Home Economics - Milk

1.Good source of protein for growth and repair

2. It has a small amount of fat which is good for a person with coronary heart disease

3. Excellent source of calcium for healthy bones and teeth

4. Has no carbohydrate so it should be served with carbohydrate rich foods

5. Has no Vitamin C and iron so it should be served with foods rich in Vitamin C and iron

1. Flavour changes

2. Bacteria are destroyed

3. Protein coagulates

4. Loss of Vitamins B and C

1. Whole milk

2. Low fat milk

3. Skimmed milk

4. Fortified milk

5. Buttermilk

6. UHT milk

7. Evaporated milk

8. Condensed milk

9. Dried milk

10. Soya milk

This is heating milk to 72 degrees for 15 seconds and then cooled quickly

It kills bacteria in the milk without spoiling the taste of the milk

This is spreading the fat evenly throughout the milk

1. As a drink

2. In breakfast cereals

3. Used in baking

4.Added to soups and sauces

5. Used in desserts eg. rice pudding