Dairy Processing and Fortification

Dairy farming is a significant contributor to the Northern Ireland economy. The processing of milk involves both primary and secondary steps.

Primary processing of milk:

• Cows are milked at least twice a day
• Milk is stored at 4°C and transported for processing at a dairy

Secondary processing of milk:

• Production of various dairy products such as powdered milk and cheese
• Cheese-making process involves adding rennet to milk, cutting curds, and draining whey

Food fortification is an important aspect of food processing:

Definition: Fortification involves adding nutrients that are not naturally present in a food to improve its nutritional quality.

Examples of fortified foods:

• Fat spreads are important sources of Vitamins A and D due to mandatory fortification
• Cereals and cereal products are fortified with various nutrients
• Soya products and other vegetarian/vegan foods are often voluntarily fortified with Vitamin B12

Highlight: Fortification plays a crucial role in enhancing the nutritional value of staple foods, benefiting both children and adults.

Food Additives and Their Functions

Food additives are substances added to food during processing to perform specific functions. They can be natural, nature-identical, or artificial.

Definition: Food additives are substances added to food during production to enhance nutritional quality, increase shelf life, or preserve food for longer periods.

Types of additives:

1. Natural additives: Substances found naturally in food and extracted naturally
2. Nature-identical additives: Man-made copies of substances that occur naturally
3. Artificial additives: Synthetically produced substances

Functions of common additives:

1. Antioxidants: Prevent oils and fats from becoming rancid
2. Preservatives: Extend shelf life by preventing spoilage caused by microorganisms
3. Colorings: Enhance or replace natural colors lost during processing
4. Flavorings: Improve taste and aroma
5. Sweeteners: Make food taste sweeter using small quantities
6. Emulsifiers: Disperse fats and oils in foods and slow down staling

Example: Emulsifiers are used to prevent the separation of ingredients in foods like mayonnaise, ensuring a consistent texture.

Additional Food Additives and Labeling

Continuing from the previous page, here are more types of food additives and their functions:

1. Stabilizers: Ensure food products remain stable by preventing separation into layers during storage
2. Gelling agents: Provide structure to food products
3. Thickening agents: Increase the viscosity of food

Highlight: Each type of additive serves a specific purpose in food processing, contributing to the overall quality, safety, and appeal of the final product.

Food labeling regulations:

• Labels must declare all additives used in the ingredients list
• Additives can be listed by their full name or E number

Vocabulary: E numbers are codes assigned to food additives that have been assessed for use within the European Union.

The Food Supply Chain (FSC): The FSC connects various sectors involved in food production, from farms to consumers. It includes:

1. Animal and crop farms, fish farms
2. Food handling and processing centers
3. Storage facilities (warehouses, cold storage)
4. Transport and distribution
5. Retail centers and supermarkets
6. Consumers and food services

Highlight: Understanding the food supply chain is crucial for comprehending how food moves from production to consumption.

Food Provenance and Consumer Awareness

Food provenance refers to the origin of food products, including where they are grown, raised, or caught.

Definition: Food provenance means knowing where your food comes from, including its geographical origin and production methods.

Reasons why consumers may want to know about food provenance:

1. Desire for fresh, local food
2. Interest in the distance food has traveled (food miles)
3. Concern about animal welfare and farming practices
4. Preference for supporting local farmers and economies
5. Environmental considerations

Highlight: Consumer awareness of food provenance is growing, influencing purchasing decisions and driving demand for transparency in the food industry.

Understanding food provenance allows consumers to make informed choices about the food they purchase and consume. This knowledge can impact various aspects of the food industry, from production methods to marketing strategies.

Example: A consumer might choose locally grown apples over imported ones to reduce food miles and support local farmers.

By learning about food provenance, students in home economics can develop a deeper appreciation for the complexities of the food system and make more conscious decisions about their food choices.

Food Provenance

This section explores the importance of food origin and traceability.

Definition: Food provenance refers to where food is grown, raised, or caught.

Benefits of understanding food provenance:

• Enhanced animal welfare
• Environmental protection
• Consumer choice empowerment
• Food system sustainability

Highlight: Food security involves ensuring access to information about food origins and safety.

Farming Methods and Fish Sourcing

This section compares different farming methods and fish harvesting techniques.

Example: Intensive farming uses high-yield crops and chemical fertilizers, while organic farming emphasizes natural methods.

Fish harvesting methods covered:

• Trawling
• Dredging
• Pots and creels
• Line catching

Nutrition and Healthy Eating

This chapter outlines essential nutritional guidelines and the Eatwell Guide.

Definition: The Eatwell Guide shows the proportions of different food types needed for a balanced diet.

Key nutritional components:

• Fruits and vegetables (vitamins and minerals)
• Starchy carbohydrates (fiber and energy)
• Dairy products (calcium and protein)
• Protein sources (essential nutrients)

Food Processing Basics

Food processing is the transformation of raw ingredients into consumable food products. It involves various steps to ensure safety, add variety to diets, and make food more enjoyable and easier to prepare.

The food production system consists of three main parts:

1. Input: Raw ingredients, materials, machinery, and items used in production
2. Process: Various steps that change the input into output
3. Output: The finished food product

Food processing is divided into two main categories:

1. Primary processing: This occurs when a food must be processed before it can be eaten.

Example: Milling wheat to make flour is a primary processing step that allows wheat to be used as an ingredient in various foods.

2. Secondary processing: This involves further transforming a food that has already undergone primary processing into a new food product or ingredient.

Highlight: Understanding the difference between primary and secondary processing is crucial for comprehending the complexities of food production.