Milk Flashcards
what are the three major classes of chemicals
lactose, fats, proteins
lactose is found in
aqueous solutions
Formula of lactose
C12 H22 O11
Lactose intolerance happens when
the body stops producing lactase
beta lactose
happens in milk at room temperature, when milk is heated BV falls out of the solution
Alpha lactose
molecules crystalized together at low temp, alpha is the reason we can have ice cream
Milk proteins
make up about 1-10% of milk content
what are the milk proteins?
Casein and whey proteins
what is denaturation?
process by which a protein’s shape is altered
why is denaturing important?
protein’s function relies on shape
Whey
contains cysteine, more acid stable, can resist denaturation
Casein
does not contain cysteine, more water stable, key to formation of curds
Fat
2-20% of milk, made up of one or more fatty acids
Hydrophilic
likes water
hydrophobic
hates water
what makes the head more hydrophilic
phospholipids
The cream on top of milk separates because
it has different polarity
true or false: most milk in stores is pasteurized
true
what to the percentages (of milk) signify
the amount of fat remaining
homogenous
well mixed
heterogenous
not well mixed
How is milk pasteurized
quickly heated to kill microbes
true or false: pasteurization doesnt affect milk’s nutrition
false
Fat/protein + gas bubble=
colloid
what is a colloid
a chain of molecules that form around a gas bubble
hot gas introduced to milk leads to
softer foams
cold gas introduced to milk leads to
tougher texture
Overwhipping heavy cream leads to
butter
Fermentation aids the
solidification process
what does ice cream rely on in order to form
colloid formation and freezing point depression
true or false: less salt=colder
false
What is found in high concentration in the aqueous phase of raw milk?
lactose, casein proteins, whey proteins, calcium
cream separation in milk is a homogenous system
false
what is associated with binding calcium in milk
casein proteins
