Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

Foods > Milk > Flashcards

Milk Flashcards

1
Q

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

A

Increased

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

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

What pathogens are found in raw milk products?

A

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

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

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

A

True

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

How does milk get contaminated?

A

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

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

What is mastitis?

A

Infection of the udder

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

Where do bacteria live?

A

On the skin of animals

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

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

A

Pasteurization

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

What drinks use milk as their base?

A

Smoothies, milkshakes, yogurt drinks

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

What foods are derived from milk?

A

Sour cream, cheese, butter, whipped cream

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

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

How can we tell the difference between premium milk?

A

Difference in protein and fat content

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

Milk is mostly what?

A

Water

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

MSNF stand for?

A

Milk solids-not-fat

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

What is MSNF in milk?

A

Lactose, protein, and minerals

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

What are the two proteins in milk?

A

Casein and Whey

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

The MSNF controls what?

A

Texture

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

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

A

bacteria

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

Lactose adds what to cheeses and fermented milk products

A

flavor

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

Milk is a ______ protein source

A

Complete

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

Casein is the ______ milk protein

A

primary

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

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

A

liquid

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

Milk fat plays a role in ____ and _____

A

flavor and mouth feel

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Milk fat consists of what?

A

Triglycerides are surrounded by protein and a phospholipid membrane.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
The membrane allows for what?
Colloidal dispersion of fat
26
Milk contains what vitamins?
A and D
27
Does milk contain vitamin B2?
Yes
28
Riboflavin degrades under exposure to ____ light
UV
29
Most milks are fortified with what vitamins?
A and D
30
Milk also has what aa?
Tryptophan
31
What is a major mineral in milk?
Calcium
32
What are other minerals found in milk?
P, K Cl, S, Na, Mg
33
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
34
What grade of milk is the most sanitary?
Grade A
35
How is milk graded?
According to sight, odor, bacterial count, and presence of contaminants (antibiotics)
36
What is the goal of pasteurization?
Obtain a product that is hygienic and still retains desirable sensory properties
37
Pasteurized inactivates many _____ that cause off-flavors
Enzymes
38
What do the remaining bacteria found in milk do?
Covert lactose to lactic acid and cause spoilage
39
What is Alkaline phosphatase?
An enzyme in milk
40
What test does a quick assessment of microlevels?
Resazurin reduction test
41
What is ultra-pasteurization?
The process of heating raw milk for 2-4 seconds at 275 to 300 degrees Fahrenheit.
42
What is the shelf-life of ultra-pasteurized milk?
60-90 days
43
Milk that is ultra-pasteurized can be kept without refrigeration. True or False.
True
44
Homogenization is a mechanical process. True or false.
True
45
During homogenization what sensory properties change?
Texture( creamier) and whiter
46
What is homogenization?
A mechanical process that breaks up fat globules in milk into smaller globules that are permanently dispersed.
47
What are the 4 types of milk?
Whole, reduced fat, low fat, and fat-free/non-fat
48
Whole milk has how much fat?
3.25 %
49
Reduced fat has how much fat?
2%
50
Low-fat milk has how much fat?
1%
51
Fat-free or non-fat milk has how much fat?
Less than 0.5%
52
Examples of flavored milk
Chocolate and eggnog
53
Eggnog has how much fat?
double the amount of whole milk(6-8%)
54
What is a common stabilizer for milk?
Carrageenan
55
Carrageenan is
A polysaccharide from seaweed
56
Plant-based "milks" are what
soaked in water, ground, and strained
57
How does the industry get away with labeling liquid extracted from soy as "milk"?
Soymilk
58
Two types of canned fluid milk
Evaporated milk and sweetened condensed milk
59
At least ___% of water from whole milk is evaporated.
60
60
50% of water from whole milk is evaporated, then what is added?
Sugar
61
Sweetened condensed milk is ideal for what?
Desserts like pie and cheesecake
62
NFDM means?
Nonfat dried milk
63
How is instant milk made?
exposing NFDM to steam and then re-drying it
64
Can instant milk dissolve in cold water?
Yes
65
What is buttermilk used for?
Baked goods because it adds moisture, and tanginess, and provides an acid for leavening
66
Buttermilk is ____ and more____
Sourer and more viscous
67
A decrease in pH makes it taste sourer and causes _____ of casein proteins
coagulation
68
What is a fermented milk product?
Yogurt
69
What bacterial strains are added to make yogurt?
Lactobacillus bulgaricus and streptococcus thermophiles
70
When making yogurt what is a byproduct of bacterial growth?
Folate
71
Yogurt is a common vehicle for?
Probiotics and prebiotics
72
Probiotics are live microbial food ingredients that
promote digestive health and wellness
73
Prebiotics are non-digestible food ingredients that
support the growth of probiotics
74
How is kefir made?
By adding a yeast/bacterial fermentation starter to fluid milk
75
Kefir is sour, carbonated, and _______
slightly alcoholic
76
What is cream?
a collection of fat droplets that float to the top of non-homogenized milk
77
When you combine milk with cream what do you get?
Half-and-half
78
How does heat affect milk?
Causes whey proteins to denature Whey proteins coagulate with casein skin forms at the surface and can trap steam
79
When skin forms at the surface what can happen?
milk can boil over
80
How does acid affect milk?
Causes casein proteins to coagulate Acids donate H+ to casein and make them neutral
81
How does an enzyme affect milk?
cause milk coagulation via casein hydrolysis
82
What is the most common enzyme used to coagulate milk?
Chymosin or rennin (commercially sold as rennet)
83
Enzyme-produced coagulates have a tough rubbery texture. True or False
True
84
Acid-produced coagulates are more fragile, True or False.
True
85
Is milk susceptible to rancidity?
Yes
86
Where. should dry and canned milk be stored?
Slightly below room temp

Foods (17 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions