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Food Fundamentals > Milk and plant-based alternatives > Flashcards

Milk and plant-based alternatives Flashcards

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1
Q

Give some examples of dairy animals?

A

cow, buffalo, yak, goat, sheep, camel, horse, dokey

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2
Q

where where the origin of milk?

A

sheep and goats were domesticated, evidence of milking before the present day

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3
Q

what are the plants milk beverage type?

A

soy, almond, pea, coconut, cashew, oat, rice, walnut and hazelnut

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4
Q

What’s the deal with oat milk?

A

It has increased a lot, more people are buying it. Because more people are vegan, health consciousness, milk intolerances and allergies, “trendiness”

It is more environment-friendly - 10x less land than dairy milk, need less water than dairy or almond milk, less emission than cow’s milk

Loved by baristas and coffee enthusiasts -> feels like dairy milk, creamier than others alternatives, slightly sweet. It is easier to use in lattes, cappuccinos due to thicker texture

Higher in CHO and kcal than almond milk, has some fiber, lower sugar content, and it should be fortified.

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5
Q

What is the fortification that is mandatory in skim milk?

A

vitamin A

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6
Q

What is the fortification that is mandatory in all milk?

A

vitamin D

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7
Q

What are the optional vitamins and minerals that you can add to a plant-based beverage?

A

vitamin B12, riboflavin, calcium and zinc

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8
Q

Why it is a myth that milk and dairy can cause cancer?

A

because there is no evidence, in fact there is evidence that it can reduce the risk of bowel cancer

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9
Q

are plant-based beverage good alternatives for young children?

A

only fortified soy beverage that can be considered equivalent to cow’s milk. However, it is not know if bioavailability of these nutrients is the same as in cow’s milk

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10
Q

Myth or fact

saturated fat in dairy product raises blood cholesterol and increases risk of CVD

A

myth, recent reviews and meta-analysis brought new evidence about saturated fat in dairy. It seems that these saturated fats have a neutral or beneficial impact on heart health and that it is safe to consume with higher fat content

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11
Q

MYTH OR FACT

milk is full of growth hormone

A

myth, artificial growth hormones have been banned in Canada

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12
Q

what milk protein is causing the GI distress?

A

B casein

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13
Q

B casein contains what proteins?

A

A1 and A2 proteins

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14
Q

Between A1 and A2 proteins, which one is more tolerated and easier to digest?

A

A2

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15
Q

If the person can drink other animals milks sources, what protein that it is the problem?

A

A1 B casein and it is not lactose the problem. If so, it is suggested to drink A2 milk

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16
Q

Does A2 milk improve symptoms if the person is lactose intolerant?

A

no

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17
Q

what is the cho used in milk?

A

lactose

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18
Q

How much calories does lactose provide in milk?

A

Half of the calories

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19
Q

Which enzyme it is required to digest the milk?

A

lactase

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20
Q

Why there is some people there are lactose intolerant?

A

Because the lactase production, so the enzyme production, ceases after childhood in the majority of humans

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21
Q

Lactobacilli and lactococci do what do the milk? and what happens to the milk when they do it?

A

They eat lactose and transform it into lactic acid. This turns the milk sour but prevents it from being spoiled by other harmful bacteria

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22
Q

Milk with a higher fat content makes what?

A

makes more cream or butter and it is more expensive

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23
Q

When do cows produce more milk with a high fat content?

A

in winter

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24
Q

How is fat molecules arranged?

A

they are arranged into globules composed of phospholipids and proteins - stabilizes the emulsion

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25
Q

The composition of fat in milk brings what characteristics?

A

allows for a high tolerance to heat but not to freezing temperatures.
Freezing water pierces the globules and breaks them, destabilizing the emulsion

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26
Q

What curd -> casein do?

A

they will clump together with acids and enzymes ( alpha casein, beta casein, k-casein, and y-casein)

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27
Q

what whey does?

A

Infleunces the texture of casein and stabilizes milk foam (cappuccino). Ex: lactalbumin and lactoglobulin

28
Q

Why do we use pasteurization?

A

to prevent bacterial growth

29
Q

what are the techniques for pasteurization?

A

1) High Temperature Short Time Method :
Heated to 72 degrees and held no less than 16 s
Then rapidly cooled to 4 degrees

2) Batch-holding method
heated to 62 degrees
held at 62 degrees for 30 min, then cooled to 4 degrees

3) Ultra High Temperature
whole or partly skimmed milk is heated to 138 degrees - 158 degrees for one or two seconds
Quickly cooled and placed, under sterile conditions , into pre-sterilized containers

30
Q

Why do you use homogenization?

A

to stabilize the fat emulsion

31
Q

what happens to homogenization?

A

it breaks fat globules into smaller ones

32
Q

what is the fat percentage of whole milk, low fat milk and skim milk?

A

whole milk : about 3.5% fat
low fat milk : from 1% to 2%
skim milk: from 0.1% to 0.5%

33
Q

What are 2 characteristics about A2 milk?

A

they are from Jersey and Guernsey cows

Could facilitate milk digestion

34
Q

Give 2 examples of concentrated milk

A

evaporated milk and sweetened condensed milk

35
Q

What are the unfermented dairy products?

A

milk, cream, butter

36
Q

What is double cream?

A

dense cream skimmed from milk surface

37
Q

what is clotted cream ?

A

cream skimmed from milk that was heated for a long period of time

38
Q

what is cooking cream?

  • it stabilizes with what
  • contains how much of butter fat
  • ideal to use with what
A

sometimes labled as culinary cream

  • stabilizes with emulsifiers and enzymes to withstand high cooking temperatures without curdling or breaking
  • contains less butterfat than heavy cream and is lighter and more liquid
  • ideal cream to use when simmering or bringing a dish to a boil
39
Q

Gives examples of unfermented products for butter

A
  • raw cream butter
  • sweet cream butter
  • salted sweet cream butter
  • cultured cream (fermented)
  • european-style butter
  • whipped butter
  • specialty butters
  • ghee
40
Q

what is the most common butter?
what butter is good to make flaky pastries and that has at least 81% of fat?
which butter has 1 to 2% added salt

A

sweet cream butter
European-style butter
salted sweet cream butter

41
Q

explain ghee butter?

Explain whipped butter?

A

clarified butter, proteins and lactose are removed

sweet cream butter warmed and injected with nitrogen gas

42
Q

what is the plant version of butter?

A

margarine

43
Q

How was margarine was made in 1900?

A

with hydrogenation

44
Q

what is hydrogenation?

A

it involves creating trans fatty acids, but now it is not made with hydrogenation

45
Q

TRUE OR FALSE

Margarine contains palm oil?

A

true

46
Q

what are fermented products?

A

fermented milk, yogurt and soured creams & buttermilk

47
Q

Where us fresh fermented milk originate?

A

Western Asia, Eastern Europe and Scandinavia

48
Q

What is the most common fresh fermented in North America

A

yogurt, buttermilk, creme fraiche and sour cream

49
Q

What is the most common fresh fermented from Scandinavia?

A

viili ropy milks

50
Q

What is the most common fresh fermented from central Asia

A

koumiss and kefir

51
Q

How do you make yogurt?

A

use milk of any kind
1st step: Heating the milk to concentrate protein and give firmer texture by denaturing lactoglobulin

2nd step: cooling down and starting fermentation

  • at 40-45 degrees : takes 2-3h ->. thick protein network to whey leakage
  • at 30 degrees: takes 18h -> fine network, better at retaining whey
52
Q

what are the three types of soured creams & buttermilk

A

creme fraiche, sour cream and buttermilk

53
Q

describe creme fraiche?

  • sensory evaluation
  • macronutrients content
  • how can you make
A

thick, tart with buttery aroma

high fat, low protein content

can be cooked or boiled without curdling

54
Q

describe sour cream

A

leaner, firmer, higher protein version of creme fraiche

traditionally added to soups and stews

55
Q

describe buttermilk

A

true buttermilk = low fat portion of milk remaining after churning butter

buttermilk found in stores = ordinary skim milk and fermented until acid and thick

56
Q

what are the health benefits of fermented products?

A

probiotics - beneficial live microorganisms that can improve the gut microbiota and provide health benefits to the host

contain lactase- better tolerated for those with lactose intolerance

57
Q

what are the health beneficial of probiotics

A

probiotics can help with a healthy gut and stronger immune system.

Lactic acid bacteria can help in IBS by reducing abdominal pain, discomfort, bloating, and distension

Associated with reduced antibiotic-related diarrhea

58
Q

In the dairy storage, what do you put in the refrigerator?

A

milk, evaporated milk, butter, cream (half and half), margarine, yogurt, buttermilk and sourcream

59
Q

In the dairy storage, what do you put in the freezer?

A

ice cream, butter, cream and margarine

60
Q

In the dairy storage, what do you put in the dry storage?

A

nonfat dry milk, evaporated milk, ultra-pasteurized milk and sweetened condensed milk

61
Q

Recipes that have milk are..

A

with batter and dough - cakes, pancakes, muffins, biscuits
cream soups
sauces
drinks: hor chocolate, coffee and tea

62
Q

condensed milk can be turned into what

A

duce de leche

63
Q

sweets made from curdle milk are

A

gulab jamun and burfi

64
Q

where is milk in the new canada’s food guideline

A

it is lumped into the protein foods, they recognize that not all Canadians can drink milk (lactose intolerent, milk sensitivity) and so they put in the proteins section.

65
Q

What Are the 2 types of proteins

A

Curd-casein and whey

Food Fundamentals (13 decks)

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