Milk Flashcards
The review found that the risk of illness from raw milk has ______.
Increased
A survey found that each week about 2 % of at-home meal preparers consumed or served raw milk. True or False.
True
What pathogens are found in raw milk products?
Brucella, Campylobacter, Cryptosporidium, E.coli, Listeria, and Salmonella
Most outbreaks were caused by Campylobacter, Shiga-producing E. coli, or Salmonella. True or False
True
How does milk get contaminated?
Animal feces, infection of the udder, cow diseases, bacteria, environment, pests, unsanitary conditions, and cross-contamination
What is mastitis?
Infection of the udder
Where do bacteria live?
On the skin of animals
What is the only way to kill many of the pathogenic bacteria in milk that can make people sick?
Pasteurization
What drinks use milk as their base?
Smoothies, milkshakes, yogurt drinks
What foods are derived from milk?
Sour cream, cheese, butter, whipped cream
What is the purpose of using milk components in processed foods?
To improve the protein content, moisture, emulsification, texture, color, and flavor
How can we tell the difference between premium milk?
Difference in protein and fat content
Milk is mostly what?
Water
MSNF stand for?
Milk solids-not-fat
What is MSNF in milk?
Lactose, protein, and minerals
What are the two proteins in milk?
Casein and Whey
The MSNF controls what?
Texture
The lactose in milk can be fermented by ______ and become lactic acid.
bacteria
Lactose adds what to cheeses and fermented milk products
flavor
Milk is a ______ protein source
Complete
Casein is the ______ milk protein
primary
Whey is the _____ portion of milk that separated from the curd during cheese production
liquid
Milk fat plays a role in ____ and _____
flavor and mouth feel
Milk fat consists of what?
Triglycerides are surrounded by protein and a phospholipid membrane.
The membrane allows for what?
Colloidal dispersion of fat
Milk contains what vitamins?
A and D
Does milk contain vitamin B2?
Yes
Riboflavin degrades under exposure to ____ light
UV
Most milks are fortified with what vitamins?
A and D
Milk also has what aa?
Tryptophan
What is a major mineral in milk?
Calcium
What are other minerals found in milk?
P, K Cl, S, Na, Mg
What factors contribute to the color of milk?
Fat, riboflavin, dispersed proteins, and the amount of fat-soluble yellow pigments in plants consumed by the cow
What grade of milk is the most sanitary?
Grade A
How is milk graded?
According to sight, odor, bacterial count, and presence of contaminants (antibiotics)
What is the goal of pasteurization?
Obtain a product that is hygienic and still retains desirable sensory properties
Pasteurized inactivates many _____ that cause off-flavors
Enzymes
What do the remaining bacteria found in milk do?
Covert lactose to lactic acid and cause spoilage
What is Alkaline phosphatase?
An enzyme in milk
What test does a quick assessment of microlevels?
Resazurin reduction test
What is ultra-pasteurization?
The process of heating raw milk for 2-4 seconds at 275 to 300 degrees Fahrenheit.
What is the shelf-life of ultra-pasteurized milk?
60-90 days
Milk that is ultra-pasteurized can be kept without refrigeration. True or False.
True
Homogenization is a mechanical process. True or false.
True
During homogenization what sensory properties change?
Texture( creamier) and whiter
What is homogenization?
A mechanical process that breaks up fat globules in milk into smaller globules that are permanently dispersed.
What are the 4 types of milk?
Whole, reduced fat, low fat, and fat-free/non-fat
Whole milk has how much fat?
3.25 %
Reduced fat has how much fat?
2%
Low-fat milk has how much fat?
1%
Fat-free or non-fat milk has how much fat?
Less than 0.5%
Examples of flavored milk
Chocolate and eggnog
Eggnog has how much fat?
double the amount of whole milk(6-8%)
What is a common stabilizer for milk?
Carrageenan
Carrageenan is
A polysaccharide from seaweed
Plant-based “milks” are what
soaked in water, ground, and strained
How does the industry get away with labeling liquid extracted from soy as “milk”?
Soymilk
Two types of canned fluid milk
Evaporated milk and sweetened condensed milk
At least ___% of water from whole milk is evaporated.
60
50% of water from whole milk is evaporated, then what is added?
Sugar
Sweetened condensed milk is ideal for what?
Desserts like pie and cheesecake
NFDM means?
Nonfat dried milk
How is instant milk made?
exposing NFDM to steam and then re-drying it
Can instant milk dissolve in cold water?
Yes
What is buttermilk used for?
Baked goods because it adds moisture, and tanginess, and provides an acid for leavening
Buttermilk is ____ and more____
Sourer and more viscous
A decrease in pH makes it taste sourer and causes _____ of casein proteins
coagulation
What is a fermented milk product?
Yogurt
What bacterial strains are added to make yogurt?
Lactobacillus bulgaricus and streptococcus thermophiles
When making yogurt what is a byproduct of bacterial growth?
Folate
Yogurt is a common vehicle for?
Probiotics and prebiotics
Probiotics are live microbial food ingredients that
promote digestive health and wellness
Prebiotics are non-digestible food ingredients that
support the growth of probiotics
How is kefir made?
By adding a yeast/bacterial fermentation starter to fluid milk
Kefir is sour, carbonated, and _______
slightly alcoholic
What is cream?
a collection of fat droplets that float to the top of non-homogenized milk
When you combine milk with cream what do you get?
Half-and-half
How does heat affect milk?
Causes whey proteins to denature
Whey proteins coagulate with casein
skin forms at the surface and can trap steam
When skin forms at the surface what can happen?
milk can boil over
How does acid affect milk?
Causes casein proteins to coagulate
Acids donate H+ to casein and make them neutral
How does an enzyme affect milk?
cause milk coagulation via casein hydrolysis
What is the most common enzyme used to coagulate milk?
Chymosin or rennin (commercially sold as rennet)
Enzyme-produced coagulates have a tough rubbery texture. True or False
True
Acid-produced coagulates are more fragile, True or False.
True
Is milk susceptible to rancidity?
Yes
Where. should dry and canned milk be stored?
Slightly below room temp
