Milk Flashcards
Secretion of the mammary glands intended as a source of nourishment for young animals.
Milk
Mili whose composition has not been altered from the time it was collected from the milk animals.
It may be raw, pasteurized or sterilized.
Whole milk
Fresh whole milk that has not undergone any heat treatment
Raw Milk
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.
Pasteurized Milk
Destroy pathogenic microorganisms and non pathogenic microorganisms. Inactivates the enzymes lipase which causes hydrolytic rancidity.
Pasteurization
Whole milk that has undergone heating at temperatures much higher than 100°© for a few seconds.
Sterilized whole milk
Shelf stable at ambient temperature if container is unopened.
Sterilized whole milk
100% natural milk processed by rapid heating and rapid cooling.
Ultra high temperature (UHT) Milk
Packed in laminated cartons or in plastic bottles
Ultra High Temperature (UHT) milk
Milk that has been treated mechanically or under high pressure to break up the fat globules that will remain in suspension.
Homogenized Milk
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.
Skim Milk
cow’smilkthat contains extra vitamins and minerals that are not naturally found inmilkin significant amounts. Typically, vitamins D and A are added tomilk.
Fortified Skim Milk
Whole milk from which 50-60% of the water has been removed.
Evaporated milk
Made from dried skimmed milk and butterfat, reconstituted with water with the addition of a stabilizer - carrageenan.
Recombined evaporated milk
Silimar to recombined evaporated milk with the butterfat substituted by coconut corn oil, or other vegetable oil.
Evaporated filled milk
Pasteurized milk that is concentrated by evaporation with added sugar.
Sweetened Condensed milk
63% sugar concentration
Sweetened condensed milk
Most common form of dried milk
Non fat dried Milk (NFDM)
Can be may from non-fat milk
Non fat Dried Milk (NFDM)
Also called as powdered whole milk
Dried whole milk
Whole milk that is dehydrated to about 97% solids
Dried whole milk
Agglomerated Dried Milk
Instant Milk
Chocolate flavor comes from cocoa, chocolate liquor or chocolate syrup. Uses carrageenan as stabilizer
Chocolate milk
Powdered products containing milk components and other substances but no longer classified as milk because they have been considerably altered in composition.
Infant feed formula
Bacterial cultures are added in order to ferment lactose into lactic acid
Cultured milk
Cultured milk
Yogurt
Acidophilus milk
Kefir
Sour cream
Smooth, semi-solid, fermented product created when bacteria are added to milk.
Yogurt
Yogurt
Lactobacillus bulgaricus
Streptococcus thermophilus
Contains minimum 80% milkfat. Fats of cream seperated from the other components by agitation or churning.
Butter
Flavor due largely to volatile fatty acids and diacetyl compound
Butter
Fluid left after cream is churned; contains no fat but only phospholipids and proteins
Buttermilk
Fatty portion of milk that has risen to the surface and is separated by gravity or centrifugal force.
Cream
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.
Heat
Reaction of Milk
Accelerate CURDLING and COAGULATION
Acid
Coagulation or THICKENED park of the milk
Curd
Reaction of Milk
Depending amount upon kind of amount, also hastens coagulation
Salt
Reaction of Milk
Rennin hasten coagulation
Enzymes
Reaction of Milk
Enzymes obtained from the inner lining of tje calf’s stomach and sold commercially as rennent.
Rennin
