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College Bowl > 14. Dairy Products > Flashcards

14. Dairy Products Flashcards

1
Q

What gives skim milk a slight bluish tint?

A

Riboflavin;

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2
Q

The lactic acid in cheese is made from what compound?

A

Lactose;

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3
Q

What are the consequences when milk is overheated?

A

Denaturation/coagulation and sulfur release;

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4
Q

Give the names of two major breeds of dairy cattle.

A

Holstein/Jersey/Brown Swiss/Guernsey;

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5
Q

Where are lipovitellins and livetins found?

A

Plasma proteins of egg yolk;

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6
Q

In cheese production why is rennet added after pH has been slightly reduced by the starter cultures?

A

The activity of clotting enzymes (rennet) is higher in acid media;

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7
Q

Which cheese is made from the by-product of cheese production?

A

Ricotta Cheese;

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8
Q

Skim milk has a bluish tint due to the scattering of light by what component?

A

Casein micelles;

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9
Q

What are the major components of bovine milk and what are their approximate percentages?

A

Water-87% / Lactose- 4-5% / Fat- 4% / Protein-3.5% / Minerals- 0.7%;

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10
Q

What is the monosaccharide in milk?

A

Galatose and glucose;

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11
Q

What are two ways milk is dried into powdered form?

A

Spray drying and roller drying.;

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12
Q

What is the white color and yellow color of milk due to?

A

Whiteness is due to scattering of light by casein micelles and fat globules. Yellow is due to the fat-soluble pigment.;

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13
Q

What are the two major whey proteins in milk and what percentage of total milk protein do they make up together?

A

Beta-lactoglobulin & alpha-lactalbumin; together they make up about 20% of milk proteins.

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14
Q

Lactose is commonly isolated from whey. Name two ways this can be accomplished.

A

Crystallization or Nanofiltration;

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15
Q

What milk protein is responsible for iron binding and enhanced iron absorption into the body?

A

Lactoferrin;

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16
Q

Whey protein concentrate (WPC) is produced with three different protein percentages. What are they?

A

34% - 50% - 80%;

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17
Q

What is the major protein group in milk?

A

Casein;

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18
Q

What is the name of the controversial hormone given to dairy cows to increase milk production?

A

Bovine Somatotropin or Bovine Growth Hormone;

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19
Q

What does MFGM stand for?

A

Milk Fat Globule Membrane;

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20
Q

What are the approximate molecular weights of alpha-lactalbumin/beta-lactoglobulin/bovine serum albumin (BSA)?

A

Alpha-lactalbumin= app. 14200 Da / Beta-lactoglobulin= app. 18400 Da / BSA= app. 69000 Da;

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21
Q

What hydrocolloid’s largest use is a stabilizer in chocolate milk and ice cream?

A

Carrageenan;

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22
Q

Which milk product is concentrated to 2.25 times the solids of normal milk then sterilized in cans in continuous pressure retorts at 245F for 15 minutes?

A

Evaporated Milk;

23
Q

The detection of coliforms in a sample of pasteurized milk purchased from the grocery store would indicate what about the milk?

A

Probably post-pasteurization contamination (inadequate pasteurization is also acceptable);

24
Q

Name the two principal whey proteins.

A

Beta-lactoglobulin and alpha-lactalbumin;

25
Q

What is direct acid set cottage cheese?

A

Cottage cheese made with food grade organic acids rather than bacteria starter cultures.;

26
Q

Define percent overrun in ice cream.

A

The volume of frozen/finished ice cream in excess of the volume of the liquid mix.;

27
Q

The compound responsible for the characteristic buttery flavor of fermented dairy foods is what?

A

Diacetyl;

28
Q

What is the legal percentage of butter fat to be classified as whole milk?

A

0.0325;

29
Q

If whey proteins are heated what three changes can be observed?

A

Coagulation/Denaturation/Maillard Browning;

30
Q

Acid that is present in milk due to proteins-phosphates-carbonates-citrates rather than from bacterial fermentation is known as what?

A

Apparent Acidity;

31
Q

What is rennin?

A

Proteolytic enzyme from the stomach of suckling calves.;

32
Q

Cow’s milk normally contains how much lactose?

A

5% by weight;

33
Q

Whey normally contains how much lactose?

A

5% by weight;

34
Q

What is the function of gelatin in an ice cream mix?

A

Stabilization-it retards ice crystal formation during frozen storage of the finished product.;

35
Q

What is butter without salt called?

A

Sweet Butter;

36
Q

What compound is commonly used to color cheese?

A

Annatto Extract;

37
Q

In dairy cows aflatoxin B1 can be ingested with feed. A small percentage of this toxin is metabolized and excreted in milk as what?

A

Aflatoxin M1;

38
Q

What is cheddaring?

A

The process where matted cheese curd is cut into blocks stacked and drained of whey.;

39
Q

What is the most prudent and practical means of processing milk in third world countries?

A

Ultra-high temperature (UHT);

40
Q

What makes milk white?

A

The casein micelles which scatter light.;

41
Q

Name the common flavor defect found in milk exposed to light?

A

Light oxidized flavor;

42
Q

Differentiate between evaporated and condensed milks.

A

Condensed milk is processed similarly to evaporated milk except it may be homogenized and/or vitamin D fortified. It is not subjected to further heat treatment.;

43
Q

Cheddar is America’s favorite cheese. What is second?

A

Mozzarella;

44
Q

Which cows produce the most milk?A) Jerseys B) Guernseys C) Holsteins

A

C. Holsteins;

45
Q

Name a good natural source for the enzyme Xanthine Oxidase.

A

Milk;

46
Q

Which cows produce milk with higher fat content: Hosteins or Jerseys?

A

Jerseys;

47
Q

What kind of milk is Roquefort cheese made from?

A

Sheep’s Milk;

48
Q

What proteolytic enzyme is used in cheese production?

A

Chymosin or Rennin;

49
Q

What is the amino acid that is most responsible for off-flavor development in milk?

A

Methionine;

50
Q

Name the four major categories of cheese.

A

Soft unripened - Soft ripened - Semisoft ripened - Hard.;

51
Q

What are the two steps in rennet coagulation of milk?

A

Enzymatic cleavage of K-Casein + aggregation and gelation of caseins.;

52
Q

The lactose content in human milk is higher than in cow milk?

A

TRUE;

53
Q

On a weight percent basis what are the two predominant fatty acids in cow’s milk?

A

Palmitic (24-26%) and Oleic (34-38%)

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