Dairy

• What is the source of all dairy foods?

  Milk
• Which type of milk is used most in the UK?

  Cow milk
• What can be produced from milk?

  Butter, cream, cheese, and yoghurt
• Why do consumers choose plant-based milks?

  Health benefits, ethical choices, and intolerances
• What type of fat is found in dairy products?

  Saturated fat
• What is advised regarding dairy product consumption?

  Low fat dairy products should be consumed
• What type of carbohydrate is found in dairy?

  Lactose
• What is a good source of calcium?

  Dairy products
• What vitamins are found in dairy products?

  Vitamins A, B, C, and D
• What is the function of fat in the body?

  Protects organs and absorbs vitamins
• What is the main function of protein?

  Builds and repairs cells
• What is the main source of energy in the diet?

  Carbohydrates
• What does Vitamin A help with?

  Healthy eyesight
• What is the role of calcium in the body?

  Strong bones and teeth
• Why should low fat dairy options be chosen?

  To maintain a healthy weight
• How can whole milk be replaced to reduce fat intake?

  Use skimmed or semi-skimmed milk
• What can be used instead of cream for a healthier option?

  Low fat crème fraiche
• What is a benefit of yoghurt?

  Contains good bacteria for digestion
• What temperature should yoghurt be stored at?

  5°C
• What are some uses of yoghurt in cooking?

  Ingredient for creamy texture and snacks
• What is the most common type of milk in the UK?

  Pasteurised milk
• What is the process of pasteurisation?

  Heated and rapidly cooled to kill bacteria
• What is condensed milk?

  Fresh milk heated and sweetened
• What is dried milk?

  Milk with all water evaporated
• What are the properties and uses of different cheeses?

  • Mozzarella: Fresh, mild, stretchy; used on pizza.
  • Parmesan: Hard, strong flavor; grated on pasta.
  • Cheddar: Mild or strong; used in sandwiches.
  • Stilton: Soft, strong flavor; used in soups.
  • Feta: Soft, crumbly, tangy; used in salads.
• What factors affect food choice?

  Physical activity, cost, and lifestyle
• What is primary processing?

  Changing raw food into an edible product
• What is secondary processing?

  Changing a primary processed food into another product
• What is lactose intolerance?

  Inability to digest lactose
• What causes lactose intolerance?

  Insufficient lactase production
• What are symptoms of lactose intolerance?

  Flatulence, diarrhea, and bloating
• What are lactose-free alternatives?

  Plant-based milks and lactose-free milk
• What does food provenance mean?

  Where food comes from
• What are animal sources of milk?

  Cow, sheep, goats, and buffalo
• What are plant sources of milk?

  Soya, almond, coconut, and oat
• What are key vocabulary terms related to dairy?

  • Marinate: Soak food in marinade.
  • Foam: Mass of small bubbles in liquid.
  • Aeration: Incorporating air into a mixture.
  • Coagulation: Change from liquid to solid.
  • Enrich: Improve color, flavor, and nutrition.
  • Shortening: Fat coating flour for texture.
  • Emulsion: Dispersion of droplets in liquid.
  • Cross-contamination: Transfer of bacteria.
  • Caramelization: Change in structure for flavor.
• Why do supermarkets sell a wide range of dairy products?

  To cater to lactose intolerance and preferences