Milk (Leaving Cert Home Economics): Flashcards
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12 cards from this deck
% of milk protein that is casein
% of milk protein that is casein
80%
Complete protein source meaning
Complete protein source meaning
Contains all 9 essential amino acids
Fat % in whole milk
Fat % in whole milk
3.5%
Main carbohydrate in milk
Main carbohydrate in milk
Lactose
HTST pasteurisation temp & time
HTST pasteurisation temp & time
72°C for 15-20 seconds
Purpose of pasteurisation
Purpose of pasteurisation
Kills harmful bacteria, preserves nutrition
UHT temperature range
UHT temperature range
135-150°C
UHT milk storage duration (unopened, room temp)
UHT milk storage duration (unopened, room temp)
6-9 months
Ideal storage temp for milk
Ideal storage temp for milk
At or below 5°C
Primary cause of milk spoilage
Primary cause of milk spoilage
Microbial action (bacteria, yeasts, moulds)
Purpose of homogenisation
Purpose of homogenisation
Prevents cream separation
Main function of calcium from milk
Main function of calcium from milk
Strong bones and teeth