...In rural areas, milk may be processed fresh or sour. The choice depends on available equipment, product demand and on the quantities of milk available for processing. In Africa, smallholder milk-processing systems use mostly sour milk. Allowing milk to ferment prior to processing has a number of advantages and processing sour milk will continue to be important in this sector. Where greater volumes of milk can be assembled, processing fresh milk gives more product options, allows greater throughput of milk and, in some instances, greater recovery of milk solids in product. Because of differences between processing systems, each will be dealt with separately. The section on fresh-milk technology deals with techniques used for processing fresh milk in batches of up to 500 litres. Sour-milk technology is used for processing batches of up to 15 litres of accumulated sour milk. This will be described in the section on sour-milk technology. Fresh Milk Technology This section describes the manufacture of skim milk, cream, butter, butter oil, ghee, boiled-curd and pickled cheese varieties and fermented milks from fresh milk. The processing scale envisaged is 100 to 200 litres of milk per day. However, the processes described are suitable for batches of up to 500 litres per day. Most of the equipment described can be fabricated locally. Equipment not available locally, such as a milk separator, has a cost advantage and quickly gives a good financial return in terms of increased efficiency...
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...Anita knows that bran flakes are higher in fiber than corn flakes are, but she cannot think of any other changes. A few days after making the suggested changes, Anita complains that she is bloated and feels more constipated than she was before changing her diet. o Anita’s Original Diet • Breakfast: Orange juice, corn flakes, banana, skim milk • Lunch: Hamburger on white bun, potato chips, lettuce salad, skim milk, sugar cookies • Dinner: Baked chicken, white rice, zucchini, stewed tomatoes, frozen yogurt As a team, complete the following: • Explain Anita’s physical complaints after substituting bran flakes for corn flakes. • Modify Anita’s diet so she will consume more fiber but avoid bloating and constipation. Anita most likely complained of bloating and constipation because of her high fiber diet. She should have introduced more water, less milk, and more fresh fruits and vegetables. Anita's diet should be modified to consume more fiber but avoiding constipation by incorporating lactose free cow's milk or soy milk if she's suffering from bloating. Water flavored with lemon, lime or cucumber can reduce bloating as well. Anita should try incorporating Kaski Go Lean high fiber cereal, raisin bran or oatmeal; because she complained of constipation. Constipation is a gastro-intestinal symptom that occurs when bowel movements are less frequent; lack of fiber in your diet and inadequate...
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...provided and write the letter in the blank. __b_ 1. What is the protein that is most common to cow’s milk? a. Lactose b. Casein c. Amino acids d. Serum e. Curds __d__ 2. What is the major carbohydrate in milk? a. Lactase b. Monosaccharide c. Sucrose d. Lactose e. Casein __a__ 3. For individuals aged 9-13 years old, what is the Recommended Dietary Allowance (RDA) for Calcium? a. 1300mg b. 200mg c. 1000mg d. 700mg e. There is no RDA value for Calcium __b__4. The process of heating liquids to destroy disease-producing bacteria as well as yeaats, molds, viruses, and less harmful bacteria is a. Homogenization b. Pasteurization c. Chemical synthesis d. Chemical hydrolysis e. Separation __a__5. What process is used to decrease the size of the fat globules in milk so that there is no separation of the fat from the milk serum? a. Homogenization b. Pasteurization c. Chemical synthesis d. Chemical hydrolysis e. Separation __d__6. The main milk lipids a. Are called triglycerides. b. Have a glycerol backbone. c. Have up to three fatty acids d. All of the above are true e. None of the above are true __e__7. Which type of milk contains about 4% milk fat and about 8% milk solids? a. Dry Milk b. 1% milk c. 2% milk d. Skim milk e. Whole milk __a__8. Which process which clusters and clumps fat globules leads to the development of a continuous...
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... on glues for it have innumerable uses. Skim milk is a milk wherefrom the cream is extracted. It is loaded with various nutrients - protein, calcium, phosphorous, vitamin D and vitamin A. These nutrients maintain the building of teeth, body and muscles. The Protein in skim milk comprises the complete amino acid a human needs regularly, effecting the skim milk to be a source of high- quality, total protein. Knowing that skim milk contains protein, it is proved that glue can be made from casein – the protein in milk. The casein protein is also used in fabricating various goods, including fabrics, adhesives, plastics, and protective coatings. This study aims to make homemade glue by means of coagulation and precipitation. Results show that skim milk can be use as an alternative for glue. BACKGROUND OF THE STUDY Poverty is one of the major problems the world is facing today. Not every student could afford to buy branded glue and not every store opens 24 hours. It is a problem for some people in buying glue. It might not be applicable for all, but in some instances, it is true. The researchers wanted to find a way to help solve this problem. The researchers found an experiment regarding on making a homemade glue using the materials found on the kitchen. One of these, skim milk is used in the study. The researchers used skim milk considering that glue is made from casein protein where a skim milk have. Regardless of the use of money, the researchers...
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... Snack: Protein shake Water Lunch: Grilled chicken salad with 2tsps low fat dressing 1 whole fruit (banana, apple, pear, peach) Water Snack 2: 2 pieces of whole wheat toast with 2 tsps low fat peanut butter 1 whole fruit (banana, apple, pear, peach) Water Dinner: 1 can tuna fish 2 cups skim milk 15 baby carrots 6 small celery sticks Before Bed Snack: 2 cups almond milk Meal Plan 3 Breakfast: 3 egg whites I low fat Greek yogurt 1 half banana Water Snack: Protein shake 1 half banana (the other part from the morning breakfast) Water Lunch: 1 grilled salmon 1 cup yellow rice 10 baby carrots Water Snack 2: Low fat greek yogurt Water Dinner: Grilled chicken wrap with whole wheat tortilla 2 tbsps low fat sour cream 6 small celery sticks Before Bed Snack: 2 cups almond milk Meal Plan 4 Breakfast: 3 egg whites 1 cup regular oatmeal 1 whole fruit...
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...Ben and Jerry’s is popular ice cream company. They manufacture ice cream, sorbet, and frozen yogurt world wide. Ben and Jerry’s started in 1978 as a small ice cream scoop shop in a renovated gas station in Burlington, Vermont. The company has now expanded to a headquarters in Burlington, a factory in Waterbury, VT, and many scoop shops around the globe. Ben and Jerry’s is well known, not just for their tasty, chunky, ice cream but because of their support of many political issues and promotion of sustainability. The mission statement of Ben and Jerry’s has three parts: product, economic, and social. Product: “To make, distribute, and sell the finest quality all natural ice cream and euphoric concoctions with a continued commitment to incorporating wholesome, natural ingredients and promoting business practices that respect the earth and the environment.” Economic: “To operate the company on a sustainable financial basis of profitable growth, increasing value for our stakeholders and expanding opportunities for development and career growth for our employees.” Social: “To operate the company in a way that actively recognizes the central role that business plays in society by initiating innovative ways to improve the quality of life locally, nationally, and internationally.” Ben and Jerry’s also values many economical, social justice, and environmental issues. Some of the many issues they support include: GMO labeling, Fairtrade, and LGBT equality. Being honest about being...
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...nonfat yogurt 10 ice cubes, up to 12 cubes 1 Tbsp. honey Place all ingredients in a blender and puree until smooth. APPLE BANANA SOY SMOOTHIE 2 ripe bananas, peeled and halved 2 apples, peeled, cored and quartered 300ml (10fl oz) nonfat yogurt 2 tbsp sugar 400ml (15fl oz) organic soya milk Put all the ingredients in a blender and purée for 1 minute. APPLE BERRY SMOOTHIE ½ cup O.J. 1 Cup fresh Apple Cider 4-6 Strawberries with stem left on e-book://Pages/smoothie_recipes.htm 2/15/2003 Smoothie Recipes Page 2 of 53 1 Frozen Banana 1 cup Yogurt (Sugar & Fat Free flavored) ¼ cup Almonds 2 Tbs. Wheat Germ Blend until a nice smooth consistency. This makes enough for 3. APPLE CINNAMON SMOOTHIE 3/4 cup Apple Sugarfree Syrup 1/4 cup Cinnamon Sugarfree Syrup 2 scoops VegeFuel 1 1/2 cups crushed ice 1/4 cup Heavy Cream (optional) Blend until smooth. APPLE COCONUT SMOOTHIE 1/4 cup apple juice 1 pinch grated coconut or 1 T. coconut milk 1/2 banana 1/4 teaspoon fresh ginger root peeled 2 small ice cubes Put all ingredients into blender. Blend until smoothie consistency is reached! APPLE COCONUT GINGER SMOOTHIE 1/4 c Apple juice 1 pn Coconut -- grated OR_ -1 Tbsp coconut milk 1/2 ea Banana 1/4 ts Ginger root -- fresh,peeled -grated 1/2 c -Crushed ice -- or 2 small ice -Cubes Blend all until smooth. e-book://Pages/smoothie_recipes.htm 2/15/2003 Smoothie Recipes Page 3 of 53 APPLE MAPLE...
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...Who is to blame for the more than 40 million obese people that currently reside in the United States? Who is to blame for all the fast food restaurants that nearly everybody criticizes, yet makes millions and millions of dollars every year? Why is America considered one of the laziest countries in the world? It is not fair to point a finger at the soda and candy industries, the fast food restaurants, or the grocery stores because they are not the ones at fault. The United States is a free country. Living in this free country, we are allowed to pick and choose what restaurants we eat at, what we order at those restaurants, how much food we buy at the grocery store, the kind of food we buy at the grocery store, etc. The blame cannot be put where it is easy to put it. The only people we, Americans as a whole, can blame for the obesity problem, the successful soda and candy industries, the wealthy fast food restaurants, and the laziness of our nation, is ourselves. Over the years, numerous lawsuits have been filed against soda and candy companies, blaming them for the overweight children in our country. For example, the article “Lawyers Ready Suit Over Soda” written by Caroline E. Mayer on the Washington Post website, explains a lawsuit that a group of lawyers created in 2005. They compiled the lawsuit against soft-drink companies that sell sugared soda in schools, and are aiming to have soda machines removed from all schools. Richard A. Daynard, an associate dean at...
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...cholesterol? a. peanut butter b. chicken c. strawberry jam 2. Our bodies make cholesterol in the... a. liver b. brain c. bones 3. High blood cholesterol may increase your risk of getting: a. cancer b. heart disease c. arthritis 1. The _______________ shows the last day a food should be EATEN. a. sell-by date b. best-if-used by date c. expiration date 2. The _______________ shows the last day a food should be SOLD. a. sell-by date b. best-if-used-by date c. expiration date 3. The date stamped on milk is the _______________. a. last date the milk should be sold b. sell-by date c. both a and b 4. The date stamped on packaged cereals is the _______________. a. pack date b. best-if-used-by date c. expiration date 1. Fat does NOT... a. store important vitamins b. make foods taste good c. help you keep a healthy weight 2. All of the following EXCEPT ----- will reduce the amount of fat in your diet. a. drinking skim milk instead of whole milk b. using regular margarine instead of butter c. adding less fat when you cook d. trimming the fat off of meat 3. A high fat diet increases your risk of getting... a. cancer b. skin disease c. Alzheimer's disease 1. Foods in the Fats, Oils and Sweets group...
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...released in the market today. The regeneration is so outstanding that the choice left now is for the customers to enjoy and produce as many recipes as the technology can allow. Milk is an ingredient that has usually been given to our domestic animals. This item is a very healthy product that the world cannot afford to ignore. Most consumers, however, claim that it is quite heavy to take it as it is after boiling. This explains why a milk frother and steamer had to come into the mind of an expert thinker. He most probably realized that foam could be produced from milk, which is quite light and fine to swallow and digest. The need for...
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...children drink milk at least once a day so their bones could grow strong. But do you know how the farmers get the milk from the cows? For some people the process is disturbing. Therefore, they are pro nondairy products. For others, not having dairy in their body benefits their health and digestive system. To start off, a main reason why people do not use dairy products is because of how the dairy industry works. When a calf is born, they are taken away from their mother at the early age of only one day old, if not immediately (PETA). After the...
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...School Cafeteria Policy 1.0 POSITION STATEMENT ON NUTRITION PROGRAMS AND SERVICES IN SCHOOLS Nutrition has a vast influence on a child’s development, health status, well-being and potential for learning. Schools are in a position to play an important role in ensuring that healthy eating patterns are promoted through classroom nutrition education coordinated with the promotion and the availability of healthy food choices. Establishment of a nutrition policy within the Waterloo Catholic District Secondary School system will facilitate the schools in achieving the following goals: Promote an environment that encourages and supports the development and maintenance of healthy eating habits. Provide standards/guidelines to ensure a variety of nutritious foods and beverages are available to students and staff that will enable them to make healthy food choices. This includes: cafeteria, vending machines, school tuck shops/stores, fundraising events, and refreshments served at celebrations and meetings. 2.0 RATIONALE The purpose of the nutrition policy is to ensure that a variety of nutritious foods and beverages are promoted and provided to students and staff. The environment is one of the most important indicators determining our success in making healthy food choices. Our goal is to create this healthy environment in all the secondary schools of the Waterloo Catholic District School Board. By reducing the quantity of foods of minimal nutritional value and calorie dense beverages...
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...Planner SUNDAY Breakfast: 1 cup Milk (skim), 1 c Strawberries (fresh), 1 Bagel (whole wheat or bran) 2 tbsp, Cream Cheese (fat free), ¼ cup raisins (seedless) Snack #1: 1 medium Apple, ¼ cup whole Almonds Lunch: 1 cup Cranberry Juice, 1 Whole Wheat Pita, 3 oz. Light Tuna (in water), 1 tbsp Mayo, 1/4 cup sliced Tomato, 1/4 cup Spinach Leaves (raw), 1 medium Orange Snack #2: 1 cup cauliflower (fresh, raw), 1 tbsp veggie dip Dinner: 4 oz. Chicken Breast (white meat), 1 tbsp Lemon Juice (fresh), 1 tbsp Ground Pepper (fresh), 1 small Sweet Potato (baked), 1 small Salad (1/4 cup each of cucumber, tomato, sweet peppers), 1 small Whole Wheat Roll Snack #3: 1 cup Plain, Non-fat Yogurt, 1 cup Blueberries MONDAY Breakfast: 1 cup Milk (skim), 1 package Instant Oatmeal, 1 Orange Snack #1: 1 cup cottage cheese, ½ cup peaches Lunch: 2 slices whole wheat bread, 2 oz. turkey breast, ½ cup bean sprouts, ¼ cup tomato, 1oz cheese, ¼ cup lettuce Snack #2: 1 medium banana, 2 tbsp. peanut butter Dinner: 5oz tilapia, ¼ cup cilantro, 1 cup brown rice, ¼ cup broccoli, 1 small salad with 2 tbsp. salad dressing Snack #3: 1/3 cup almonds TUESDAY Breakfast: 1 cup Soymilk (fat free), 1 Whole Wheat Pancake, 2 tbsp Blueberry sauce, ½ banana Snack #1: 1 cup Soy Yogurt, 2 tbsp granola Lunch: 2 cup Spinach (raw), 2 oz. Skinless Chicken Breast, 2 tbsp Black Bean & Corn Salsa, 2 tbsp shredded Mexican Blend Cheese, 1 sesame Breadstick, 1 cup nonfat skim milk, 1 orange Snack #2: 1 medium Apple...
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...down to half of the amount * Make bacon turkey bacon instead and cut down to half of the amount Reduced the amount of fat, calories, and carbohydrates. Adds more fiber. Lowered in kclories in protein Less cholesterol. Cauliflower Salads (13) * Change head lettuce to spinach leaves * Make bacon turkey bacon and use half the amount * Add broccoli * Make the mayo dressing a vinegar based one * Make the sugar Splenda Adds more fiber, less fat, calories, and carbohydrates. Lowered kcalories in protein. Less cholesterol and Sodium Mesa Corn Pie(15) * Make milk skim * Cut corn off the cob * Make cheese low fat * Change butter to margarine Lower in fat, calories, sodium, and carbohydrates. Took out preservatives. Chile-Cheese Taters (15) * Cut your own potato wedges * Change butter to margarine * Change mozzarella to part skim and Cheddar cheese to low fat. * Change sour cream to reduced fat * Make your own cream soup without using cream with wine and stock Took out preservatives. Lowered in fat, sodium, calories, carbs. Almost –Instant Pierogies (16) * Make Cheddar cheese low fat and use half the amount * Make pasta shells whole wheat Added more whole grains, lowered in fat. Veggie Cheese Casserole (17) * Change cans of mixed veggies to chopped fresh veggies * Change mayo to non fat yogurt * Change process cheese to fetta * Change butter to margarine * Change crackers...
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...sliced into 1/4 inch slices 1 onion, sliced into rings salt and pepper to taste 3 tablespoons butter 3 tablespoons all-purpose flour 1/2 teaspoon salt 2 cups milk 1 1/2 cups shredded Cheddar cheese Directions Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil. Bake 1 1/2 hours in the preheated oven. Leche Flan Ingredients: 10 egg yolks (pula ng itlog); well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 3/4 cup water Leche Flan (egg yolks) Cooking Instructions: Mix water and sugar in the moulds. Parboil in very low fire until it turns brown and sticky. Do not overcook the sugar. In a bowl, mix the following ingredients: egg yolks, evaporated milk, condensed milk, and vanilla. Pour the mixture in the moulds and cover with aluminum foil. Steam for about 15 - 20 minutes. Remove from the steamer. Cool it down before serving...
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