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AVS 109 > Dairy Products > Flashcards

Dairy Products Flashcards

1
Q

What is the definition of milk?

A

The lacteal secretion, practically free from colostrum, obtained by the complete milking of one or more healthy cows, which contains not less than 3.25% of milkfat and not less than 8.25% milk-solids-not-fat

May be from cow, goat, or sheep.

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2
Q

What is the average composition of water in milk?

A

87.3%

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3
Q

What is the composition of lactose in milk?

A

4.9%

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4
Q

What is the composition of fat in milk?

A

3.7%

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5
Q

What is the composition of protein in milk?

A

3.4%

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6
Q

What is the composition of ash in milk?

A

0.7%

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7
Q

Are other components dissolved or suspended in water in the milk?

A

Yes

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8
Q

What is disaccharide?

A

Glucose & galactose

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9
Q

Is lactose the least variable component in healthy animals?

A

Yes

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10
Q

Is milk fat the most variable component?

A

Yes

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11
Q

What is the percentage of triglycerides in milk fat?

A

98-99%

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12
Q

What is a triglyceride?

A

Lipid

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13
Q

What is a lipid used for?

A

The breaking down of lipase.

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14
Q

What is almost all animals milk stored in the form of?

A

Triglycerides

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15
Q

Can milk be oxidized by UV lights?

A

Yes

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16
Q

Milk fat has a 1-2% mixture of what?

A

Mono- and diglycerides, phospholipids, sterols, carotenoids, and vitamins

17
Q

At what point does milk curdle?

A

When pH drops below normal.

18
Q

What is pH used for?

A

Measures acidity.

19
Q

What is casein?

A

Protein found in milk

20
Q

What percentage of milk is casein?

A

80%

21
Q

What is an example of an enzyme?

A

Lipase

22
Q

What is rennin?

A

How a calve or lamb breaks down casein in the stomach.

23
Q

What is ash?

A

A mineral content in milk. A non-combustible matter.

24
Q

What is the acidity of ash?

A

6.5-6.7

25
Q

Why do aquatic animals have higher protein in their milk?

A

Their cooler environment.

26
Q

What is the purposes of heat treatment?

A

Destroy pathogens.

Coxiella burnetti

27
Q

What is HTST?

A

High temperature short time

28
Q

What is the most common HTST?

A

161F for 15 secs.

Most economical

29
Q

Does homogenization have to be combined with heat treatment?

A

Yes

30
Q

What happens when you combine homogenization with heat treatment?

A

Destruction of Ig-M and native lipase.

31
Q

Lactose is digested by what?

A

Lactase

32
Q

What is fat in the form of?

A

Triglycerides

33
Q

What is PI?

A

Isoelectric Point

AVS 109 (10 decks)

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