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Basic Foods > Milk > Flashcards

Milk Flashcards

1
Q

Secretion of the mammary glands intended as a source of nourishment for young animals.

A

Milk

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2
Q

Mili whose composition has not been altered from the time it was collected from the milk animals.
It may be raw, pasteurized or sterilized.

A

Whole milk

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3
Q

Fresh whole milk that has not undergone any heat treatment

A

Raw Milk

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4
Q

Fresh whole milk which has been heated to temperatures high enough to kill microorganisms to prolong its storage life.

Requires refrigeration at all times prior to consumption.

A

Pasteurized Milk

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5
Q

Destroy pathogenic microorganisms and non pathogenic microorganisms. Inactivates the enzymes lipase which causes hydrolytic rancidity.

A

Pasteurization

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6
Q

Whole milk that has undergone heating at temperatures much higher than 100°© for a few seconds.

A

Sterilized whole milk

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7
Q

Shelf stable at ambient temperature if container is unopened.

A

Sterilized whole milk

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8
Q

100% natural milk processed by rapid heating and rapid cooling.

A

Ultra high temperature (UHT) Milk

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9
Q

Packed in laminated cartons or in plastic bottles

A

Ultra High Temperature (UHT) milk

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10
Q

Milk that has been treated mechanically or under high pressure to break up the fat globules that will remain in suspension.

A

Homogenized Milk

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11
Q

In liquid form, has the most of the fat removed. Reducing the fat content less than on percent of the whole milk.

is made when all the milkfat is removed from whole milk.

A

Skim Milk

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12
Q

cow’smilkthat contains extra vitamins and minerals that are not naturally found inmilkin significant amounts. Typically, vitamins D and A are added tomilk.

A

Fortified Skim Milk

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13
Q

Whole milk from which 50-60% of the water has been removed.

A

Evaporated milk

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14
Q

Made from dried skimmed milk and butterfat, reconstituted with water with the addition of a stabilizer - carrageenan.

A

Recombined evaporated milk

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15
Q

Silimar to recombined evaporated milk with the butterfat substituted by coconut corn oil, or other vegetable oil.

A

Evaporated filled milk

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16
Q

Pasteurized milk that is concentrated by evaporation with added sugar.

A

Sweetened Condensed milk

17
Q

63% sugar concentration

A

Sweetened condensed milk

18
Q

Most common form of dried milk

A

Non fat dried Milk (NFDM)

19
Q

Can be may from non-fat milk

A

Non fat Dried Milk (NFDM)

20
Q

Also called as powdered whole milk

A

Dried whole milk

21
Q

Whole milk that is dehydrated to about 97% solids

A

Dried whole milk

22
Q

Agglomerated Dried Milk

A

Instant Milk

23
Q

Chocolate flavor comes from cocoa, chocolate liquor or chocolate syrup. Uses carrageenan as stabilizer

A

Chocolate milk

24
Q

Powdered products containing milk components and other substances but no longer classified as milk because they have been considerably altered in composition.

A

Infant feed formula

25
Q

Bacterial cultures are added in order to ferment lactose into lactic acid

A

Cultured milk

26
Q

Cultured milk

A

Yogurt
Acidophilus milk
Kefir
Sour cream

27
Q

Smooth, semi-solid, fermented product created when bacteria are added to milk.

A

Yogurt

28
Q

Yogurt

A

Lactobacillus bulgaricus

Streptococcus thermophilus

29
Q

Contains minimum 80% milkfat. Fats of cream seperated from the other components by agitation or churning.

A

Butter

30
Q

Flavor due largely to volatile fatty acids and diacetyl compound

A

Butter

31
Q

Fluid left after cream is churned; contains no fat but only phospholipids and proteins

A

Buttermilk

32
Q

Fatty portion of milk that has risen to the surface and is separated by gravity or centrifugal force.

A

Cream

33
Q

Reaction of Milk

Protein COAGULATION start at 65°C (150°F) wuth lactalbumin as the first to be denatured.

Casein needs higher temperature to coagulate.

A

Heat

34
Q

Reaction of Milk

Accelerate CURDLING and COAGULATION

A

Acid

35
Q

Coagulation or THICKENED park of the milk

A

Curd

36
Q

Reaction of Milk

Depending amount upon kind of amount, also hastens coagulation

A

Salt

37
Q

Reaction of Milk

Rennin hasten coagulation

A

Enzymes

38
Q

Reaction of Milk

Enzymes obtained from the inner lining of tje calf’s stomach and sold commercially as rennent.

A

Rennin

Basic Foods (12 decks)

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