Milk Processing (Junior Cert Home Economics): Revision Notes
📚 Revision Notes
Milk Processing
Milk
- Milk is called a complete food because it contains all the main nutrients the body needs—protein, fat, carbohydrate, vitamins, and minerals—in one source.
- Types of Milk: Cow's milk is the most common, but milk from goats, sheep, buffalos, and camels is also used. Alternatives like soya milk are available.
- People in Ireland are the third-highest consumers of milk globally, drinking an average of 130 litres per year.
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Pasteurisation is the process of heating food or drink to kill harmful bacteria and extend shelf life.
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Homogenisation is the process of breaking down fat particles in milk to evenly distribute them and prevent separation, creating a smooth texture.
Processing
Milk is processed to:
- Make it safe to drink.
- Extend its shelf life (how long it stays fresh).
- Improve its flavour.
Pasteurisation
- Milk is heated to 72°C for 25 seconds to kill harmful bacteria (without changing the taste).
- This process kills vitamin C but helps milk last 3-4 days in the fridge.
Homogenisation
- Homogenisation spreads out the fat in milk, giving it a smoother flavour.
- It happens after pasteurisation.
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Key Detail: Milk is heated to 72°C for 25 seconds.
