Dairy Flashcards
Milk is the lacteal secretion practically free from colostrum, obtained by the complete milking of one or more healthy cows. Milk that is in the final package form for beverage use shall have been pasteurized or ultrapasteurized, and shall contain not less than ______ milk solids not fat and no less than _____ milk fat.
Milk may have been adjusted by separating part of the milk fat therefrom, or by adding cream, concentrated milk, dry whole milk, skim milk, concentrated skim milk or nonfat dry milk. May be homogenized.
8.25%
3.25%
___ and ____ can be called milk now
oat and soy
Cholesterol
- Average ____ mg in a cup of whole milk,
- ____ mg in 2% milk,
- ___ mg in nonfat milk
33 mg
18 mg
4 mg
Vitamins in milk include
– Vitamin A and D, Riboflavin
– Tryptophan is amino acid important in niacin formation
(Vitamin B)
Minerals in milk
– Major is Calcium
– Others include Phosphorus, Potassium, Magnesium,
Sodium, Chloride, and Sulfur
why is milk packaged in cardboard or opaque plastic containers?
riboflavin can deteriorate quickly
why are vitamins D and A added to milk
Vit D isnt in many foods
Vit A is usually lost in heating process
Helps with absorption of calcium
Class I is used for __________________
fluid milk products such as drinking milk or
eggnog
Class II goes into _______________
“soft” manufactured products such as
cottage cheese or yogurt
Class III is used for making __________
hard cheeses such as cream
cheese
Class IV is used to ___________
make butter and dry products such as evaporated or condensed milks, butter, or dried milk
milk is graded according to its _______
bacterial count
- somatic cell count (SCC)
what are the grades of milk?
Is it voluntary ?
Grade A - lowest bacterial count (90% of milk in US)
Grade B
yes
Factors necessary to produce quality milk are called ______.
These include _________.
Good Agricultural Practices (GAPs)
- animal health
- milking hygiene
- nutrition (feed and water)
- animal welfare
- environment
all raw milk must be processed within ____ of receipt at the plant.
after pasteurization, some harmless bacteria may survive the Heating process, these will cause the milk to ______
72 hrs
go sour
what type of pasteurization doesn’t require refrigeration after until it is opened?
how is it pasteurized?
Ultrahigh-temp (UHT) milk
280-302 degrees F for 2-6 seconds
raw milk is a good medium for microorganism growth and may cause tuberculosis, undulant fever, scarlet fever, septic sore throat, typhoid fever, gastroenteritis, and diphtheria. Raw milk is an average of ____ fat content
4%
types of fluid milk
whole milk
reduced fat
low fat
fat free
concentrated and dried dairy products are obtained through partial water removal and dried have even more amount of water removed. Normal fluid milk contains _____ water
88% water
benefits of concentrated and dried diary products
increased shelf life
convenience
product flexibility
decreased transportation costs
easier storage
can be used for in home fortification of foods
imitation milk definition
Has the appearance, taste, and
function of original milk
Nutritionally inferior with little to
no dairy content
cultures milk products are a result from the _____ of ______ or _______ milk by addition of a culture of _______ bacteria
souring
skimmed
partially skimmed
lactic acid
examples of cultured milk
buttermilk
yogurt
acidophilus milk
kefir
sour cream
