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Experimental Study of Foods > Ch8911 > Flashcards

Ch8911 Flashcards

1
Q

Milk foam

A

proteins in water and milk extended into thin films thru agitation

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2
Q

Cream foam

A

whipping cream

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3
Q

Salt effects milk…

A

stability; ions interact with electrical charges on surface of milk proteins

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4
Q

Enzymes effect milk…

A

Maintenance temp between 59F-140F; clot stronger when milk pH = 5.8

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5
Q

Heat effect milk…

A

aids in precipitation of aggregates and curds; denaturation of whey proteins @ 140F

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6
Q

Acid effect milk…

A

causes casein to denature and clump, pH 4.6, easily precipitated

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7
Q

Plain ice cream

A

10% MF
20% MS
Optional additives

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8
Q

Composite

A

High fat
18% MS

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9
Q

Frozen custard

A

Egg yolk added before freezing

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10
Q

Low fat

A

2-7% MF
11% MS
Less rich

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11
Q

Sherbet

A

Essentially, no fat
2-5% MS

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12
Q

Butter

A

Water oil emulsion; 15% water 80% fat

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13
Q

Creams

A

Very high in fat content (10.5%-36%); gums contribute to thickening

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14
Q

Cheese

A

requires curd formation and water removal

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15
Q

Fermentation

A

Microorganisms used commercially; lactic acid produced so pH decreases and milk coagulates

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16
Q

L. acidophilus

A

Sweet adophilus milk

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17
Q

S. thermophilus + L. bulgaricus

A

Yogurt

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18
Q

Lactococcus lactis

A

Buttermilk

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19
Q

Evaporated milk

A

sterilized, canned 1/2 OG volume (water evaporated)

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20
Q

Homogenization

A

Milk forced thru openings @ 2000-2500 psi; breaks fat globules into smaller unitsC

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21
Q

Creaming is facilitated by…

A

agglutinin

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22
Q

Hold method

A

145F, held for 30min cooled to 45F

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23
Q

HTST

A

high temp short time
161F, at least 15secs cooled to 50F

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24
Q

UHT

A

280F, at least 2secs, kills ALL microorganisms

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25
Q

Pasteurization

A

heat treatment of milk to kill microorganisms

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26
Q

Vitamin and minerals in milk…

A

B1 - thiamine
B2 - riboflavin
B3 - niacin
Calcium
Phosphorous
Vitamin A
Vitamin D (added)

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27
Q

Alkaline phosphatase

A

determines adequacy of pasteurization

28
Q

Lipase

A

breakdown of fats

29
Q

Protease

A

crucial in cheese ripening; helps soften and develop flavor

30
Q

Xanthine oxidase

A

catalyzes breakdown of FAD

31
Q

Rennin

A

enzyme from stomach lining in young animals that eliminates protective function of casein molecules

32
Q

Casein

A

curd; milk precipitate

33
Q

Whey

A

liquid that drains from curd

34
Q

1 cup milk =

A

11-12g of carbs

35
Q

Alpha lactose

A

less soluble form of lactose; creates ‘sandy’ ice cream texture

36
Q

Avoid formation of alpha crystals…

A

guar gum or locust bean gum

37
Q

Milk fat…

A

contains TG

38
Q

Butyric acid

A

adds flavor

39
Q

Oleic acid

A

18C; most abundant FA in milk fat

40
Q

Roles of fat…

A

Flavor, texture, tenderness

41
Q

Stick margarine

A

sub. for butter in same amounts

42
Q

Shortening/lard

A

used in place of butter; not in same amounts

43
Q

Oil

A

100% fat
3/4 cup oil = 1 cup cutter

44
Q

Shortening

A

from plants

45
Q

Lard

46
Q

Phytosterols

A

struct. similar to cholesterol but diff side chain

47
Q

Phytostanols

A

subgroup of phytosterols have to be esterified but not hydrogenated

48
Q

Animal fat

A

high in sat. fat, low in unsat. fat, HAS CHOLESTEROL

49
Q

Plant fat

A

higher in unsat. fat, lower in sat, fat; NO CHOLESTEROL

50
Q

Unsat. fat

A

Low LDL
High HDL

51
Q

Sat. fat

A

High LDL
High HDL

52
Q

Trans. fat

A

High LDL
Med HDL

53
Q

HDL is…

54
Q

Hydrogenation

A

H added to unsat. FA

55
Q

Inter-esterification

A

treatment of fat, usually lard, with sodium methoxide

56
Q

Intra-esterification

A

within same TG

57
Q

Alpha

A

least stable

58
Q

Beta prime

A

medium stable

59
Q

Beta

A

most stable

60
Q

Fat manufacturing

A

Rendering, cold pressing, hot pressing
Refining
DO NOT BLEACH DEONS WHITE FRO

61
Q

Polymerization

A

formation of polymers

62
Q

Acrolein

A

volatile aldehyde; irritating to the eyes

63
Q

Acrylamide

A

formed when natural sugars and asparagine in starchy fried foods and baked products

64
Q

Antioxidants

A

delay oxidative rancidity
Natural > tocopherols, vitamin E
Synthetic > BHA, BHTQ, BHT, PG

65
Q

Rancidity

A

chemical deterioration of fat caused by O/H2O uptake

Experimental Study of Foods (5 decks)

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