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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
Dynamic freezing phenomena
Ice crystals form on the outside of freezer chamber - constantly scraped off Air incorporation Fat is partially destabilized
26
Batch freezing
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
Continuous freezing
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
Purpose of hardening ice cream
Freezes the rest of the water
29
Limits the shelf life of ice cream
Temperature cycling and heat shock
30
Purpose of fat in ice cream
``` Melts/crystallizes Unctuous/creamy flavor Cold depressant Contributes to mix viscosity Contributes to extrusion stiffness ```
31
Purpose of MSNF in ice cream
Fat emulsification Aeration (overrun development) Structure/texture Mix apparent viscosity
32
Methods of milk concentration
Evaporation, membrane processes, freeze concentration
33
Purpose of sucrose in ice cream
Sweetness Freezing point depression Total solids
34
Purpose of CSS in ice cream
Sweetness Bulk Heat shock protection
35
Purpose of stabilizers in ice cream
Build apparent viscosity Promotes smooth texture Helps prevent growth of ice crystals during temperature fluctuation
36
Purpose of emulsifiers in ice cream
Surface active agents Promotes destabilized fat Enhance whipability Promotes dryness/stiffness
37
Recipe
How many units of ingredients
38
Ingredient
A material used to make a product
39
Formula
Percentage of components in a product
40
Component
A specific attribute that be used for in a formula
41
Standardization
Process of recombining dairy ingredients to product a product meeting a specific constituent analysis
42
Functions of proteins in foods
Stabilize emulsions Increase foaming Presents moisture migration Novel functionalities
43
Types of casein (w/ characteristics)
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
Protein content of whey protein concentrate
35-80%
45
Protein content of whey protein isolate
90%
46
Maillard browning of whey proteins (ADV/DADV)
A: reduces allergenicity, increases emulsion stability D: loss of nutritional value, browning, difficult to control
47
Advantages of milk powders
``` Retain quality in challenging conditions Reduce mass and volume Balance between supply and demand Irreplaceable ingredient in hot climates Food reserve in emergency ```
48
Milk powder production
Spray drying
49
Flowability
Ability of a powder to flow freely
50
Wettability
Time to penetrate a still surface of water
51
Dispersability
Ability of a wetted aggregate to disperse
52
Hygroscopicity
Ability to absorb moisture from the air
53
Dead-end filtration
Flow of feed is perpendicular to membrane
54
Cross-flow filtration
Flow of feed is parallel to membrane
55
Types of membrane filtration by pore size
Traditional> micro>ultra>dia>nano>reverse osmosis
56
Microfiltratrion
Removes bacteria
57
Ultrafiltration
Used to produce WPC/MPC | Protein standardization and protein concentration
58
Diafiltration
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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