Dairy and meat Lab Flashcards
1
Q
Water
A
- 87% of milk
2
Q
Fat
A
- triglycerides in membrane-enclosed “fat globules”
- separates out as cream in fresh milk by floating to the top
3
Q
Lactose
A
- the main carb
4
Q
Proteins
A
- 2 classes
5
Q
Caseins
A
- 80% of the proteins in milk
- insoluble
- give milk its white color
6
Q
Whey Proteins
A
- soluble
- several different forms
7
Q
Vitamins
A
- fat-soluble vitamins are in the milk fat
- water-soluble vitamins are in nonfat component
8
Q
Minerals
A
- many
- phosphorus and calcium
9
Q
Milk in US
A
- pasteurized and homogenized
10
Q
Pasteurization
A
- destroying pathogens in milk
- common to use high temp for short time (72 degrees C for 15 s)
- or use really high temp for 2 seconds (140 degrees C) to sterilize milk and have longer shelf life
11
Q
Homogenization
A
- reducing milk fat globules so they’re dispersed thru milk liquid
- no creaming occurs
12
Q
Churning
A
- breaking down fat globules
- agitate to incorporate air as foam –> whipped cream
- keep agitating to break foam and get small granules of butter and liquid (buttermilk)
- granules made of milkfat
- ice cream: similar process + ice crystals + air + egg yolks (to help water and milk fat mix in emulsification)
13
Q
Curd
A
- contains casein proteins, fat, minerals (high in Ca and P), and vitamins
14
Q
Whey
A
- whey proteins, lactose, vitamins, minerals, water
15
Q
Acid Coagulation
A
- to coagulate caseins in milk
- milk caseins insoluble at pH = 4.6 (cows) and pH = 4.2 (goat) –> isoelectric point of casein
- lowering pH to isoelectric point makes caseins coagulate
16
Q
Rennin Coagulation
A
- to coagulate milk caseins
- protein-digesting enzymes
- rennet from calf abomasum has rennin enzyme that is used to produce cheese curd
- veggie and recombinant rennet also available
17
Q
Cheeses
A
- different cheeses made in different ways, and not necessarily by acid or rennet coagulation
- majority of cheeses are made from curds, but some cheeses, such as Ricotta, are made from whey
18
Q
Very Hard Cheeses
A
- Romano, Parmesan
19
Q
Hard Cheeses
A
- cheddar, provolone, swiss
20
Q
Semisoft Cheeses
A
- Muenster, Limburger, Blue, Gorgonzola
21
Q
Soft Cheeses
A
- brie and cottage
22
Q
Ice Cream
A
- milk fat (cream, half-n-half, some water in milk frozen)
- sugar
- eggs
- air bubbles introduced as ingredients are whipped results in structure of ice cream
23
Q
Evaporated Milk
A
- removes most of water thru vacuum pan
24
Q
Condensed Milk
A
- addition of large quantity of sugar to evaporated milk
25
Cultured Milk Products
- from fermentation of milk and milk products by various lactic-acid producing bacteria
- buttermilk, sour cream, yogurt
26
Meat Aging
- 1.1-1.3 degrees C for 10-14 d
- aged beef > 14 d
- enzymes break down proteins to improve flavor and tenderness
27
Carcass
- dressed, slaughtered animal
- minus gut contents, head, skin, repro tract, feet
28
Curing
- processing method for added flavor, color, and preservation
- salt, sugar, sodium nitrite injected
29
Cutability
- proportion of lean to fat of carcass that is saleable as trimmed (boned or partially boned) retail cuts
30
Kosher
- meat from animals slaughtered and inspected according to Jewish law
31
Natural Casings
- middle wall of small and large intestines of cattle, hogs, sheep, and goats
- except for those used for all beef products, natural casings don't need to be ID'd by species on the label
32
Nitrates, Nitrites
- used to cure and preserve to prevent clostridium and botulinum spore growth (botulism)
33
Palatability
- quality of taste or flavor of meat
34
Processed Meat
- meat that has been changed by cooling, canning, drying, or combo of the above
35
Scalder/Dehairer
- machine used to loosen and remove the hair on swine by immersion in hot water (60-62 degrees C) while mechanically scraping carcass
36
Smoking
- reduces surface bacteria, enhances flavor and color
37
Veal
- meat from young, milk-fed calves < 12 weeks of age at slaughter
38
Dressing Percentage
- carcass wt/live wt
- sheep: 50%
- cattle: 60%
- swine: 72% (bcs monogastric, skin on after slaughter)
39
Fill (Digestive Tract and its Contents)
- 25% of body wt
40
Degree of Fatness
- more fat, higher dressing %
41
Muscling
- more muscle (w/ comparable fatness) = higher dressing %
42
Type
- bulky animals dress higher than thin
43
Pregnancy
- animals in later stages of pregnancy dress out lower
44
Wool
- sheep w/ heavy fleece growth have lower dressing percentage
45
Federal Inspection Stamp
- vegetable dyes
- indicates that meat is wholesome and fit to eat
- processing facility gets # from fed gov't to track down origins of each cut
46
Beef Quality Grades
- maturity and marbling
- prime, choice, select, standard, commercial, utility, cutter, canner (PCSSCUCC)
- above is from highest to lowest quality
47
Beef Yield Grades
- aka cutability
- based on quantity of boneless, closely-trimmed retail cuts from round, loin, rib, chuck wholesale cuts
- determined by amt of fat over ribeye muscle, area of ribeye muscle, hot carcass weight, and kidney, pelvic, and heart fat
- yield grade 1 is leanest and highest grade; from 1-5
- same grades are used to eval live steers
48
Pork Carcass Grading
- US carcass grades for pork are No. 1-4 and Utility (highest to lowest)
- same grades for live swine
- quality of lean, measure of fat, expected yield of trimmed hams, loins, picnic shoulders, Boston butts (main wholesale cuts)
- in pork industry, USDA grades rarely used
- in-house grading systems used for pork carcass value
49
Lamb Quality Grades
- Prime, Choice, Good, Utility, Cull
- based on conformation (overall muscling eval), maturity, flank fat streaking w/in and upon flank muscles, and firmness of lean flesh and external fat
50
Lamb Yield Grade
- based on quantity of boneless, closely-trimmed retail cuts from major wholesale cuts (leg, loin, rack, and shoulder)
- same grading systems for carcass and live lambs
- 1-5; 1 is best
51
Break Joints
- lambs < 14 mo old
- lamb must have break joint on at least one of the front shanks
- shows that they were immature bcs their bones are not yet fused
52
Spool Joint
- appears when cartilaginous junction has ossified in mature sheep
- present in mutton carcass, not lamb
53
Fat Byproducts
- edible shortening, soaps, oils, lubes, livestock feed
54
Bone
- bone meal, glue, buttons
55
Blood
- sausage components, blood meal (animal feed or fertilizer)
56
Hide
- leather, glue, gelatin
57
Pancreas
- insulin (pig insulin was historically main source, now made in bacteria)
58
Glands
- hormones, pharmaceuticals
59
Calf Stomach
- rennet (milk coagulant for cheese-making)
60
Intestines
- pet food, animal feed, sausage casings
61
Hair
- paint brushes
