2.2

Question 1

origin of ice cream cone

Answer 1

1904 STL world fair

Question 2

inventors of ice cream

Answer 2

King Tang of China in 618AD

used Buffalo milk

Question 3

biggest factor in the texture of ice cream

Answer 3

size of ice crystals which normally reflects changing temperature during storage

Question 4

main components of ice cream

Answer 4

ice crystals
air bubbles
sugar solution

Question 5

process of ice cream making

Answer 5

• mix ingredients
• pasteurisation
• homogenisation
• resting mix for hours
• freezing
• packaging
• blast freezing

Question 6

quick facts about mozzarella

Answer 6

Most popular cheese in America
Usually made from lowfat milk
High moisture: 45-52%
Mild flavor: Short ripening`

Question 7

what factors make cheese preservable

Answer 7

Pasteurization of milk
ACID (low pH)
Competition by starter culture
LOW water activity (moisture removal and added salt)
Low temperature of storage

Question 8

what happens during the starter process of cheese making

Answer 8

Lactic acid bacteria convert lactose to lactic acid;

Proteins converted to peptides and amino acids

Question 9

what happens during the curd process of cheese making

Answer 9

coagulation of casein, which is milk’s major protein

Question 10

ideal conditions for cheese ripening

Answer 10

low temperature and humidity

Question 11

how much of the cheese’s volume is removed during whey removal

Answer 11

90%

Question 12

cheese process?

Answer 12

• Pasteurized Milk
• Starter Culture + Enzyme (Rennet)
• Curd Formation
• Curd Cutting (whey removal)
• salting
• ripening

Question 13

process of harvesting milk

Answer 13

• cow
• storage in <4°C tanks
• standardisation to appropriate milk fat
• homogenisation
• heating
• cooling
• packing

Question 14

what’s the difference between conventional and organic dairy farms

Answer 14

organic farms meet USDA organic guidelines by not using antibiotics with the cows

Question 15

previous problems with milk consumption

Answer 15

the saturated fat was believed to have caused heart problems but since it only makes up 2% of the milk people don’t worry about it anymore

Question 16

benefits of drinking milk

Answer 16

good source of:
protein
calcium
vD
vA
potassium
magnesium
riboflavin

Question 17

percentage of water in milk compared to percentage of milk solids

Answer 17

water - 87.4%

milk solids - 12.6%

Question 18

Composition of milk solids in milk (in order of percentage)

Answer 18

milk solid non-fat
Lactose
Fat
Casein
Other minerals
whey protein

Question 19

how does the textbook define chilled foods?

Answer 19

any food that you’d find in a refridgerated section of a supermarket

Question 20

what are climacteric foods?

Answer 20

foods that continue to ripen after they are taken away from their source by excreting ethylene
eg. apples and bananas

Question 21

what is ethylene

Answer 21

a plant hormone that continues the ripening process. some fruits produce it naturally so that they ripen even after they are harvested, but sometimes it’s added to fruits because they were picked too early

Question 22

what are nonclimacteric foods?

Answer 22

foods that can only ripen when attached to the plant e.g. blueberries and oranges. They must be shipped and packaged seperately from climacteric foods so the ethylene doesn’t mix

Question 23

what’s the best way to preserve fish flavour

Answer 23

immediately chill it

Question 24

what is hydrogenation

Answer 24

adding hydrogen to the unsaturated double bonds in oil to produce a margarine that is solid but easily spreadable (butter)

Question 25

what is postharvest physiology

Answer 25

the science of biological changes from harvest to consumption

Question 26

what represents the stage when fruit is picked at or just before ripeness

Answer 26

maturity

Question 27

what are some examples of chilled foods

Answer 27

• Packaged salad vegetables and cut fruit
• Fresh meat, poultry and seafood
• Fluid milk and soy alternatives
• Spreads

Question 28

Examples of prepared foods

Answer 28

salads and sandwiches, pasta products, and prepared entrees

Question 29

what is meant by the term respiration

Answer 29

the biological oxidation of organic molecules to produce energy, CO2 and H20

Question 30

what is meant by the term transpiration

Answer 30

is moisture loss through pores

Question 31

what is postmortem physiology

Answer 31

involves the study of conversion from muscle to meat

Question 32

what are some factors that can affect the quality of meat?

Answer 32

• connective tissue
• adipose tissue
• postmortem conditions
• packaging systems

Question 33

what is cold shortening

Answer 33

a toughening that results from rapid chilling of lean carcasses before rigor mortis occurs

Question 34

what does PSE stand for and what is it?

Answer 34

pale soft exudative meat

• results from rapid pH decline while carcass temperature is still high
• water holding capacity pf muscle proteins is reduced
• some pigs are genetically prone to stress

Question 35

what does DFD stand for and what is it?

Answer 35

dark firm and dry meat

• results from glycogen depletion prior to slaughter
• elevated pH and water holding capacity of muscle occurs as lactic acid production is reduced

Question 36

what does MAP stand for and what is it?

Answer 36

Modified atmosphere packaging (MAP)

involves the use of a low oxygen atmosphere along with elevated nitrogen or carbon dioxide (and a trace of carbon monoxide)