Student Pack
Definitions
AB Cultures:
Acidophilus & Bifidus (AB) cultures that help to maintain a balanced digestive system
Artificial insemination:
Techniques by which a cow is made pregnant without being naturally mated with a bull.
Casein:
The main protein in milk.
Churning:
The mechanical process by which cream is turned into butter.
Deregulation:
The removal of laws and regulations which restricted the way the dairy industry could operate, particularly in relation to the pricing, selling and sourcing of milk.
Homogenisation:
A process that reduces the size of fat globules in milk so that they can be evenly distributed throughout the milk. This process prevents the cream from settling on top.
Pasteurisation:
Exposing of milk to a high temperature, usually about 72°C for 10-12 seconds, in order to destroy certain micro-organisms and prevent fermentation
Ruminants:
Even-toed animals which chew their cud and have complex stomachs.
Unpasteurised:
Milk that has not been pasuteurised
UHT:
‘Ultra Heat Treated’ - Milk that is processed at 140-144°C for 3-4 seconds to destroy all types of bacteria
Vat:
A large container for liquids
