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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
Q

associated fat consist of 4 components

A

phospholipid
cholesterol
carotene
ADEK

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25
Q

SNF can further be subdivided into

A

lactose
nitrogenous substance
minerals
other

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26
Q

nitrogenous substances can further be subdivided into

A

NPN

protein

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27
Q

protein can further be divided into

A

casein
whey
alpha lact-albumin
beta lacto-globulin

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28
Q

casein protein cam further be subdivided into

A

alpha(s1,s2)
beta
kappa

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29
Q

enumerate the other OTHER substances in milk

A

pigments
dissolved gases
vit. BC
enzymes

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30
Q

% composition of various consituents of milk in cattle

water
fat
protein
lactose
ash
A

water: 87
fat: 5
protein: 3
lactose: 5
ash: 0.7

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31
Q

animal species with highest water in milk

A

ass

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32
Q

animal species with lowest water in milk

A

ewe

33
Q

animal species with highest fat in milk

A

ewe

34
Q

animal species with lowest fat in milk

A

ass

35
Q

animal species with highest protein in milk

A

ewe

36
Q

animal species with lowest protein in milk

A

ass

37
Q

animal species with highest lactose in milk

A

ass

38
Q

animal species with lowest lactose in milk

A

ewe

39
Q

name one essential aminoacid in milk

A

lysine

40
Q

Biological Value of milk protein is

A

90 %

41
Q

lactose is made up of

A

glucose & galactose

42
Q

galactose is essential for growth of ______ in body

A

myelin shealth

43
Q

lactose is easily digested in stomach TRUE or FALSE

A

FALSE

lactose is not digested in stomach

44
Q

lactose favours growth of _______ in intestine which _______ the ph

A

lactic acid bacilli

decreases

45
Q

calcium is absorbed better at high ph or low ph

A

low ph

46
Q

skim milk contains less than ____% fat

A

0.5

47
Q

name the major fatty acids present in milk

A

linoleic(2 %)
linolenic(0.5 %)
arachidonic(0.1 %)

48
Q

milk is POOR source of iron. TRUE or FALSE

A

TRUE

49
Q

calcium phosphorous ratio in milk

A

1:2

50
Q

out of B complex, which vitamin is present in highest concentration

A

B2 (riboflavin)

51
Q

3 points about Riboflavin

A

present in whey
sensitive to light(50% reduction)
heat stable

52
Q

milk is not good source of

A

iron
Vit. C
niacin( B2)

53
Q

energy value of milk fat

A

9.3 kc/g

54
Q

energy value of milk protein and sugar

A

4.1 kc/g

55
Q

% carbohydrate/lactose present in milk

A

5%

56
Q

two isomeric forms of lactose

A

a lactose

b lactose

57
Q

lactose crystals formed below 20 C are ——-

A

alpha lactose

58
Q

tell about alpha lactose crystals

A

hard and gritty

used in icecream

59
Q

tell about beta lactose crystals

A

sweeter and more soluble

used in bakery

60
Q

name the reaction which occurs between lactose and protrin in milk

A

Maillard reaction ( the browning reaction)

61
Q

does maillard reaction occur at normal pasteruization

A

NO

it occurs at ULTRA high temperature pasteurization

62
Q

result of maillard reaction

A

isomerization of lactose to LACTULOSE

63
Q

use of lactULOSE in pharmaceutical industry

A

pill production

64
Q

milk fatty acid composition in terms of saturation

A

saturated: 65%
mono-unsaturated: 30%
poly-unsaturated: 5%

65
Q

most common type of fat in milk is ______

A

triglyceride

66
Q

_______ & _______ are used as emulsifiers in icecream production

A

mono and di-glycerides

67
Q

other fatty substances found in milk are

A

phospholipids

sterol

68
Q

phospholipids make ____% of fat

A

1

69
Q

name two most abundant phospholipids in milk

A

phosphotidyl choline

sphingomyelin

70
Q

milk contains ___% fat

A

3.4

71
Q

milk contains ___% lactose

A

5

72
Q

how many types of fatty acids have been recognized in milk

A

over 400

73
Q

lactone is formed from ______ acid and imparts special flavour to butter

A

C14 & C16 beta hydroxy FA

74
Q

source of the fatty acids in milk
4-14 FA
16 FA
18 FA

A

4-14 FA- mammary gland
16 FA- animal body + diet
18 FA- diet

75
Q

name a trans fatty acid in milk and is it useful for body

A

linoleic acid

yes it is useful

76
Q

distribution of FA on triglyceride molecule

A

short FA- botton carbon

long FA- middle and top carbo

77
Q

butter in __% solid in fridge and __% solid in room temperature

A

20

50

78
Q

melting point of milk FAT varies from _____ to ______ C

A

-40 to 40 C

79
Q

size of fat globule varies from ____ to _____ um

A

1-10 um

80
Q

homogenization reduces the size of fat globules to less than _____ um

A

1

milk and milk products technology (1 decks)

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