Exam 3 Flashcards
IsE point is pH when net charge is what
0
Is there charges on the side chain in IsE
no
What is reduce in IsE
Water Holding Capacities
Meat IsE
pH 5.0 - 5.2
Good or Bad being at IsE in meat
Bad
Dairy IsE
pH 4.5
Good or bad being at IsE in dairy
Good
Why is IsE good in Dairy
Separates curds from water
Basic Step in Making Cheese
Raw milk → Heat/Pasteurization → starter culture → Rennet → Curd cutting → Cooking the curd → Separate curd → Molding/shaping → Passing → salt brine → Ripening
Single strand of bacteria
Converts milk sugar (lactose) to Lactic acid
Starter Culture
What is converting milk sugar to lactic acid known as?
Ripen the milk
What needs to be lower to convert lactose to lactic acid
Lower pH
Curdles the Casein
Rennet
What is the enzyme complex for rennent
Chymosin
What are the three sources of Rennent
Animal Source
Vegetable source
Microbial Source
Where do you extract rennet from animal source
Abomasum of calves
Where do you extract rennet from vegetable sources
Nettle, Fig juice and dired caper leaves
Rennet Microbial source
Molds produce proteolytic enzymes
Microbial source must be purified yes or no?
Yes
What flavor does microbial source give
Bitter flavor
What is fermentation produced chymosin
Genetic engineering rennet
How does FPC work
Isolates rennet genes from animals, introduces bacteria to produce chymosin
Are microorganism killed after fermentation?
Yes
Are FPC more pure than animal rennet
Yes
Pros of FPC
Better curd
Reduce bitter
High yield
Milk - Different cheese results
source and composition
Source - Cows, Goat
Composition - Fat, protein
Curd Size
Size = surface area
Curd Size surface area (for small)
Smaller = Increase SA = decreases moisture
Curd Size surface area (for large)
Larger = Decrease SA = Increase Moisture
Cooking
Drives out moisture
Describe tempertaure in cheese
Higher temp and longer time = harder cheese
Curd Handling process
Stirred
Washed
Cheddered
Drained vs dipper
Pressing process
Increases time and pressure
Aging process
Evaporation = harder cheese
What happens during evaporation
Flavor development
Protein percipitate
Secondary flora
Bacteria and mold
Salt
How much
When
How
What is the Ise point of Cheese
pH 4.5
What happens to IsE when it is heated to 185 F
Raises IsE point to 6.0
Rank the most consumed cheese to least in the US
Cream Cheese
Mozzarella
Other American Cheese
Chedder
Processed Cheese
Other Italian Cheese
Mozzarella
Chedder
Processed Cheese
Other American Cheese
Other Italian Cheese
Cream Cheese
Processed Cheese example
Crafts singles and Velveeta
American Cheese examples
Colby and Monterey Jack
Italian Cheese examples
Provolone, Parmesan, Ricotta
What is yogurt
Fermented Milk
What are the 2 beneficial bacteria contained in yogurt
L. bulgaricus
S. Thermophilies
What must contained in the yogurt
Greater than 8.25% solids not fat
Why are 8.25% solids good?
Higher gives a better texture
What are the variations of yogurt?
Set types
Swiss types
What is set type yorgurt
Fruits on the bottom
Ferments in the cup
What is swiss style
blended
Ingredients for Yogurt (6)
Milk
Cream
Nonfat Dry Milk
Stabilizers
Sweetners
Bacteria/Starter culture
Why is cream used in yogurt
to adjust fat
Why is Nonfat Dry milk in yogurt
to adjust solid
Why is stabilizers used in yogurt
Prevent separating
What is the purpose of bacteria starter culture
Ferment lactose too produce lactic acid
What does Bacteria/Starter culture affect pH (yogurt)
Decreases pH and causes milk to form gel
Bacteria/Starter culture flavor
produces flavor
What is optional in bacteria starter culture
probiotics
What are the Basic Step to yogurt
- Adjust milk composition and blend ingredients
- Pasteurize (high temperature)
- Homogenize
- Cool the mixture
- Inoculate with starter culture
- Hold
- Cool
- Add fruits and flavor
- Package for Swiss Type
Denature whey proteins = more stable gel
Reduce spoilage bacteria
Pasteurize
108 F for starter culture
Cool the mixture
Set type
Inoculate with starter culture
3 Main set types
Flavoring added to yogurt
Fruit added at bottom of cup
Inoculated yogurt is poured on top
108 F until pH is 4.5
Can take hours
Hold
44 F to stop fermentation
Cool
Blended with fermented, cooled yogurt
Swiss Type
is package for swiss type or set type
Swiss type
Small chicks or brewers
0-8 weeks old
Phase 1
Growers
9-20 weeks old
Phase 2
Reproduction development weeks
17-20 weeks
Female 15 - 21 weeks
Pullet
Layers
21 - 72 weeks
Phase 3
How many eggs per day
around 1
How many week is peak week
31 weeks
Egg composition (Shell)
11%
Egg composition (White)
58%
Egg white (water, protein and ash)
Water - 88%
Protein - 11%
Ash - 1%
Egg composition (Yolk)
31%
Egg yolk (water, protein fat and ash)
Water - 48%
Protein - 17%
Fat - 33%
Ash - 2%
Whole egg composition (white and yolk)
Water - 66%
Protein - 12%
Fat - 10%
Ash - 1.4%
Where is the egg yolk formed
Ovaries
Starts as single cell with vitelline membrane
Yolk
Develops by adding yolk fluid
Yolk
Ovulation is the releases of the mature yolk
Yolk
When does ovulation occurs?
~30 min after eggs is laid
Where is egg white formed
Oviduct
would get sperm if present
Funnel
Secrete ovomucin
Magnum
Purpose of ovomucin
Determines quality
Sees strands/fiber
Magnum
Gives egg white thickness
Magnum
Portion twits to form chalaze
Magnum
Water and mineral salts added
Isthmus
Shell formation beings
Isthmus
Last of white is formed
Uterus
Water and solids become evenly distributed
Uterus
Membranes starts forming
Istmus
Outer shell formed (hard egg shell)
Uterus
T or F: Egg moves into vagina and finally vent
True
What are the pores called covered by cuticle
bloom
Made mostly of calcium carbonate
Egg shell
Color of egg is determined by
BreedD
Does color of egg affect quality and wholesomeness
No
Membrane nearest to the shell and template for shell
Inner and outer
Where are air cells formed
Large ends
How are air cells created
cooling
T or F: does air cell increases in size as the age ages
True
White portion nearest to the shell
Thin Albumn
White portion nearest to the yolk
Thick albumin
Thick albumin is major source of what?
riboflavin and protein
strands high and little spread
High quality albumin
thin and indistinguishable from the thin albumen
Low quality albumin
Twisted strands of egg white
Chalaza
Purpose of chalaza
Anchor yolk to center
How to tell if egg is fresh
prominent chalaza
Cells to develop into chick
Germinal disc
Holds yolk together
Vitelline membrane
Color varies w/ feed
Yolk
Does color of yolk impact wholesomeness
No
Yolk is a major of soruce of what?
vitamins, minerals and fats
2 yolks released from ovary
Double yolk
Tissue sloughed in funnel gets treated like a yolk
( no yolk)
Yolkless
One egg caught so added to the next day’s shell
egg within an egg
Rupture in yolk at time of ovulation
Blood spots
Reddish brown, tan or white spots
Meat spots
What causes meat spots
chemical reaction or tissue sloughed from repro tract
Premature laid and not in uterus long enough
Soft shelled
Dietary deficiencies or disease
Thin shelled
Malfunctions in uterus
Glass or chalky shelled
Glassy are less or more porous
Less porous
Are glassy acceptable
yes
What causes an off color yolk
Feed source
What causes off flavored eggs
Feed source and improper storage
T or F: eggs Begins to lose quality immediately once it is laid
True
Keeping what optimum to slow the quality decline
temperature and humidity
Steps to improve quality
-Gather eggs frequently
Handle carefully
Cool promptly
Pack in clean, cool materials
Pack clean eggs separated from dirty eggs
How many times a day should egg be gather
3 times a day
Most large scale operations are what?
intergrated
Egg processing
Wash
Sanitize
Dry
Optional- sprayed with oil
Graded
Weighed
Cooled
Why wash eggs
Bacteria can enter the egg
T o F: the solution must be warmer than the egg
True
Why is cold water bad
egg content to contract
What is the optional step in egg processing
Food grade minerals
During washing what is removed
cuticle
Oil layer reduces what?
moisture
Factors that affect shell strength
Feed
Breeding
Age
Disease
Weather
Factors that affect yolk color and flavor
feed
Factors that affect egg white thick albumin
Breeding
Disease
Improper care of egg
Primary breed for eggs
White Leghorn
Genetic selection for eggs
Shell color
Shell thickness
Size
Quality and Quantity of whites
Quantity of eggs
Freedom from blood spots
T or F: Increase number = decrease shell qualit
True
How many pounds of feed to produce 12 eggs
< 4 lbs of feed
Diet supplement for eggs
grit
What is grit
Calcium carbonate that has calcium, phosphorus, manganese vitamin a and d
yellows grains and green feeds
dark yellow/orange yolk
green grasses, silage, cottonseed
Olive/reddish color
poor quality fish meal or other contaminants
off flavor
High level of what gas in laying houses causes low qualty whites
ammonia
See difference between cage free and free range
not writing all that
What species has Larger size and yolk
Harder shell
Duck Turkey
Double size of chicken
Similar to duck egg composition
Goose
How many eggs do goose lay
40 egg/year
About 1/3 size of chicken eggs
Smaller yolk
Quail
1 egg is about 20 chicken eggs
Ostrich
Rank Smallest. to largest eggs
Quail
Chicken
Duck and Turkey
Goose
Ostrich
Grade A, Medium Eggs
Cooked to 165 F
Hard cooked eggs
Combination of both egg yolk and whites
Pasteurized
Liquid Eggs
Monosodium phosphate may be added
Frozen eggs
Purpose of monosodium phosphate
to preserve color
What disease is prominent in eggs products
Salmonella
Final product minimum 95% egg solid
Dried eggs
Final product minimum 95% egg solid
Dried eggs
What is reduced in dried eggs?
Glucose
Methods to reduce glucose
Enzymes and Yeasts
Anticaking ingredients
Silicon dioxide
Silicoaluminite
What happens when dried egg is stored at room temperature
Maillard reaction (brown and offlavor)
Egg has what different properties than any other animal product
pH
Does pH increase or decrease over time in egg
increase
What is loss in Egg over time
Loss of CO2
Great thickening agents
eggs
Coagulations
Proteins and phospholipids content
Emulsification
Ability to trap air within protein structure
Foams formation
What content is this:
1 or more dairy ingredients
1 or more egg yolk contain ingredients
1 or nutritive carbohydrate sweeteners
Eggnogg
What is composition of eggnog
greater than 6% milk fat
Greater than 8.25% milk solids not fat
Greater 1% egg yolk solids
Positive of consuming animal products
Protein
Vitamins
Minerals
What mineral is only in milk
calcium
Negative of consuming animal product
Fat content
Carbohydrates
Cholestrol
Complete protein
High wholesomeness
Cannot be synthesized by the body
Required amount of each to meet body’s needs
Most common missed in plant products
All nine essential amino acids
What amino acid is missed in plants
Lysine
Tryptophan
Methionine
Is animal product highly digestible
Yes, 95 - 100% digestible
Wheat and Rice
Lysine
Legumes/pulse
Tryptophan, Methionies (cystines)
Corn
Lysine and Tryptophan
Milk, eggs
No amino acid
T or F: Protein Requirements depends on age group
True
Animals based proteins have a lower calories or higher calories to protein ratio than plant proteins
lower calories
Rank less calories per gram of protein to highest calories per gram of protein
4 oz lean beef patty
1.4 cups firm tofu
1.9 cups of black beans
3/4 cups of peanut butter
Most variable component animal products
Fat
Untrimmed, marbling
Meat
Whole, whites, yolk
eggs
% remaining
Milk
Are fat more or less saturated than vegetable
more
HDL
High density lipoproteins (good cholestrol)
LDL
Low density lipoprotein (bad cholestrol)
Cholestrol is associated with that disease
Heart Disease
T or F: Levels in animal products unrelated to blood cholesterol in normal individuals
True
Meat and eggs are good source of mineral except what
Calcium
More bioavailable
15 - 40%
Not found in plant foods
Heme iron
Less bioavailable
1 - 15%
Only found in plant foods
Non heme iron
What is the meat effect
Eat both plants and meat helps pulls out non heme rion from plant source
What are the best method to get all your minerals
the meat effect
Foods with high vitamin C
Plant sources have reduced available and /or absorption
Can be overcome if well designed diet
Zinc
Great source of B1,2,3,6,12
MEat
Great source of B2, B5, B12
Eggs
Great Source of B1, B2, B3
Milk
Does plant based contain b12
no, may be fortified
Where to get vitamin A in meat
Liver only
Are eggs good source of vitamin A
yes
Are milk good source of vitamin A
depends on the fat content
Carbohydrates in Meat and eggs
Less than 1%
What meat has the greatest amount of carbohydrates
Liver
Carbohydrates in Milk
~5%
Protein dietary consumptions
0.8 g protein/kg of weight
Meat recommendation
5 - 7 oz of lean meat per day
Milk recommendation
3 cups per day
Dietary guidlines changes how many years
5 years
What are the 2 things that are most consumed in recommended amount
Only proteins and grains
highest consumed vegetables
potatoes
High in fat
Moderate protein
Low carb
Keto diet
Principle of keto diet
Burn fat instead of carbs for energy
Body breaksdown FA to produce ketones in liver
Ketosis
Similar to keto, but more vegetables
Paleo
Consume no animal flesh
Vegetarianism
Are eggs and milk acceptable in vegetarianism
yes they may be acceptable
Reason for Vegetarianism
Cultural and personal choice
What 2 religion are Vegetarianism
Hindu
Jain
May consumes eggs but no dairy
Ovo- Vegetarians
May consume dairy but no eggs
Lacto-Vegetarians
strict vegetarian, eats no animal or dairy products
Veganism
% US population that is vegan
0.5 - 3%
The two types of veganism
Raw veganism
Fruitarism
Veganism in infants and adolescents
Huge risk
Poor brain development
Death
Name 1 streched curd cheese
Mozarella
Name 1 cheese that uses mold to give it flavor and/or appearance
blue cheese
What is the only difference between parmesan and percorino
Parmesian cow milk
Percorino sheep milk
Sharp cheddar cheeses has been aged more than milkd cheedar cheese
True
The holes in swiss cheese are due to pockets of lactic acid
False, CO2
The crystals on parmesan and pecorino are proteins
True
Blue cheese must be pressed firmly or loosely to allw for the mold to grow within the cheese
loosely
When heating milk, the isoelectric points remeains the same or moves
moves
Set type yogurt
fruit on the bottom
Bacterial starter culture
Ferments lactose
Produce lactic acid
Produces a flavor
Lower pH
Adding sugar reduce or increases teh freezing point
reduces the freezing
When sugar is added, the ice cream will be soft or hard to scoop
soft to scoop
All wool removed from one animal
Fleece
Length of fleece fibers
Staple
Shape (wave frequency) of fleece fibers
Crimp
Tighter and finer it is the better the fleece
T or F
True
Merino and Rambouillet
<20 microns
FIne wool
Dorset, Targhee
Medium wool (meat/duel purpose)
Romney, Lincoln, Cowsold
> 30 microns
Lanolin
Long/ course wool
Natural oil in wool, also known as wool wax and wool grease
Lanolin
What gland is lanolin secreted from
Secreted from sebaceous glands
Purpose of Lanolin
Protects skin
Water
Irritant
Natural healer
What is the lanolin used for when extracted during wash
Cosmetics and lubricants
light, short dirty
Top knot
long staple, coarse, matted
Neck
high quality
Shoulder
average
Fleece
similar to shoulder, possible condition issues
Breast
What 3 types of wool location gives us the vast majority good wool
Shoulder, Fleece and Breast
Open and musty
Back
Coarse
Britch
Very short and fibery
Arm
usually will not able to wash white
Shank
Heavy vegetation poor quality
Belly
Based on blood of Merino
Fine, ½ blood, ⅜ blood, etc.
American/Blood system
Amount of hanks of yarn spun from 1lb of wool
1 hank = 560 yd
British/ Bradford/ Spinning Count System
Developed in US 60s
1 microns = 1/25400th of an inch
Determines individual diameter
Micron system
Wool type: medium and coarse
Woolen Yarns
Yarn: bulky, uneven lower tensile strength
Woolen Yarns
Fabric: soft, fuzzy, heavy
Woolen Yarns
Uses: knits, carpets
Woolen Yarns
Wool type: fine
Worsten
Yarn: fine, smooth, higher tensile strength
Worsten
Fabric: smoother, lighter
Worsten
Uses: fine clothing
Worsten
removes the wool in one fleece
Shearing
Removal of undesirable parts of the fleece such as poor wools, tags, stained, sweats, seconds cuts
Skirting
2 ways to shear
Hand sheer
Electric clippers
Very traditional method
Slow and labor intensive
Hand sheer
Motor in hand
Good for small numbers
All in one electric clipper
Good for large number
Light in hand
Detached motor
Wool processing(6)
- Shearing
- Sorting
- Cleaning
- Drying and Oiling
- Carding
- Roving
Spinning and weaving into final product
To woolen
Gilling and combing
Spinning and weaving into final product
To worsten
Cheese made from Cow
Parmesan
curd size very fine
Parmesan and Pecorino
High cookery temperature
Parmesan and Pecorino
aging 18 months +
Parmesan and Pecorino
Northern Italy, King of Cheeses, crystals
Parmesan
Southern Italy
Pecorino
Cheese made from Sheep
Pecorino and feta
Cheese made from Cow (buffalo traditional)
Mozzarella and Provolone
Curd handling streched
Mozzarella and Provolone
No aging
Mozzarella and colby
Aged cheese
Provolone
Little bits of Salt added
Mozzarella and Provolone
Italian, most popular cheese
Mozzarella and Provolone
Large curds
Brie
Mold that is edible
Brie
French, Queen of cheese
Brie
Pressing is very loose
Feta
Aged in Salt brine (8% salt brine)
Feta
Greek origin
Feta
Not pressed very hard
use gravity
Open texture allowss mold to spread
Blue Cheese
Block inoculated with mold
Blue cheese
Vein rippened
Blue cheese
piling the curds to form block which stack and flipped to dry out whey - process is called Cheddering
Chedder
Mild chedder
Less age
Sharp chedder
high aging - more intense flavor, less moisture, firmer
Bacteria produces propionic acid and CO2 to create holes
Swiss
Switzerland, many forms
Swiss
Washed curd
Colby
American original, like chedder but less flavor
Colby
Aging 4 weeks to 3 years
Gouda
Dutch
Wax or Natural rind
Smoked is common variation in the UUS
Gouda
No rennet used
Ricotta
Can collect whey from other cheese, further acidify to make whey ricotta
Ricotta
