1. Milk Products Butter, Cream, Yoghurt. © PDST Home Economics

2. Average Composition of Butter ProteinFatCarbohy- drates VitaminsMineralsWater 1%82%0.5% A,D 2% Sodium 14%

3. Nutritive / Food Value Small amount of HBV protein Large amount of saturated fat and cholesterol Trace of carbohydrate lactose Vitamin A and small amount of vitamins D and E Salt adds sodium and chlorine Contains trace of phosphorus and calcium By law must have less than 16% water

4. Butter Production Made from cream with 35-40% fat Pasteurised and chilled to 10ºC Churned until fat particles stick together and separate from the liquid (buttermilk) Buttermilk drained off Salt added and blended in to get correct texture, colour and shelf life Weighed and packed

5. Types and Uses of Butter Types Salted (2%salt) Unsalted Spreadable Concentrated (84% fat) Reduced fat (40% fat approx) Uses Table use, baking Low sodium diets, baking Sandwiches Baking, more flavour Low calorie diets

6. Storage of Butter Wrapped In fridge Away from strong smelling foods Remove from fridge shortly before use

7. Cream Oil in water emulsion High in saturated fat Trace of protein (HBV) and carbohydrates Some calcium Trace of vitamins A & D

8. Production of Cream Milk heated to 50ºC It is spun so that centrifugal force separates the cream from the skimmed milk Treated by pasteurising or UHT

9. Types of Cream Single/pouring cream (18% fat) Whipping cream (35% fat) Double cream (48% fat) Long life/UHT cream (40% fat) Sour cream (lactic acid) (18% fat)

10. Other Cream Products Frozen cream Whipped cream Aerosol cream Crème fraiche (18% fat) = mixture of soured cream + yoghurt or buttermilk

11. Yoghurt Production Whole, low fat or skimmed milk is homogenised Pasteurised @ 90ºC and chilled to 37ºC Lactobacillus bulgaricus (bacteria) added to milk and incubated for 8 hours to let fermentation occur. Lactose changes to lactic acid. The acid coagulates milk protein thickens the yoghurt and gives the flavour Cooled, other ingredients added Packaged

12. Nutritive/Food Value Protein - small amount HBV % Fat - varies depending on milk used Carbohydrates - contains sugar if fruit or sugar are added Vitamins A & B – small amount Calcium – good source

13. Dietetic Value Economical source of protein and calcium and vitamin A, all for growth – children, adolescents, pregnant women Convenient no waste or cooking Low fat yoghurt is useful in low calorie & low cholesterol diets as substitute for cream or salad dressing Easy to digest - handy for babies, invalids, elderly Big range of tastes & textures

14. Types of Yoghurt Greek style/set, stirred, drinking or frozen Full fat, low fat or 0% fat Natural or with added ingredients Bio yoghurt (functional food) contains bacteria to aid digestion or strengthen immune system

15. Culinary Uses of Yoghurt Snack Dip or salad dressing (natural) Stir into savoury dishes – curry, goulash (natural) Cream substitute on dessert As drink e.g. smoothie or drinking yoghurt