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AVS > Dairy Products > Flashcards

Dairy Products Flashcards

1
Q

What is def of milk

A

Lacteral secretion practically freee of colostrum, obtained by the complete milking of one or more healthy animals

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2
Q

____ % of milk fat

_____% of milk solids

A
  1. 25

8. 25

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3
Q

Composition of milk

A

87.3% water
4.9% lactose
3.7% fat
3.4% protein
.7% ash

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4
Q

What is least variable component in milk

A

Lactose

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5
Q

What is leftover from combustion

A

Ash

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6
Q

What is the primary mineral in milk

A

Calcium

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7
Q

What is the disaccharide lactose made out of

A

Glucose and galactose

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8
Q

What is lactose digested by

A

LactAse

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9
Q

What are other components of milk dissolved or suspended in

A

Water

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10
Q

Small amount of ___________ are __________ to lactose or bound to protein

A

Water , hydrated

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11
Q

Least variable component in healthy animals

A

Lactose

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12
Q

What is the only trace of carbohydrates in milk

A

Lactose

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13
Q

What is the most variable component in milk

A

Fat

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14
Q

What is 90% of fat

A

Triglycerides

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15
Q

What is the 2% of fat made up of

A

Mixture of mono di glycerides phospholipids
Sterols vitamins
Cartenoids

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16
Q

What is a bland flavor when fresh

A

Fat

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17
Q

What is 80% of milk proteins

A

Carson

18
Q

What is Casejn isoelcteic point

A

4.6

19
Q

What makes up whey proteins

A

Beta lactoglobulin
Alpha lactalbumin
Serum albumin
Immunoglobulins

20
Q

What are 3 proteins

A

Casein (curds)
Whey
Enzymes

21
Q

What indicates abnormal condjtuons in animals when it changed

A

Ash

22
Q

What is acidity ph

A

6.6

23
Q

What do we call rancid flavor in milk when fat becomes oxidized

A

Hydrolacticity

24
Q

Idaho is what in milk production and what in milk per cow

A

3rd a

1st

25
Q

What is us main dairy product

A

Cheese

26
Q

What is coagulates using acid and enzyme (rennet and chymosin)

A

Cheese

27
Q

What is the formation of curds and whey

A

Cheese

28
Q

What is common 1st step in producing skin milk

A

Separation

29
Q

What causes rancidty

A

Lipase

30
Q

What is heat treatment

A

Pasteurization

31
Q

What is the primary purpose of pasteurization

A

Destroy pathogens

32
Q

What are 2 secondary purposes if pasteurization

A

Destroy
Spoilage organizms
Endogenous enzymes

33
Q

What is vat pasteurization

A

145
30 min
Ice cream

34
Q

What is most common pasteurization schedule

A

High temp short time
161
15 secs

35
Q

What are 2 hhst

A
  1. 1 sec

212. .01

36
Q

What is the most heat resistant pathogen in milk

A

Coxiella burnetti

37
Q

Ultra pasteurization

A

Shelf stable product
280
2 sec

38
Q

Homogenization is

A

Makes milk uniform by breaking down fat globules

39
Q

What can course reglobulatikn

A

Immuoglobins

40
Q

What is homogenization for

A

Destroy immuglobins

And native lipase

AVS (26 decks)

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