Milk Flashcards
Describe the nutrient composition of milk
87% water
- 7 % Fat
- 9 % CHO
- 5 % Protein
What percentage of milk protein is casein?
80%
At which pH does casein in milk precipitate?
pH 4.6
Micronutrient composition of Milk
Calcium, Phosphorus, Riboflavin, Vitamin A and D
What are the temperatures and time for the pasteurization of milk?
145 F for 30 mins or 160 for 15 seconds
What is milk homogenization?
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 much Vitamin D is added to milks that are fortified with this nutrient?
400 USP per quart
How is Vitamin D added to milk?
By feeding the cow vitamin D, irradiating the milk or adding the Vitamin directly.
How much fat does 2 % milk have?
1.5 %-2.25%
How much fat does low fat milk have?
0.5%-2%
How much fat does skim milk have?
less than 0.5%
What is evaporated milk?
Milk in which 60% of the water has been removed
What is the fat content of evaporated milk?
7.9% milk
Why is evaporated milk brown?
Due to the caramelization of lactose during canning
How much sucrose is added to sweetened condensed milk?
15-18 %
Fat percentage of dried whole milk
26% fat
What is cultured butter milk?
A milk in which lactic acid bacteria is added to skim milk of partially skimmed milk
When baking, what consideration should be made when using buttermilk instead of regular milk?
The amount of baking soda should be increased
For what purpose is acidophilus bacteria added to milk?
To reduce the lactose
What is kefir?
Fermented milk that is about 3% alcohol because of fermentation by lectobacillus kefir which adds CO2
Lactose splits into ________ and ________.
glucose and galactose
What is inulin?
A type of fructooligosaccaharide obtained from the chicory root that has been added to yogurt as a form of prebiotic
What must happen for whey to precipitate in milk?
milk must be heated
What must happen for casein to precipitate in milk?
an acid must be added
What chemical process in responsible for the flavor changes of butter at room temperature?
hydrolytic rancidity
Define oxidative racidity
Development of off flavor as a result of the uptake of oxygen at a double bond in an unsaturated fatty acid.
Define hydrolytic rancidity
Lipolysis (hydrolysis) of lipids to free fatty acids and glycerol, often catalysed by lipases
Fat percentage of heavy cream
> 36%
Fat percentage of whipped cream
35%
Fat percentage of sour cream
> 18%
Fat percentage of half and half
> of equal to 10.5%
List cheeses in order of moisture content
cottage, cream, mozzarella, camembert, bleu, swiss, cheddar, gorogonzola, parmesean
What is processed cheese?
cheese product made by heating natural cheeses with an emulsifier and then cooling in a brick form.
What is the moisture level of process cheese?
41-50%
What role does disodium phosphate play in the making of processed cheese?
emulsifier used for better cooking
How to prevent stringy cheese
cook for a short amount of time at moderate temperature
Overrrun
Increase in volume that occurs when ice cream is frozen with agitation
A desirable level of overrun in commercial ice cream is between _____ and ______ %
70 to 80
