MILK PT 1

Question 1

what are the most amount of outbreaks from raw milk

Answer 1

three in one year, as seen in 1993, 1994, 1996, 2000; campylobacter jejuni

Question 2

how many people consume raw milk

Answer 2

2% of people per week; 3.2 million people

Question 3

what pathogens come from raw milk

Answer 3

brucella, campylobacter, cryptospordium, E. coli, listeria, salmonella

Question 4

how many outbreaks from 1993-2012 linked to raw milk

Answer 4

127; 1909 illnesses and 144 hospitlizations

Question 5

what are most raw milk illness outbreaks come from

Answer 5

camplyobacter, shiva toxin-producing e.coli or salmonella; many involve children

Question 6

how does milk get contaminated

Answer 6

animal feces, bladder infection, cow disease, bacteria, environment, unsanitary processing plant, cross-contamination from dairy workers

Question 7

whats the only way to kill many pathogenic bacteria

Answer 7

pastuerization

Question 8

whats the purpose of milk used in foods

Answer 8

improve protein content, moisture, emulsification, texture, color, flavor

Question 9

describe the composition of milk

Answer 9

primarily water (~87%), remaining is 13% fat and milk solids-non fat like carbs, proteins, micronutirnteints

Question 10

describe the breakdown of milk solids-non fat

Answer 10

lactose, protein (lactose and whey), minerals

Question 11

describe carbohydrates in milk

Answer 11

primarily lactose, which is fermented by bacteria into lactic acid which adds flavor to cheeses and fermented milk products

Question 12

what protein in cheese

Answer 12

casein

Question 13

describe proteins in milk

Answer 13

caseins and whey

Question 14

describe caseins in milk

Answer 14

primarily milk protein (80% total protein), predicate when treated with acid or enzymes

Question 15

describe whey in milk

Answer 15

about 18% of total milk proteins; liquid portion of milk that separates from the curd during cheese production

Question 16

why is whey used in food insudtry

Answer 16

can isolate whey proteins

Question 17

what does milk fat do

Answer 17

play major role in flavor and mouthfeel of milk products, like creamy milk chocolate

Question 18

what does milk fat consist of

Answer 18

triglycerides surrounded by protein and phospholipid membrane

Question 19

what does phospholipid membrane allow for

Answer 19

colloidal dispersion of fat in acqeous phase

Question 20

what vitamins in milk

Answer 20

A and D, fat soluble found in milk fat

Question 21

what are most milks fortified with

Answer 21

A and D, required for fat free milk

Question 22

what other vitamin does milk contain

Answer 22

vitamin B12 (riboflavin)

Question 23

what does riboflavin do

Answer 23

degrades underexposure to UV light, which is why milk is packaged in cardboard or opaque containers

Question 24

what amino acid does milk contain

Answer 24

Tryptophan which is a precursor to niacin (vitamin B3) formation

Question 25

whats the major mineral in milk

Answer 25

calcium

Question 26

what are the other minerals in milk

Answer 26

phosphorus, potassium, magnesium, sodium, chloride, sulfur

Question 27

describe calcium in milk

Answer 27

three cups of milk/day provide substantial portion of DRI

Question 28

describe color compounds of milk

Answer 28

interfered with light transmission and contribute to opaque, ivory color

Question 29

what contributes to milk color

Answer 29

fat, dispersed proteins, riboflavin

Question 30

what about the cow’s diet contributes to milk color

Answer 30

amount of fat-soluble yellow pigments (carotenoids) in plants consumed by cow, which contributes to yellow-ish tinge

Question 31

what happens to milk from organic farms

Answer 31

more yellow

Question 32

what is milk grading based on

Answer 32

sight, odor, bacterial count, presence of contaminants (like antibiotics)

Question 33

describe milk grading in three ways

Answer 33

grade A is highest - most sanitary, voluntary and paid forby dairy industry, grading done by USDA

Question 34

whats the goal of pasteurization

Answer 34

obtain product that is hygienic and still retains desirable sensory properties

Question 35

describe milk pasteurization temp

Answer 35

high temp (below BP) and short time

Question 36

what does pasteurization inactivate

Answer 36

enzymes that cause off-flavors

Question 37

what does pasteurization destroy

Answer 37

close to 100% of pathogenic microorganisms and 95-99% of nonpathogenic bacteria

Question 38

what happens to remaining bactera

Answer 38

can convert lactose to lactic acid and cause spoilage

Question 39

describe the process of heating raw milk

Answer 39

two to four seconds at 275 to 300 F

Question 40

how long does raw milk stay good

Answer 40

aspecticallt packaging stay fresh from 60-90 days; doesnt beed to be in fridge; stays good as long as any other milk