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OBJECTIVE LESSON OUTCOMES Today we are PASS learning… Identify essential information ‘…to understand and MERIT explain the varieties Identify the key points and of and the need for record answers. ‘Dairy’ and how they can support a DISTINCTION balanced diet.’ Add detailed answers. Mind map Dairy so that a Y6 PLTS student would know the Independent enquirers Creative thinkers differences. Reflective learners KEY WORDS – health balance nutrients food groups • Where does milk come from? • What other products are made from milk? • What types of cheese do you know? How many dairy products can you see? If not dairy – what is the nutrient? DAIRY DAIRY Milk and dairy foods such as cheese and yoghurt are good sources of protein and calcium. But they can be high in saturated fat, so it's important to make healthy choices. DAIRY Cheese Butter Yogurt Cream Milk Milk Most milk in the UK comes from Friesian (black and white) cows and has been heat treated- pasteurised, sterilised or ultra heated to remove bacteria. This has a negligible effect of its nutritional value but increases its shelf life and destroys undesirable bacteria. There is now a wider range of fresh milks available from your milk man. Milks can be classed according to their fat content and heat treatment they receive at the dairy. FAT CONTENT OF COW’S MILK Butterfat content UK Terminology 5.5% Channel Island milk or breakfast milk 3.5% Whole milk or full fat milk BLUE 1.5–1.8% Semi-skimmed milk GREEN 1% 1% milk ORANGE Less than 0.3% Skimmed milk RED LACTOSE FREE Regular milk contains the milk sugar lactose, while lactose-free milk does not. Heat treated milk Approximately 99% of milk sold in the UK is heat-treated, to kill harmful bacteria and to improve its shelf life. Pasteurisation Pasteurisation is the most popular method of heat treatment. Sterilised milk Sterilised milk is available in whole, semi skimmed and skimmed varieties. The sterilisation process results in a change of taste and colour and also slightly reduces the nutritional value of the milk, particularly the B group vitamins and vitamin C. Unopened bottles or cartons of sterilised milk keep for approximately 6 months without the need for refrigeration. Once opened it must be treated as fresh milk and used within 5 days. UHT milk UHT or ultra heat treated milk is a form of milk that has been heated to a temperature of at least 135ºC in order to kill off any harmful micro-organisms (e.g. harmful bacteria) which may be present in the milk. The milk is then packaged into sterile containers. UHT milk is available in whole, semi skimmed and skimmed varieties. Homogenisation Homogenisation of milk involves forcing the milk at high pressure through small holes. This breaks up the fat globules in order to spread them evenly throughout the milk and prevent separation of a cream layer. Most milk available on the market is homogenised at present. What other kinds of milk can we think of? (Think about plants) CREAM Single cream is a richer version of milk, with around 18% fat content. You can use it for pouring or adding to coffee. Single cream will not whip and will curdle if boiled, so it can't be a substitute in recipes that call for whipping or double cream. Whipping cream has around a 36% fat content, which allows air to be trapped when whipped, roughly doubling the volume. Once whipped, it can be used to top desserts or fill cakes and pastries. Double cream is the thickest with around a 48% fat content. It makes an ideal pouring cream, such as when serving with fruit, or it can be whipped and piped for decorating desserts. It can also be used to add richness and creaminess to savoury dishes. Extra thick double cream is made by heating then rapidly cooling double cream - this creates a thicker cream. Soured cream has been treated with lactic acid, which gives it a tangy taste. It has a thick texture but only around an 18% fat content. Use it for making cheesecakes, dips, topping nachos, and in soups and sauces - but it cannot be boiled or it will spilt. Crème fraîche is similar to soured cream but with a milder taste. It is traditionally made from unpasteurised cream that has been left to ferment, but nowadays, pasteurised cream is thickened and soured with the addition of bacteria. It has around a 48% fat, which means it does not curdle when cooked. Serve with fresh fruit and in soups, casserole and dips. Low or half- fat crème fraîche is readily available and this means some of the fat is replaced with natural thickeners and stabilisers so that it will still hold together in cooking. Clotted cream has the highest fat percentage of all creams at 55%. It's made by baking double cream until a delicious crust forms on the surface. This silky, butter-coloured cream is a speciality of Devon and Cornwall where it is served with scones, butter and jam. YOGURT • Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment. This thickens it and gives it its characteristically tangy flavour. Cow's milk is the most common type used, but goat's, ewe's, sheep or buffalo's milk are also suitable. • Most yogurt sold in the UK is 'live', which means that it still contains live bacteria. Such organisms are thought to stimuate the gut's friendly bacteria and suppress harmful bacteria..

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