Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

FOOD SCIENCE > Milk > Flashcards

Milk Flashcards

You may prefer our related Brainscape-certified flashcards:
Gourmet Food flashcards Biology 101 flashcards
1
Q

Describe the nutrient composition of milk

A

87% water

  1. 7 % Fat
  2. 9 % CHO
  3. 5 % Protein
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What percentage of milk protein is casein?

A

80%

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

At which pH does casein in milk precipitate?

A

pH 4.6

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

Micronutrient composition of Milk

A

Calcium, Phosphorus, Riboflavin, Vitamin A and D

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

What are the temperatures and time for the pasteurization of milk?

A

145 F for 30 mins or 160 for 15 seconds

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

What is milk homogenization?

A

A process that uses high pressure to break up the fat globules in milk to 1/5 it’s size. This process creates a film of protein that surrounds each fat globule

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

How much Vitamin D is added to milks that are fortified with this nutrient?

A

400 USP per quart

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

How is Vitamin D added to milk?

A

By feeding the cow vitamin D, irradiating the milk or adding the Vitamin directly.

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

How much fat does 2 % milk have?

A

1.5 %-2.25%

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

How much fat does low fat milk have?

A

0.5%-2%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

How much fat does skim milk have?

A

less than 0.5%

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

What is evaporated milk?

A

Milk in which 60% of the water has been removed

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

What is the fat content of evaporated milk?

A

7.9% milk

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

Why is evaporated milk brown?

A

Due to the caramelization of lactose during canning

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

How much sucrose is added to sweetened condensed milk?

A

15-18 %

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

Fat percentage of dried whole milk

A

26% fat

17
Q

What is cultured butter milk?

A

A milk in which lactic acid bacteria is added to skim milk of partially skimmed milk

18
Q

When baking, what consideration should be made when using buttermilk instead of regular milk?

A

The amount of baking soda should be increased

19
Q

For what purpose is acidophilus bacteria added to milk?

A

To reduce the lactose

20
Q

What is kefir?

A

Fermented milk that is about 3% alcohol because of fermentation by lectobacillus kefir which adds CO2

21
Q

Lactose splits into ________ and ________.

A

glucose and galactose

22
Q

What is inulin?

A

A type of fructooligosaccaharide obtained from the chicory root that has been added to yogurt as a form of prebiotic

23
Q

What must happen for whey to precipitate in milk?

A

milk must be heated

24
Q

What must happen for casein to precipitate in milk?

A

an acid must be added

25
Q

What chemical process in responsible for the flavor changes of butter at room temperature?

A

hydrolytic rancidity

26
Q

Define oxidative racidity

A

Development of off flavor as a result of the uptake of oxygen at a double bond in an unsaturated fatty acid.

27
Q

Define hydrolytic rancidity

A

Lipolysis (hydrolysis) of lipids to free fatty acids and glycerol, often catalysed by lipases

28
Q

Fat percentage of heavy cream

A

> 36%

29
Q

Fat percentage of whipped cream

A

35%

30
Q

Fat percentage of sour cream

A

> 18%

31
Q

Fat percentage of half and half

A

> of equal to 10.5%

32
Q

List cheeses in order of moisture content

A

cottage, cream, mozzarella, camembert, bleu, swiss, cheddar, gorogonzola, parmesean

33
Q

What is processed cheese?

A

cheese product made by heating natural cheeses with an emulsifier and then cooling in a brick form.

34
Q

What is the moisture level of process cheese?

A

41-50%

35
Q

What role does disodium phosphate play in the making of processed cheese?

A

emulsifier used for better cooking

36
Q

How to prevent stringy cheese

A

cook for a short amount of time at moderate temperature

37
Q

Overrrun

A

Increase in volume that occurs when ice cream is frozen with agitation

38
Q

A desirable level of overrun in commercial ice cream is between _____ and ______ %

A

70 to 80

FOOD SCIENCE (11 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions