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ANS 492: Animal Products > Milk Components > Flashcards

Milk Components Flashcards

1
Q

What are the 3 proteins found in milk?

A
  1. Casein.
  2. Enzymes.
  3. Whey.
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2
Q

What are emulsions?

A

Suspensions of droplets of one liquid in another divided by an interphase.
ex: Milk fat globules.

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3
Q

What is a colloid?

A

A heterogeneous mixture where particles are microscopically dispersed throughout a liquid, intermediate in size between a true solution and a suspension, and does not settle over time.

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4
Q

What are milk proteins described as?

A

Complete and balanced.

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5
Q

What type of electrolytes are amino acids?

A

Amphotery electrolytes.

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6
Q

What are the three potential charges an amino acid can have?

A
  1. Negative.
  2. Neutral.
  3. Positive.
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7
Q

What pH causes an amino acid to have a negative charge?

A

Alkaline.

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8
Q

What pH causes an amino acid to have a positive charge?

A

Acidic .

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9
Q

What is the normal pH of milk?

A

6.6.

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10
Q

What is the isoelectric point?

A

The pH value where the positive and negative charges in the solution are equal, causing the protein to precipitate.

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11
Q

What happens to proteins in an acidic solution?

A

They repel one another and remain in solution.

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12
Q

What happens to proteins in an alkaline solution?

A

All proteins get a negative charge and dissolve.

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13
Q

What % of the proteins in milk are caseins?

A

80%.

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14
Q

What % of proteins in milk are whey proteins?

A

20%.

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15
Q

What are the main casein types in milk?

A
  1. a-casein.
  2. B-casein.
  3. k-casein.
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16
Q

What structure do caseins form?

A

Micelles, by self-associating with one another.

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17
Q

Which casein(s) are hydrophilic?

A

k-casein.

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18
Q

Which casein(s) are hydrophobic?

A
  1. a-casein.
  2. B-casein.
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19
Q

What is the function of the phosphoric acid on the surface of the micelle?

A

Bind calcium to interconnect sub-micelles.

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20
Q

What is the common name for milk serum proteins?

A

Whey proteins.

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21
Q

Which type of milk protein is more heat resistant: whey or casein?

A

Casein.

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22
Q

What are the types of whey protein?

A
  1. a-lactoglobulin.
  2. B-lactoglobulin.
  3. Immunoglobulins.
  4. Lactoferrin.
  5. Serum Albumin.
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23
Q

What is the function of a-lactoglobulin?

A

Implicated in lactose synthesis.
*Present in all mamals.

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24
Q

What is the most abundant why protein?

A

B-lactoglobulin.

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25
What is the other name for immunoglobulins?
Antibodies.
26
What is the other name for immunoglobulins?
Antibodies.
27
What is the function of lactoferrin?
Implicated in iron transfer and bacterial inhibition.
28
What is the origin of serum albumin?
Blood, leaked into milk.
29
What enzymes are present in the milk?
1. Catalase. 2. Lipase. 3. Peroxidase. 4. Phosphatase.
30
What is the function of peroxidase?
Spliting hydrogen peroxide into water and oxygen. *High in infected udders.
31
What is the function of lipase?
Breaking fats into glycerol and FFAs.
32
What is the function of peroxidase?
To transfer oxygen from hydrogen peroxide. *Inactive when heated >80C.
33
What is the function of phosphatase?
To split phosphoric-acid esters into phosphoric acid and alcohol. *Indicator of pasteurization since it inactivates at 72 C.
34
What is the effect of heat on casein?
It is not denaturable w/in normal ranges of pH, protein, and salt.
35
What is the effect of heat on whey?
Fairly heat sensitive, begin denaturing at 65 C an totally at 90 C for 5 minutes.
36
What does B-lactoglobulin release when heated up?
Sulfurous compounds that provide a cooked taste.
37
What type of emulsion is milk?
A fat-in-water emulsion.
38
What is fat in milk packed in?
Lipoprotein spheres called milk fat globules (MFG).
39
What composes the core of milk fat globules?
1. Triglycerides. 2. Diglycerides. 3. Monoglycerides. 4. FFAs. 5. Sterols. 6. Carotenoids. 7. Vitamins ADEK.
40
What composes the tri-layer membrane?
1. Phospholipids. 2. Sphingomyelin. 3. Cholesterol. 4. Lipoprotein. 5. Enzymes. 6. Nucleic acid.
41
Where does the internal layer of the tri-layer membrane come from?
The lipd droplets.
42
Where does the two outside layers of the tri-layer membrane come from?
The lactocyte membrane.
43
What is the function of MFG membrane proteins?
To keep the MFG stable. *Related to digestibility and gut health.
44
What are the main MFG membrane proteins?
1. Butyrophilin (BTN). 2. Fatty acid-binding protein (FABP). 3. Mucin 1 (MUC1). 4. Xanthine dehydrogenase/oxidase (XDH/XO).
45
What is the density of milk fat?
~0.93g/cm^3.
46
What is creaming?
The process of separating the cream from the milk.
47
What is Stoke's Law?
Fat tneds to rise and the size of the MFG influence the speed.
48
What is 95-98% of the fat content of milk from?
Triglycerides.
49
What are the 4 most abundant fatty acids in milk?
1. Myristic. 2. Palmitic. 3. Oleic. 4. Stearic.
50
What does the fatty acid composition determine?
The consistency of the product.
51
What happens when triglycerides solidify?
The MFG is less flexible and increase the viscosity and reduces fluidity.
52
What is lipolysis?
Breakage of triglycerides into glycerol and FA.
53
What is lipolysis caused by?
Lipases of milk or bacterial origin.
54
What flavor does lipolysis produce? Why?
1. A rancid flavor. 2. The release of short-chain fatty acids.
55
What flavor does fa oxidation produce?
Metallic.
56
Where does fat oxidation occur?
The double bonds of fatty acids.
57
What induces fat oxidation?
1. Copper. 2. Iron. 3. High Oxygen. 4. Light.
58
What is the only sugar found in milk?
Lactose.
59
What are the components of lactose?
Glucose and galactose connected by a B-bond.
60
Where cell produces lactose and where is it located?
1. Lactocytes. 2. The mammary gland.
61
What does lactose act as in the lumen of the mammary gland?
The main osmotic molecule to draw water into the milk.
62
What is the use of lactose in the intestine?
Energy source, for both large organisms and bacteria.
63
What is the result of the bacterial use of lactose?
Lactic acid production and lowering pH.
64
What is lactose intolerance? What causes it?
1. The inability to digest lactose. 2. Lacking the lactase.
65
What happens when lactose is exposed to heat?
It reacts with amino acids, creating hundreds of color and flavor molecules. *Maillard reaction/browning.
66
What fat soluble vitamins are found in milk?
Vitamins ADEK.
67
What phase are vitamin B and C in when present in the milk?
The water phase.
68
What is the function of vitamins in milk?
Nutrients.
69
What are the most abundant minerals in milk?
1. Calcium. 2. Magnesium. 3. Phosphorous. 4. Potassium. 5. Sodium.
70
What molecule is important for micelle stability?
Calcium phosphate. *Important in curd stability in cheesemaking.
71
What is the opacity of milk dependent upon?
The number of particles in the milk.
72
What is the light scattering property of milk?
When the light hits fat globules and micelles, it scatters, causing the milk to appear opaque and white.
73
What causes the white color in milk?
Casein and milk fat globules.
74
What causes the yellow/orange color in milk?
B-carotene, which concentrates within MFG.
75
What is the density of cow's whole milk?
1.028-1.038 g/cm3.
76
What is the density of fat?
0.930g/cm^3.
77
What is the density of non-fat solids?
1.608 g/cm^3.
78
What is the freezing point of milk?
-0.54 to -0.59 C.
79
True or False: Density is temperature independent.
False, it is temperature dependent.
80
What is the freezing point of milk measured with?
A cryoscope.
81
What is the freezing point of milk influenced by?
Lactose and mineral content of the milk.
82
What happens to the freezing point of milk when it is adulterated with water?
It increases.
83
What happens to the freezing point of milk when the cow has mastitis?
It decreases the freezing point.

ANS 492: Animal Products (21 decks)

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