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Foods > Milk > Flashcards

Milk Flashcards

1
Q

The review found that the risk of illness from raw milk has ______.

A

Increased

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2
Q

A survey found that each week about 2 % of at-home meal preparers consumed or served raw milk. True or False.

A

True

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3
Q

What pathogens are found in raw milk products?

A

Brucella, Campylobacter, Cryptosporidium, E.coli, Listeria, and Salmonella

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4
Q

Most outbreaks were caused by Campylobacter, Shiga-producing E. coli, or Salmonella. True or False

A

True

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5
Q

How does milk get contaminated?

A

Animal feces, infection of the udder, cow diseases, bacteria, environment, pests, unsanitary conditions, and cross-contamination

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6
Q

What is mastitis?

A

Infection of the udder

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7
Q

Where do bacteria live?

A

On the skin of animals

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8
Q

What is the only way to kill many of the pathogenic bacteria in milk that can make people sick?

A

Pasteurization

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9
Q

What drinks use milk as their base?

A

Smoothies, milkshakes, yogurt drinks

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10
Q

What foods are derived from milk?

A

Sour cream, cheese, butter, whipped cream

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11
Q

What is the purpose of using milk components in processed foods?

A

To improve the protein content, moisture, emulsification, texture, color, and flavor

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12
Q

How can we tell the difference between premium milk?

A

Difference in protein and fat content

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13
Q

Milk is mostly what?

A

Water

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14
Q

MSNF stand for?

A

Milk solids-not-fat

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15
Q

What is MSNF in milk?

A

Lactose, protein, and minerals

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16
Q

What are the two proteins in milk?

A

Casein and Whey

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17
Q

The MSNF controls what?

A

Texture

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18
Q

The lactose in milk can be fermented by ______ and become lactic acid.

A

bacteria

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19
Q

Lactose adds what to cheeses and fermented milk products

A

flavor

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20
Q

Milk is a ______ protein source

A

Complete

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21
Q

Casein is the ______ milk protein

A

primary

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22
Q

Whey is the _____ portion of milk that separated from the curd during cheese production

A

liquid

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23
Q

Milk fat plays a role in ____ and _____

A

flavor and mouth feel

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24
Q

Milk fat consists of what?

A

Triglycerides are surrounded by protein and a phospholipid membrane.

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25
Q

The membrane allows for what?

A

Colloidal dispersion of fat

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26
Q

Milk contains what vitamins?

A

A and D

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27
Q

Does milk contain vitamin B2?

A

Yes

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28
Q

Riboflavin degrades under exposure to ____ light

A

UV

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29
Q

Most milks are fortified with what vitamins?

A

A and D

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30
Q

Milk also has what aa?

A

Tryptophan

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31
Q

What is a major mineral in milk?

A

Calcium

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32
Q

What are other minerals found in milk?

A

P, K Cl, S, Na, Mg

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33
Q

What factors contribute to the color of milk?

A

Fat, riboflavin, dispersed proteins, and the amount of fat-soluble yellow pigments in plants consumed by the cow

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34
Q

What grade of milk is the most sanitary?

A

Grade A

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35
Q

How is milk graded?

A

According to sight, odor, bacterial count, and presence of contaminants (antibiotics)

36
Q

What is the goal of pasteurization?

A

Obtain a product that is hygienic and still retains desirable sensory properties

37
Q

Pasteurized inactivates many _____ that cause off-flavors

A

Enzymes

38
Q

What do the remaining bacteria found in milk do?

A

Covert lactose to lactic acid and cause spoilage

39
Q

What is Alkaline phosphatase?

A

An enzyme in milk

40
Q

What test does a quick assessment of microlevels?

A

Resazurin reduction test

41
Q

What is ultra-pasteurization?

A

The process of heating raw milk for 2-4 seconds at 275 to 300 degrees Fahrenheit.

42
Q

What is the shelf-life of ultra-pasteurized milk?

A

60-90 days

43
Q

Milk that is ultra-pasteurized can be kept without refrigeration. True or False.

A

True

44
Q

Homogenization is a mechanical process. True or false.

A

True

45
Q

During homogenization what sensory properties change?

A

Texture( creamier) and whiter

46
Q

What is homogenization?

A

A mechanical process that breaks up fat globules in milk into smaller globules that are permanently dispersed.

47
Q

What are the 4 types of milk?

A

Whole, reduced fat, low fat, and fat-free/non-fat

48
Q

Whole milk has how much fat?

A

3.25 %

49
Q

Reduced fat has how much fat?

A

2%

50
Q

Low-fat milk has how much fat?

A

1%

51
Q

Fat-free or non-fat milk has how much fat?

A

Less than 0.5%

52
Q

Examples of flavored milk

A

Chocolate and eggnog

53
Q

Eggnog has how much fat?

A

double the amount of whole milk(6-8%)

54
Q

What is a common stabilizer for milk?

A

Carrageenan

55
Q

Carrageenan is

A

A polysaccharide from seaweed

56
Q

Plant-based “milks” are what

A

soaked in water, ground, and strained

57
Q

How does the industry get away with labeling liquid extracted from soy as “milk”?

A

Soymilk

58
Q

Two types of canned fluid milk

A

Evaporated milk and sweetened condensed milk

59
Q

At least ___% of water from whole milk is evaporated.

A

60

60
Q

50% of water from whole milk is evaporated, then what is added?

A

Sugar

61
Q

Sweetened condensed milk is ideal for what?

A

Desserts like pie and cheesecake

62
Q

NFDM means?

A

Nonfat dried milk

63
Q

How is instant milk made?

A

exposing NFDM to steam and then re-drying it

64
Q

Can instant milk dissolve in cold water?

A

Yes

65
Q

What is buttermilk used for?

A

Baked goods because it adds moisture, and tanginess, and provides an acid for leavening

66
Q

Buttermilk is ____ and more____

A

Sourer and more viscous

67
Q

A decrease in pH makes it taste sourer and causes _____ of casein proteins

A

coagulation

68
Q

What is a fermented milk product?

A

Yogurt

69
Q

What bacterial strains are added to make yogurt?

A

Lactobacillus bulgaricus and streptococcus thermophiles

70
Q

When making yogurt what is a byproduct of bacterial growth?

A

Folate

71
Q

Yogurt is a common vehicle for?

A

Probiotics and prebiotics

72
Q

Probiotics are live microbial food ingredients that

A

promote digestive health and wellness

73
Q

Prebiotics are non-digestible food ingredients that

A

support the growth of probiotics

74
Q

How is kefir made?

A

By adding a yeast/bacterial fermentation starter to fluid milk

75
Q

Kefir is sour, carbonated, and _______

A

slightly alcoholic

76
Q

What is cream?

A

a collection of fat droplets that float to the top of non-homogenized milk

77
Q

When you combine milk with cream what do you get?

A

Half-and-half

78
Q

How does heat affect milk?

A

Causes whey proteins to denature
Whey proteins coagulate with casein
skin forms at the surface and can trap steam

79
Q

When skin forms at the surface what can happen?

A

milk can boil over

80
Q

How does acid affect milk?

A

Causes casein proteins to coagulate
Acids donate H+ to casein and make them neutral

81
Q

How does an enzyme affect milk?

A

cause milk coagulation via casein hydrolysis

82
Q

What is the most common enzyme used to coagulate milk?

A

Chymosin or rennin (commercially sold as rennet)

83
Q

Enzyme-produced coagulates have a tough rubbery texture. True or False

A

True

84
Q

Acid-produced coagulates are more fragile, True or False.

A

True

85
Q

Is milk susceptible to rancidity?

A

Yes

86
Q

Where. should dry and canned milk be stored?

A

Slightly below room temp

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