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food fundamentals > Chapter 8 (milk) > Flashcards

Chapter 8 (milk) Flashcards

1
Q

type of milk fortified of Vit D

A

all milk

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2
Q

type of milk fortified in vitamin A

A

skim and partially skimmed milk

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3
Q

type of milk fortified in Vit C

A

evaporated milk

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4
Q

what are the milk solids-no-fat (3)

A

lactose
protein (whey and casein)
minerals

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5
Q

% of casein in milk

A

80%

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6
Q

why casein is added to food

A

to improve nutritional value

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7
Q

casein is precipitated by what (2)

A

acids and enzymes

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8
Q

what are the whey proteins (2)

A

lactalbumin and lactoglobulin

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9
Q

why do we add whey in food (2)

A
  1. for nutritional value

2. as an emulsifiers

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10
Q

what whey improves (3)

A

mouthfeel
moisture retention
flavor

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11
Q

milk fat contributes to what

A

mouthfeel
flavor
chemical properties (stability of milk products)

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12
Q

% of saturated, unsaturated an polyunsaturated

A

66%
30%
4%

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13
Q

4 sort of milk in order with the higher fat to the lowest fat

A
  1. whole milk
  2. 1% milk
  3. buttermilk
  4. skim milk
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14
Q

enzyme that breaks down lactose

A

enzyme lactate and turns to lactic acid

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15
Q

% of milk allergy

A

3-5% infants

tough to be related to the B-lactoglobulin

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16
Q

symptomes of milk allergy (5)

A
  1. skin rash
  2. vomitting
  3. nausea
  4. headaches
  5. wheezing, chronic cough
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17
Q

health benefits of linoleic acids (3)

A
  1. decrease risk of CVC
  2. depress cancer cell growth
  3. weak evidence for decreasing in fat mass
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18
Q

health benefits of probiotics + what is it

A
  1. live microbial food ingredients (bacteria) that have a beneficial effect on human health
  2. contain lactase, there for decrease lactose content
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19
Q

what is the Framingham Study

A
  • association between dairy consumption and changes of body weight and circumferences
    • the more dairy product consume as a child the less chance of obesity
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20
Q

8 milk alternatives

A
  1. almond
  2. soy
  3. coconut
  4. rice
  5. oat
  6. cashew
  7. hemp
  8. pea
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21
Q

process of regular pasteurization + what is killed

A
  1. heating milk below is boiling point for a short time to reduce foodborne illness
  2. destroyed 100% pathogenic bacteria, yeast and mold
  3. destroy 95-99% of non-pathogenic bacteria
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22
Q

process of ultra pasteurized + advantages

A
  1. used higher temperature for smaller amount of time
    - 15 sec of process
  2. extend shelf life
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23
Q

techinique of ultra high temperature pasteurized

A
  1. higher temperature for 2 seconds

2. sterile packaging technique

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24
Q

how long ultra high temperature pasteurized can be stored unrefrigerated

A

3 months

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25
Q

true or false, homogenization has an effect on nutritional value

A

false

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26
Q

what is homogenization

A

break up fat globules into smaller globules that doesn’t clump together and that are permanently dispersed in an emulsion

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27
Q

homogenization- coagulates quicker in presence of..

A

heat

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28
Q

name 6 dairy products

A
  1. milk
  2. cheese
  3. cream
  4. butter
  5. ice cream
  6. evaporated milk
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29
Q

name 5 cultured dairy products

A
  1. buttermilk
  2. kefir
  3. sour cream
  4. yogurt
  5. acidophilis milk
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30
Q

grading in Canada is permitted and voluntary for which product (4)

A
  1. butter
  2. butter product
  3. cheddar cheese
  4. dry milk product
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31
Q

% of milk product consumed as a fluid

A

30%

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32
Q

in the refrigerator, how long can we keep these products: milk, sour cream, yogurt, buttermilk

A
  1. no more than 3 weeks
  2. used within a few days once open
  3. use within 10 days of purchased. can last up to 3-6 weeks
  4. use within 3-4 days (last up to 3 weeks)
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33
Q

in dry storage, how long can we keep these products:

nonfat dry milk, ultra-pasteurized milk,sweetened condensed-milk

A
  1. up to 1 year
  2. up to 3 months
  3. up to 1 year
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34
Q

dry storage= close the containers to minimize what (2)

A

oxygen and moisture exposure

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35
Q

fresh cheese, 3 examples + % moisture

A
  1. more than 80%

2. cottage, cream, ricotta

36
Q

soft cheese, % moisture, 2 examples

A
  1. 50-75% moisture

2. brie, camembert

37
Q

semi-hard cheese, % moisture, 2 examples

A
  1. 40-50%

2. gouda, muenster

38
Q

hard cheese, % moisture, 2 examples

A
  1. 30-40%

3. swiss, cheddar

39
Q

very hard, % moisture, 2 examples

A
  1. 30%

2. parmesan, romano

40
Q

5 milk sources

A

cow, goat, camel, horse, water buffalo

41
Q

how cheese is made

A

by coagulating or curdling milk and separating the curd from the whey

42
Q

4 steps for cheese

A
  1. milk selection
  2. coagulation
  3. curd treatment
  4. curing and reapening
43
Q

cheese classification (7)

A
  1. mode of packaging
  2. microbial characteristics
  3. appearance
  4. place of origin
  5. processing method
  6. moisture content
  7. milk source
44
Q

milk is an emulsion of fat globules and a suspension of…

A

casein micelles in a aqueous milk serum phase

45
Q

2 methos coagulants by acids

A
  1. add an acid

2. inoculate milk with bacteria starter culture (convert lactose to lactic acid) during 4-16 hours

46
Q

commercial name of chymosin

A

rennet/rennet

47
Q

what is chymosin

A

digestible enzyme originally from stomach lining of milk-fed calves

48
Q

alternatives to calf-stomach enzymes (2)

A
  1. enzymes derived from GMO bacteria

2. enzymes derived from vegetables and bacteria = coagulants

49
Q

what do the step of curd treatment + 5 ways

A

curd is treated to remove more whey

  1. heating
  2. cutting
  3. salting
  4. knitting
  5. pressing
50
Q

characteristics of cutting

A
  • increases surface area, then strained

- low moisture varieties= smallest curd

51
Q

characteristics of heating

A
  • increases evaporation for a firmer texture

- destroys micro-organisms

52
Q

characteristics of salting

A
  • dehydrates

- control bacteria growth, flavor, texture, appearance

53
Q

characteristics of knitting

A

curds are melted into a solid mass (optional)

54
Q

characteristics of pressing

A

curds are compacted into a mass (optional)

55
Q

what is curing

A

the aging of cheese in controlled conditions of temperature and humidity

56
Q

definition of ripening

A

physical and chemical changes during curing

57
Q

during ripening, elements can manipulated to develop what (5)

A

flavor,aroma, texture: salts, bacteria, mold

58
Q

examples of ripening and range times

A
  • range from 4 weeks to 2 years

- glycolysis, lipolysis, proteolysis

59
Q

cheese is separated in 2 parts

A

bacteria ripened and mold ripened

60
Q

categorie of cheddar, parmesan, gouda, swiss, gruyere

A

bacteria ripened, internal

61
Q

composition of whey and whey product

A
  • low in fat
  • rich in nutrient:
    water soluble whey proteins
    water soluble vitamins
    minerals
    lactose
62
Q

characteristics of cheese whey

A
  • water is evaporated until the whey is extremely concentrated
  • sweet and light brown
63
Q

characteristics of dry whey

A
  • mostly used as livestock feed

- used in soups, beverages, desserts, toppings, imitation cheese, non dairy coffee creamer

64
Q

characteristics of modified whey

A
  • condensed (less than 10% of H20)

- ingredient in processed cheese food, certain candies

65
Q

nutrition value of cheese (6)

A
  1. protein (complete)
  2. CHO (very little, because lactose is drained off in whey)
  3. fat
  4. cholesterol
  5. minerals
  6. vitamins
66
Q

role of fat + type of fat

A
  1. primarly saturated fat

2. responsible for satiety, flavor and texture

67
Q

quantity of cholesterol

A

0-40 mg per ounce

68
Q

type of minerals (3)

A

zinc, calcium, phosphorous

69
Q

vitamins that are drained and vitamins that are remains

A
  1. fat soluble (A,D) remain in the curd

2. water soluble vitamins drain off in whey

70
Q

cheese in food preparation (6)

A
  1. shreddability
  2. meltability
  3. oiling off
  4. blistering
  5. browning
  6. stretchability
71
Q

characteristics of shreddability

A
  • increases surface area= melted faster
72
Q

characteristics of meltability

A

high fat/moisture content= higher meltability

73
Q

characteristics of oiling off

A

some free fat is released and glistens on the surface (occurs in higher fat cheese)

74
Q

characteristics of blistering

A

aged cheese= large blisters
unaged cheese = numerous small blisters
** cloque sur les pizzas**

75
Q

characteristics of browning

A

excess of amino acids, lactose or sugar= too much browning

76
Q

characteristics of stretchability

A
  • high level of calcium phosphate= tougher /grainy texture

- protein breakdown in aging= soft texture

77
Q

storage of most cheese

A

refrigerated

78
Q

what waxing reduces

79
Q

frozen is based on what

A

water content

80
Q

hard cheese froze for how many times

81
Q

processed cheese froze for how long

82
Q

in regular pasteurized, what food processors measure to ensure adequacy

A

alkaline phosphatase activity, an enzyme found in milk

83
Q

88% goats and 12% cows milk create what type of cheese/

A

primost cheese

84
Q

10 pounds of milk creates how many pounds of whey and cheese

A

1 pound of cheese

9 pounds of whey

85
Q

how much cheese canadian eat per year

food fundamentals (13 decks)

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