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ag 112 > milk compostition and processing > Flashcards

milk compostition and processing Flashcards

1
Q

dairy products made in home

A

yogurt, butter, icecream, cheese

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2
Q

fluid products

A

table milk, cream

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3
Q

derived (industrial products)

A

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

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4
Q

how is the dairy industry managed

A

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

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5
Q

consumption of dairy products

A

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

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6
Q

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

A
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7
Q

milk production from 01-19

A

73M to 92.3M hl

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8
Q

Where are most farms and processers in canada

A

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

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9
Q

main exporters

A

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

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10
Q

what is milk

A

Post-colostrum mammary secretion of cows

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11
Q

what are the five major nutrition groups

A

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

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12
Q

milk composition by weight

A

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

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13
Q

what is the most variable component in milk

A

fat

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14
Q

true or false Lactose is essentially unique to milk

A

true

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15
Q

lactose is the major carbohydrate in milk True or false?

A

true

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16
Q

is lactose an energy source for young animals?

A

yes

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17
Q

how is fat present in milk

A

globules (fat globules)

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18
Q

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

A

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

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19
Q

___________ is a component of the globular membrane

A

cholesterol

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20
Q

milk is a source of _______ ___________ __________

A

fat soluble vitamins (ADEK)

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21
Q

what effects fat content in milk

A

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

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22
Q

what is the function of fat in foods

A

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

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23
Q

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

A
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24
Q

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

A
25
Q

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

A

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

26
Q

milk is a high protein food

A

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

27
Q

minerals (ash)

A

K, Na, Ca, Mg, P

28
Q

milk salts

A

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

29
Q

which vitamins in milk are fat soluble

A

A,D,E,K

30
Q

which vitamins in milk are water soluble

A

B and C,

31
Q

vitamin fortification is mandatory true or false

A

true

32
Q

can viatmins be lost from milk through fat seperation

A

yes

33
Q

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

A

40

34
Q

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

A

60%

35
Q

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

A
36
Q

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

A
37
Q

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

A
38
Q

clarification

A

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

39
Q

Standardization

A

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

40
Q

vitaminization

A

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

41
Q

homogenization

A

the relatively large butterfat globules are disintegrated by shearing and impact

42
Q

pasteurization

A

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

43
Q

cooling

A

to storage temperature

44
Q

packaging

A

cartons, polyethylene film, bottles

45
Q

storage

A

at less than 4.5°C

46
Q

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

A
47
Q

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

A
48
Q

industrial milk products

A

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)

49
Q

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

A
50
Q

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

A
51
Q

dehydrated products

A

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

52
Q

butter

A

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

53
Q

fat destabilization

A

process for clustering and clumping flocculation partial coalescence coalescence

54
Q

products from cheddar cheese (sweet) whey

A

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

55
Q

who is resposible for food safety in the dairy industry?

A

producer, processor, retailer, consumer

56
Q

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

A

cow health, sanitation, refrigeration, documentation, traceability

57
Q

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

A

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

58
Q

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

A

refrigeration

ag 112 (5 decks)

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