This document provides an overview of dairy products and milk. It discusses the main dairy foods such as milk, yogurt, cheese, cream, and ice cream. It describes different types of milk including pasteurized, UHT, flavored, dried, evaporated, and condensed. Specialist dairy products from sheep and goats are also outlined. The nutritional value of milk and why calcium is important is summarized. The document then discusses the production of cheese and lists common British and European cheeses. Other dairy foods like butter, yogurt, and ice cream are briefly described.
1. Dairy & Milk Products
What are DAIRY PRODUCTS ?
Dairy products are commodities which have been produced by primary
processing or secondary processing of milk.
All mammals produce milk which contains the correct balance of
nutrients with which to feed their young.
This milk can also be produced and used commercially; for example
sheep, goat and cows milk.
3. Milk
Most milk in the UK comes from Friesian cows and has been heat treated –
pasteurised, sterilised or ultra heat-treated. This has a negligible effect on its
nutritional value but increases its shelf life and destroys undesirable bacteria.
There is now a wider range of fresh milks available from your milkman. Milks can be
classed according to their fat content and heat treatment they receive at the
dairy.
TYPES OF MILK
Pasteurised
Semi-skimmed
Skimmed
4. Milk
Other types of milk
UHT Milk – this milk owes its long life to ultra high temperature
132*c for one second followed by packaging.
Flavoured Milk – usually UHT MILK, either
semi-skimmed or skimmed.
Dried Skimmed Milk, Evaporated Milk, Condensed Milkfull cream or skimmed
5. Specialist Dairy Products
Sheep
Sheep's mil k is nutritious and delicious. The mil k
has a rich, bland, slightly sweet taste.
It has twice as many minerals as cow’s or goats milk.
British sheep dairying is becoming more popular
due the fact that people with allergies find these
are better for them than Cow’s products.
Products available are sheep
milk,ice-cream, cheese and
yoghurt
6. Specialist Products
Goat
Products than come from goat’s are becoming more popular
due to lesser fat and the products are more digestible. Many
people who are unable to have cows milk can often drink goat’s
Milk. Goat’s cheese is well liked and considered a delicacy.
Products available are goats
Milk, Cream, cheese, butter
and yoghurt
7. Nutritional Value of milk
Milk is a valuable source of calcium, riboflavin and protein to our diet. For
vegetarians it can be a valuable source of vitamin A & B12. However they should
not rely on sterilized of UHTmilks for vitamin B12 as they don’t contain as much as
pasteurised milk.
Why do we need calcium?
A calcium rich diet is required to help build strong bones in babies, growing
children and pregnant women.
For the rest of us it keeps our bones strong and helps delay symptoms of a
disease, known as Osteoporosis, which is becoming more common.
8. Cheese
Cheese is made from cows, ewes or goats milk and it takes approximately 5 litres
of milk to produce ½ kg of cheese.
Types of cheeses
There are four main types of cheese with numerous varieties of each.
1.
Hard cheese
2.
Semi-hard cheese
3.
Soft or Cream cheese
4.
Blue-vein cheese
Food value
Cheese is a highly concentrated form of food. Fat, protein, mineral salts and vitamins
are all present. Therefore it is an excellent bodybuilding, energy-producing, protective
food.
9. British Cheeses
Sage Derby
Pale honey colour
Moist and firm
Flavoured with
sage
Lancashire
A soft white
Crumbly Cheese.
Mild and
creamy
Red Windsor
Cheddar marbled
with
Elderberry wine
or port
Caerphilly
Smooth whitish
Cheese, semi-hard
Moist with a close
Texture
Mild salty taste
10. British
Cheshire
Available in red
white or blue
Loose crumbly
Texture.
Flavour hint of
Salt and slight
Tang.
Double Gloucester
A golden coloured
Cheese, smooth and
a full mellow taste
With a creamy feel
On the tongue
Wensleydale
A fairly close texture
A bit crumbly. A blue
variety is available
but is rare.
Mild, slight sweet
flavour
Leicester
A rich russet red
Cheese. Smooth
and rich flavour
with a nutty
flavour
11. Cheeses
Blue Cheshire
Blue Cheshire has
A flavour quite
Distinct from
stilton
Cheddar
Red and white
Varieties.
Close texture
Mild or mature
Creamy yellow
Stilton
Available in white
Or blue.
A soft, moist
Texture with blue
Veins from the
Centre. Rich cream
flavour
Cream cheese
Curd Cheese
Cottage cheese
14. Other Dairy Foods
BUTTER
Butter is a natural product made from cow’s milk. Like hard and soft margarine’s
and spreads, butter contains 81 % fat, so all have the same number of calories.
No preservatives or colourings are added although salt may be added for extra
flavour.
Butter is made simply by churning fresh cream.
15. Yogurt
Yogurt is a cultured product made from whole or skimmed milk. To improve the
flavour and texture, skimmed milk solids or cream may also be added.
“ Live “ yogurt – regardless of whether labeled “live” or not, all yogurt contains
living bacteria unless it has been pasteurised after manufacture.
Varieties of yogurt
Low fat yogurt –contains maximum 1.5 % milk fat
Whole milk yogurt- contains fat as in whole milk
Whole or real fruit yogurt – contains whole fruit in sugar syrup
Fruit flavoured yogurt- contains fruit juices or syrup
16. Cream
There are many different types of cream available
Whipping
Butterfat 35 %
Thinner than
Double
Used for desserts
Double
Butterfat 48 %
Rich and thick
Single
Butterfat 18 %
Used in sauces
Poured over
puddings
Clotted cream
Fat content 55 %
Very thick, cream
In colour and rich
17. ICE CREAM
Ice cream is one the most popular comfort foods available
It first appeared in Britain in the eighteenth century and treat strictly
reserved for the rich. It can be available from cow’s and sheep’s milk in
today’s society.
A vast range of varieties are now available such as choc chip, vanilla,
Strawberry, Raspberry ripple to pistachio , butterscotch and mint as examples.
