Brainscape's Knowledge GenomeTM

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


See full index

Food Science and Nutrition > Milk > Flashcards

Milk Flashcards

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

What are the three ‘phases’ of milk?

A

Stable- fat globules
Colloidal- casein micelles and why protein
True- soluble minerals (lactose and water)

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

What is casein comprised of?

A

Alpha, beta and K-caseins in a ratio of 60:40:10

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

Are alpha and beta caseins phosphoproteins or glycoproteins?

A

Phosphoproteins

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

Are K-caseins phosphoproteins or glycoproteins?

A

glycoproteins

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

what makes milk white?

A

calcium phosphate

  • caseins self assemble into casein micelles which remain in close association with calcium phosphate which makes milk white
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

outline the importance of casein

A

it is dispersed in water to carry calcium

it is the dominant protein in bovine milk

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

name the methods by which casein can be separated in milk

A 
skimmed milk powder
acid casein
rennet casein
casein ate
milk protein concentrate
phospchocasein
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

what is skimmed milk powder (SMP)?

A
  • fat is removed via centrifugation
  • milk is pasteurised, evaporated and spray dried, which produces a powder that is 35% protein
  • can be used for UHT
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

what is acid casein?

A
  • produces yoghurt
  • changes pH from 6.7 to 4.6 using HCl, sulphuric acid and lactobacillus which concentrates caseins and eliminates lactose, whey and minerals that are soluble at a low pH
  • water washing facilities casein before it is pasteurised and dried
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

what does acid casein produce?

A

yoghurt

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

what does rennet casein produce?

A

cheese

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

what is rennet casein?

A

casein- chymosin- whey and curd

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

what is caseinate?

A

the neutralisation of acid/ rennet casein through adding alkali
the alkali converts insoluble caseins into casein dispersions which can bind with water, dissolve and rehydrate
sodium hydroxide, calcium hydroxide, ammonium hydroxide and sodium carbonate all increase pH

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

what is milk protein concentrate (MPC)?

A

concentration of casein using membrane technology

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

what is phosphocasein?

A

concentration of casein using microfiltration

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

why are milk proteins obtained in powder form?

A

to prevent spoilage
to store at room temperature
to be used in a range of products

17
Q

outline the uses of casein-based ingredients

A

acid gels

  • caseinate, phospchocasein and skimmed milk powder
  • for use in yoghurt and cream cheese

recombined milk proteins

  • skimmed milk powder
  • for use in UHT milk

food emulsions

  • sodium caseinate, skimmed milk powder
  • for use in oil-in-water emulsions (ice cream, mayo)
  • for use in water-in-oil emulsions (table spreads)
18
Q

what is whey

A

a by product of the manufacture of dairy products

19
Q

what is beta-lactoglobulin

A

β-Lactoglobulin is the major whey protein of cow and sheep’s milk- about half the whey in milk

20
Q

what is alpha-lactalbumin

A

α-Lactalbumin is a protein occurring in the milk of mammals and is especially high in concentration in human milk

21
Q

what is caseinomacropeptide

A

a casein derived glycopeptide

22
Q

what is immunoglobulin

A

a globular protein found in blood and mammary glands

23
Q

what is serum albumin

A

Serum albumin is a large protein present in human and bovine milk and makes up approximately 10%–15% of total whey protein. It is a source of essential amino acids

24
Q

what are lactoferrin and lactoperoxidase

A

milk proteins with antimicrobial activities

25
Q

name 3 whey protein based ingredients

A

whey-protein concentrates
whey-protein isolates
whey-protein hydrolysates

26
Q

how are whey-protein concentrates obtained

A

ultrafiltration

27
Q

how are whey-protein isolates obtained

A

ion exchange separation

28
Q

how are whey-protein hydrolysates obtained

A

protein hydrolysis

29
Q

outline the manufacturing considerations for whey

A
  • effects of heat treatment (e.g. denaturation)
  • changes during storage of the dry powder (e.g. Maillard)
  • flavour change (e.g bitter flavour)
30
Q

what are the uses of whey protein

A

functional
- solubilisers, gelation, foaming, emulsification

nutritional

  • infant formulas
  • sport nutriton
31
Q

what are the regulations surrounding whey

A

ingredients with less than 80% protein are not permitted to be imported to the UK

Food Science and Nutrition (28 decks)

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