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Food fundamentals lab > Milk and eggs > Flashcards

Milk and eggs Flashcards

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1
Q

What is UHT

A

Ultra-high pasteurized milk. High tempereatures during processing, packaged in aseptic containers, no bacteria , once opened ->regrigerated

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2
Q

What is done to milk to make it lactose -free

A

Treated with lactase, which converts lactose into glucose and galactose( slightly sweeter)

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3
Q

The difference between evaporated milk and condensed milk

A

In both approximately 50 % of water removed, but condensed is with sugar added.
To evaporated milk stabilizers and preservatives are added to maintain viscosity

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4
Q

What is buttermilk

A

Used to be a by-product of butter-making, separated from the cream. Today manufactured by adding bacterial culture to low or non-fat milk

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5
Q

What is acidophilus milk

A

Fermented milk containing Lactobacillus acidophullus.

Can be consumed to replenish the flora after the antibiotic treatment

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6
Q

Sour milk is

A

Pasteurized milk soured with bacterial culture

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7
Q

With what sour milk can be substituted

A

With yogurt

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8
Q

Yogurt is

A

A milk product fermented with lactic bacteria . Gelatin, pectin or carrageen used as stabilizers

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9
Q

Labneh is

A

Yogurt cheese, low fat, creamy cheese. Can be done when drained within tablecloth

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10
Q

Kefir is

A

Similar with yogurt, but also fermented with yeasts

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11
Q

What happens to fermented milk products when pasteurized

A

The bacterial cultures is no longer active -> no longer benefits to GI

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12
Q

How the high protein milk is made?

A

Extra skim milk powder is added to milk in proportions 1:4(powder to milk)

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13
Q

Names fro common supplemental nutrition shakes

A

Boost and Ensure

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14
Q

Boost and Ensure are high in

A

Protein and calories

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15
Q

What is the common and the preferable base for Boost and Ensure?

A

Milk is a common base, however full-cream milk is preferable because it is more high in calories

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16
Q

What is NFDM and its use

A

Powdered instant or non-instant non-fat dehydrated milk, to increase nutritional value for foods by adding protein and calories

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17
Q

Why NFDM are usually made with skim milk?

A

Lower fat content ->less susceptible to oxidation ->less perishable

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18
Q

How the whey protein powder is used

A

Added to milk drinks and recipes to increase energy and protein content

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19
Q

What are whey proteins and at what temperatures they are destroyed

A

Lactoglobulin and lactalbumin. Destroyed at 66 C

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20
Q

Why do you need to stir the milk constantly or use the double-boiler?

A

Whey proteins and calcium phosphate precipitate along the sides and the bottom of the pan

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21
Q

What is the predominant protein in milk, effects of cooking

A

Casein, usually is not influenced by the temperature during cooking, but in evaporated milk and sweetened condensed milk can curdle

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22
Q

What happens to unstable milk emulsion

A

Accelerate coagulation

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23
Q

What happens to sour cream when added to the hot dish ?

A

Separates

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24
Q

What is the normal pH of milk, what happens when pH is out of this range and when it happens

A

Normal pH-6.5-6.7

When the milk is spoiled or during fermentation. When the pH drops below 5.2

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25
Q

Explain what happens when milk is not fresh

A

Casein begins to coagulate because the negative charges that stabilize calcium phosphocaseinate micells are neutralized by the positive charge of the hydrogen ions( from the acid). Casein salts formed-> milk curdles

26
Q

What is wrong with cheese made by acid precipitation

A

The curds formed from casein precipitation ( that will be used for the cheese) have low Ca, because all Ca stayed in the whey, So, those cheeses a low in Ca ( cottage cheese)

27
Q

When the enzymes are used for cheese? what enzyme is used

A

Rennet is used in the industry

28
Q

How do we get rennet?

A

Used to get from the stomach of calves

Nowadays from genetically modified bacteria

29
Q

Explain what happens when rennet is added to milk

A

1 step: rennin cleaves the bond in kappa-casein to form para-kappa-casein (protein with exposed chemical groups)
2 step: the exposed chemical groups of para-kappa-casein react with Ca to form curd, because kappa-casein no longer is present to stabilize the casein micells

30
Q

What is the optimal pH and temperature for rennet? what happens at 65C?

A

The optimal temperature -40C, pH-6.7

When heated to 65C and then cooled, kappa-casein binds beta-lactoglobulin-> no curds fromed

31
Q

Four ways to minimize instability and tendency for milk to curdle

A

1) Adding the acid food to the milk( rather than milk to the acid)
2) Heating both the acid food and milk before combination
3) Thickening either the acid food or milk before
4) Serving the combination promptly

32
Q

What is the milk foam?

A

Air bubbles surrounded by thin layers of proteins with fat interspread acting as stabilizers

33
Q

How can you ease the task of whipping the cream?

A
  • By adding stabilizers (like NFDM or gelatin)-> Increasing the viscosity of the milk or cream to be whipped
  • Increasing the fat content of the cream or milk
  • Cool utensils
  • Sugar( but not added until the end->can lead to increased whipping time)
34
Q

Definition of cheese

A

-Coagulated or curdled milk, where the curd was separated from whey, highly concentrated from of milk, high in nutrients

35
Q

Cheese is high in

A

protein, Ca, riboflavin, vitamin A, Na

36
Q

Two types of cheeses

A

unripened and ripened

37
Q

What is unripened cheese

A

high moisture content, eaten fresh within few weeks, curds are soft -> coagulated by acid. Cottage cheese, ricotta

38
Q

What is Ripened cheese?

A

Low moisture , ripened for 3 m- 1 year to develop the texture and flavor. The curds are tough and rubbery -> retten(enzyme) is used

39
Q

How the “green” cheese is manufactured ?

A

During ripening the action of enzymes , bacteria, molds or yeast hydrolyze the casein to AA and ammonia , Fat to FA and acetate, lactose->lactic acid

40
Q

What should be taken into account when cooking with cheese?

A

When overheated, proteins coagulate and become tough and rubbery and fat emulsion break. Firm cheese withstand high temperature better, the time for cooking can be decreased by increasing surface area of shredded cheese

41
Q

What cheeses are the best for preparing sauces

A

Ripened sharp cheese, because blend better and gives more flavor

42
Q

How can the stringiness of cheddar added to sauces be modified?

A

Combing the cheese with white sauce to keep the fat emulsified

43
Q

What should be taken into account when cooking eggs?

A
  • Temperature
  • Concentration
  • Acid
  • Salt
  • Sugar
44
Q

At what temperatures do egg white and egg yolk coagulate?

A

Egg white-62-65C

Egg yolk-65-70C

45
Q

Why you need to cook eggs with gentle heat?

A

Because at gentle heat, the protein has time to denature and unwind and join together loosely with water between hem
At high temperatures proteins toughen , water squeezes out, egg becomes tough and leathery

46
Q

What happens if you dilute the egg with water or milk?

A

The temperature at which they coagulate rises

47
Q

What happens if you add acid to the egg white and where it is used

A

Naturally the egg white is alkaline , but if you add vinegar egg white becomes unstable and most sensitive to coagulation. Adding vinegar or lemon juice to cooking water of poached eggs-> more compact eggs, because of the reduced coagulation temperature-> decreased cooking time

48
Q

How sugar and salt influence coagulation temperature

A

Salt- lowers

Sugar- elevates and produces more tender mixture

49
Q

In what two states should not freeze the egg?

A

Cooked and in the shell

50
Q

For how long you can freeze the eggs?

A

For 4 month

51
Q

What should be done with the whole egg before freezing?

A

Beaten

52
Q

What should be done with the egg yolks before freezing?

A

Mixed with sugar or corn syrup to avoid lumps, because yolk has tendency to thicken or coagulate at low temperatures

53
Q

What should be done with the egg whites before freezing?

A

Placed in the airtight container, so they have enough place to expand

54
Q

5 things that you need to do to get perfect poached eggs

A
  • Use very fresh eggs
  • Start in boiling water and then reduce to low simmer or cover and remove from heat
  • Use vinegar or salt in the water
  • Use a heavy non-stick pan
  • Prepared eggs should be stored in ice water in the refrigerator and reheat at low temperatures
55
Q

3 things to get perfect fried eggs

A
  • Use a heavy pan with a non-sticking surface
  • warm the empty pan, remove from heat,non-stick spray, when add oil or butter
  • use low heat
56
Q

5 things that you need to do to get perfect scrambles eggs

A
  • Non-sticking surface of the pan
  • warm the empty pan, remove from heat,non-stick spray, when add oil or butter
  • For large curds, let the eggs stand and then turn to one side
  • For creamy curds, stir frequently in the top of a double-boiler or on a very low heat
  • Remove from heat before the eggs are completely done
57
Q

Effects of nothing added on texture and flavor in scrambles eggs

A

Eggs cook faster but are tougher

58
Q

Effects of water added on texture and flavor in scrambles eggs

A

Increased fluffiness, diluted flavor

59
Q

Effects of milk added on texture and flavor in scrambles eggs

A

Increased fluffiness and tenderness

60
Q

Effects of cream added on texture and flavor in scrambles eggs

A

Not as fluffy, but rich, with an almost cheesy flavor and texture

61
Q

Effects of cold butter added on texture and flavor in scrambles eggs

A

Ultra-creamy and dense

Food fundamentals lab (4 decks)

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