Dairy and Eggs Flashcards
What is milk
An emulsion (suspension of oil droplets in water) of fat globules
What is the primary component of milk that draws water into the mammary gland
Lactose
What is lactose
Disaccharide of glucose and galactose
What are the two major milk proteins
Whey and casein
What is casein
Milk proteins self associated to form casein micelles containing alpha, beta, gamma and kappa casein, water and salts (ca2+ and phosphorus)
What is casein used for in the food industry
Yogurt and cheese production (acidification/coagulation of caseins)
What are the 3 main whey proteins
Alpha lactalbumin
Beta lactoglobulin
Immunoglobulin
What are the main vitamins in milk
A,D,E,K
What are the main minerals in milk
Calcium, potassium, phosphorus, sodium, magnesium
What are the main salts in milk
Phosphates, chlorides, citrates, caseinates
What is cheese
Fermented milk based food products
How are dairy species classified
Coagulation agent, texture/moisture, mature or fresh and microbiota (rennet or acid)
How is cheese made
From combined action of enzyme rennin (rennet) and lactic acid bacteria
What are the main proteins in cheese
Casein and alpha and beta lactoglobulin
What influences the protein content
Ripening and coagulation
Why is cheese classed as a high quality protein
Provides good amounts of essential AA
What is butter
An emulsion of water in oil made by churning fresh or fermented cream or milk
What is cream
Fat globules that rise to surface when milk is left to stand
What is classed as a portion of dairy
One 200ml glass of milk
150g yogurt
30g cheese
What is the bacterial retardant of the egg
The egg white which protects the yolk
What is the air cell of the yolk
Contraction is contents in egg when egg cools allowing air penetrate and form cell at heavy end of egg
What is the egg shell
Outer layer containing pores enabling O2 and CO2 to penetrate, also consists of mainly calcium carbonate and calcium phosphate
What is the egg white
Three layers of primary protein to protect the egg yolk from penetrating bacteria
What is the egg yolk
Component of egg the consists of mostly fat and some protein
What are the shell membranes
Outer and inner cell membranes which are immediately inside the shell and regulate evaporation and air circulation and have a protective function against bacteria
