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FD SC 414 > Exam Three > Flashcards

Exam Three Flashcards

1
Q

According to the CFR, butter has to be at least how much fat?

A

80%

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2
Q

According to the CFR, cream has to be at least how much fat?

A

18%

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3
Q

Two ways of butter spoilage

A

Microbial and lipolysis

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4
Q

Cows’ diet to product the softest butter

A

Beets/hay

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5
Q

Cows’ diet to product the hardest butter

A

Grass/dried pulp/hay

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6
Q

Function of skimming in butter production

A

Reduction of fat loss
Reduction of size of churner
Reduction of volume of butter milk to 40% cream

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7
Q

Function of pasteurization in butter production

A

Inactivate microbes/enzymes
Makes butter more resistant to oxidation
Can remove volatiles if pasteurized under a vacuum

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8
Q

Function of ripening in butter production

A

Helps fat crystallize

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9
Q

How does ripening speed affect butter’s texture?

A

Too fast: weak texture - entrapment of free fatty acids and glycerides
Too slow: susceptible to microbial growth

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10
Q

Function of washing in butter production

A

Controls the butter’s temperature

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11
Q

Function of working in butter production

A

Transforms butter grains to continuous mass
Homogenizes moisture
Regulates moisture content
Incorporates salt

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12
Q

According to the CFR, half and half has to be at least how much fat?

A

10.5%

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13
Q

According to the CFR, double cream has to be at least how much fat?

A

48%

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14
Q

Why is coffee creamer shelf stable?

A

Coffee creamer is homogenized under high pressure and has added polyphosphates

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15
Q

Basic ice cream composition

A 
10-16% fat
9-12% MSNF
9-15% sucrose
0-6% CSS
0-0.5% S/E
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16
Q

Function of pasteurization in ice cream production

A

Destroys pathogen

Helps ingredients disperse

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17
Q

Batch pasteurization requirements for ice cream

A

155F for 30 min.

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18
Q

HTST pasteurization requirements for ice cream

A

175 for 25 sec.

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19
Q

Function of homogenization in ice cream production

A

Reduces fat droplets
Reduces potential for fat churning
Allows for higher fat content

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20
Q

Function of aging in ice cream production

A

Causes initial fat crystallization
Hydration of milk ingredients
Emulsifiers displace proteins at fat/serum interface

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21
Q

Compare freezing required to make packaged products, soft serve, and frozen confections

A

Packaged: agitation/quiescent
Soft serve: agitation
Frozen confection: quiescent

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22
Q

Ice cream freezer phenomena

A

Rapid nucleation of small ice crystals
Solutes and colloidal substances are concentrated in unfrozen water
Fat is destabilized
Air is whipped into the mix

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23
Q

Latent heat

A

Energy required to cause a change of state

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24
Q

Sensible heat

A

Energy required to cause a change in temperature

25
Q

Dynamic freezing phenomena

A

Ice crystals form on the outside of freezer chamber - constantly scraped off
Air incorporation
Fat is partially destabilized

26
Q

Batch freezing

A

Lower draw temp
Freezing is determined by temp, time, and torque of machine
A: low capital investment, small footprint, easy to operate, short change over time,
small batch size, easy to clean
D: small production capacity, slower freezing, higher potential for operator induced
variability, manual inclusion addition, impossible to fully automate packaging, lack of
overrun control

27
Q

Continuous freezing

A

Higher draw temp
Freezing is determined by draw temp, product viscosity, overrun, mix flow rate, ice cream flow rate
A: higher production capacity, faster freezing, higher dasher velocity, highly automated
- less error
D: higher capital costs, external utilities, product changeovers can be time consuming,
difficult to make small batches

28
Q

Purpose of hardening ice cream

A

Freezes the rest of the water

29
Q

Limits the shelf life of ice cream

A

Temperature cycling and heat shock

30
Q

Purpose of fat in ice cream

A 
Melts/crystallizes
Unctuous/creamy flavor
Cold depressant
Contributes to mix viscosity
Contributes to extrusion stiffness
31
Q

Purpose of MSNF in ice cream

A

Fat emulsification
Aeration (overrun development)
Structure/texture
Mix apparent viscosity

32
Q

Methods of milk concentration

A

Evaporation, membrane processes, freeze concentration

33
Q

Purpose of sucrose in ice cream

A

Sweetness
Freezing point depression
Total solids

34
Q

Purpose of CSS in ice cream

A

Sweetness
Bulk
Heat shock protection

35
Q

Purpose of stabilizers in ice cream

A

Build apparent viscosity
Promotes smooth texture
Helps prevent growth of ice crystals during temperature fluctuation

36
Q

Purpose of emulsifiers in ice cream

A

Surface active agents
Promotes destabilized fat
Enhance whipability
Promotes dryness/stiffness

37
Q

Recipe

A

How many units of ingredients

38
Q

Ingredient

A

A material used to make a product

39
Q

Formula

A

Percentage of components in a product

40
Q

Component

A

A specific attribute that be used for in a formula

41
Q

Standardization

A

Process of recombining dairy ingredients to product a product meeting a specific constituent analysis

42
Q

Functions of proteins in foods

A

Stabilize emulsions
Increase foaming
Presents moisture migration
Novel functionalities

43
Q

Types of casein (w/ characteristics)

A

Rennet: loss of 4% due to caseinomacropeptide - low water solubility
Acid: skim milk is acidified to pH 4.6 - caseins precipitate in lumps then dried - low water solubility
Caseinates: acid precipitate is redissolved in basic solution
Micellar: taken from milk - microfiltration at 0.1 um pore size then diafiltration

44
Q

Protein content of whey protein concentrate

A

35-80%

45
Q

Protein content of whey protein isolate

A

90%

46
Q

Maillard browning of whey proteins (ADV/DADV)

A

A: reduces allergenicity, increases emulsion stability
D: loss of nutritional value, browning, difficult to control

47
Q

Advantages of milk powders

A 
Retain quality in challenging conditions
Reduce mass and volume
Balance between supply and demand
Irreplaceable ingredient in hot climates
Food reserve in emergency
48
Q

Milk powder production

A

Spray drying

49
Q

Flowability

A

Ability of a powder to flow freely

50
Q

Wettability

A

Time to penetrate a still surface of water

51
Q

Dispersability

A

Ability of a wetted aggregate to disperse

52
Q

Hygroscopicity

A

Ability to absorb moisture from the air

53
Q

Dead-end filtration

A

Flow of feed is perpendicular to membrane

54
Q

Cross-flow filtration

A

Flow of feed is parallel to membrane

55
Q

Types of membrane filtration by pore size

A

Traditional> micro>ultra>dia>nano>reverse osmosis

56
Q

Microfiltratrion

A

Removes bacteria

57
Q

Ultrafiltration

A

Used to produce WPC/MPC

Protein standardization and protein concentration

58
Q

Diafiltration

A

Completely removes, replaces, or lowers the concentration of the small molecules like lactose and salts - includes addition of water

FD SC 414 (4 decks)

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