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Intro to Dairy Science > Exam 2 > Flashcards

Exam 2 Flashcards

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1
Q

What are the 4 components of the Dairy Industry

A

Farm Management and Milk Production
Milk Procurement and Field Service
Processing and Manufacturing
Distribution and Marketing

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2
Q

What percent of milk goes to actual fluid milk?

A

28%

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3
Q

What is per captia consumption for SDSU students

A

1.7 gallons

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4
Q

What product of milk contains 50% of all milk produced?

A

Cheese

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5
Q

What are the 7 milk products?

A

Fluid, Cheese, Frozen, Butter, Cultured, Condensed and Dried

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6
Q

Which product is exported the most?

A

Dried

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7
Q

Which product is easiest to transport in bulk?

A

Condensed

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8
Q

What are the two markets?

A

Domestic and International

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9
Q

Domestic markets account for how much of the whole world?

A

13%

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10
Q

Legal Description of Milk

A

A lacteal secretion, containing practically no colostrum, obtained by the complete milking of one or more healthy cows.

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11
Q

How many states allow the sale of raw milk?

A

13-It can not cross state lines

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12
Q

Packaged milk must contain no less than what percent solids (not fat)?

A

8.25%

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13
Q

What percent of packaged milk must be fat?

A

3.25% or 1% as labeled

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14
Q

What is the average amount of lactose in milk?

A

5.03%

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15
Q

Percent of average mineral ash?

A

0.73%

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16
Q

What percent of milk is water?

A

88%

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17
Q

What percent of milk is protein?

A

3.14%

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18
Q

Percent of milk is milkfat?

A

3.76%

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19
Q

What is Milkfat?

A

a Glycerol molecule with three fatty acid side chains (a Triglyceride)

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20
Q

What is Milk Protein?

A

A chemical compound comprised of long chains of nitrogen containing subgroups of amino acids

21
Q

What is used to test the quantity of protein in a sample?

A

Nitrogen

22
Q

What are the two general categories of proteins?

A

Casein and Whey/Serum

23
Q

Which category of protein is most common?

A

Casein at 80%

24
Q

T/F Casein proteins are heat stable.

A

True

25
Q

Name 6 Casein uses.

A

Whipped toppings, Food grade films, plastics, synthetic milks, glues, meat binders and ingredients in other dairy products

26
Q

At what pH do non casein proteins remain in solution?

A

4.6

27
Q

What happens when the pH is lowered to or below 4.6?

A

Casein proteins will precipitate from solution

28
Q

What variants can change the percent of fat secreted?

A

Breed, Feed Ration, Cow, Season

29
Q

What is the component responsible for color and opacity of milk?

A

Fat

30
Q

What is now a co-factor in milk pricing?

A

milk fat

31
Q

How many calories per gram does fat components of milk contribute?

A

9-Half the total calories per serving

32
Q

What contributes the greatest percentage of unique characteristics of flavors?

A

The short chain, saturated fatty acids.

33
Q

What day of the week do most issues arise in milk tests?

A

Saturday followed by Sunday

34
Q

What does “ase” mean?

A

enzyme

35
Q

What does “ose” mean?

A

Surgar

36
Q

Phosphatase should be?

A

Negitive

37
Q

What two categories are listed under Grade A Milk?

A

Raw and Pasturized

38
Q

What two sugars make up a Disccrides?

A

Glucose and Galactose

39
Q

What is lactose intolerance?

A

the inability to break apart the two sugars in disaccahrides

40
Q

Name the six things lactose does.

A 
Controls Fermentation
Contributes to texture and solibility
Color and Flavor of highly heated products
Affects chemical stability
Contributes to the flavor
Contributes calories
41
Q

What flavor does lactose create create in the milk?

A

A sweet flavor, also holds other flavors (taste like onions after being exposed etc)

42
Q

Is also found in candies and pharmacy supplies to hold active ingredients

A

Lactose

43
Q

Whole milk is fortified with how much Vitamin D

A

4000 IU

44
Q

What is the job of Vitamin D in the body?

A

It places calcium in the correct spot.

45
Q

What does ESL stand for?

A

Extended Shelf Life

46
Q

What two regulations must be met in fluid milk?

A

All milk must be a Grade A and it must meet the code of Federal Regulation and be pasteurized

47
Q

What is the Regulations code for Ice Cream?

A

CFR.21.135

48
Q

Name five sweeteners in ice cream

A

Sucrose, Frucose, Dextrose, Corn Syrup Solids, High Fructose Corn Syrup and Blends of the above.

49
Q

Name three non nutritive high intensity sweeteners

A

Stevia, Asparteme and Aceculfame Potassium

Intro to Dairy Science (2 decks)

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