Milk & Milk Products (Leaving Cert Home Economics): Flashcards
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Definition of cream
Definition of cream
Rich dairy product from milk with high fat content
Two main proteins in cream
Two main proteins in cream
Casein and whey
Casein % in cream protein
Casein % in cream protein
80%
Whey % in cream protein
Whey % in cream protein
20%
Main fat type in cream
Main fat type in cream
Saturated fats
Vitamin A roles
Vitamin A roles
Good vision and immune function
Vitamin D role
Vitamin D role
Strong bones and teeth
Why warming separates cream
Why warming separates cream
Fat is less dense than water
Machine for cream separation
Machine for cream separation
Centrifugal machines
Pasteurisation purpose
Pasteurisation purpose
Eliminates harmful bacteria, extends shelf life
Heavy/whipping cream fat %
Heavy/whipping cream fat %
36-40%
Double cream fat %
Double cream fat %
48%
Single/light cream fat %
Single/light cream fat %
18-30%
How soured cream is made
How soured cream is made
Fermented using lactic acid bacteria
Cream's contribution to baking
Cream's contribution to baking
Moisture and richness