Dairy products: Milk, cheese, yogurt and cream. Also dairy alternatives

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Questions and Answers

Which type of cheese is typically used in salads?

Feta

What is a common use of Halloumi cheese?

Burger topping

Which type of cheese is commonly used in cheesecakes and filled ravioli?

Ricotta

What sets Blue Cheese apart from other types of cheese?

Blue mould veins Signup and view all the answers

What happens to the texture of cheese when exposed to too much heat?

Becomes bitter, hard, and tough Signup and view all the answers

How should cheese be stored to prevent drying out and cross-contamination?

Covered or wrapped in the fridge Signup and view all the answers

How does cooking cheese affect its digestibility?

Makes it more easily digested Signup and view all the answers

What is the recommended temperature for storing cheese in the fridge?

5°C maximum Signup and view all the answers

What primarily determines the appearance, colour, flavour, and texture of the final cheese?

The type of milk used Signup and view all the answers

Why are women advised to avoid consuming soft cheeses like brie and camembert during pregnancy?

Soft cheeses are prone to contamination by listeria monocytogenes bacteria Signup and view all the answers

What impact does the storage duration have on the flavour of cheese?

It intensifies the flavour by allowing the cheese to mature Signup and view all the answers

Why is milk classified as a ‘complete’ food for newborn mammals?

It contains all essential nutrients needed by newborn mammals. Signup and view all the answers

What is the primary reason humans continue to include milk in their diets even after infancy?

It is a source of high biological value proteins. Signup and view all the answers

Why does skimmed milk have fewer calories compared to whole milk?

It contains less fat. Signup and view all the answers

What is the purpose of pasteurisation in the milk processing industry?

To extend the shelf life of milk Signup and view all the answers

Why is it against the law to sell unpasteurised or 'raw' milk without a special license?

Raw milk may contain harmful bacteria that can cause illness Signup and view all the answers

Why is evaporated milk known to have a slightly caramel flavor?

The high temperature during canning process Signup and view all the answers

What is the purpose of homogenisation after pasteurisation in milk processing?

To ensure even distribution of fat/cream throughout the milk Signup and view all the answers

How does ultra heat treated (UHT) milk differ from pasteurised milk?

UHT milk has a longer shelf life than pasteurised milk Signup and view all the answers

Which type of processed milk is created by heating fresh milk to about 135 °C for 1–2 seconds before packaging?

Ultra heat treated (UHT) milk Signup and view all the answers

What is one reason why some people opt for milk alternatives like soya, rice, almond, or oat milks?

They are lactose-free and suitable for individuals who cannot digest lactose. Signup and view all the answers

Which milk alternative typically contains the most calories per 100 ml?

Oat milk Signup and view all the answers

How do the fat content of alternative milks typically compare to fresh cow's milk?

Alternative milks have less fat than cow's milk. Signup and view all the answers

Which nutrient is typically higher in cow's milk compared to most milk alternatives?

Protein Signup and view all the answers

What is the primary function of cream in enhancing sauces?

Providing a velvety texture Signup and view all the answers

Which type of cream is commonly used for whipping purposes?

Whipping Cream Signup and view all the answers

What distinguishes Clotted Cream from Soured Cream?

Fat content Signup and view all the answers

Which type of cream is traditionally enjoyed with scones and jam?

Clotted Cream Signup and view all the answers

Which type of cream serves as the rich and creamy base for homemade ice cream?

Double Cream Signup and view all the answers

What is a distinguishing characteristic of Greek yogurt compared to regular yogurt?

Thicker texture Signup and view all the answers

Why should cream be consumed only occasionally?

High fat content Signup and view all the answers

What is the recommended storage temperature range for both yogurt and cream?

1 to 5 degrees C Signup and view all the answers

Which cream has the highest fat percentage of all creams?

Clotted cream Signup and view all the answers

What is the first step in the process of making yogurt?

Heating and pasteurising the milk Signup and view all the answers

What is the role of lactic acid in the yogurt-making process?

Contributes to the texture and tang of yogurt Signup and view all the answers

Which of the following is NOT a common use of yogurt in cooking?

A component in pancake batter mix Signup and view all the answers

What is a key benefit of using yogurt in cooking compared to mayonnaise?

Lower fat content Signup and view all the answers

Which of these micronutrients would you NOT find in yogurt?

Vitamin C Signup and view all the answers

During the fermentation process, what happens to the protein content?

It coagulates and sets Signup and view all the answers

Which of these sensory characteristics would you NOT expect a bio yogurt to have?

Sweeter Signup and view all the answers

Study Notes

Cheese is made from coagulated milk proteins and fats, with higher quantities of nutrients compared to milk due to reduced water content.
Cheese is high in protein, calcium, fat, vitamins A and D, some B vitamins, phosphorus, and zinc.
Different types of cheese (fresh, soft, semi-hard, hard, blue) have varying fat content per 100g and are used in different dishes.
Soft cheeses like brie, feta, and camembert can be contaminated with listeria monocytogens, which is harmful especially for pregnant women.
Cheese should be stored wrapped in a fridge at 5°C to prevent drying out and cross-contamination, with softer cheeses having a shorter shelf life.
Cheese can be consumed in various ways such as on crackers, in sandwiches, salads, or melted into dishes like pizza and soups.
When heated, cheese melts at 65°C and can become stringy or spreadable, but too much heat can make it bitter and tough.

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