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

Milk Products

Butter, Cream, Yoghurt.

© PDST Home Economics

Average Composition of Butter

Protein Fat Carbohy-

drates

Vitamins

Minerals

Water

1% 82% 0.5% 0.5%A,D

2%Sodium

14%

Nutritive / Food Value

Small amount of HBV proteinLarge amount of saturated fat and cholesterolTrace of carbohydrate lactoseVitamin A and small amount of vitamins D and ESalt adds sodium and chlorineContains trace of phosphorus and calciumBy law must have less than 16% water

Butter Production

Made from cream with 35-40% fatPasteurised and chilled to 10ºCChurned until fat particles stick together and separate from the liquid (buttermilk)Buttermilk drained offSalt added and blended in to get correct texture, colour and shelf lifeWeighed and packed

Types and Uses of ButterTypes

Salted (2%salt)Unsalted

SpreadableConcentrated (84% fat)Reduced fat (40% fat approx)

UsesTable use, bakingLow sodium diets, bakingSandwichesBaking, more flavour

Low calorie diets

Storage of Butter

WrappedIn fridgeAway from strong smelling foodsRemove from fridge shortly before use

Cream

Oil in water emulsionHigh in saturated fatTrace of protein (HBV) and carbohydratesSome calciumTrace of vitamins A & D

Production of CreamMilk heated to 50ºCIt is spun so that centrifugal force separates the cream from the skimmed milkTreated by pasteurising or UHT

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)

Other Cream ProductsFrozen creamWhipped creamAerosol cream Crème fraiche (18% fat) = mixture of soured cream + yoghurt or buttermilk

Yoghurt Production

Whole, low fat or skimmed milk is homogenisedPasteurised @ 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 flavourCooled, other ingredients addedPackaged

Nutritive/Food Value Protein - small amount HBV% Fat - varies depending on milk usedCarbohydrates - contains sugar if fruit or sugar are addedVitamins A & B – small amountCalcium – good source

Dietetic ValueEconomical source of protein and calcium and vitamin A, all for growth – children, adolescents, pregnant womenConvenient no waste or cookingLow fat yoghurt is useful in low calorie & low cholesterol diets as substitute for cream or salad dressingEasy to digest - handy for babies, invalids, elderlyBig range of tastes & textures

Types of YoghurtGreek style/set, stirred, drinking or frozenFull fat, low fat or 0% fatNatural or with added ingredientsBio yoghurt (functional food) contains bacteria to aid digestion or strengthen immune system

Culinary Uses of YoghurtSnackDip or salad dressing (natural)Stir into savoury dishes – curry, goulash (natural)Cream substitute on dessertAs drink e.g. smoothie or drinking yoghurt