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Nutr 205 > Chapter 10 Milk > Flashcards

Chapter 10 Milk Flashcards

0
Q

What is casein?

A

Its like an immitation cheese

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1
Q

What are the seven milk ingredients used in the food industry?

A

Casein, caseinates, hydrolysates, lactose, MPC (milk protein concentrate) and MPI (milk protein isolate), whey powder, and whey protein isolates

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2
Q

What are caseinates?

A

Caseins with salt added. Salt is added to make it more water soluble. It is used in many things like soup.

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3
Q

What are hydrolysates?

A

Milk proteins that have hydrolyzed (gone through hydrolysis). It increases solubility.

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4
Q

Lactose

A

Used in processed meats to keep/improve the texture

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5
Q

What is MPC and MPI?

A

Used in baby formulas and sports industry

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6
Q

What is whey powder?

A

Crystallized whey, high in lactose. Used for infant formulas

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7
Q

What are whey protein isolates?

A

VERY concentrated whey (nutrition bars / sports nutrition products)

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8
Q

Water is ___% of milk, and milk solids make up ____% of milk

A

Water 87.4%, milk solids 12.6%

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9
Q

Nonfat milk solids make up what percentage of milk?

A

8.9%

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10
Q

Milk is ___% milk fat

A

3.7%

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11
Q

Lactose takes up ___% of milk

A

4.8%

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12
Q

Minerals take up ___% of milk

A

0.7%

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13
Q

Protein takes up ___% of milk

A

3.4%

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14
Q

Casein protein takes up ___% of milk

A

2.8%

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15
Q

Whey protein takes up ___% of milk

A

0.5%

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16
Q

What is the pH of milk?

A

6.6

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17
Q

The carbohydrates in milk are ____

A

Lactose

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18
Q

The protein in milk is the ____ & _____

A

Casein and whey

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19
Q

Used to make cheeses, a bacteria in milk produces this

A

Lactic acid

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20
Q

Fat in milk contributes to _____, consists of ______, allowing it to disperse into fluids

A

Stability; triglycerides

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21
Q

USDA stands for

A

US Department of Agriculture

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22
Q

_______ makes milk orange

A

Corotonoid compound

23
Q

There are ____mg of Ca per cup of milk

A

300

24
Q

Why do we not use glass bottles for milk anymore?

A

UV light diminishes the riboflavin

25
Q

What is added to the milk?

A

PGH (probiotic growth hormone) and riboflavin

26
Q

Describe grade A milk

A

Must be pasteurized and has the least amount of bacteria

27
Q

Grading of milk is based on_____

A

Bacterial content

28
Q

Boiling point kills_____

A

Pathogenic bacteria

29
Q

This is a method where you heat the milk to kill the bacteria

A

Pasteurization

30
Q

What is homogenization?

A

Separation of water and fat, mechanical process where high pressure pumps milk to separate fat globules & disperses them evenly (does not alter nutritional content)

31
Q

Why do people use homogenization?

A

It makes milk brighter and creamier

32
Q

Name the three enzymes in milk and what they do

A

Lipase- breaks down fat
Protease- breaks down protein
Alkaline Phosphatase- enzymes used to test pasteurization

33
Q

Name the 5 types of pasteurization and their temperatures

A 
Low Temp Longer Time(30 sec)- 145 deg F
High Temp Short Time(15 sec)- 161 deg F
High Heat Shorter Time(.01 sec)- 212 deg F
Ultrapasteurization(2+ sec)- 280 deg F
Ultra High Temp(2-6 sec)- 280-302 deg F
34
Q

Describe whole milk, 2% milk, 1% milk, Skim Milk, Raw Milk, Carbonated Milk

A

Whole milk = higher fat
2% = reduced fat milk
1% = light milk
Skim = fat-free milk, no more than 0.5% fat
Raw Milk = Not pastuerized or homogenized
Carbonated = Bubbly

35
Q

Animals whose milk we drink (besides cows)

A

Goats, Sheep, Camel, Reindeer, Water Buffalo

36
Q

Cultured milk products are made by ____

A

Adding bacteria to it

37
Q

Most common bacteria used to ferment/culture milk products

A

Staph. Aureus % Lactobacilus Bulgarius

38
Q

What temperature keeps live culture alive? Which temperature kills live culure?

A

Cold keeps alive, heat kills

39
Q

When more acid is added to the milk, what happens to the proteins?

A

Milk protein decreases, therefore it clumps

40
Q

What happens to the protein was less acid is added to milk?

A

Proteins precipitate

41
Q

What is used to make eggnog?

A

Egg yolk solid

43
Q

Describe imitation milk, filled milk, and low sodium milk

A

imitation=little/no dairy (water and cornsyrup)

filled=milk fat is taken out and replaced with oil/veg fat

44
Q

reduced lactose milk

A

use lactase to break lactose into glucose and galactose

45
Q

Is rice milk gluten free?

A

No

46
Q

Almond milk is made of ____

A

ground almonds

47
Q

Instant milk

A

Dry milk + steam, makes it flake, easier to clump together

48
Q

Evaporated (Canned) Milk

A

60% water is taken out

49
Q

Sweetened (Canned) Condensed Milk

A

Water is taken out, 15% more sugar is put back in

50
Q

Why does cream not need to be sterilized?

A

Because it has such a high sugar content ( which bacteria don’t favor)

51
Q

Exposure to ______ changes the chemical profile of milk. That is why we no longer put milk in glass bottles, because the UV light destroys the ______.

A

light; riboflavin

52
Q

_____ increases stability of whipped cream, and high ______ content makes it whip nicely

A

Sugar; fat

53
Q

cooler temp= _____ viscosity

A

high

54
Q

Renin

A

From stomach lining of calf, used as an enzyme to coagulate milk

55
Q

Should you cook milk in high or low heat?

A

Low (never high temps!)

56
Q

Refrigerated milk can be good for up to ______

A

3 weeks

Nutr 205 (13 decks)

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