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1) Food Fundamentals > Milk > Flashcards

Milk Flashcards

1
Q

Define the chemical composition of milk. What is the emulsion, the suspension? What is it suspended in?

A

Milk is an emulsion of fat globules and a
suspension of casein micelles suspended
in an aqueous milk serum phase

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2
Q

Where is milk secreted from? What is it used for?

A

White yellowish secreted from the
mammary gland to serve as nutrition for
the newborn

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3
Q

Where and when does milk originate from?

A

People have been using milk for thousands of years

Dates to ancient Babylon, Egypt and India

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4
Q

What is milk a source of?

A 
o Complete protein
o B vitamins
o Vitamin A
o Vitamin D
o Calcium
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5
Q

What is the % of calcium consumed from dairy?

A

80%

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6
Q

What do the proteins in milk do during during food processing?

A

Proteins used in processed foods to improve nutritive value

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7
Q

What do the caseinates in milk do during food processing?

A

Caseinates used as emulsifying and stabilizing agents

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8
Q

How does lactose help for baked goods?

A

Lactose helps with browning of baked goods

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9
Q

What does dairy alter during food processing?

A

Used to alter texture, flavor, moisture, protein content

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10
Q

What is the composition of milk?

A 
H2O: 87%
CHO: 5%
Fat: 3.7%
Protein: 3.4%
Minerals: 0.8%
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11
Q

Name the 2 components of milk solids.

A
  • Milk solids non-fat

- Milk solid fat

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12
Q

Name the 3 components of milk solids non-fat

A

Lactose, Protein, Minerals

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13
Q

What are the 2 types of proteins that can derive from milk?

A
  • Casein protein

- Whey protein

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14
Q

What nutrients does milk lack?

A
  • Vitamin C & E
  • Iron
  • Complex CHO
  • Fiber
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15
Q

Which amino acid is in milk? Which B vitamin is specifically in milk?

A

Tryptophan and vitamin B2 (riboflavin)

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16
Q

What % of calcium RDI is in a glass of milk? Protein? Calories?

A
  • 30% calcium
  • 16% protein
  • 85 kcalories
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17
Q

Which protein is the primary protein found in milk?

A

Casein

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18
Q

Which milk protein can be added to foods as an emulsifier?

A

Whey

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19
Q

How is casein extracted?

A

Extracted by acid or enzymes (rennet)

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20
Q

Which milk protein is the liquid portion of milk?

A

Whey

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21
Q

What is whey composed of?

A

Lactalbumin and lactoglobulin

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22
Q

Which milk protein can be added to improve nutritional value?

A

Casein AND Whey

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23
Q

Which milk protein separates from curd during cheese production?

A

Whey

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24
Q

What else can whey do?

A

Improves mouthfeel, moisture retention and flavor

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25
Q

How many fatty acids are in milk fats?

A

Over 400 FA

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26
Q

What is the most variable component in milk?

A

Milk fat

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27
Q

What are the roles of milk fat?

A

Contributes to flavor, physical (mouth feel), and chemical properties

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28
Q

Describe the structure of milk fats.

A

Triglycerides surrounded by phospholipid protein membranes

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29
Q

Name the 2 short chain fatty acids in milk fat.

A

Butyric acid, caprylic

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30
Q

Name the 3 fatty acids in milk fat.

A

Myristic, palmitic, stearic

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31
Q

What are the components of the fatty acids in milk fat?

A

o Saturated FA = 66%
o Monounsaturated FA = 30%
o Polyunsaturated FA = 4%

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32
Q

Which milk protein the one that is found in the largest amount?

A

Casein

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33
Q

What is the Framingham Heart Study?

A

Longitudinal association (since 1948) between dairy consumption and changes of body weight and waist circumference

34
Q

How many different types of caseins?

A

Alpha, Beta, Kappa, y

35
Q

Which type of casein prevents milk from coagulating?

36
Q

Which type of milk protein coagulates? Which stays in solution?

A

Coagulates: Casein
Solution: Whey

37
Q

Is there evidence that milk increases the risk of heart disease and obesity?

A

No not yet,

People who drink 1-3 milk drinks per day are less obese and have a smaller waist circumference

38
Q

Why aren’t people who drink more milk obese?

A

Since fat and protein (in milk) increase satiety (fuller for longer)

39
Q

How many carbohydrates per cup of milk?

40
Q

What is the primary CHO found in milk?

41
Q

What turns lactose to lactic acid? What does it do?

A

Bacteria

Gives flavour to cheese, yogurt, sour cream

42
Q

Name a couple of sources of milk from Canada’s food guide.

A
  • Milk (250 mL) - SKIM (1 or 2% bcos high in sat fat)
  • Yogurt (3/4 cup)
  • Cheese (50 grams)
43
Q

Define lactose intolerance.

A
  • A condition in which a person is unable to
    digest lactose
  • Insufficient quantities of lactase brush
    border enzyme
44
Q

What are the symptoms of lactose intolerance?

A

 Abdominal cramps/ bloating
 Flatulence
 Nausea
 Diarrhea

45
Q

Which ethnicity has a genetic advantage in terms of lactose intolerance?

A

European descent

46
Q

Lactose intolerance affects how many Canadians? Americans?

A
  • 7 million Canadians

- 30-50 million Americans

47
Q

Why can lactose intolerance develop?

A

Lactase can go down throughout adulthood

48
Q

Milk allergies occurs in what percentage of infants?

A

Occurs in 2-7.5% of infants

49
Q

Which protein is the antigen that the body reacts to?

A

B-lactoglobulin

50
Q

What are the symptoms of milk allergy?

A 
Vomiting
o Nausea
o Wheezing, chronic cough
o Skin rash
o Headaches
51
Q

Name some sources of milk alternatives.

A 
Soy milk
oRice milk
oAlmond milk
oCashew milk
oCoconut milk
oHemp milk
52
Q

What is the issue with milk alternatives?

A

Since most (apart from soy) do not have nearly as much protein as regular milk

53
Q

Name 2 nutrients milk is fortified with.

A
  • Vitamin D

- Vitamin A

54
Q

Why is milk fortified with vitamin D?

A

oFound naturally in few foods so it was added to milk – a staple
o To prevent the incidence of rickets in children
o Prevent osteoporosis

55
Q

Why is milk fortified with vitamin A?

A

Vitamin A naturally found and is a fat soluble vitamin

o When fat content is reduced – vitamin A is lost

56
Q

What are the different pasteurization types? What makes them differ?

A
  • Pasteurization
  • Ultrapasteurization
  • Ultrahigh-temperature pasteurization (sterilizing)
    DIFFER BASED ON TEMP AND TIME
57
Q

Name characteristics of regular pasteurization.

A

Heating milk below it’s boiling point for a short time to reduce foodborne illness
o Destroys 95-99% of pathogenic and non-pathogenic bacteria, yeasts and molds
o To ensure adequacy – food processors measure alkaline phosphatase activity, an enzyme found in milk
- most commonly used

58
Q

Name characteristics of ultrapasteurization.

A

Uses higher temperatures for shorter amount of time
o 15 second process
o Extends shelf life

59
Q

Name characteristics of ultrahigh- pasteurization.

A

o 2 second process

o Sterile packaging technique

60
Q

How does industry know if milk is properly pasteurized

A

Measure alkaline phosphatase

61
Q

Why does fat float to the top of milk when raw?

A

Fat is less dense than water

62
Q

What does homogenization prevent?

A

Creaming, thick yellowish layer of cream

63
Q

Does the mechanical process of homogenization have an effect on the nutritional value?

64
Q

How does homogenization coagulates quicker? What is this good for?

A
  • In presence of heat

- Good for making pudding, white sauces and cocoa

65
Q

Name some examples of cultured dairy products (microorganisms added).

A

Buttermilk, yogurt, acidophilis milk, kefir, sour cream

66
Q

Milk is graded according to what?

A

Its bacteria count

Highest grade = lowest bacteria count

67
Q

Who grades milk?

68
Q

Milk products crossing state lines must be what?

A

Pasteurized

69
Q

Differentiate condensed and evaporated milk.

A

Both are evaporated milks.

Condensed has ALOT of sugar

70
Q

Name 6 benefits of milk.

A

Bone health

  1. Weight management
  2. Probiotics for gut microbiota health
  3. Heart health
  4. Protective against colorectal cancer
  5. Source of conjugated linoleic acid -> isomer of linoleic acid
71
Q

What are the benefits of CLA?

A
  1. Anti-carcinogenic properties

2. Anti-atherogenic

72
Q

Explain the composition of active cultured yogurt.

A

Don’t heat the yogurt before packaging

fermentation process continues, so microorganisms are still alive when you digest them

73
Q

What’s the difference between greek yogurt and regular yogurt?

A

Strain the yogurt more, so more whey is put aside, which makes it very rich in fat and protein (more bang for $)

74
Q

How long can milk be stored for in the fridge?

75
Q

How long can yogurt last in the fridge?

A
  • Eat within 10 days

- Can last up to 3-6 weeks

76
Q

How long can buttermilk last in the fridge?

A

Use within 3-4 days

Lasts up to 3 weeks

77
Q

How long does sour cream lasts in the fridge?

A

Use within a few days once opened

78
Q

How long do nonfat dry milk lasts and sweetened condensed milk?

A

up to 1 year

79
Q

How long does ultra-pasteurized milk lasts?

A

up to 3 months

80
Q

True or False: in milk, denatured proteins often separate from liquid by coagulation

81
Q

True or False: adding acid to milk will cause whey to curdle.

A

False, it is casein

82
Q

Once dry milk products are opened, how do you treat them?

A

Like fresh milk

1) Food Fundamentals (17 decks)

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