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ANSC 201 > Lecture 2- Milk > Flashcards

Lecture 2- Milk Flashcards

1
Q

Biological definition of milk

A

Liquid normally secreted by female mammals for nourishment of their young

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2
Q

Chemical definition of milk

A

A colloidal suspension of organic and inorganic food substances consisting of water, fats, carbohydrates, proteins, mineral salts, some bacteria, enzymes, and vitamins.

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3
Q

Legal definition of milk

A

= lawyer wording and lots of wiggle room

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4
Q

% water in milk

A

87%

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5
Q

% fat in milk

A

3.8% (w/ genetics up to 4.2%)

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6
Q

% caseins in milk

A

2.8%

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7
Q

% albumins/lactalbumin/globulins in milk

A

.7

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8
Q

% lactose/sugar in milk

A

5.0 = leading solid component

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9
Q

% ash (minerals) in milk

A

.7%

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10
Q

% total solids in milk

A

13%

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11
Q

% total solids non-fat (SNF) in milk

A

9.2%

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12
Q

% Proteins in milk

A

3.5%

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13
Q

% fat in whole milk

A

3.2%

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14
Q

Fat exists in milk as a …

A

Temporary emulsion

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15
Q

Fat globules membranes contain 3 things and have a ____ charge

A

Phospholipids, proteins, enzymes, negative

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16
Q

What percent of milk liquids in triglycerides

A

98-99%

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17
Q

What percent of milk lipids in phospholipids

A

.2-1%, in membrane and only partially soluble in water= emulsifying agent

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18
Q

What percent of milk lipids is sterols? Waxes and vitamins are trace.

A

.25%

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19
Q

Triglycerides have a

A

3-carbon backbone

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20
Q

Fatty acid

A

R-C-OH, with =O on C

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21
Q

Saturated=

A

All single bonds between carbons

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22
Q

Unsaturated=

A

At least 1 double bond in carbon chain

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23
Q

What percent of fatty acids in milk are saturated

A

66% 2/3

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24
Q

What percent of fatty acids in milk are unsaturated

A

34% 1/3

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25
Q

What three fatty acids give male goats their smell?

A

Caproic 4, Caprylic 8, Capric 10

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26
Q

10 Major fatty acids in milk lipids and number of carbon atoms

A

Butyric 4 (smells), Caproic 6, Caprylic 8, Capric 10, Lauric 12, Myristic 14, Palmitic 16, Stearic 18, Oleic 18=, Linoleic 18==

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27
Q

Why does cream rise to the top? (Pyramid of 4)

A

Specific gravity (fat .9, water 1, whole milk 1.03, other milk solids 1.5)

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28
Q

Lactose (building blocks, creation, compare to sucrose)

A

Glucose + galactose, only made in mammary glands so milk is only natural source; lower solubility and less sweet than sucrose

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29
Q

Lactose exists in milk in …

A

True molecular solution

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30
Q

Proteins exist in milk in…

A

Colloidal dispersion

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31
Q

Surplus lysine in milk helps to…

A

Offset lysine deficiencies in cereal proteins such as corn (genetically engineered some corn to have more lysine)

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32
Q

Most abundant milk protein

A

Caseins; only from mammary tissues, contained as micelles, beta caseins (A1/A2) for health

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33
Q

What are the 2 whey (serum) proteins and their importance

A

Lactalbumin (more), lactoglobulin as immunoglobulins

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34
Q

Do eggs or milk have better nutritional value based on protein quality?

A

Eggs

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35
Q

Two methods of curd formation

A

1) enzyme (hard elastic curd) 2)acid (soft curd)

36
Q

Specifics of enzyme curd formation

A

Rennin or pepsin hydrolysis kappa casein to paracasein; which binds with Ca2+ and clots to form calcium paracaseinate; left over= sweet whey

37
Q

What are the 5 components of calcium paracaseinate?

A

Casein, calcium, vitamins, water, enzyme

38
Q

What are the 6 components of sweet whey?

A

Water, lactose, minerals, albumin, globulins, vitamins.

39
Q

Specifics of acid curd formation

A

Isoelectric point= negative. + pos. Charges combine; pH of 4.67; caseins precipitate

40
Q

Ash exists in milk in …

A

True solution

41
Q

What 8 minerals are present in milk?

A

K, Ca, S, P, Mg, Cl, Zn, Se

42
Q

What 4 minerals is milk a bad source for?

A

Fe, Cu, Mn, Na

43
Q

What is the most abundant mineral in milk?

A

K (but also in other foods, so Ca content is marketed)

44
Q

Define vitamins

A

Organic catalysts

45
Q

What makes Jersey cow milk special?

A

High carotenes split in 2 Vitamin A and give yellow color to milk

46
Q

What to vitamins are fortified during milk processing.

A

A (vision) and D (absorb Ca and prevent osteoporosis)

47
Q

What 4 vitamins are fat soluble in milk?

A

A, D, E, K (varies by diet)

48
Q

What two vitamins are water soluble in milk?

A

B complex, C (stable composition)

49
Q

What three factors influence milk composition?

A

Species, Breed, Stage of lactation

50
Q

What 4 minor components of milk?

A

Vitamins, Enzymes (lipase), Somatic cells (from mammary lining), Leucocytes (white blood cells, must be low levels)

51
Q

Colostrum has high % of what solid?

A

Albumin and globulin (12%, normal is 1%)

52
Q

Is there more fat in first or late streams?

A

Late streams

53
Q

What 5 factors influence animal performance?

A

Nutrition, diseases, genetics, seasons, age

54
Q

3 types of flavor defects in organoleptic properties

A

Absorbed (transmitted), bacterial, chemical

55
Q

Specifics of Absorbed (transmitted) flavor defects? (Flavor, causes, prevention)

A

Not dangerous, feeds/corny/barny flavor, weeds- onion or garlic, transfer from air to milk, don’t feed before milking, keep milk away from aromatic items in fridge

56
Q

Specifics of microbiral flavor defects (flavors, causes, prevention)

A

Very dangerous (especially in raw milk), acid/putrid/malty flavor, caused by improper cooling or sanitation, at home don’t leave milk out too long

57
Q

2 types of chemical flavor defects

A

Oxidized/ oxidative rancidity and lipolyzed/ hydrolytic rancidity

58
Q

Specifics of oxidized flavor defects (flavor, causes, prevention)

A

Not harmful, papery/cardboardy, oxidation of fatty acids catalyzed by copper/ iron or ultraviolet light, (breaks double bond and adds oxygen), use stainless steel equipment and proper packaging

59
Q

Specifics of hydolytic rancidity flavor defects (flavor, causes, prevention)

A

Bitter/soapy flavor, enzymatic hydrolysis of triglycerides from lipase freeing fatty acids, tons of lipase in small intestine and critical to digest fats, avoid excess agitation/stirring, pasteurization

60
Q

Define pasteurization

A

Partial sterilization; heat up to denature proteins and kill microbes, does not effect absorbed or oxidative rancidity; juices also; purpose is to protect public health

61
Q

Define standardization

A

Stabilize composition of commercially produced milk by adding additional skim milk to achieve desired fat content

62
Q

3 types of pasteurization

A

LTLT (145F, 30 min.), HTST (161F, 15 sec.), UHT (280F, 2 secs.)

63
Q

2 things ultra-pasteurization does to the milk?

A

Changes protein structures and prepares it for bad refrigeration

64
Q

Homogenization

A

Process that involves using screens to reduce the size of fat globules.

65
Q

What does the centrifuge separate?

A

Milk + cream

66
Q

What does ultrafiltration (UF) separate?

A

Milk components based on molecular size

67
Q

What is the purpose of reverse osmosis on milk?

A

To make it cheaper to transport

68
Q

Grade is based on …

A

Conditions of farm (most US farms are grade A)

69
Q

What is the % fat in skim milk?

A

Less than .5%

70
Q

What is the % fat in reduced fat milk?

A

2%

71
Q

What is the %fat in low fat milk?

A

1%

72
Q

What percent of SNFs is milk fortified to?

A

10.25% (normal = 9.2%)

73
Q

% fat in cream

A

10-36%

74
Q

% fat in ice cream

A

More than 10%

75
Q

% fat in butter

A

At least 80%

76
Q

% fat in eggnog

A

At least 6%

77
Q

Greek yogurt requires ___ times more milk to produce than conventional yogurt.

A

4

78
Q

Cultured dairy products=

A

Microorganisms (from starter cultures) are used in the production of

79
Q

What amt. of whole milk is used to produce 1lb of butter?

A

21.2lbs

80
Q

What amt. of whole milk is used to produce 1lb of cottage cheese?

A

6.2 lbs

81
Q

What amt. of whole milk is used to produce 1lb of ice cream?

A

12lbs

82
Q

What amt. of whole milk is used to produce 1 lb of cheese?

A

10lbs

83
Q

Imitation products are

A

Nutritionally inferior (made with water, corn syrup, and vegetable fats instead)

84
Q

Substitute products

A

Have similar nutritional value to og product

85
Q

Milk allergies effect

A

2-3% of kids younger than 3 (most grow out of it)

ANSC 201 (22 decks)

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