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NUT1009 > Dairy and Eggs > Flashcards

Dairy and Eggs Flashcards

1
Q

What is milk

A

An emulsion (suspension of oil droplets in water) of fat globules

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2
Q

What is the primary component of milk that draws water into the mammary gland

A

Lactose

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3
Q

What is lactose

A

Disaccharide of glucose and galactose

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4
Q

What are the two major milk proteins

A

Whey and casein

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5
Q

What is casein

A

Milk proteins self associated to form casein micelles containing alpha, beta, gamma and kappa casein, water and salts (ca2+ and phosphorus)

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6
Q

What is casein used for in the food industry

A

Yogurt and cheese production (acidification/coagulation of caseins)

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7
Q

What are the 3 main whey proteins

A

Alpha lactalbumin
Beta lactoglobulin
Immunoglobulin

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8
Q

What are the main vitamins in milk

A

A,D,E,K

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9
Q

What are the main minerals in milk

A

Calcium, potassium, phosphorus, sodium, magnesium

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10
Q

What are the main salts in milk

A

Phosphates, chlorides, citrates, caseinates

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11
Q

What is cheese

A

Fermented milk based food products

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12
Q

How are dairy species classified

A

Coagulation agent, texture/moisture, mature or fresh and microbiota (rennet or acid)

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13
Q

How is cheese made

A

From combined action of enzyme rennin (rennet) and lactic acid bacteria

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14
Q

What are the main proteins in cheese

A

Casein and alpha and beta lactoglobulin

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15
Q

What influences the protein content

A

Ripening and coagulation

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16
Q

Why is cheese classed as a high quality protein

A

Provides good amounts of essential AA

17
Q

What is butter

A

An emulsion of water in oil made by churning fresh or fermented cream or milk

18
Q

What is cream

A

Fat globules that rise to surface when milk is left to stand

19
Q

What is classed as a portion of dairy

A

One 200ml glass of milk
150g yogurt
30g cheese

20
Q

What is the bacterial retardant of the egg

A

The egg white which protects the yolk

21
Q

What is the air cell of the yolk

A

Contraction is contents in egg when egg cools allowing air penetrate and form cell at heavy end of egg

22
Q

What is the egg shell

A

Outer layer containing pores enabling O2 and CO2 to penetrate, also consists of mainly calcium carbonate and calcium phosphate

23
Q

What is the egg white

A

Three layers of primary protein to protect the egg yolk from penetrating bacteria

24
Q

What is the egg yolk

A

Component of egg the consists of mostly fat and some protein

25
Q

What are the shell membranes

A

Outer and inner cell membranes which are immediately inside the shell and regulate evaporation and air circulation and have a protective function against bacteria

NUT1009 (11 decks)

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