Class Workshop- Dairy

Question 1

nutrients in milk

Answer 1

complete protein
b vitamins ( riboflavin B2 especially)
vit A and D
calcium

Question 2

fortified in milk

Answer 2

Vit D
Vit A: skim milk
Vit C: evaporated milk ( thinking ppl that drink this are in north and don’t get enough veg and fruit fresh)

Question 3

Milk comp

Answer 3

Milk
1) water 2) milk solids -milk fat or

milk not fat solid
lactose, protien ( casien and whey) , minerals

Question 4

Caseins

Answer 4

80% of protein in milk
4 types ( alpha, beta, k, y)
precipitated by acids or enzymes ( rennet)

Question 5

Whey

Answer 5

lactalbumin and lactoglobulin
liquid portion after cheese is made
emulsifier, stabilizer, moisture retention

Question 6

Milk fat

Answer 6

most variable component of milk
includes triglycerides, phosphophlipids, cholesterol
over 400 Fatty Acids

Question 7

buttermilk

Answer 7

milk left after making butter ( so actually very low fat because all the fat has been removed in butter )

Question 8

Carbohydrate in milk

Answer 8

lactose

Question 9

flavour of dairy products is from

Answer 9

lactase turning lactose into lactic acid

Question 10

milk allergy

Answer 10

3-5% infants
related to B-lactoglobulin
leaky gut

Question 11

what should you check on the label of milk alternatives?

Answer 11

calcium, protein, b12, vit D

Cows has: DV
30% cal
25% vit D
8g pro
20% B12

Question 12

Which is best for protein?

Answer 12

soy, hemp is higher protein than cows, rice is mostly carbohydrates

Question 13

pasteurization

Answer 13

3 different types at different temperatures

regular, ultra, ultra high temp (UHT)

Question 14

Ultra High Temp

Answer 14

can be unrefrigerated for up to 3 months

Question 15

Homogenization

Answer 15

pass liquid through fine holes so squeezes all fat globs into small bits that will be permanently expended in the liquid and not clumped and rise to surface

Question 16

milk grading is voluntary

Answer 16

usually for butter, cheese and dry milk products

not for liquid milk !

Question 17

milk in fridge

Answer 17

not more than 3 weeks

Question 18

cheese curd is ?

liquid portion is ?

Answer 18

casein

whey

Question 19

K- casein don’t come together in liquid milk because?

Answer 19

negative charges ( tentacles) repel

Question 20

why do K-casein come together when acid is added

Answer 20

negative charge is gone - coagulation occurs

Question 21

decreasing ph means what type of cheese

Answer 21

low ph= more solid

Question 22

2 methods to make cheese curds

Answer 22

1) add bacterial starter kit
lactose -> lactic acid
2) add acid directly

Question 23

coagulation by enzyme

Answer 23

rennin- gives k-casein a “hair cut”

and cuts off the negative charge

Question 24

alternative to rennit

Answer 24

enzyme derived from GMO bacteria, vegtables and bacteria

Question 25

curd treatment

Answer 25

to get rid of even more whey

1) cutting - increase surface area
2) heating - increase evaporation
3) salting
4) knitting- melt into solid mass
5) pressing - squeeze out moisture

Question 26

curing and ripening

Answer 26

curing is aging, ripening is chemical ad physical reaction s that add different flavours and textures

Question 27

types of ripening

Answer 27

mold and bacteria ripening