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Food funds lab > LAB 8 > Flashcards

LAB 8 Flashcards

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1
Q

what is ultra-high pasteurized milk (UHT)?

A

processed milk subject to very high temperatures, packaging is aseptic containers and contains no bacteria

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2
Q

how do you make Lactose-free milk?

A

intended for people who are lactase deficient. The milk is treated with lactase which converts lactose into glucose and galactose -> slightly sweeter

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3
Q

what is evaporated milk? why does the Maillard reaction occur?

A

whole milk from which approximately 50% of the water content has been removed, caramel colour/taste due to Maillard reaction which occurs du to exposure to the high temp of processing.

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4
Q

why are stabilizers and preservatives added in evaporated milk?

A

to maintain viscosity

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5
Q

what is sweetened condensed milk?

A

whole milk with sugar and about 60% of water is removed

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6
Q

soy rice almond cashew and oat beverages are options for individuals who are _____

A

lactose intolerant or wishing to allow a vegan diet

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7
Q

what are 6 fermented and pro-biotic products?

A

buttermilk, sour cream, acidophilus milk, yogurt, yogurt cheese or labneh and kefir

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8
Q

how do you make buttermilk?

A

originally is was the bi-product of butter making which separated from the cream.
now it is manufactured by adding bacterial culture o low or non-fat milk which transforms some of the lactose to lactic acid -> sour taste

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9
Q

how can you replace sour milk or buttermilk?

A

milk with vinegar, lemon juice, cream or tartar

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10
Q

what is acidophilus milk?

A

fermented milk containing lactobacillus acidophilus

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11
Q

why is acidophilus milk consumed?

A

to help replenish the normal intestinal flora following antibiotic treatment

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12
Q

how do you make sour cream?

A

made from pasteurized cream soured with streptococcus lactis which produces lactic acid.

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13
Q

what is yogurt?

A

milk product fermented with lactic bacteria

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14
Q

what are the two bacteria used in making yogurt?

A

lactobacillus bulgaricus and streptococcus thermophilus

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15
Q

what can be added to yogurt as stabilizers? why?

A

gelatin or pectin or carrageen may be added as stabilizers or solidifiers so whey is less likely to separate from commercial yogurt

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16
Q

what is yogurt cheese or labneh? how do you make it?

A

low fat, creamy cheese that may be made at home by suspending yogurt within cheesecloth allowing the liquid to drain out overnight in the refrigerator

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17
Q

what type of yogurt shouldn’t you use to make yogurt cheese?

A

yogurt containing gelatin

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18
Q

what is kefir?

A

fermented milk product similar to yogurt however it is also fermented with YEAST
fizzy, frothy, piquant, bitter drink common in eastern Europe, Russia, Middle East
I can also be served as yogurt

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19
Q

if fermented milk products are subject to _____ or _____ the bacterial culture is no longer active and their benefits to the digestive system are eliminated

A

pasteurization or ultra-heat treatment (UHT)

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20
Q

what are some energy and protein-dense milk products? (3)

A

high protein milk
powdered instant or non-instant non-fat dehydrated milk (NFDM)
whey protein powder

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21
Q

how do you increase protein content of milk?

A

adding skim milk powder

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22
Q

supplemental nutrition shakes are high in ___ and ___

A

protein and energy (Calories)

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23
Q

why is non-fat dehydrated milk less perishable?

A

because it is usually made with skim milk -> lower fat content means that it is less susceptible to oxidation

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24
Q

what does whey protein powder contain?

A

complete high-quality milk whey proteins

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25
Q

what factors cause milk proteins to coagulate?

A
  • heat
  • acid
  • enzymes
26
Q

what are the two main whey proteins? at what temperature do they start coagulating?

A

lactoglobulin and lactalbumin -> denatured by heat ant start coagulating at 66C

27
Q

when heated, ____ and ____ also precipitate along the sides and bottom of the pan

A

whey protein and calcium phosphate

28
Q

what is the predominant milk protein? and it is _____ by heat

A

casein -> unaffected by heat

29
Q

under which conditions does casein curdle with heat?

A

if concentration of protein is high such as in evaporated and sweetened condensed milks

30
Q

sour cream is sensitive to heat in that it may ____

A

separate

31
Q

heat will accelerate coagulation in an _______ emulsion

A

already unstable milk emulsion

32
Q

what is the normal pH of milk?

A

6.5-6.7

33
Q

under what pH does casein start to coagulate? why? how does the pH drop?

A

under pH 5.2 casein starts to coagulate bc the negative charges that stabilize calcium phosphocaseinate micelles are neutralized by the positive charges of the hydrogen ions (from the acid) -> casein salts are formed: milk curdles
pH drops when acid is added, during fermentation and when milk isn’t fresh

34
Q

describe the milk curds formed by acid

A

soft and fragile, with a high moisture content

35
Q

milk curds from acid are ____ in calcium. why?

A

low in calcium because most of the calcium remains in the whey

36
Q

cheeses made by acid preparation such as cottage cheese in which lactic acid is used are _____

A

low in calcium

37
Q

enzyme coagulation is used in the manufacture of ____

A

cheese

38
Q

rennin can be obtained by genetically modifying the mold ___

A

aspergillus

39
Q

what happens when Rennet is added to milk?

A

the mild curdles in a two-step reaction

  • rennin cleaves a bond in kappa-casein to form para-kappa-casein: a protein with exposed chemical groups
  • the exposed chemical groups in para-kappa-casein react with calcium to form a curb because kappa-casein no longer is present to stabilize the colloidal dispersion of casein micelles
40
Q

why won’t the milk clot effectively if it has been warmed over 65C and cooled?

A

because of an interaction between kappa-casein and beta-lactoglobulin

41
Q

what are two enzymes used for coagulating milk?

A

rennin (sold as rennet) and pepsin (protease)

42
Q

how can you minimize the instability and tendency of milk to curdle? (4)

A
  1. adding the acid food to the milk rather than the milk to the acid
  2. heating both the acid food and milk before combination
  3. thickening either the acid food and milk before combination
  4. serving the combination promptly
43
Q

what does milk foam consist of?

A

air bubbles surrounded by thin layers of protein with fat interspersed acting as stabilizers

44
Q

what are the four factors affecting milk and cream foams?

A
  • viscosity: increasing viscosity of milk/cream by adding stabilizers will decrease tendency of foam to collapse
  • concentration of fat: increasing fat content will increase the ease of formation and stability of milk foams (opposite effect on egg white foams)
  • temperature: cool temp cause the fat droplets to harden and clump -> milk/utensils should be chilled
  • sugar: prevents over beating by delaying curdling (should be added at the end of whipping because decreases volume of foam)
45
Q

how is cheese made?

A

coagulating or curdling milk and separating the curd from whey -> highly concentrated form of milk, rich in nutrients

46
Q

which nutrients are high in cheese?

A
  • protein, calcium, riboflavin, vit A, sodium
47
Q

what is the flavour, body and texture of cheese influenced by?

A
  • type of milk used
  • quantity of salt
  • colours and seasoning
  • bacterial species and mold used for inoculation
  • manufacturing and processing methods
  • environmental conditions during ripening: temp, humidity, curing time
48
Q

what are the two classes of cheese:

A
  • unripened

- ripened

49
Q

what are unripened cheeses? what is the method used for curdling? give ex

A

have high moisture content, eaten fresh within a few weeks, curd is SOFT and fragile because it has been coagulated primarily by acid
ex: cottage cheese, ricotta

50
Q

what are ripened cheeses? what is the method used for curdling?

A

low moisture content, ripened for three months to two years before it is eaten in order to develop texture and flavour. the curd is tough and rubbery because it has been coagulated by the cation of an enzymes such as rennin

51
Q

what happened during the process of ripening of a cheese?

A

the action of enzymes, bacteria, molds or yeast hydrolyze:

  • the casein curds to amino acids and ammonia,
  • the fat to fatty acids and acetate,
  • and the lactose to lactic acid
52
Q

what happens when you overheat cheese? which cheeses withstand high temps?

A

proteins coagulate and become tough and rubbery and the fat emulsion may break -> fat separates
high temps: firm cheeses

53
Q

why are processed cheeses resistant too fat separation?

A

bc of the presence of emulsifiers

54
Q

what factors affect egg protein coagulation?

A
  • temperature
  • concentration
  • acid
  • salt
  • sugar
55
Q

egg whites coagulate after egg yolk. true or false?

A

false

56
Q

dilution of egg proteins with water or other ingredients ____ the temp at which they coagulate

A

raises

57
Q

adding a small amount of vinegar or lemon juice to cooking water of poached eggs will ____ the coagulation temperature. why?

A

decrease coagulation temperature
-> adding acid to egg whits (alkaline) decreases the pH to near the isoelectric point of the egg proteins, where they are least stable and most sensitive to denaturation (coagulation) -> more compact egg white

58
Q

___ lowers coagulation temperature

A

acid and salt and high concentration

59
Q

___ elevates coagulation temp

A

sugar, diluted egg protein

60
Q

why should you use fresh eggs for poached eggs?

A

the white of fresh eggs is thick and holds together. A fresh egg’s yolk membrane is strong and will not break easily

61
Q

what are the effects of adding water, milk, cream, cold butter on the texture and flavour of scrambled eggs?

A
  • water: increased fluffiness, dilutes flavour
  • milk: increased fluffiness (water) and tenderness (fat)
  • cream: not as fluffy, but fish, with an almost cheesy flavour and texture
  • cold butter: ultra-creamy and dense (cold)
62
Q

in what state should you freeze eggs?

A

raw, with no shell

-> not whole or cooked

Food funds lab (8 decks)

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