Exam 3 Flashcards by Justin Chang

IsE point is pH when net charge is what

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Is there charges on the side chain in IsE

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What is reduce in IsE

Water Holding Capacities

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Meat IsE

pH 5.0 - 5.2

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Good or Bad being at IsE in meat

Bad

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Dairy IsE

pH 4.5

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Good or bad being at IsE in dairy

Good

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Why is IsE good in Dairy

Separates curds from water

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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

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Single strand of bacteria
Converts milk sugar (lactose) to Lactic acid

Starter Culture

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What is converting milk sugar to lactic acid known as?

Ripen the milk

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What needs to be lower to convert lactose to lactic acid

Lower pH

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Curdles the Casein

Rennet

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What is the enzyme complex for rennent

Chymosin

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What are the three sources of Rennent

Animal Source
Vegetable source
Microbial Source

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Where do you extract rennet from animal source

Abomasum of calves

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Where do you extract rennet from vegetable sources

Nettle, Fig juice and dired caper leaves

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Rennet Microbial source

Molds produce proteolytic enzymes

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Microbial source must be purified yes or no?

Yes

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What flavor does microbial source give

Bitter flavor

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What is fermentation produced chymosin

Genetic engineering rennet

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How does FPC work

Isolates rennet genes from animals, introduces bacteria to produce chymosin

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Are microorganism killed after fermentation?

Yes

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Are FPC more pure than animal rennet

Yes

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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

1. Adjust milk composition and blend ingredients 2. Pasteurize (high temperature) 3. Homogenize 4. Cool the mixture 5. Inoculate with starter culture 6. Hold 7. Cool 8. Add fruits and flavor 9. 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

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

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

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

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)

1. Shearing 2. Sorting 3. Cleaning 4. Drying and Oiling 5. Carding 6. 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