milk compostition and processing

Question 1

dairy products made in home

Answer 1

yogurt, butter, icecream, cheese

Question 2

fluid products

Answer 2

table milk, cream

Question 3

derived (industrial products)

Answer 3

cheese, yogurt, butter, icecream (and novelties), evaporated milks, dehydrated milks, whey products

Question 4

how is the dairy industry managed

Answer 4

supply managed: Production = consumption
there is a production quota and calculated pricing

Question 5

consumption of dairy products

Answer 5

16.2 billion CAD in 2021, 11.6% of Canadian food and beverage sector

Question 6

there has been a shift to lower fat products - 3.25&1% fat milks
21.93 &5.85 L/capita in 1990
10.16 &15.12L/capita in 2016

Question 7

milk production from 01-19

Answer 7

73M to 92.3M hl

Question 8

Where are most farms and processers in canada

Answer 8

ontario and quebec (367 plants out of 507, 7846 farms out of 9739)

Question 9

main exporters

Answer 9

EU -about 75%, new zealand, about 13.7%, and USA 5.2%

Question 10

what is milk

Answer 10

Post-colostrum mammary secretion of cows

Question 11

what are the five major nutrition groups

Answer 11

carbohydrates, proteins, fatty acids, minerals, vitamins, milk contains all of there in sufficient amounts and in assimilable forms

Question 12

milk composition by weight

Answer 12

water 87%
lactose 4.9%
fat 3.5-3.7%
protein 3.8%
ash 0.7%

Question 13

what is the most variable component in milk

Answer 13

fat

Question 14

true or false Lactose is essentially unique to milk

Answer 14

true

Question 15

lactose is the major carbohydrate in milk True or false?

Answer 15

true

Question 16

is lactose an energy source for young animals?

Answer 16

yes

Question 17

how is fat present in milk

Answer 17

globules (fat globules)

Question 18

what percentage of fatty acids are saturated, short and medium chain, and trans

Answer 18

saturated-70%
short and medium chain 25%
trans - a few

Question 19

___________ is a component of the globular membrane

Answer 19

cholesterol

Question 20

milk is a source of _______ ___________ __________

Answer 20

fat soluble vitamins (ADEK)

Question 21

what effects fat content in milk

Answer 21

Genetic, physiological, and enviromental factors
breed, individual animal, stage of lactation, milking frequency, season, feed, health of the cow

Question 22

what is the function of fat in foods

Answer 22

lubrication (mouth feel)
flavour (buttery flavour, rancidity)
taste
reservoir of other flavour compounds
shortening effects(spreadability of butter)
energy provider
nutrients

Question 23

high fat contents of milk taste, aroma, texture, energy milk is oil in water emulsion

Question 24

protein exists in both particulate (80%), and soluble (serum, whey, 20%)

Question 25

casein is heat stable and is present in the form of particles (micelles)

Answer 25

whey (serum) proteins are dissolved in the serum phase, easily denatured by heat

Question 26

milk is a high protein food

Answer 26

two types of proteins casein in micelles, and soluble whey proteins

Question 27

minerals (ash)

Answer 27

K, Na, Ca, Mg, P

Question 28

milk salts

Answer 28

Ca, Mg, Na, k salts of phosphate, citrate, acetate, chloride, carbonate soluble and insoluble forms

Question 29

which vitamins in milk are fat soluble

Answer 29

A,D,E,K

Question 30

which vitamins in milk are water soluble

Answer 30

B and C,

Question 31

vitamin fortification is mandatory true or false

Answer 31

true

Question 32

can viatmins be lost from milk through fat seperation

Answer 32

yes

Question 33

fluid milk accounts for ____ percent of production in Canada (table milk, flavoured milks, and creams)

Answer 33

40

Question 34

industrial milk accounts for ___ percent of production in Canada (manufactured products (cultured products, cheddar-type cheeses, evaporated/condensed products, dehydrated products, confectionery products))

Answer 34

60%

Question 35

table milks, creams, flavoured products, uht products, are all products from fluid milk

Question 36

mimlk entering the processing plant is weighed, sampled, and stored at 1-4°C or lower for up to 3 days

Question 37

from storage milk is clarified, standardized, vitaminized, homogenized, pasteurization, packaged, stored

Question 38

clarification

Answer 38

milk is centrifuged to remove extraneous particulate matter - udder cells, white blood cells, dirt, etc

Question 39

Standardization

Answer 39

adjustment of fat content - part or all of the butter fat is removed (as cream) from milk by centrifugation

Question 40

vitaminization

Answer 40

addition of vitamins A and D to milk to compensate for losses due to fat removal and variations due to feed and season

Question 41

homogenization

Answer 41

the relatively large butterfat globules are disintegrated by shearing and impact

Question 42

pasteurization

Answer 42

milk has been a source of milkborne diseases - today milk is distributed to more population and outbreak can be devastative - heat treatment to destroy pathogens and as a supplemental benefit , to extend shelf life target microorganism is coxiella burnetii

Question 43

cooling

Answer 43

to storage temperature

Question 44

packaging

Answer 44

cartons, polyethylene film, bottles

Question 45

storage

Answer 45

at less than 4.5°C

Question 46

cultured products (yogurt, sour cream, bettermilk, cottage cheese, ,milk, skim milk, cream + lactic acid bacteria are all examples of industrial milk products

Question 47

cultured products : bacteria produce lactic acid from lactose; synthesize flavour compounds Ph drops to approximatley 4.6 Lower Ph affects viscosity, flavour, and shekf life of product

Question 48

industrial milk products

Answer 48

cheddar type cheese, milk may be subjected to a mild initial culture principally for flavour, rennin enzyme chymosin is added causes precipitation of casein (curd)

Question 49

cheddar type cheeses, curd is manipulated into a solid mass, cooked, pressed, whey is drained away, cheese is then aged to develop aroma, flavour, texture

Question 50

evaporated and condensed milk (50%) of water is removed by vacuum evaporation, evaporated/condensed milk is sealed into cans and then heat "sterilized" (120°C, 20 mins) sweetened condensed milk - a relatively large amount of sugar is added to product prior to batch pasteurization/sealing into cans, dark colour and strong flavour due to heat applied during processing

Question 51

dehydrated products

Answer 51

skim milk powder buttermilk product, whole milk powder, whey powder products prepared by spray drying liquid product is concentrated (evaporated/condensed) then sprayed into a high temperature, high velocity air steam product is recovered as a fine powder may be agglomated to facilitate rehydration instantaneous drying preserves product quality due to evaporitive cooling

Question 52

butter

Answer 52

produced by churning of chilled cream transforms oil-in-water emulsion into a water-in-oil emulsion it contains 80% fat buttermilk by-product

Question 53

fat destabilization

Answer 53

process for clustering and clumping flocculation partial coalescence coalescence

Question 54

products from cheddar cheese (sweet) whey

Answer 54

highly versatile, functional ingrediants whey powder-spray dried whey whey protein concentrate WPC - protein concentrated by ultrafication and then spray dried why protein isolates WPI - like WPC but more highly purified

Question 55

who is resposible for food safety in the dairy industry?

Answer 55

producer, processor, retailer, consumer

Question 56

what is the responsibilty of the producer in food safety of the dairy industry

Answer 56

cow health, sanitation, refrigeration, documentation, traceability

Question 57

what is the responsibilty of the processor in food safety of the dairy industry

Answer 57

sanititation, pasteurization, analysis, process control, documentation (HACCP), traceilibilty, refrigeration

Question 58

what is the responsibilty of the retailer, and consumer in food safety of the dairy industry

Answer 58

refrigeration