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agrc 112 - food production > Milk: Composition and Processing > Flashcards

Milk: Composition and Processing Flashcards

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1
Q

Fluid products

A

Table milk, cream (26.7hL)

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2
Q

Derived (industrial products)

A

Cheese, yogurt, butter, ice cream, etc. (67.95hL)

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3
Q

Dairy industry is _________________

A

Supply managed

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4
Q

Consumption of dairy products

A

16.2 billion CAN$ in 2021 (11.6% of Canadian food/beverage sector)

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5
Q

3 largest dairy processors in Canada

A

Saputo, Agropur, Parmalat

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6
Q

By how much has milk production increased?

A

73.0M - 92.3M hL

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7
Q

Where are most dairy farms and processors found in Canada?

A

Ontario and Quebec

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8
Q

Main exporters of dairy

A

European Union, New Zealand, and US

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9
Q

Main Importers

A

European Union, Asian countries, and US

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10
Q

When the product is labelled milk ( or whole milk), it must fit into these categories

A
  • must be obtained from the mammary gland of the cow
  • shall contain added vitamin D that is not less than 300 international units and not more than 400 international units
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11
Q

5 major nutrition groups (milk must must contain all of these)

A

Carbohydrates, proteins, fatty acids, minerals, vitamins

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12
Q

Most common dairy cow breed in Canada

A

Holstein

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13
Q

Milk composition

A

Water, 87%; lactose, 4,9%; fat, 3.5-3.7%; proteins, 3.6%; ash, 0,7%

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14
Q

What is the most variable component in milk?

A

fat

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15
Q

Lactose (milk sugar)

A

the major carbohydrate and is a energy source for young animals (also affects physical and chemical properties in milk)

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16
Q

Fat (in milk)

A

present in milk in form of membrane enveloped globules

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17
Q

_________ is an important component of the globular membrane

A

cholesterol

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18
Q

Fat-soluble vitamins found in milk

A

A, D, E, K

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19
Q

What factors affect fat content of milk?

A

breed, individual animal, stage of lactation, milking frequency, season, feed, health of cow

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20
Q

Fat content function in foods

A

Lubrication (mouth feel), flavour, a reservoir of other flavour compounds, shortening effect, energy provider, nutrients

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21
Q

What kind of emulsion is milk?

A

Oil-in-water emulsion

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22
Q

2 types of protein

A

Particulate (casein) and soluble (serum, whey)

23
Q

Casein protein

A

Heat stable and in the form of micelles

24
Q

Whey/serum proteins

A

Easily denatured by heat and are the enzymes, antibodies, etc of milk

25
Q

Ash

A

Minerals such as K, Na, Ca, Mg, P

26
Q

Fat soluble vitamins

A

A, D, E, and K

27
Q

Water soluble vitamins

A

B and C

28
Q

How are vitamins lost?

A

Through fat seperation

29
Q

Fluid milk

A

40% of production in Canada

30
Q

Industrial Milk

A

60% of production

31
Q

Table milk

A

Milk commonly found in households (skim or homo)

32
Q

Creams

A

Elevated fat content relative to whole milk

33
Q

UHT Products

A

Shelf-stable without refrigeration (sterilized)

34
Q

Steps to processing milk

A

Clarified, standardized, vitaminized, homogenized, pasteurized, packaged, and stored

35
Q

Clarification

A

Milk is centrifuged to remove particulate matter (dirt)

36
Q

Standardization

A

Adjustment of fat content by removing some or all of butterfat by centrifugation

37
Q

Vitaminization

A

Addition of vitamin A and D

38
Q

Homogenization

A

Relatively large butterfat globules are disintegrated by shearing and impact

39
Q

Pasteurization (most important process)

A

Heat treatment to destory pathogens and extend shelf life

40
Q

3 types of pasturization

A

LT, HTST, UHT

41
Q

LT pasteurization

A

63 degrees celsius, 30min

42
Q

HTST pasteurization

A

72 degrees celsius, 16sec

43
Q

UHT pasteurization

A

140 degrees celsius, 5 sec

44
Q

Target microorganism in pasteurization

A

Coxiella burnetii

45
Q

Cooling

A

to storage temperatures

46
Q

Packaging

A

Poured into cartoons, polyethylene film, or bottles

47
Q

Storage

A

Kept at less than 4.5 degrees celsius

48
Q

Cultured products

A

Products like yogurt, sour cream, buttermilk, cottage cheese, etc created by bacteria converting lactose to lactic acid

49
Q

Important enzyme to make cheese

A

Rennin (chymosin) enzyme that causes precipitation of casein (curds)

50
Q

What part is drained away in cheese making?

A

the whey

51
Q

Evaporated and condensed milk

A

Around 50% of water is removed by vacuum evaporation

52
Q

Butter

A

Produced by churning to transform oil-in-water emulsion into water-in-oil emulsion

53
Q

Process for clustering and clumping when making butter

A
  • Flocculation
  • Partial coalescence
  • Coalescence

agrc 112 - food production (7 decks)

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