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► Food & Nutrition 4 > Dairy > Flashcards

Dairy Flashcards

1
Q

Why is the hydrolysis of fat important in Provalone and Romano cheeese?

A

Short chain fatty acids (especially butyric) are important for flavor

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2
Q

Why does Holstein milk appear whiter than Jersey milk?

A

Holsteins are more efficient at converting B-carotene to vitamin A, so Holstein milk has less B-carotene

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3
Q

Why are chelating agents used in dairy products?

A

De-aggregate casein complexes

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4
Q

Which of the following foods does not have a “standard of identity”? a) cheddar cheese b) mayonnaise c) frozen yogurt d) ketchup

A

c) Frozen yogurt

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5
Q

Which of the following acts as a buffer in milk? Citrates, Lactose, Sodium Chloride, All of the above

A

Citrates

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6
Q

Which has more calories, margarine or butter?

A

Neither, they are both the same

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7
Q

What test is used to measure the viability of starter culture activity during the fermentation of cottage cheese?

A

TA, TTA, or Titratable Acidity

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8
Q

What process is used to produce condensed milk?

A

Vacuum evaporation

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9
Q

What organism is used in the manufacture of blue cheese?

A

Penicillium roqueforti

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10
Q

What must be done to milk before it can be used as a bread ingredient?

A

It must be scalded

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11
Q

What milk protein is a cofactor for the synthesis of lactose?

A

Alpha-lactalbumin

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12
Q

What microorganism is responsible for the surface ripening of Brick, Limburger, and Muenster cheeses, among others?

A

Brevibacterium linens

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13
Q

What is ultra-pasteurized milk?

A

280 F at least 2 sec. as to produce a product which has an extended shelf life under refrigeration conditions.

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14
Q

What is the unpurified extract from the fourth stomach of unweaned calves that is used to cause coagulation of milk for making cheese?

A

Rennet

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15
Q

What is the time-temperature relationship for HTST processing of raw milk?

A

At least 71.7 C (161 F) for at least 15 seconds

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16
Q

What is the purpose of resazurin reduction test?

A

To determine the level of microorganisms in a (milk) sample; to determine shelflife of a sample

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17
Q

What is the predominant component of dried cheese whey?

A

Lactose

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18
Q

What is the percent of non-fat milk solids found in whole milk?

A

8.25

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19
Q

What is the most predominant component in milk?

A

Water (followed by lactose, fat, protein, then ash)

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20
Q

What is the mold used to make brie cheese?

A

Penicillium camemberti

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21
Q

What is the minimum weight in pounds per gallon of ice cream?

A

4.5

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22
Q

What is the minimum total solids in pounds per gallon of ice cream?

A

1.6 pounds/gallon

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23
Q

What is the minimum fat content of cream?

A

not less than 18% milkfat

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24
Q

What is the minimum concentration of milk fat in ice cream?

A

10%

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25
Q

What is the milk equivalent for butter?

A

22 kg of milk

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26
Q

What is the major whey protein in milk?

A

Beta lactoglobulin

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27
Q

What is the genus of the bacteria found in Cheddar cheese starter cultures?

A

Lactococcus

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28
Q

What is the fat content of low fat yogurt?

A

0.5-2% milkfat

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29
Q

What is the enzyme in milk that causes hydrolytic rancidity?

A

Lipase

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30
Q

What is the definition of evaporated milk?

A

Condensed canned whole milk with vitamins A and D added

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31
Q

What is SMUF?

A

Simulated Milk Ultra-Filtrate

32
Q

What is normal pressure range in industrial homogenizers? (a) 100 MPa

33
Q

What is nonfat dry milk?

A

Product obtained by removal of water from pasteurized skim milk

34
Q

What is kumiss?

A

Yeast fermented mare’s milk product

35
Q

What is filled milk?

A

Skim milk with vegetable oil added to it

36
Q

What is evaporated milk?

A

Liquid product obtained by partial removal of water from milk, >7.5% by weight milkfat, >25% by weight total milk solids

37
Q

What is enzyme from the lining of calves stomachs that eliminates the protective function of K-casein in micelles and results in formation of a curd?

A

Rennin (chymosin)

38
Q

What is another name for rennin?

39
Q

What is a milk equivalent?

A

Kg of milk it takes to give one kg of product

40
Q

What does MSNF stand for?

A

Milk solids not fat

41
Q

What does CCP stands for?

A

Colloidal Calcium Phosphate

42
Q

What do the acronyms PMO and HTST stand for?

A

Pasteurized Milk Ordinance, High Temperature Short Time

43
Q

What compound is found in bovine milk, but not human milk?

A

Beta-Lactoglobulin

44
Q

What breed of dairy cow gives milk with the highest fat content (on average)

45
Q

What are typical organisms used in the production of yogurt?

A

Lactobacillus bulgaricus and Streptococcus thermophilis

46
Q

What are the two predominant microflora genera of milk powders?

A

Bacillus, Micrococcus

47
Q

What are the minimum ingredients needed to make process cheeses made?

A

Cheese, water, emulsifying salts

48
Q

What are 2 main proteins in milk whey?

A

Alpha-lactalbumin and beta-lactoglobulin

49
Q

Sandiness is a defect in ice cream. What causes sandiness?

A

Lactose crystals

50
Q

In which dairy product is acetaldehyde a problem or defect?

51
Q

In cheese making, what terms describe the solid mass and the liquid phases?

A

Solid: curd; Liquid: whey

52
Q

How does rennin act to destabilize the casein micelle?

A

It divides k-casein into para-k-casein and glycomacropeptide. The loss of glycomacropeptide causes loss of hydration stability.

53
Q

For which food were microbiological standards first established?

54
Q

During the manufacture of ice cream, you discover that 1 liter of mix makes 2.0 liters of frozen ice cream. What your overrun percentage?

55
Q

Chymosin converts kappa casein into what two molecules?

A

para-kappa-casein and a glycomacropeptide

56
Q

Cheshire, Gruyere, and Cheddar are examples of what type of cheese?

57
Q

By federal standards of identity which must contain more fat butter or margarine?

A

Both must contain 80% or more

58
Q

According to the FDA pasteurized milk ordinance, what is the maximum coliform count per milliliter for an pasteurized Grade A milk?

59
Q

According to the FDA pasteurized milk ordinance, what is the maximum bacterial plate count per milliliter in Grade A co-mingled raw milk?

60
Q

According to the FDA pasteurized milk ordinance, what is the maximum bacterial plate count per milliliter for an individually produced Grade A raw milk?

61
Q

According to the FDA pasteurized milk ordinance, what is the maximum bacterial plate count per milliliter for an pasteurized Grade A milk?

62
Q

A food obtained by partial removal of water from a mixture of milk and carbohydrate sweeteners with >8% by weight milkfat and >28% by weight total milk solids is called what?

A

Sweetened condensed milk

63
Q

What is the proximate composition of milk?

A

87.1%, 5% sugar, 4% milkfat, 3% protein, and 0.7% minerals

64
Q

What is the difference between true buttermilk and cultured buttermilk?

A

True buttermilk - the liquid expressed in buttermaking (essentially skim milk); Cultured buttermilk - generally skim or low fat milk acidified with a lactic acid bacterial culture

65
Q

What is the definition of milk?

A

Lacteal secretion, practically free from colostrum, obtained by the milking of one or more healthy cows. Contains not less than 8.25% milk solids and not less than 3.25% milk fat. If added, vit. A>200 IU/quart, vit. D=400 IU/quart

66
Q

What is the concentration of casein and whey in milk?

A

Casein: 24-28 g/L; Whey: 5-7 g/L

67
Q

What is the cause of the stringiness of mozzarella cheese?

A

Dicalcium paracaseinate is converted to monocalcium paracaseinate by action of rennet; when heated to 54 C or higher, it becomes stringy and retains fat.

68
Q

What are the USDA grades for butter?

69
Q

What are the typical starter culture bacteria used in the production of cottage cheese?

A

Lactococcus lactis subsp lactis (or subsp cremoris); Leuconostoc mesenteroides subsp cremoris

70
Q

What are the minimum levels of fat, milk-solids-not-fat, and titrable acidity for yogurt?

A

Not less than 3.25 percent milkfat and not less than 8.25 percent milk solids not fat, and has a titratable acidity of not less than 0.9 percent, expressed as lactic acid

71
Q

What are the four types of cheese classes according the moisture content?

A

Soft: 55-80%, semisoft: 45-55%, semihard: 35-45%, hard:

72
Q

What are the fat contents of light cream, light whipping cream, and heavy cream?

A

Light Cream: 18-30% milkfat, Light Whipping Cream: 30-36% milkfat, Heavy Cream: >36% milkfat

73
Q

Name 5 types of dairy cows.

A

Guernsey, Jersey, Ayshire, Brown Swiss, Shorthorn, Holstein

74
Q

Name 3 varieties of cheese that ripened principally by blue mold in the interior

A

Blue cheese (roquefort), gorgonzola, stilton, Wensleydale

75
Q

Name 3 unripened cheeses.

A

Cottage, cream, ricotta, farmers, mozzorella, queso blanco, quark, scarmorza, bakers

76
Q

List the four caseins

A

kappa-, alpha-s1-, alpha-s2-, beta-casein

77
Q

Briefly list the seven major steps in the manufacture of cheddar cheese.

A

Setting the milk, cutting, cooking, draining the whey, (cheddaring) knitting, milling and salting, curing, ripening

► Food & Nutrition 4 (18 decks)

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