2.2 Flashcards
origin of ice cream cone
1904 STL world fair
inventors of ice cream
King Tang of China in 618AD
used Buffalo milk
biggest factor in the texture of ice cream
size of ice crystals which normally reflects changing temperature during storage
main components of ice cream
ice crystals
air bubbles
sugar solution
process of ice cream making
- mix ingredients
- pasteurisation
- homogenisation
- resting mix for hours
- freezing
- packaging
- blast freezing
quick facts about mozzarella
Most popular cheese in America
Usually made from lowfat milk
High moisture: 45-52%
Mild flavor: Short ripening`
what factors make cheese preservable
Pasteurization of milk ACID (low pH) Competition by starter culture LOW water activity (moisture removal and added salt) Low temperature of storage
what happens during the starter process of cheese making
Lactic acid bacteria convert lactose to lactic acid;
Proteins converted to peptides and amino acids
what happens during the curd process of cheese making
coagulation of casein, which is milk’s major protein
ideal conditions for cheese ripening
low temperature and humidity
how much of the cheese’s volume is removed during whey removal
90%
cheese process?
- Pasteurized Milk
- Starter Culture + Enzyme (Rennet)
- Curd Formation
- Curd Cutting (whey removal)
- salting
- ripening
process of harvesting milk
- cow
- storage in <4°C tanks
- standardisation to appropriate milk fat
- homogenisation
- heating
- cooling
- packing
what’s the difference between conventional and organic dairy farms
organic farms meet USDA organic guidelines by not using antibiotics with the cows
previous problems with milk consumption
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
benefits of drinking milk
good source of: protein calcium vD vA potassium magnesium riboflavin
percentage of water in milk compared to percentage of milk solids
water - 87.4%
milk solids - 12.6%
Composition of milk solids in milk (in order of percentage)
milk solid non-fat Lactose Fat Casein Other minerals whey protein
how does the textbook define chilled foods?
any food that you’d find in a refridgerated section of a supermarket
what are climacteric foods?
foods that continue to ripen after they are taken away from their source by excreting ethylene
eg. apples and bananas
what is ethylene
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
what are nonclimacteric foods?
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
what’s the best way to preserve fish flavour
immediately chill it
what is hydrogenation
adding hydrogen to the unsaturated double bonds in oil to produce a margarine that is solid but easily spreadable (butter)
what is postharvest physiology
the science of biological changes from harvest to consumption
what represents the stage when fruit is picked at or just before ripeness
maturity
what are some examples of chilled foods
- Packaged salad vegetables and cut fruit
- Fresh meat, poultry and seafood
- Fluid milk and soy alternatives
- Spreads
Examples of prepared foods
salads and sandwiches, pasta products, and prepared entrees
what is meant by the term respiration
the biological oxidation of organic molecules to produce energy, CO2 and H20
what is meant by the term transpiration
is moisture loss through pores
what is postmortem physiology
involves the study of conversion from muscle to meat
what are some factors that can affect the quality of meat?
- connective tissue
- adipose tissue
- postmortem conditions
- packaging systems
what is cold shortening
a toughening that results from rapid chilling of lean carcasses before rigor mortis occurs
what does PSE stand for and what is it?
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
what does DFD stand for and what is it?
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
what does MAP stand for and what is it?
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)
