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2nd ait exam prep > Ingredients > Flashcards

Ingredients Flashcards

1
Q

What is the major protein found in milk, and its percentage?

A

Casein. It makes up about 85% of the protein.

The remaining 15% is the Serum or Whey proteins.

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2
Q

What is the sugar found in milk?

A

Lactose. (When people are lactose intolerant, it means they cannot digest this sugar)

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3
Q

What is the purpose of pasteurizing milk?

A

The purpose of pasteurization is to eliminate disease-causing micro-organisms, however, some lactic acid bacteria may remain.

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4
Q

How does a homogenizer work?

A

The homogenizer forces milk through a very fine nozzle at a high temperature. This breaks down the fat globules into 1/10 their original size. This increases the dispersion of fat as each fat globule absorbs a layer of protein and lecithin, exerting a negative charge that repels other fat globules. Therefore the globules no longer clump together.

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5
Q

Why does milk sour?

A

If milk is improperly stored, lactic acid bacteria multiplies until the concentration makes the milk sour.

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6
Q

What are the correct storage conditions for fluid milk?

A

Fluid milk must be kept cold, at 2-4C, in a closed container

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7
Q

What is the reconstitution ratio for Whole Milk?

A

1: 7
powder: water

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8
Q

What is the reconstitution ratio for Skim Milk?

A

1: 10
powder: water

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9
Q

What is buttermilk?

A

Buttermilk was originally the liquid remaining after butter was churned. Today it is a lactic acid cultured milk, fermented to the appropriate acidity before being cooled and salted.

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10
Q

What is whey?

A

Whey is the liquid that remains after the casein and the butterfat are removed when cheese is made.
Cheese made from sweet milk will leave a sweet whey.
Cheese made from sour milk will leave a sour whey

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11
Q

What is Evaporated Milk?

A

Evaporated milk is partially dehydrated whole milk, with the liquid (60%) removed in a vacuum, before being homogenized, canned, sterilized (118C), and given stabilizers to keep the product smooth. It has a yellow appearance and cooked flavour

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12
Q

What is Sweetened Condensed Milk?

A

Sweetened Condensed Milk is similar to evaporated milk, in that it has had water (60%) removed. It has the addition of 44% sucrose and/or dextrose, and does not need to be sterilized at high temperatures because the sugar will act as a preservative.

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13
Q

What are some advantages of using dried milk over liquid milk?

A
  1. Longer shelf life, does not sour
  2. Easy to store, can be stored at room temp
  3. Convenient
  4. Economical
  5. Reconstituted to any concentration
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14
Q

What are the 2 methods of drying milk called?

A
  1. Drum/Roller drying

2. Spray drying

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15
Q

Describe the process of Drum/Roller drying milk.

A
  1. Milk is preheated, pasteurized, and fed into a vacuum chamber.
  2. The milk is passed over 2 steam-heated rollers, revolving in opposite directions. As the milk dries into a thin film, it is removed by the blades.
  3. The powder then goes to a hammer mill, where it is reduced to granules.
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16
Q

What is a disadvantage of Drum/Roller drying milk?

A

Drum/Roller dried milk is not very uniform and may be gritty.

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17
Q

Describe the process of Spray drying milk.

A
  1. Milk is heated to 190C, then condensed in a vacuum pan
  2. Milk is forced under great pressure into the drying chamber
  3. The water evaporates, and the milk granules fall to the bottom, where they are removed.

This method produces a good product that is fine, powdery, and easily dissolved.

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18
Q

Why is high-temperature, heat-treated milk used for bread making?

A

This heat treatment denatures/changes the Whey/Serum proteins (lactalbumin and lactoglobulin). Otherwise, these proteins will slow the fermentation of a yeast product and will produce a poor-quality baked good, due to the sulphur compound in them.

19
Q

List 10 Functions of Milk in baking

A
  1. Moistens (fluid milk moistens and hydrates)
  2. Adds Structure (protein: casein content adds structure)
  3. In Dough: Slows fermentation, increases fermentation tolerance, strengthens gluten, increases water absorption power, and tightens up a dough
  4. Pan flow - because of lactose content; whey powder gives flow to pan bread
  5. Grain and texture improver, due to added protein
  6. Provides colour and flavour (Maillard reaction)
  7. Hygroscopic = retains moisture in a product = improves shelf life
  8. Stabilizer, because milk powder absorbs moister
  9. Improver (milk powder enhances the toasting and eating quality of a product)
  10. Adds Nutritional value, because it is a good source of protein, vitamins, and minerals.
20
Q

How do you correctly store dry milk?

A

Dried milk should be stored in a cool, dry place.

Dried milk is kept in moisture-proof, polyethylene bags, which prevent exposure to moisture and oxygen.

21
Q

How long does unopened dry milk powder keep for?

A

Unopened dry milk powder keeps well for a year if stored below room temperature.

22
Q

Milk is what type of an emulsion?

A

Milk is an example of an oil-in-water emulsion.

23
Q

List 4 qualities of lactose.

A
  1. Is easily digested
  2. Has a low sweetness level
  3. Is not fermentable by bakers’ yeast
  4. Caramelizes at rather low temperatures
24
Q

What are Whey proteins in milk made up of?

A
  1. Lactalbumin

2. Lactoglobulin

25
Q

What (6) minerals are included in the ash content of Milk?

A

Calcium, Chlorine, Phosphorous, Potassium, Sodium, Sulpher

26
Q

What are 3 common Milk Pasteurization procedures?

A
  1. Batch method
  2. HTST (High-Temperature Short Time)
  3. UHT (Ultra High Temperature)
27
Q

Define nonfat/skim milk

A

Nonfat/Skim milk is defined as milk that contains no more than 0.3% milk fat. It is produced when whole liquid milk is separated or skimmed to remove the butterfat.

28
Q

What are 3 types of heat treatment during drying milk?

A
  1. High heat treatment
  2. Medium heat treatment
  3. Low heat treatment
29
Q

Describe the differences between non-fat dried milk + buttermilk, and dry whey.

A

Non-fat dried milk + buttermilk = Casein proteins. = Increase water absorption, and yield tougher, more elastic dough.
Dry whey = Serum protein. = Good pan flow, and good crust color.

30
Q

Explain Batch Method pasteurization.

A

Milk is heated to 62C for 30 minutes, then cooled to 4C

31
Q

Explain HTST Method pasteurization.

A

Milk is heated to 72C for 16 seconds, then cooled to 4C

32
Q

Explain the UHT Method of pasteurization.

A

Milk is heated to 132C for 1 second then cooled to 4C

33
Q

How long does untreated milk last?

A

3-4 days

34
Q

How long does heat-treated milk last?

A

Approximately 12 day

35
Q

What process prevents undisturbed milk from forming a layer of cream at the top due to the rise of fat particles?

A

Homogenization

36
Q

What temperature is milk at when it passes through a homogenizer?

A

45C

37
Q

At what pH is milk fresh?

A

6.6

38
Q

At what pH does milk sour?

A

4.6

39
Q

What fat-soluble vitamins are removed in the making of skim milk and later added back?

A

Vitamin A and D

40
Q

What happens when milk powder contacts oxygen for prolonged periods of time?

A

Oxidation of a milk powder will result in an unpleasant flavour.

41
Q

What qualities does dry whey protein add to bread dough?

A

Good pan flow and good crust colour

42
Q

What qualities does dry casein add to bread dough?

A

Increase water absorption and tougher more elastic dough.

43
Q

If bread has at least 2% skim milk solids or 4% whey solids and is made with enriched flour, it can be classified as _________ bread.

A

Enriched

44
Q

What percentage of milk solids must be present to classify a bread as milk bread?

A

6% skim milk solids

2nd ait exam prep (9 decks)

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