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FDSC 319 > Dairy pt 5 > Flashcards

Dairy pt 5 Flashcards

1
Q

list 6 milk products

A
  • cheeses
  • cream
  • butter
  • ghee
  • ice cream
  • fermented products
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2
Q

name 6 fermented products

A
  • sour milk
  • sour cream
  • buttermilk
  • yogurt
  • kefir
  • ititu
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3
Q

list the steps of the cheesemaking process

A

1) standardize milk
2) add ingredients (salts, lysozyme, nitrites)
3) mix or blend thoroughly
4) pasteurize
5) homogenize
6) treatment w/curdling agents
7) cut into cubes
8) separate curds from whey
9) ripening

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4
Q

what’s the purpose of adding salt to make cheese?

A
  • draw out moisture from curd
  • flavor
  • acts as a preservative
  • somewhat increase interactions between proteins
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5
Q

what’s the purpose of adding CaCl2 to make cheese?

A

it furnishes Ca2_ that forms insoluble calcium caseinate to facilitate coagulation

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6
Q

why is lysozyme added to the cheese making process?

A

acts as a preservative by breaking bacterial cell walls

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7
Q

why are nitrates/nitrites added to cheese?

A

destroy C. botulinum

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8
Q

what are some curdling agents?

A
  • proteases (rennet, chymosin)

- acid (lactic, acetic, propionic)

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9
Q

why are rennet and chymosin better for curdling than other proteases?

A
  • more specific for cleaving the k-casein bond between phenylalanine and threonine
  • reduces potential development of off flavors & texture softening (less thorough proteolysis)
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10
Q

what does cutting the curds into cubes do?

A

further removes moisture, enhances hydrophobic interaction between proteins to form firmer curds w/relatively lower moisture content

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11
Q

list some ripening agents

A
  • enzyme cocktails
  • microbial cultures
  • salt
  • color
  • flavor
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12
Q

describe what the enzyme cocktails are like as ripening agents

A

mixture of proteases and lipases

  • proteases: break down proteins to form peptides and free AAs, leading to bitter peptides
  • lipases: break down fats which produce free FAs which induce the desired cheese flavors
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13
Q

describe what the microbial cultures are like as ripening agents

A

able to produce desired enzymes and acids (lactic, propionic)

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14
Q

how are acetic and propionic acid related?

A

propionic acid can be broken down to acetic acid and CO2

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15
Q

give examples of pigments applied to cheese during the ripening stage

A

carotenes, chlorophylls

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16
Q

what kind of flavors are imparted during the ripening stage?

A
  • moldy
  • bitter
  • fruity
17
Q

what are some ways that cheeses are classified?

A

based on:

  • milk source
  • means of curdling
  • fat content
  • cultures used to ripen cheese
18
Q

list types of cheese based on their milk source

A

goat, sheep, cow, buffalo

19
Q

list types of cheese based on their means of curdling

A

enzyme assisted, acid assisted

20
Q

which curdling method produces greater yields of curd?

A

acid

21
Q

list some cheese types based on their moisture content

A
  • soft
  • semi soft
  • semi hard
  • hard
  • extra hard
22
Q

list some cheese types based on their fat content

A
  • skim milk cheese
  • low fat
  • semi fat
  • fat/whole fat
  • cream
  • double cream
23
Q

which type of cheese has the most fat?

A

double cream

24
Q

what examples of cheeses can be made with mesophilic bacteria? what is the temperature range?

A
  • cheddar
  • blue cheese
    28-40
25
Q

what examples of cheeses can be made with thermophilic bacteria? what is the temperature range?

A
  • parmesan
  • mozzarella
  • swiss
    >40
26
Q

what is cream?

A

the fat phase of milk separation via gravity or centrifugal separation

27
Q

what products can be derived from cream?

A
  • butter

- ghee

28
Q

how is butter made?

A

after pasteurizing the cream and subjecting it to rapid churning a lower temps of 10-18C, the fat globules begin to coalesce and crystalize. more churning = bigger crystals.

29
Q

true or false: buttermilk is high in fat

A

false, it’s practically devoid of fat

30
Q

how is buttermilk made?

A

it’s the liquid byproduct of butter production

31
Q

how is ghee made?

A

further processing of butter using heat. Ghee is the golden liquid portion and rest is residues

32
Q

what is the first 4 steps to ice cream making regardless of the type of ice cream?

A
  • obtain ingredients/raw materials
  • mix
  • pasteurized
  • homogenize
33
Q

how is soft serve ice cream made?

A

1) first 4 steps
2) age at 0-4C
3) freeze at 5C
then we add other ingredients

34
Q

how is hard ice cream made?

A

1) first 4 steps
2) age at 0-4C
3) freeze at 5C
4) packaging
5) hardening (-34C)
6) storage (-18C)
7) transportation

FDSC 319 (13 decks)

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