1. MILK AND CHEESE

2. NUTRITIVE VALUE OF MILK  HBV protein: casein, lactalbumin and lactoglobulin, help to growth, repair, energy and to elaborate hormones, antibodies, enzymes etc.  Fat: energy, warmth and to make an emulsion, source of fat soluble vitamins: ADEK  Vitamin A/retinol: help to mucous membranes, skin, visual purple, night vision.

3. NUTRITIVE VALUE OF MILK  Vitamin D/ cholecalciferol: absorption of calcium in the bones and teeth.  Calcium: formation of teeth and/or bones, blood clotting, function of nerves and function of muscles.  Phosphorus: works with calcium in the formation of bones and teeth. Also in the formation of protoplasm as a component of protein.

4. NUTRITIVE VALUE OF MILK  Thiamin/vitamin B 1 :Helps to release the energy from carbohydrates. Required for the normal growth and for general health. Maintenance of the nerves.  Riboflavin/Vitamin B 2 : from B group of vitamins. Helps to release the energy from carbohydrates.  Little niacin (nicotinic acid)  Lactose is a catbohydrate formed from one unit of glucose and one unit of galactose.

5. NUTRITIVE VALUE OF MILK  No NSP  No vitamin C  High proportion of water

6. DAIRY PRODUCTS  Butter: cream separated from milk, pasteurized, held at 4 °C to develop acidity. Cooled to 7 °C, churned, fat globules stick together.  Buttermilk drained off, fat chilled, washed, hardened.  Salt added for flavour and to preserve, worked until smooth.

7. DAIRY PRODUCTS  Cream milk: left to stand for 24 hours. Cream forms a layer on surface.  Skimmed off, cooled, pasteurized, single/double/whipping can be acted upon by lactic acid bacteria to sour the cream.

8. DAIRY PRODUCTS  Cheese many varieties, pasteurised milk used (usually).  Bacteria culture was added to convert lactose to lactic acid. Acid helps to preserve cheese, heated at 30 °C.  Rennet added, milk clots and caseinogen coagulates with acid. Left for 45 minutes, curds and whey formed.  Curd cut, whey drained off.

9. DAIRY PRODUCTS  Curd scalded to 30 °C during 45 minutes. Stirred, cut into blocks, piled up, drained, cut into chips.  Salt added, packed into moulds, pressed for 24 hours.  Sprayed with hot water to form rind.  Ripens at 110 °C for 4 months: develops flavor, smell, texture.  Mature cheeses ripened longer: blue- veined.

10. DAIRY PRODUCTS  Yoghurt made from all types of milk, homogenized, pasteurised at 85-95 °C then cooled.  Bacteria is added (lactobacillus bulgaricus, streptococcus thermophillus) incubated 4 – 6 hours  Becomes acidic and flavours develop.  Proteins coagulate. Cooled, flavours added.

11. METHODS OF TREATING TO PREVENT SOURING  Pasteurised 72 °C (162 °F) during 15 seconds  Or 63 °C (145 °F) during 30 minutes  Cooled rapidly: to not more than 10 °C  Destroys harmful (pathogenic) bacteria

12. METHODS OF TREATING TO PREVENT SOURING  Sterilised homogenized: 113 °C (235 °F) during 15 to 40 minutes  UHT 132 °C (270 °F) during 1 second and cooled rapidly. Sealed

13. METHODS OF TREATING TO PREVENT SOURING  Dried  Homogenised. May be skimmed. Water removed by spray  Drying by fine jet into chamber of hot air provoques water evaporates and powder falls to bottom  Or roller drying: spread onto heated rollers. Water evaporates and a film of dry milk can scraped off

14. METHODS OF TREATING TO PREVENT SOURING  Condensed  Homogenised and heated to 80 °C (176 °F) during 15 minutes. Sugar added.  Heated in vacuum. Some water removed. Cooled and sealed in cans.

15. METHODS OF TREATING TO PREVENT SOURING  Evaporated  As condensed milk but no addition of sugar  Sealed cans.  Sterilised: 20 minutes – 115.5 °C (240 °F)

16. METHODS OF TREATING TO PREVENT SOURING  Frozen  Pasteurised and homogenised milk in polythene bags. Up to 1 year.  Pasteurised milk not suitable, separates on thawing

17. SAUCES REASONS FOR SERVING SAUCES:  Add moisture: gravy, custard etc.  Add nutrients: custard, chocolate sauce, cheese sauce etc.  Add colour; jam sauce, chocolate sauce, parsley sauce etc.  Add flavour; cheese sauce, mint sauce, apple sauce etc.  Counteract richness: apple sauce with roast pork, orange sauce with duck etc.  Add interest/variety; curry sauce etc.  Add contrasting texture: bread sauce with roast poultry, parsley sauce with fried fish etc.  Aids digestión: tartare sauce

18. CHEESE SAUCE. HOW TO MAKE CHEESE SAUCE BY THE ROUX METHOD.  Melt fat, add flour and stir with wooden spoon.  Broader base/does not conduct heat, fits corners of pan over gentle heat until sandy/crumbly. Do not allow to brown.  Prevent burning of fat/flour: spoiling colour and flavour  Remove from heat and add milk gradually to prevent lumps. Flour does not gelatinize, stir all time, smooth liquid.  Then return to heat, bring to boil, stir all the time, boil for 3 minutes to cook starch, to prevent floury/raw flavor.  Starch gelatinizes, should coat the back of wooden spoon, add cheese.

19. DISHES WHICH INCLUDE CHEESE SAUCE  Macaroni cheese  Lasagna  Cauliflower cheese  Pasta bake  Eggs/fish au gratin

20. WAYS TO REDUCE FAT IN CHEESE SAUCE  Reduce margarine  Use low fat spread  Use semi-skimmed / skimmed milk  Use less cheese  Choose cheese with a stronger flavour and use less  Use low fat cheese etc.

21. REASONS FOR LUMPS IN SAUCE  Milk added too quickly  Too much milk added at a time  Not stirred when milk added  Not stirred when boiling