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ANS 1 > Dairy and meat Lab > Flashcards

Dairy and meat Lab Flashcards

1
Q

Water

A
  • 87% of milk
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2
Q

Fat

A
  • triglycerides in membrane-enclosed “fat globules”
  • separates out as cream in fresh milk by floating to the top
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3
Q

Lactose

A
  • the main carb
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4
Q

Proteins

A
  • 2 classes
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5
Q

Caseins

A
  • 80% of the proteins in milk
  • insoluble
  • give milk its white color
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6
Q

Whey Proteins

A
  • soluble
  • several different forms
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7
Q

Vitamins

A
  • fat-soluble vitamins are in the milk fat
  • water-soluble vitamins are in nonfat component
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8
Q

Minerals

A
  • many
  • phosphorus and calcium
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9
Q

Milk in US

A
  • pasteurized and homogenized
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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
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11
Q

Homogenization

A
  • reducing milk fat globules so they’re dispersed thru milk liquid
  • no creaming occurs
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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)
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13
Q

Curd

A
  • contains casein proteins, fat, minerals (high in Ca and P), and vitamins
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14
Q

Whey

A
  • whey proteins, lactose, vitamins, minerals, water
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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
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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
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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
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18
Q

Very Hard Cheeses

A
  • Romano, Parmesan
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19
Q

Hard Cheeses

A
  • cheddar, provolone, swiss
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20
Q

Semisoft Cheeses

A
  • Muenster, Limburger, Blue, Gorgonzola
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21
Q

Soft Cheeses

A
  • brie and cottage
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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
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23
Q

Evaporated Milk

A
  • removes most of water thru vacuum pan
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24
Q

Condensed Milk

A
  • addition of large quantity of sugar to evaporated milk
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25
Q

Cultured Milk Products

A
  • from fermentation of milk and milk products by various lactic-acid producing bacteria
  • buttermilk, sour cream, yogurt
26
Q

Meat Aging

A
  • 1.1-1.3 degrees C for 10-14 d
  • aged beef > 14 d
  • enzymes break down proteins to improve flavor and tenderness
27
Q

Carcass

A
  • dressed, slaughtered animal
  • minus gut contents, head, skin, repro tract, feet
28
Q

Curing

A
  • processing method for added flavor, color, and preservation
  • salt, sugar, sodium nitrite injected
29
Q

Cutability

A
  • proportion of lean to fat of carcass that is saleable as trimmed (boned or partially boned) retail cuts
30
Q

Kosher

A
  • meat from animals slaughtered and inspected according to Jewish law
31
Q

Natural Casings

A
  • 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
Q

Nitrates, Nitrites

A
  • used to cure and preserve to prevent clostridium and botulinum spore growth (botulism)
33
Q

Palatability

A
  • quality of taste or flavor of meat
34
Q

Processed Meat

A
  • meat that has been changed by cooling, canning, drying, or combo of the above
35
Q

Scalder/Dehairer

A
  • machine used to loosen and remove the hair on swine by immersion in hot water (60-62 degrees C) while mechanically scraping carcass
36
Q

Smoking

A
  • reduces surface bacteria, enhances flavor and color
37
Q

Veal

A
  • meat from young, milk-fed calves < 12 weeks of age at slaughter
38
Q

Dressing Percentage

A
  • carcass wt/live wt
  • sheep: 50%
  • cattle: 60%
  • swine: 72% (bcs monogastric, skin on after slaughter)
39
Q

Fill (Digestive Tract and its Contents)

A
  • 25% of body wt
40
Q

Degree of Fatness

A
  • more fat, higher dressing %
41
Q

Muscling

A
  • more muscle (w/ comparable fatness) = higher dressing %
42
Q

Type

A
  • bulky animals dress higher than thin
43
Q

Pregnancy

A
  • animals in later stages of pregnancy dress out lower
44
Q

Wool

A
  • sheep w/ heavy fleece growth have lower dressing percentage
45
Q

Federal Inspection Stamp

A
  • 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
Q

Beef Quality Grades

A
  • maturity and marbling
  • prime, choice, select, standard, commercial, utility, cutter, canner (PCSSCUCC)
  • above is from highest to lowest quality
47
Q

Beef Yield Grades

A
  • 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
Q

Pork Carcass Grading

A
  • 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
Q

Lamb Quality Grades

A
  • 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
Q

Lamb Yield Grade

A
  • 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
Q

Break Joints

A
  • 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
Q

Spool Joint

A
  • appears when cartilaginous junction has ossified in mature sheep
  • present in mutton carcass, not lamb
53
Q

Fat Byproducts

A
  • edible shortening, soaps, oils, lubes, livestock feed
54
Q

Bone

A
  • bone meal, glue, buttons
55
Q

Blood

A
  • sausage components, blood meal (animal feed or fertilizer)
56
Q

Hide

A
  • leather, glue, gelatin
57
Q

Pancreas

A
  • insulin (pig insulin was historically main source, now made in bacteria)
58
Q

Glands

A
  • hormones, pharmaceuticals
59
Q

Calf Stomach

A
  • rennet (milk coagulant for cheese-making)
60
Q

Intestines

A
  • pet food, animal feed, sausage casings
61
Q

Hair

A
  • paint brushes

ANS 1 (21 decks)

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