Dairy Products and Eggs
Nutrition and Food Science · Secondary 3 · Food Commodities · 3.º Período

Dairy Products and Eggs

Examine the nutritional value and functional properties of milk, cheese, yogurt, and eggs in food preparation. Explore commercial processes like pasteurization and homogenization.

MOE Syllabus OutcomesMOE O-Level NFS Syllabus 6097, LO 3.2.1MOE O-Level NFS Syllabus 6097, LO 3.2.2

About This Topic

Examine the nutritional value and functional properties of milk, cheese, yogurt, and eggs in food preparation. Explore commercial processes like pasteurization and homogenization.

Key Questions

  1. What are the functional roles of eggs in baking and cooking?
  2. How do pasteurization and homogenization improve the safety and quality of milk?
  3. How can dairy products be incorporated into a balanced diet?

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