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Food Funds Labs 8 & 9 > Lab 8 : Milk Products, Fermented Milk Products, Pro-biotics and Energy-dense Applications. > Flashcards

Lab 8 : Milk Products, Fermented Milk Products, Pro-biotics and Energy-dense Applications. Flashcards

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1
Q

What does UHT stand for?

A

Ultra-high Pasteurized (milk)

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2
Q

How is UHT milk treated?

A

-Subjected to high heat
-Packaged in aseptic container
(contains no bacteria)

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3
Q

What reaction for Lactase catalyze?

A

Lactose to glucose and galactose

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4
Q

Who is intended to drink lactose-reduced milk?

A

people with lactase deficiency

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5
Q

What gives evaporated milk it’s color and taste?

A

Mailard reaction

slight caramel taste

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6
Q

What maintains the viscosity of evaporated milk?

A

Stabilizers and preservatives

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7
Q

How was buttermilk traditionally made?

A

by-product of butter-making

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8
Q

How is buttermilk made today?

A

By adding bacteria culture to low/non- fat milk

transforms lactose to lactic acid = sour taste

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9
Q

What can buttermilk be placed with in a recipe?

A

By adding vinegar or lemon juice to normal milk (10ml:250ml)

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10
Q

Why would Acidophilus milk be consumed?

A

To help replenish the GI with Lactobacillus Acidophilus.

After antibiotic treatment

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11
Q

What bacteria does Acidophilus milk contain?

A

Lactobacillus Acidophilus.

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12
Q

How is sour cream made?

A

Pasteurized milk - soured by Streptococcus Lactis

which produces lactic acid

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13
Q

Can sour cream be home made?

A

Yes, by combining 30ml buttermilk and 500ml fresh cream and letting it sit at room temp for 24 hrs.

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14
Q

What bacteria is used to make yogurt?

A

Lactobacillus Bulgaricus
and
Streptococcus Thermophilus

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15
Q

Why is Gelatin added to yogurt?

A

used as stabilizer / solidifier

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16
Q

What is the function of Pectin when added to yogurt?

A

used as stabilizer / solidifier

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17
Q

Why is carrageen added to yogurt?

A

used as stabilizer / solidifier

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18
Q

Why are stabilizers added to yogurt?

A

To prevent the whey (yellowish liquid) from separating from commercial yogurt.

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19
Q

What is Kefir?

A

A fermented milk product similar to yogurt.

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20
Q

What makes kefir different?

A

Also fermented with yeast.

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21
Q

What is the texture of Kefir?

A

Frizzy, frothy, piquante, bitter drink

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22
Q

Where is Kefir traditionally used in dishes?

A

Russia, Eastern Europe, Middle East.

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23
Q

How is cheese made?

A

Milk products coagulated/curdled.

Then separated from Whey.

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24
Q

Does cheese keep the nutrients found in milk?

A

Yes, highly concentrated form of milk.

Rich in nutrient.

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25
Q

What nutrients are found in cheese?

A

Protein, Calcium, Riboflavin, Vitamin A, Sodium

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26
Q

What influences the flavor, body and texture of cheese?

A 
Type of milk used
Bacteria species
Quantity of salt /seasoning /colours
Processing method
Mold used (during inoculation)
Environment during ripening (temp, humidity...)
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27
Q

Two classes of cheeses.

A

Ripened

Unripened

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28
Q

Which classification of cheese has a more moisture content?

A

Unripened

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29
Q

What are examples of unripened cheeses?

A

Cottage cheese

Ricotta

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30
Q

What type of curds does unripened cheese have?

A

Soft and fragile

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31
Q

How are soft cheeses usually made?

A

Coagulation by acid

32
Q

Which classification of cheese has a lower moisture content?

A

Ripened cheese

33
Q

What type of curds does ripened cheese have?

A

Touch and rubbery

34
Q

How are ripened cheeses made?

A

Coagulated by action of enzyme (Rennin)

35
Q

How long are cheese left to ripen?

A

3 months to 2 years

36
Q

How quickly much unripened cheeses be eaten?

A

Within a few weeks

37
Q

What is added to milk, to ripen cheeses?

A

Enzymes, Bacteria, Molds or Yeasts

38
Q

What happens to casein during ripening?

A

Hydrolysed to amino acids & ammonia.

39
Q

What happens to the fats during ripening?

A

To fatty acids and acetate

40
Q

What happens to lactose during ripening?

A

Turned to lactic acid

41
Q

What is condensed milk?

A

Evaporated milk with sugar and stabilizers added?

42
Q

Is condensed milk just as nutritious as evaporated milk?

A

No! It tends to be higher in fat, sugar content and calories.

43
Q

What type of recipes is condensed milk used in?

A

Desserts and sweets

44
Q

What does NFDM stand for?

A

Non-fat dehydrated milk

45
Q

What type of milk is usually used for making NFDM products? and why?

A

Skim milk

Because it is less perishable

46
Q

What is whey protein powder used for?

A

Increase energy and protein content of food and beverages.

47
Q

What factors cause milk proteins to coagulate?

A

Heat
Acid
Enzymes

48
Q

What temp do Whey proteins begin to coagulate?

A

66 C

49
Q

What are the whey proteins present in milk?

A

Lactoglobulin and Lactalbumin

50
Q

What is contained in the skin on the surface of milk when it is heated?

A

Fats, Minerals, Coagulated Whey proteins

51
Q

What precipitates along the sides and bottom of the pan when heating?

A

Calcium Phosphate, Whey proteins

52
Q

What can be done to prevent the milk from being scorched during cooking?

A

1) Use of a double boiler

2) Stirring it constantly

53
Q

What is milk’s predominant protein?

A

Casein

54
Q

Is casein effected by cooking?

A

No

55
Q

What circumstances may cause casein to curdle?

A

A higher concentration of proteins.

ex. evaporated milk, sweetened condensed milk

56
Q

What happens to milk when a unopened can of condensed milk is boiled?

A

Casein coagulate and causes the caramelized milk to gel.

57
Q

What does heat do to unstable milk products?

A

It accelerates coagulation.

58
Q

When should sour cream be added to a hot dish?

A

Right before serving, to prevent separation.

59
Q

What is sour cream sensitive to?

A

Heat

60
Q

What is the normal pH of milk?

A

6.5 - 6.7

61
Q

What pH does casein start coagulate?

A

Below 5.2

62
Q

Why does casein in milk coagulate below a certain pH?

A

Negative charges that stabilize Calcium phosphocaseinate micelles are neutralized (by H+ from acidic environment)

63
Q

What enzyme is used for manufacturing cheese?

A

Rennin (sold as Rennet)

64
Q

What are the two steps that take place when rennet is added to milk?

A

1) Rennin cleaves kappa-casein bond
(forming para-kappa casein)
2) Exposed chemical group reacts with Ca
(form curds)

65
Q

How would you minimize the effects of milk curdling when combined with food?

A

1) Add acid to milk (not milk to acid)
2) Heat both before combining (acid food & milk)
3) Thicken acid/milk before combining
4) Serve combination promptly

66
Q

What do milk foams consist of?

A

Air bubbles surrounded by thin layer of protein.

Fat interspersed as a stabilizer.

67
Q

What factors effect milk/cream foams?

A

1) Viscosity (Increasing viscosity of milk = more stable foam)
2) Fat concentration (increases formation and stability)
3) Temperature (cool temp = fat droplets to harden)
4) Sugar (delays curdling)

68
Q

What happens to cheese when it overheated?

A 
Proteins coagulate (become tough and rubbery)
Fat emulsion may break (fat separates)
69
Q

Which type of cheese is more resistant to heat?

A

Firm cheeses

70
Q

Which type of cheese is better used for cheese sauces?

A

Ripened, sharp cheeses blend better (more flavor).

71
Q

What are characteristics of a nourishing drink?

A

High protein / High Energy

Skim milk is common base (Full cream milk for more energy)

72
Q

What can be done to reduce the amount of saturated fat in nourishing drinks?

A

Skim milk and oil.

73
Q

What does whey powder contain?

A

Complete high quality proteins

74
Q

What is yogurt cheese?

A

A low fat, creamy cheese.

75
Q

How can yogurt cheese be made?

A

At home, suspend the yogurt in cheese cloth, allowing the liquid to drip out over night.

Food Funds Labs 8 & 9 (2 decks)

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