Yoghurt (Leaving Cert Home Economics): Flashcards
📚Flashcards
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15 cards from this deck
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Practise the cards
15 cards from this deck
Probiotics in yoghurt
Probiotics in yoghurt
Beneficial live bacteria cultures supporting digestive health
Two protein types in yoghurt
Two protein types in yoghurt
Casein and whey protein
Casein protein function
Casein protein function
Provides sustained amino acid release
Main mineral in yoghurt for bones
Main mineral in yoghurt for bones
Calcium - essential for strong bones and teeth
B vitamins in yoghurt
B vitamins in yoghurt
Vitamin B12 and riboflavin (B2)
Homogenisation purpose
Homogenisation purpose
Breaks down fat molecules to create uniform mixture
Pasteurisation temp & time
Pasteurisation temp & time
85°C for 30 minutes
Temp for starter culture addition
Temp for starter culture addition
45°C - optimal for bacterial cultures to thrive
Starter culture bacteria (2 types)
Starter culture bacteria (2 types)
Lactobacillus bulgaricus and Streptococcus thermophilus
Final cooling temp & purpose
Final cooling temp & purpose
5°C to halt fermentation and preserve freshness
How Greek yoghurt is made
How Greek yoghurt is made
Straining regular yoghurt to remove whey
Set yoghurt production
Set yoghurt production
Cultured directly in individual containers
Storage temp for yoghurt
Storage temp for yoghurt
4°C or below in refrigerator
Consume opened yoghurt within
Consume opened yoghurt within
3-5 days
Why yoghurt tenderises meat
Why yoghurt tenderises meat
Natural acidity breaks down tough fibres