Learning objectives • To know the difference between primary and secondary processing • To understand the processing of milk to make cheese and yogurt • To further reinforce denaturation and coagulation • To understand the use of micro-organisms in food production

Primary Processing Secondary Processing

Making Soft Cheese from Yogurt Strained yoghurt is a popular style of cheese used in Southern European, Middle Eastern, Central and Southern Asian cooking. Unlike cream cheese, yogurt cheese is high in gut beneficial bacteria, is creamy without the excess fat and since most of the whey is strained away, it can be enjoyed by people who are mildly lactose intolerant.

Tasting – Soft cheese from yogurt What sensory vocabulary would you use to describe the taste of the cheese?

Sensory analysis of Soft Cheese Appearance Aroma Taste Texture Sensory analysis of Soft Cheese Positive Appetising Attractive Firm Fresh Healthy Moist Runny Smooth Soft Tasty Crumbly Fragrant Fruity Sweet Freshly baked Zesty Aromatic Bitter Cheesy Creamy Salty Sharp Sour Tangy Airy Fizzy Gooey Sticky Negative Dry Fattening Greasy Burnt Sickly Stale Acid Bland Tasteless Watery Fatty Gritty Hard Lumpy Mushy Slimy Soggy

How Yogurt is made - Video Click icon for link

Production of yogurt - stages Now that you have watched the video, in groups put the different stages of the production of fruit yogurt into the correct order. The bacteria ferment the milk by turning the lactose in the milk to lactic acid. The milk proteins are denatured and coagulate, which makes the yogurt set. Fruit, sugar, thickeners and stabilisers can be added to change its flavour and texture. When the acidity level reaches 0.8–1.8%, the bacteria become inactive, but they are still alive. The yogurt is cooled to 4.5°C to stop the bacteria growing. The yogurt can be pasteurised at this stage to kill the bacteria. The milk is homogenised, then pasteurised at 85–95°C to destroy micro-organisms. The yogurt is packed into cartons and sealed. A special bacteria culture is added to the milk. The mixture is incubated (kept warm) at 37–44°C for 4–6 hours. The milk is cooled to 40–43°C. Girls can use p281 to help if needed

Production of yogurt – Check stages Class discussion about the correct stages of yogurt production Correct Stages: 7, 11, 9, 10, 1, 2, 4, 5, 6, 3, 8.

Copy this into your exercise books or complete the printed worksheet And write the yogurt production stages in the correct order

Next lesson - Practical Bring ingredients for Tiramisu – see next slide (Wouldn’t advise making the Trifle as it will take longer than 1 hour to make) Transparent Presentation container suitable for trifle or tiramisu – Glass or plastic Cling film to cover trifle or container for transportation home.

Ingredients for Lemon or Traditional Tiramisu Lemon Tiramisu INGREDIENTS: (serves 6) Juice of 2 lemons Zest of 1 lemon (other zest used for the topping) 4tbsp water 50g caster sugar 1 packet of sponge lady finger biscuits OR madeira cake cut into fingers 4 tbsp lemon curd 250g mascarpone cheese 300ml whipping/double cream Zest of 1 lemon, to garnish Traditional Tiramisu INGREDIENTS: (serves 6) 3 cups of strong black coffee, cooled (instant coffee is fine) 1 packet of sponge lady finger biscuits OR madeira cake cut into fingers 3 tbsp caster sugar 250g mascarpone cheese 300ml whipping/double cream 1 tsp almond extract Cocoa powder, to dust