Class Workshop- Dairy Flashcards
nutrients in milk
complete protein
b vitamins ( riboflavin B2 especially)
vit A and D
calcium
fortified in milk
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)
Milk comp
Milk
1) water 2) milk solids -milk fat or
milk not fat solid
lactose, protien ( casien and whey) , minerals
Caseins
80% of protein in milk
4 types ( alpha, beta, k, y)
precipitated by acids or enzymes ( rennet)
Whey
lactalbumin and lactoglobulin
liquid portion after cheese is made
emulsifier, stabilizer, moisture retention
Milk fat
most variable component of milk
includes triglycerides, phosphophlipids, cholesterol
over 400 Fatty Acids
buttermilk
milk left after making butter ( so actually very low fat because all the fat has been removed in butter )
Carbohydrate in milk
lactose
flavour of dairy products is from
lactase turning lactose into lactic acid
milk allergy
3-5% infants
related to B-lactoglobulin
leaky gut
what should you check on the label of milk alternatives?
calcium, protein, b12, vit D
Cows has: DV 30% cal 25% vit D 8g pro 20% B12
Which is best for protein?
soy, hemp is higher protein than cows, rice is mostly carbohydrates
pasteurization
3 different types at different temperatures
regular, ultra, ultra high temp (UHT)
Ultra High Temp
can be unrefrigerated for up to 3 months
Homogenization
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
milk grading is voluntary
usually for butter, cheese and dry milk products
not for liquid milk !
milk in fridge
not more than 3 weeks
cheese curd is ?
liquid portion is ?
casein
whey
K- casein don’t come together in liquid milk because?
negative charges ( tentacles) repel
why do K-casein come together when acid is added
negative charge is gone - coagulation occurs
decreasing ph means what type of cheese
low ph= more solid
2 methods to make cheese curds
1) add bacterial starter kit
lactose -> lactic acid
2) add acid directly
coagulation by enzyme
rennin- gives k-casein a “hair cut”
and cuts off the negative charge
alternative to rennit
enzyme derived from GMO bacteria, vegtables and bacteria
curd treatment
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
curing and ripening
curing is aging, ripening is chemical ad physical reaction s that add different flavours and textures
types of ripening
mold and bacteria ripening
