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Food Science > Chapter 13: Milk & Milk Products > Flashcards

Chapter 13: Milk & Milk Products Flashcards

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0
Q

Colostrum

A

Secretion given by a cow for the first 5 days after parturition (birth)

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1
Q

Milk

A

Normal lacteal secretion obtained by complete milking of 1 or more healthy cows. Practically colostrum free and containing not less than 3.25% milk fat (butter fat) and not less than 8.25% milk solids not fat (MSNF)

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2
Q 
Average composition of milk
Water 
Total solids
  Butter fat
  Ash
  Lactose
  Protein
     Casein (\_\_\_)
     Lactoglobulin (\_\_\_)
     Lactalbumin (\_\_\_)
A 
87%
13
  4
  .7
  5
  3.3
     2.8 cheese protein
     .5 whey protein
     .1 trace
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3
Q

Name the major MSNF constituent in milk

A

5% lactose

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4
Q

What % of total solids does milk fat contribute to?

A

4%

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5
Q 
To make 1 lb of product requires \_\_\_ lbs of milk. 
Butter
Cheddar cheese
Condensed/Evaporated milk
Cottage cheese
Skim powder
A 
22
10
2
7
NFDMS- nonfat dry milk solids 11
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6
Q

Name the major dairy breeds in the US by popularity and their butter fat %

A

Holstein- 3.5
Jersey- 5
Guernsey
Brown Swiss

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7
Q

More than ___ of US milk supply comes from Holsteins which give least amount of butter fat and most milk.

A

80%

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8
Q

___ are the smallest and give the highest butter fat but the least milk

A

Jerseys

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9
Q

Name the milk tests

A 
% milk solids
% fat
% solids not fat (SNF)
Total bacteria plate count
Coliform
Temperature- not more than 45 F
Taste
Phosphate test- for pasteurization
Homogenization
Freezing point- for added water
Charm test- for antibiotics
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10
Q

Standard or total plate count is measured in

A

Bacteria per mL

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11
Q

Grade A raw milk for pasteurization

Individual farmer- cannot have more than

A

100,000 bacteria/mL

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12
Q

Grade A milk once to the dairy plant and commingled- cannot have more than

A

300,000 bacteria/mL

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13
Q

Grade A pasteurized milk- cannot have more than

A

20,000 bacteria/mL

10 coliforms/mL

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14
Q

Coliforms

A

Found in the intestinal tracts and feces of animals/cattle

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15
Q

Name the 2 coliforms

A

Escherichia coli

Enterobacter aerogenes

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16
Q

2 selective medias for coliforms

A

McConkeyes

Desoxycolate

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17
Q

Where do off flavors in milk come from?

A

Feed- wild onion, fresh alfalfa, fresh wheat.
Rancid- lipase enzymes or bacteria splitting off free fatty acids
Oxidized- sunlight and metals like copper, nickel and iron.
Salty- early and late lactation milk, mastitic milk (infection of teat)
Sour- growth of lactic fermenting bacteria, milk has set at a high temp for too long

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18
Q

What is the most costly disease for dairy farms?

A

Mastitis

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19
Q

What organism causes Q fever?

A

Coxiella burnetii

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20
Q

What are the milk processing operations?

A

Separation
Clarification
Pasteurization

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21
Q

What is the phosphotase test and what are it’s steps?

A 
Test for pasteurization
Milk sample + two chemicals
Results- stays white (pasteurized)
              Turns blue (not)
Detects as little as 0.1% raw milk in pasteurized milk
22
Q

What are the most popular sized container used for milk today?

A

Gallon plastic

23
Q

Most milk is fortified with what and how much?

A

Vitamin D

At least 400 USP units per quart

24
Q

What type of milk is made for people with high blood pressure?

A

Low sodium milk

25
Q

___ ___ milk is easier to digest.

A

Soft curd

26
Q

What can be done to milk to make it more like human milk?

A

Add sugar and water

27
Q

Cows milk vs human milk

% protein, carbs and Ca

A

Cow- 3.3 5.0 0.7

Human- 1.2 7.0 0.2

28
Q

Milk vs milk product substitute

A

Butter vs margarine
Ice cream vs mellorine (switch butter fat with other fat, cheaper than ice cream)
Milk vs filled milk (veggie fat)
vs imitation milk (veggie fat and protein)

29
Q

Over _ ___ gallons of ice cream are sold per year in the US

A

1 billion

30
Q

Ice cream flavors by popularity

A

Vanilla- 45% of total sold
Chocolate
Strawberry
Butter pecan

31
Q

___ is the most popular sherbet

A

Orange

32
Q

Know the table in notes

A

Look in notes

33
Q

What helps prevent ice crystals by tying up water?

A

Stabilizer

34
Q

What is overrun?

A

Air in ice cream

35
Q

How is overrun determined?

A

Volume ice cream - volume mix
Divided by
Volume ice cream mix
All x 100

36
Q

What are the ranges of overrun in products?

A

Ice cream- 70-100%

Sherbet- 30-40%

37
Q

Know the steps to ice cream mix processing

A

Look in notes

38
Q

How many distinct types of cheese are there with how many names?

A

18

800

39
Q

How is cheese classified?

A

By different methods like the % moisture in finished cheese and ripening organisms used

40
Q

Hard cheese

A

30-40% moisture and ripened by bacteria
No eyes- cheddar
Eyes- Swiss

41
Q

Semi soft cheese

A

40-50% moisture and ripened by mold

Bleu cheese

42
Q

Soft cheese

A

50-80% moisture and unripened

Cottage and cream cheese

43
Q

How is processed cheese made?

Example

A

Velveeta
Blends of mild and aged cheese ground and mixed + 3% water + 1% NaCl + 3% sodium citrate (emulsifier)
Flavoring materials also added
Pasteurized in package

44
Q

Cheddar cheese is made from what?

A

Whole milk

45
Q

What are the steps to make cheddar cheese?

A

1) 1% starter culture (streptococcus lactis) turns lactose into lactic acid, set at 87 F, stir in rennin (enzyme) 90 ccs per 100 lbs of milk
2) milk is both acid and rennin coagulated but mostly rennin
3) cut the curd and cook to not more than 100 F, drain the whey, salt the curd, add 2.5% salt based on lbs of curd yield, about 10-12% per 100lbs of milk
4) 100 lbs of milk = 10-12 lbs cheese

46
Q

What are the composition standards for cheddar cheese?

A

Not more than 39% moisture
Not less than 50% fat in dry matter
Takes 8 hours to make batch
Aged from 2 months to 2 years at 36 F and 85% relative humidity

47
Q

Cottage cheese is made from what?

A

Skim milk

48
Q

What are the steps to make cottage cheese?

A

Yield 14-16% (100 lbs skim = 14-16 lbs of cottage cheese)
Acid and rennin coagulated but mostly acid
1) add 1 cc rennin extract per 100 lbs skim
2) bacteria used is also streptococcus lactis which converts to lactic acid and acts as a fermenter
3) has 2 flavor/aroma producers
Leuconostoc citivorum
Leuconostoc dextranicum
4) cook to 140 F

49
Q

Swiss cheese originated where? What 3 bacterial are used and which one produces the eyes and sweet flavor?

A 
Switzerland 
1) streptococcus thermophilus 
2) lactobacillus bulgaricus
3) propionibacterium shermanni
    (Sweet flavor and produces CO2 gas which makes the eyes)
50
Q

How long does it take for the eyes to form in Swiss cheese?

A

5 weeks

51
Q

What are blue-veined cheeses? What is the mold used? And how long is it aged?

A

Mold ripened semi soft cheeses
Some blue-green cheese
Aerobic- penecillium roqueforti
Aged 3-10 months at 40 F and 90% relative humidity

52
Q

Cultured buttermilk uses what bacteria?

A

Streptococcus lactis

53
Q

What are the 2 bacteria used in yogurt?

A

Lactobacillus bulgaricus

Streptococcus thermophilus

Food Science (9 decks)

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