Milk

Question 1

What is the solids and liquid % makeup of milk volume ?

Answer 1

12% solids, 88 % H20

Question 2

What is solid & liquid composition in milk?

Answer 2

milk fat globules, caPo4 casein micelles in lactose, a-lactalbumin, b-lactoglobulin & electrolytes in water

Question 3

why pasteurize milk?

Answer 3

destroy vegetative microbial pathogens

Question 4

whats LTLT, HTST, UHT stand for in pasteurization?

Answer 4

low temp long time 63C for 30 min, hight temp short time 72C 15 s, ultra heat treatment 135-150C 2 s

Question 5

describe homogenization

Answer 5

fat globules are large which rise to top of milk, remove some. stabilizing by milk proteins

Question 6

describe milk fat composition?

Answer 6

TAG’s (triacylglycerol) surrounds by 3 PL layers, SCFA and LCFA, Sat & Unsat FA’s

Question 7

milk fat % of milk volume?

Answer 7

3.5-5.5%

Question 8

cream separation consists of?

Answer 8

skim milk produced, standardized 10-45% fat

Question 9

butter making consists of?

Answer 9

separate, standardize to 41% fat, pasteurize, age & ripen, churn ad work… becomes 80% fat

Question 10

skim milk?

Answer 10

separate cream produced after centrifuge, fat soluble vitamins and solids removed, standardize, pasteurize, homogenize

Question 11

skim milk powder ?

Answer 11

separate, heat depending on various goods, spray and cool down

Question 12

cheese?

Answer 12

standardize, casein + fat determine yield, fat affects quality, add starter culture, coagulate, drain curd, ripen til desired

Question 13

yogurt?

Answer 13

fortify with skim milk, homogenize, heat add stabilizers, ferment

Question 14

ice cream?

Answer 14

mix dairy and non dairy (6-12% fat) fat: sugar ratio balanced, heat homogenize, age, freeze

Question 15

Lactose composition?

Answer 15

disaccharide of glucose & galactose used for glycogen synthesis, 4.5-5% milk volume

Question 16

casein composition?

Answer 16

80% protein, Ca binding phosphoprotein family
micellar structure
bioactivity, nutrient drug delivery, anti inflammatory
2-2.8% milk volume

Question 17

what are whey proteins?

Answer 17

bioactivity, pancreative insulin response & peripheral insulin sensitization
antimicrobial 0.5-0.7% milk volume

Question 18

what other solids are in milk

Answer 18

minerals, oligosacchardies 0.6-0.8% milk volume

Question 19

whats the MSQ?

Answer 19

sets market sharing quota for industrial milk in kg fat & allocates to provinces, 25 000$ price cap/kg BF