on top of the milk better flavour milk is creamier milk is heated to 60℃ and forced through small holes to break the fat into tiny droplets
pasteurisation	pathogenic bacteria is killed milk souring bacteria are killed so the shelf life of the milk is prolonged all vitamin c and some b1 is destroyed heated to 70℃ for 15 seconds and cooled quickly to 10℃
sterilisation	all micro organisms are destroyed so that the milk will stay fresher longer keeps unopened for several week. once treat as fresh small flavour changes loss of vitamin C heated to 110℃ for 30minutes and cooled quickly
ultra heat treated	pathogenic bacteria are killed keeps for up to 6 months unopened and unrefrigerated changes flavour loss of vitamin c and vitamin b heated to 132℃ for 1-3 seconds and cooled to 10℃
evaporated milk	pathogenic bacteria are killed very long shelf life if unopened change in flavour loss of vitamin c and vitamin b pasteurised evaporated to ½ its original concertation when homogenised sealed into cans
condensed milk	pasteurised and 5% sugar is evaporated 1/3 its volume
dehydrated milk	rolled drying pathogenic bacteria are killed lumpy in shape change in flavour loss of vitamin b and c does not reconstitute easily spray drying pathogenic bacteria are killed uniform in shape better flavour than roller drying loss of vitamin B and c reconstitutes more easily than roller drying more expensive but better product