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ANS 492: Animal Products > Butter and Ice Cream > Flashcards

Butter and Ice Cream Flashcards

1
Q

What is a fat spread?

A

A food in the form of an emulsion, which is mainly of the water-in-oil type, comprising principally an aqueous phase and edible fats and oils.

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2
Q

What are edible fats and oils?

A

Foodstuffs mainly composed of triglycerides of fatty acids. Animal, margarine, milk, or vegetable origin.

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3
Q

What is the milk fat % in milk fat products?

A

100% of total fat.

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4
Q

What is the milk fat % in mixed fat products?

A

Minimum 15% and maximum 80% of total fat is milk fat.

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5
Q

What is the milk fat % in margarine products?

A

Milk fat maximum 3% of total fat.

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6
Q

What is butter?

A

The food product made exclusively from milk, cream, or both; w/ or w/o common salt, w/ or w/o additional coloring matter, and containing no less than 80 percent by weight of milkfat.

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7
Q

What are the 2 main categories of butter?

A
  1. Sweet Cream Butter.
  2. Cultured Cream Butter.
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8
Q

What % fat is most butter?

A

80%.

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9
Q

What % moisture is most butter?

A

16-18%.

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10
Q

Is all butter salted?

A

This is an optional step.

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11
Q

What 2 vitamins in butter naturally high in?

A
  1. Vitamin A.
  2. Vitamin D.
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12
Q

What does the color of butter depend upon?

A

The amount of carotenoids.

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13
Q

What does sweet butter taste like?

A

Cream.

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14
Q

What does cultured butter smell like?

A

Diacetyl.

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15
Q

What are the 13 steps (including optional ones) of butter making?

A
  1. Milk reception.
  2. Pre-heating and pasteurization of skim milk.
  3. Fat separation.
  4. Cream pasteurization.
  5. Vacuum deaeration (optional).
  6. Culture preparation (optional).
  7. Cream ripening and souring (optional).
  8. Temperature treatment.
  9. Churning/working, batch.
  10. Churning/working, continuous.
  11. Buttermilk collection.
  12. Butter silo w/ screw conveyor.
  13. Packaging machines.
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16
Q

When should pasteurization of the raw material for butter be done?

A

As soon as the milk/cream enters the processing plant.

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16
Q

What are the specifications for the raw materials used in butter making?

A
  1. Good bacteriological quality.
  2. Lipase-free (normally from bacteria).
  3. Antibiotic and/or disinfectant-free.
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17
Q

At what temperature is the raw material for butter making pasteurized?

A

> 95 C.

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18
Q

Why is vacuum deaeration done?

A

To remove any undesirable flavoring from volatile substances.

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19
Q

What are the 2 main bacteria used in souring and ripening?

A
  1. Leuconostoc citrovorum.
  2. Streptococcus diacetylactis.
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19
Q

What is a common undesirable flavor that occurs in butter in the summer? Why?

A
  1. Onion.
  2. Pastures contain wild onions.
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20
Q

What are the 2 reactants during the bacterial souring/ripening process?

A
  1. Lactose.
  2. Citric acid.
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21
Q

What are the 3 products from bacterial souring/ripening?

A
  1. Acetic acid.
  2. Diacetyl.
  3. Lactic acid.
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22
Q

What are the 4 sub-steps of churning?

A
  1. Agitation.
  2. Membrane rupture.
  3. Fat globule coalescence.
  4. Buttermilk separation.
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23
What occurs during agitation?
The cream is agitated, manually or mechanically, adding air to the cream and developing a foam.
24
What occurs during membrane rupture?
MFGMs break and release fat molecules.
25
What occurs during fat globule coalescence?
Fat clumps together, forming solid butter granules.
26
What occurs during buttermilk separation?
As the fat clumps, the aqueous liquid (buttermilk) separates from the butter.
27
What occurs when the buttermilk is drained?
The buttermilk is drained and the butter granules are left behind.
28
What occurs during the washing step of butter making?
The butter granules are washed in cold water to remove any remaining buttermilk, which can affect the flavor and shelf life.
29
What occurs during the working step of butter making?
The butter is kneaded or worked to create a smooth, uniform texture. *The longer the butter is worked, the higher its fat content.
30
Why is salt added to butter?
1. For flavor. 2. To extend its shelf life.
31
What is the step that follows working or salting?
Shaping.
32
What are the 4 grades of butter?
1. AA. 2. A. 3. B. 4. General.
33
What must butter be free of, regardless of the grade?
Foreign material and visible mold.
34
What is the grade of butter based on?
1. Body. 2. Color. 3. Flavor. 4. Salt.
35
What is the definition of ice cream?
A frozen desert made from a mixture of dairy products, containing at least 10% milkfat and potentially including other ingredients like sugar, flavors, and stabilizers.
36
What are the ingredients in ice cream?
1. Emulsifiers. 2. Fat. 3. Milk solid-non-fat. 4. Sugar. 5. Stabilizers. 6. Flavoring. 7. Coloring.
37
What is the purpose of emulsifiers in ice cream?
Assisting by reducing the surface tension of liquid products. They also help stabilize emulsions.
38
What is the purpose of fat in ice cream?
It makes up 10-15% of the weight of dairy ice cream mix, may be milk or vegetable fat.
39
What is the purpose of milk solids-non-fat in ice cream?
1. Nutritional value. 2. Improved texture. 3. Correct distribution of air in the ice cream.
40
What are milk solids-non-fat?
1. Proteins. 2. Lactose. 3. Mineral salts.
41
How is milk solids-non-fat added when making ice cream?
Milk powder or condensed skim milk.
42
What is the purpose of sugar in ice cream?
To adjust the solid content and sweetness of the ice cream, 10-18% wt. sugar.
43
What is the purpose of stabilizers in ice cream?
To bind water molecules to reduce ice crystal growth, increase viscosity, slow melting, and improve texture.
44
What are the 2 types of stabilizers?
1. Carbohydrate stabilizers. 2. Protein stabilizers.
45
What are some examples of carbohydrate stabilizers?
1. Albumin 2. Casein. 3. Gelatin. 4. Globulin.
46
What are some examples of protein stabilizers?
1. Hemicellulose. 2. Marine colloids.
47
What are the most common ice cream flavorings?
1. Chocolate. 2. Nougat. 3. Nut. 4. Strawberry. 5. Vanilla.
48
Whatis the purpsoe of adding coloring to ice cream?
To make it attractive to consumers.
49
What is the first step of making ice cream?
Weighing, measuring and mixing to obtain a homogenous mixture.
50
What is the second step of making ice cream?
Homogenization and pasteurization.
51
What is the third step of making ice cream?
Ageing for at least 4 hours at 2-5 C w/ continuous gentle agitation. *Allows time for stabilizers to take effect and fat to crystalize.
52
What is the fourth step of making ice cream?
Continuous freezing.
53
What are the 2 functions of continuous freezing?
1. To freeze the water content in the mixture to a large number of small ice crystals. 2. To whip a controlled amount of air into the mix.
54
What is the fifth step of making ice cream?
Packing, extrusion, and molding.
55
How is packing of ice cream done?
Using a rotary or in-line filling machine that place the ice cream into cups, cones, or containers.
56
How is extrusion of ice cream done?
Using a tray tunnel extruder that extrudes the ice cream directly onto trays in a variety of different shapes and sizes; into a cup, cone, or onto a sandwich wafer.
57
How is molding done?
The ice cream placed in stick novelty freezers, with pockets where the ice cream or water ice is molded. The filled molds are conveyed through a brine solution having a temperature of -40 C.
58
What is the sixth step of making ice cream?
Hardening and cold storage, where ice cream is hardened at around -20 C. The faster the hardening, the better the texture.

ANS 492: Animal Products (19 decks)

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