Transcript week-10-lesson-1-primary-and-secondary

Learning objectives
• To know the difference between primary
and secondary processing
• To understand the processing of milk to
make cheese and yogurt
• To further reinforce denaturation and
coagulation
• To understand the use of micro-organisms
in food production
Primary Processing
Secondary Processing
Making Soft Cheese from
Yogurt
Strained yoghurt is a popular
style of cheese used in
Southern European, Middle
Eastern, Central and Southern
Asian cooking.
Unlike cream cheese, yogurt
cheese is high in gut beneficial
bacteria, is creamy without
the excess fat and since most
of the whey is strained away, it
can be enjoyed by people who
are mildly lactose intolerant.
Tasting – Soft cheese from
yogurt
• What sensory vocabulary would you use to
describe the taste of the cheese?
Sensory analysis of Soft
Cheese
Appearance
Positive
•Appetising
•Attractive
•Firm
•Fresh
•Healthy
•Moist
•Runny
•Smooth
•Soft
•Tasty
•Crumbly
Negative
•Crumbly
•Dry
•Fattening
•Greasy
Taste
Aroma
Positive
•Fragrant
•Fruity
•Sweet
•Freshly baked
•Zesty
•Aromatic
•Fragrant
•Burnt
•Sickly
•Stale
Negative
•Bitter
•Cheesy
•Creamy
•Fruity
•Salty
•Sharp
•Sour
•Sweet
•Tangy
•Tasty
Positive
Negative
•Acid
•Bland
•Dry
•Sickly
•Stale
•Tasteless
•Watery
Texture
Positive
•Airy
•Creamy
•Firm
•Fizzy
•Gooey
•Smooth
•Sticky
Negative
•Fatty
•Greasy
•Gritty
•Hard
•Lumpy
•Mushy
•Slimy
•Soggy
•Watery
How Yogurt is made - Video
Click icon for link
Production of yogurt stages
Now that you have watched the video, in groups put the different stages of the
production of fruit yogurt into the correct order.
1. The bacteria ferment the milk by turning the lactose in the milk to lactic acid.
2. The milk proteins are denatured and coagulate, which makes the yogurt set.
3. Fruit, sugar, thickeners and stabilisers can be added to change its flavour and
texture.
4. When the acidity level reaches 0.8–1.8%, the bacteria become inactive, but
they are still alive.
5. The yogurt is cooled to 4.5°C to stop the bacteria growing.
6. The yogurt can be pasteurised at this stage to kill the bacteria.
7. The milk is homogenised, then pasteurised at 85–95°C to destroy microorganisms.
8. The yogurt is packed into cartons and sealed.
9. A special bacteria culture is added to the milk.
10.The mixture is incubated (kept warm) at 37–44°C for 4–6 hours.
11.The milk is cooled to 40–43°C.
Production of yogurt –
Check stages
Class discussion about the correct stages of yogurt production
Copy this into your
exercise books or
complete the
printed worksheet
And write the
yogurt production
stages in the
correct order
Next lesson - Practical
• Bring ingredients for Tiramisu – see next slide
(Wouldn’t advise making the Trifle as it will take longer than 1 hour to make)
• Transparent Presentation container suitable
for trifle or tiramisu – Glass or plastic
• Cling film to cover trifle or container for
transportation home.
Ingredients for Lemon
or Traditional Tiramisu
Lemon Tiramisu
Traditional Tiramisu
INGREDIENTS:
(serves 6)
Juice of 2 lemons
Zest of 1 lemon
INGREDIENTS:
(serves 6)
3 cups of strong black coffee, cooled (instant
coffee is fine)
1 packet of sponge lady finger biscuits OR
madeira cake cut into fingers
(other zest used for the topping)
4tbsp water
50g caster sugar
1 packet of sponge lady finger biscuits OR
madeira cake cut into fingers
4 tbsp lemon curd
250g mascarpone cheese
300ml whipping/double cream
Zest of 1 lemon, to garnish
3 tbsp caster sugar
250g mascarpone cheese
300ml whipping/double cream
1 tsp almond extract
Cocoa powder, to dust