Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

FN 2232 > Lecture 9 > Flashcards

Lecture 9 Flashcards

1
Q

Why has there been a decrease in ice cream consumption?

A

People being more health conscious

Replacing with frozen yogurt

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What is the nutrition profile of Ice creams, frozen yogurt and other frozen desserts?

A

Protein
Calcium
Vitamin A
High fat and sugar content

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What the difference between sorbet and sherbet?

A

Sorbet has no dairy

Sherbet has some dairy
-both low in fat but contain more sugar

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What are the 3 main types of frozen dessert?

A
  1. Ice cream
  2. Sherbets
  3. Water ices
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What are the 3 classifications of ice cream?

A

Super premium
-high fat 12% or more, high quality ingredients
Premium
-Lower fat than super
Standard/economy
-meets minimum requirements for ice creams, 10% or less
-economy slightly cheaters but same ingredients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What are other types of frozen desserts?

A

Dippin dots
-liquid nitrogen, store in very cold temps

Halo Top

  • sugar alcohols don’t get absorbed so don’t contribute energy. Can cause GI issues
  • Higher in protein

Mochi Ice Cream
-Outer shell made from gelatinous rice then ice cream in the middle

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Is ice cream a colloidal structure?

A

Yes, they are an emulsion and they re a foam and air is incorporated.

Ice cream is a colloidal structure because characterized by dispersed particles that are intermediate in size and also large particles as well

Fat in 3D network contributes to mouth feel

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What structure do frozen desserts have?

A

Foams with air cells dispersed in a continuers liquid phase

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What kind of crystals are we aiming for in ice cream?

A

Small crystals which contribute to a smoother texture in the ice cream

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

How are fine crystals achieved?

A

Addition of fat and protein

Addition of sugar influences the freezing point thereby affecting crystal size

Mixing during freezing

Stabilizers including vegetable gums

Rapidly cooling forms small ice crystals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

How does sugar influence freezing point?

A

Sugar lowers the freezing point.

If too much sugar is in the mix then the freezing is delayed because it will take the crystals longer to form which results in a larger crystal.

Too little sugar and the freezing point is higher and it cools too fast

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

how does mixing of ice cream during freezing impact crystal size?

A

Constantly being stirred helps to promote small crystal formation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What are common stabilizers and what do they do?

A

Locus bean gum is a hydrocoroline and they bind to lots of water to increase the viscosity and interfere with crystallization

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What is overrun?

A

Amount of ice cream obtained above the amount of mix frozen

-based on the expansion of the ice cream when making it due to whipping air into the mixture

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

How much air is commercial ice cream vs home-made by volume?

A

Commercial is 40-50% air by volume

Homemade is 30-40% air by volume

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Why is there a difference between store bought and homemade overrun?

A

Store bought has a higher over run because they are able to better control freezing condition to keep small crystals
-They get more frothy mouth feel

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What happens when were is too much or too little overrun?

A

Too much: Foamy, airy product (frothy)

Too little: Heavy, compact, coats textured

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

How do we characterize the body of ice cream?

A

Firmness
Resistance to rapid melting
Homemade ice cream typically has less body (no added stabilizers)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

How do we characterize texture of ice cream?

A

Fineness of particles
Smoothness
Lightness or porosity
-fat and stabilizers help promote smoother texture

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What is homogenization?

A

The division of fat globules into small particles

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What is the point of homogenization?

A

To prevent separation into a cream layer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What are the characteristics of homo milk because of its increased dispersion of fat?

A

Has richer flavour
Increased viscosity
Is whiter
-due to light being scattered more effectively with he number of fat molecules

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What are some of the ingredients of ice cream?

A 
Milk fat
Non fat milk solids
Sweeteners
Eggs
Stabilizers and emulsifiers
Acids
Fruit and fruit flavourings
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

What does milk fat contribute to ice cream?

A

Amount influences the viscosity and impacts incorporation of air

  • moderate viscosity is desirable
  • if too thick or thin air can’t be incorporated properly
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

What does nonfat milk solids contribute to ice cream?

A

Added to improve texture and flavour

-high % can reduce the free water content and improve the texture by allowing small crystals to form

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

What happens when there is grainy texture/ large crystals when using too much nonfat milk solids?

A

Lactose crystallization from milk solids at low holding temp. Lower % can lead to tiger over run and leads to poor body and fluffiness. 11% is the upper limit
-If the want to add more, they add lactase to breakdown the lactose to get a more desirable product

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

What are the ingredient modifications for light products?

A
  1. Fat modifications
    - fats subs are usually protein, cats or lipid based
    - fat contains a lot of flavour and can impact mouth feel
  2. Sugar modificaitons
    - bulking agents
    - replacement sweetness results in off flavours
  3. Nonfat milk solids
    - increase to compensate for other ingredient changes
    - too much can lead to gritty texture and have an increase in lactose content which leads to grittiness so you’d need to add lactase to break down the lactose
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

What are the steps to make hard ice cream?

A
  1. Blending of ingredients
  2. Pasteurization
  3. Homogenization
    - hold overnight to improve texture palatability
  4. Freezing, aging and hardening
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Whats the difference between hard and soft ice cream?

A

Soft doesn’t undergo hardening process

-its continually being stirred

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

What is the salt to ice ratio when making home made ice cream?

A

Rocksalt and Ice

  • 1:6 by weight (rock salt:ice)
  • 1:12 by measure (rock Salt:ice)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Are eggs used in ice cream?

A

Yes

  • make sure they are pasteurized eggs and milk
  • if fresh eggs should cook mix to 74degrees C
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

What are still frozen desserts?

A

Prepared without agitation

  • frozen in freezer
  • and frozen with salt/ice mixture
  • air beaten in before freezing with mixer
  • Mix is relatively high in fat or other ingredients to control crystal formation
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

How do you store ice cream?

A

Fluctuating temps will promote:

  • Grainy
  • Icy
  • Crystalline texture

Protect food from strong odour foods

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

What are the trends in milk consumption?

A

Agin population drinks less
Other options than just milk
Cultures might not consume milk (Canada is multicultural)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

What is the nutritive value of milk?

A 
Fluid 
Complete protein
Calcium
Vitamin D when fortified
Riboflavin
Other
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

How does osteoporosis occur?

A

When bones become thin, weak and porous

-they are more likely to break

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

What nutrient helps the absorption of Ca?

A

Vitamin D

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

where is the majority of the Ca found in the body?

A

In bones not blood

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

What is the composition of whole milk?

A 
Water 88%
Protein 3.3%
Fat 3.3%
Carbohydrates 4.7%
Minerals 0.7%
40
Q

What kind of proteins area in milk?

A

Casein 2.8%

Whey protein 0.6%

41
Q

What is the composition of milk solids in milk?

A

Protein 3.4%
Lactose 4.8%
Minerals 0.,7%

42
Q

what is casein?

A

A Phosphoprotein

80% of milk protein

43
Q

What makes casein precipitate?

A

Precipitates to form curds if:

  • acid is added
  • Rennet added
  • Age gelation occurs
44
Q

What is age gelatine?

A

Gelation of ultra high temperature milk

-is the result of irreversible micelle aggregation

45
Q

What is whey?

A

Lactalbumin and lactoglobulin

  • makes up 20% of the protein in milk
  • byproduct of making cheese
46
Q

how does whey coagulate?

A

By heat

47
Q

which kind of whey is used for cheese vs. yogurt?

A

Acid whey used for yogurt

Sweet whey used for cheese

48
Q

Which milk protein is more water soluble?

A

Whey more water soluble than casein

49
Q

What is fat in milk called?

A

Milkfat
Butter fat
cream

50
Q

Is milk an emulsion?

A

Yes

-milk fat droplets are dispersed in the milk

51
Q

what is milk fat composed of?

A

Triglycerides (primary type)
Phospholipids
Sterols -cholesterol

52
Q

Way is the carbohydrate in milk?

A

Lactose (disaccharide)

  • can produce glucose and galactose when hydrolyzed
  • least sweet of the sugars
53
Q

What does it mean to have a lactose intolerance?

A

Role of enzyme called lactase to break down the lactose, if you don’t have enough of the enzyme can go through your GI and bacteria can ferment and cause gas and discomfort

54
Q

what is the order of greatest lactose content to least?

A 
Milk
Goat milk
Buttermilk
Yogurt
Ice cream
Cottage cheese
Hard cheese
55
Q

What is the nutrient profile of milk?

A

Ca, P, Mg, K, Na
Vitamin ADEK (fat soluble)
Fortified with Vitamin D
Thiamin, Riboflavin, Niacin, B12 (Water soluble)

56
Q

Why is vitamin A added to low fat milk?

A

Because it is removed with the cream when you get a reduced fat milk product

57
Q

What are the enzymes associated with milk?

A
  1. Lipoprotein lipase (LPL)
  2. Plasmin
  3. Alkaline phosphatase (ALP)
58
Q

What is LPL?

A

Associated with casein micelles

59
Q

What is Plasmin?

A

Proteolytic enzyme that splits proteins

Heat stable and responsible for bitter flavour in pasteurized milk

60
Q

What is Alslkine phosphatase?

A

Found in all raw milk
More heat stable then pathogens therefore pasturization destroys pathogens and then enzyme
-we look for this enzyme to see if the product has bee properly pasturized

61
Q

Why does milk get its white colour?

A

Colloidally dispersed casein micelles

Ca phosphate salts

62
Q

What other colours can milk be?

A

Yellow: Carotenes
-depends on breed of cow and feed

Green/yellow: fluorescent colour in liquid whey
-Denaturation of riboflavin (why we switched from glass to cartons)

63
Q

Does pasteurization impact flavour?

A

Minimal impact

Tends to disappear during storage

64
Q

What gives milk an off flavour?

A 
Feed
Bacteria
Chemical Changes
Absorption
or foreign flavours
Light exposure
Poor ventilation in milking parlours
65
Q

What is the acidity of milk and how does it affect milk?

A

pH is 6.6

Acidity decreases on standing with loss of CO2

Acidity increases by action of lactic acid producing bacteria

66
Q

what is the theory of milk and acne?

A

Diets high in fat calories meat high GI foods and dairy might contribute towards acne
-not enough evidence to make specific recommendations to treat of prevent acne

67
Q

What are the types of milk?

A 
whole 3.5% milk fat
2%
1%
Skim
Flavoured 
Concentrated fluid milk
Dry milk
68
Q

Why is fair life milk different?

A

Has more protein because it is a whey protein concentrate

  • has less sugar
  • lactose free
69
Q

What are the 2 kinds of concentrated fluid milk?

A

Evaporated
-60% of the water found in regular milk has been removed

Sweetened Condensed

  • 15% sugar added
  • concentrated to 1/3 former volume
70
Q

What is the difference between. Evaporated and. sweetens condensed milk?

A

Evaporated is sterilized and sweetened condensed is not because of the high sugar content acts as an antimicrobial

71
Q

What is dry milk?

A

Whole or low fat dry milk (short shelf life)

Dried buttermilk

72
Q

How is yogurt made?

A

From all types of pasteurized milk before adding the cultures

73
Q

what is the difference between Probioticm greek and skier yogurt?

A

Probiotic: Have strains that survive the GI

Greek: is strained to feet rid of extra whey, contains more protein

Skier: Highest protein (Icelandic)

74
Q

What are the types of milk products?

A 
Yogurt
Buttermilk 
Acidophilus milk
Kefir
Filled milk
Imitation Milk
75
Q

What is butter milk?

A

Low fat cultured milk

Liquid remaining after cream is churned to producer butter

76
Q

What is acidophilus milk?

A

Low fat/skim milk and cultured with lactobascillus

77
Q

What is kefir?

A

Sheep, cow or goat milk
Fermentation form grain producing yeasts
-more acidic in flavour

78
Q

What is filled milk?

A

Substitute milk produced from (doesn’t meet standards to be considered milk):

  • nonfat milk such soy bean oil combined with water
  • non fat milk solids
  • Emulsifier, colour, flavouring
79
Q

What is imitation milk?

A

Usually contains no milk

May contain casein, whey

Ingredients: water, corn syrup, sugar, vegetable fats, protein source

80
Q

What are. the types of cream products?

A

Fluid cream:

  • Heavy 36%
  • Light cream or coffee cream 18-30%
  • Light whipping cream 30-36%
  • Half and Half 10.5 to 18%

Sour cream

81
Q

What is sour cream?

A

Use a culture of lactobacillus lactic organisms

Acidified source cream when manufacturers use food grade acid instead of bacteria

Thickness is relative to the amount of fat in the sour cream

82
Q

what is dried cream?

A

May be reconstituted to liquid form

83
Q

What are some of the nondairy products?

A

Whipped topping: more stable than dairy products and maintain quart during storage for a long period of time

Coffee whiteners: Non dairy because main product isn’t dairy or cream

May contain casein or whey

84
Q

How does heat in food production affect milk?

A

Proteins coagulate
-whey proteins coagulate and car form in the bottom of the pan
Calcium is less dispersed
-Ca is decreased by heating and a small part is precipitated out
Fat globules coalesce
-Forming more of a solid, and clump together
Surface films may form
-Can be coagulated proteins precipitated salt and some of the fat as well
Sugars and protein may brown
-maillard reaction

85
Q

what are the 4 ways to coagulate milk?

A
  1. Acid
    - casein is highly susceptible
  2. Enzyme
    - Rennet (cheese making)
    - 40-42C optimal temp
  3. Phenolic compounds
    - Found in fruit and veggies (stems, roots, pods, seeds)
    - organic acids
  4. Salts
    - Salts in milk
    - Sodium chloride
86
Q

How is curdling in cooking?

A

Tiger fat milk is more stable than low fat milk

Non fat dry milk has limited stability

Fresh milk is less likely to curdle than older milk

87
Q

What is freezing like with milk?

A

Protein film is weakened

Fat globules coalesce (come together)

Dispersion of protein and calcium phosphate affected
-if frozen t lower rate, film of protein that acts as an emulsifying agent is weekend/ruptured

88
Q

What do we need to be aware of when whipping cream?

A 
Temp and viscosity (cold whips better)
Fat content (30%min)
Amount Whipped
Sugar increased time to whip
Sugar decreases volume and stiffness
Acidity has no effect
89
Q

What is the science behind whipping cream?

A

Whipping cream has a foam that occurs when whipping cream

Need a surfactant to lower surface tension between gas and liquid. Normally the protein in the milk

Don’t whip for too longer you’ll get butter

90
Q

How do you care for milk?

A

Cleanliness
Cold temperature
Prevention of contamination
Protect from light exposure

91
Q

What is the nutritive value of cheese?

A

Most high in:

  • Protein
  • Fat
  • Calcium and phosphorus
  • Vitamin A
  • Sodium
92
Q

what are the 4 main ingredients of cheese?

A

Milk
Cultures
Rennet (rennin) - clotting enzyme, synthesized from fungus or bacteria
Salt

93
Q

What is the natural colour of cheese?

A

White

-annatto natural yellow colouring from a seed

94
Q

What are the characteristics to classify cheese?

A

Ripened- aged
Unripened- consumed right after processing such as cottage cheese

Natural- Made directly from milk
Processed- uses natal cheese and other ingredients to change texture/melting point

95
Q

How do you group cheeses?

A
  1. Amount of moisture in the finished cheese
    - soft
    - semi hard
    - hard
  2. Kind and extent of ripening
    - unripened
    - mold ripened
    - bacteria ripened
96
Q

What do we need to consider to make cheese?

A 
Optimal moisture
pH
Fat
Protein Ratio
Texture
Aroma
Flavour
Taste
97
Q

What are the steps to making cheese?

A
  1. Promoting curd formation with acid produced by lactic acid bacteria
  2. Cutting the curd into small pieces to allow whey to escape
  3. Heating the curd rot contract the curd particles and hasten expulsion of whey
  4. Draining, knitting/stretching, salting and pressing curd
  5. Curing or ripening

FN 2232 (20 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions