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milk and milk products technology > composition and nutritive value of milk > Flashcards

composition and nutritive value of milk Flashcards

0
Q

milk serum= ?

A

milk serum = milk plasma - casein micelles

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1
Q

milk is secretion of udder excluding ____ days before calving and _____ days after calving

A

15

5

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2
Q

TS stand for

A

water Total solids

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3
Q

SNF stand for

A

fat Solid Not Fat

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4
Q

milk fat globules size is

A

2-5 microns

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5
Q

milk fat is composed of

A

glyceride esters of fatty acid

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6
Q

the protein only found in milk in nature

A

Casein

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7
Q

casein exist in form of ___________ complex

A

calcium caseinate phosphate

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8
Q

name the milk sugar

A

Lactose

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9
Q

Lactose is a monoSac. or diSac.

A

Disac.

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10
Q

Casein and Lactose are found only in milk TRUE or FALSE

A

TRUE

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11
Q

name 3 type of phospholipids found in milk

A

lecithin
cephalin
sphingomylin

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12
Q

where is cholestrol present in milk

A

Fat portion:fat globule membrane

non-fat portion:protein complex

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13
Q

name the pigments found in milk

A 
fat soluble(carotene,xanthophyll)
water soluble(riboflavin)
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14
Q

name important enzymes in milk

A 
3PALC
Phosphatase
Peroxidase
Protease
Amylase/Diastase
Lipase
Catalase
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15
Q

function of phophatase

A

splitting phophoric acid esters

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16
Q

peroxidase function

A

decomposes hydrogen peroxide( catalase also)

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17
Q

Protease function

A

splitting protein

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18
Q

Lipase function

A

fat splitting enzyme

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19
Q

Amylase function

A

starch splitting

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20
Q

Amylase is also known as

A

diastase

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21
Q

name the vitamins found in milk

A

Fat soluble: ADEK

water soluble: BC

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22
Q

milk consists of basic 3 divisions

A

water
fat
SNF

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23
Q

fat can further be divided into

A

true

associated

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24
associated fat consist of 4 components
phospholipid cholesterol carotene ADEK
25
SNF can further be subdivided into
lactose nitrogenous substance minerals other
26
nitrogenous substances can further be subdivided into
NPN | protein
27
protein can further be divided into
casein whey alpha lact-albumin beta lacto-globulin
28
casein protein cam further be subdivided into
alpha(s1,s2) beta kappa
29
enumerate the other OTHER substances in milk
pigments dissolved gases vit. BC enzymes
30
% composition of various consituents of milk in cattle ``` water fat protein lactose ash ```
water: 87 fat: 5 protein: 3 lactose: 5 ash: 0.7
31
animal species with highest water in milk
ass
32
animal species with lowest water in milk
ewe
33
animal species with highest fat in milk
ewe
34
animal species with lowest fat in milk
ass
35
animal species with highest protein in milk
ewe
36
animal species with lowest protein in milk
ass
37
animal species with highest lactose in milk
ass
38
animal species with lowest lactose in milk
ewe
39
name one essential aminoacid in milk
lysine
40
Biological Value of milk protein is
90 %
41
lactose is made up of
glucose & galactose
42
galactose is essential for growth of ______ in body
myelin shealth
43
lactose is easily digested in stomach TRUE or FALSE
FALSE | lactose is not digested in stomach
44
lactose favours growth of _______ in intestine which _______ the ph
lactic acid bacilli | decreases
45
calcium is absorbed better at high ph or low ph
low ph
46
skim milk contains less than ____% fat
0.5
47
name the major fatty acids present in milk
linoleic(2 %) linolenic(0.5 %) arachidonic(0.1 %)
48
milk is POOR source of iron. TRUE or FALSE
TRUE
49
calcium phosphorous ratio in milk
1:2
50
out of B complex, which vitamin is present in highest concentration
B2 (riboflavin)
51
3 points about Riboflavin
present in whey sensitive to light(50% reduction) heat stable
52
milk is not good source of
iron Vit. C niacin( B2)
53
energy value of milk fat
9.3 kc/g
54
energy value of milk protein and sugar
4.1 kc/g
55
% carbohydrate/lactose present in milk
5%
56
two isomeric forms of lactose
a lactose | b lactose
57
lactose crystals formed below 20 C are -------
alpha lactose
58
tell about alpha lactose crystals
hard and gritty | used in icecream
59
tell about beta lactose crystals
sweeter and more soluble | used in bakery
60
name the reaction which occurs between lactose and protrin in milk
Maillard reaction ( the browning reaction)
61
does maillard reaction occur at normal pasteruization
NO | it occurs at ULTRA high temperature pasteurization
62
result of maillard reaction
isomerization of lactose to LACTULOSE
63
use of lactULOSE in pharmaceutical industry
pill production
64
milk fatty acid composition in terms of saturation
saturated: 65% mono-unsaturated: 30% poly-unsaturated: 5%
65
most common type of fat in milk is ______
triglyceride
66
_______ & _______ are used as emulsifiers in icecream production
mono and di-glycerides
67
other fatty substances found in milk are
phospholipids | sterol
68
phospholipids make ____% of fat
1
69
name two most abundant phospholipids in milk
phosphotidyl choline | sphingomyelin
70
milk contains ___% fat
3.4
71
milk contains ___% lactose
5
72
how many types of fatty acids have been recognized in milk
over 400
73
lactone is formed from ______ acid and imparts special flavour to butter
C14 & C16 beta hydroxy FA
74
source of the fatty acids in milk 4-14 FA 16 FA 18 FA
4-14 FA- mammary gland 16 FA- animal body + diet 18 FA- diet
75
name a trans fatty acid in milk and is it useful for body
linoleic acid | yes it is useful
76
distribution of FA on triglyceride molecule
short FA- botton carbon | long FA- middle and top carbo
77
butter in __% solid in fridge and __% solid in room temperature
20 | 50
78
melting point of milk FAT varies from _____ to ______ C
-40 to 40 C
79
size of fat globule varies from ____ to _____ um
1-10 um
80
homogenization reduces the size of fat globules to less than _____ um
1

milk and milk products technology (1 decks)

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