Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

FOODS > MILK PT. 2 > Flashcards

MILK PT. 2 Flashcards

1
Q

whats homogenization

A

mechanical process that breaks up fat globules in milk into smaller globules that do not clump together and are permanently dispersed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

does homogenization have an effect on nutrient content

A

no, purely mechanical

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

what sensory properties change with homogenization

A

creamier texture and whiter

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

describe the mechanical process of homogenization

A

milk pumped under high pressure (~2000 psi) through a machine that contains tiny holes to break up the globules

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

what does milk have to have to be considered fresh fluid cow’s milk

A

at least 8.25% MSNF

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

what are the four type of milk

A

whole, reduced-fat, low-fat, fat-free/nonfat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

how much fat in whole

A

3.25%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

how much fat in reduced-fat

A

2%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

how much fat in low-fat and fat free

A

1% and less than 0.5% in fat free

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

what other animals get milk

A

goat, sheep, camel, llama

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

whats chocolate milk made wth

A

flavored with either cocoa, chocolate liqueur, or chocolate syrup

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

what do stabilizers do and what’s a common one

A

prevent cocoa from settling; common stabilizers us carrageenan (Polysaccharide from seaweed)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

whats eggnog

A

mixture of milk, cream, milk solids, eggs, stabilizers, and spices

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

how much milk fat in eggnog

A

6-8% milk fat (double of whole milk)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

how are plant-based milks made

A

plant is soaked in water, ground, and strained

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

what are two types of canned fluid milk

A

evaporated milk and sweetened condensed milk

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

whats evaporated milk

A

at least 60% of water from whole milk is evaporated

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

what is sweetened condensed milk

A

50% of water from whole milk is evaporated and then sugar is added (40-50% of end product weight); ideal for dessert prep

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

whats dry milk

A

nonfat dried milk - all moisture is removed from milk

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

how is dry milk created and used

A

reconstituted with water and used like fresh milk; absence of fat givens even longer shelf life

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

whats instant milk

A

made by exposing NFDM to steam and then re-drying it

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

what does double-drying do that makes instant milk

A

makes it instantly dissolve in cold water due to agglomeration of smaller proteins into larger more porous particles

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

how is buttermilk created

A

bacteria convert lactose to lactic acid

24
Q

what does the drop in pH do to buttermillk

A

makes it taste more sour and causes coagulation of casein proteins which makes it more viscous

25
Q

whats buttermilk used in

A

many baked products to add moisture and lankiness and provide an acid for leaving

26
Q

how is sour cream made

A

by a similar process except the starting material is a light cream

27
Q

how is yogurt made

A

mixing two thermophilic bacteria strains (lactobacillus baulgaricus and streptococcus thermopiles)

28
Q

what happens to the mixture of bacteria when making yogurt

A

added to pasteurized milk with additional MSNF (provides more lactose)

29
Q

what happens next when making yogurt

A

whole mixture is held at a. warm temp to allow fermentation until desired consistency and flavor reached

30
Q

what happens to lactose and whats produced

A

lactose goes to lactic acid and folate is produced as a byproduct of bacterial growth

31
Q

whats yogurt the most common vehicle for

A

probiotics and prebiotics

32
Q

what are probiotics and prebiotics

A

pro - live microbial food that promote digestive health and pre are non digestible food that support growth of pro

33
Q

whats keifer

A

sour, carbonated, slightly alcoholic beverage

34
Q

how is keifer made

A

by adding a yeast/bacterial fermentation starter to fluid milk

35
Q

whats cream

A

collection of fat droplets that float to top of non-homogenized milk; 18-36% milk fat

36
Q

how much milk fat is in coffee cream

A

18-30%

37
Q

how much milk fat is in whipping cream

A

30-36%

38
Q

what does whipping cream expand to

A

2-3 times in volume

39
Q

describe whipping cream proteins

A

mechanically stretched into thin layers that trap air, fat, and liquid

40
Q

what does the higher fat of whipping cream lead to

A

more stable whipped cream (fat surrounds air)

41
Q

how is half and half made

A

combining cream and milk

42
Q

how are milk products used in food prep

A

coagulation and precipitation

43
Q

what happens to whey proteins at high temps

A

start to denature, which makes the whey lose solubility and coagulates with casein

44
Q

what forms at surface of heating milk and why

A

skin forms at surface of heated milk due to evaporation of water and concentration of milk components

45
Q

describe skin

A

scorches easily and can trap steam trying to escape causing the milk to boil over

46
Q

what does adding acid to milk do

A

causes casein (not whey) proteins to coagulate

47
Q

describe casein and charges

A

normally carry a negative charge and repel each other, but acids will donate H ions to negative charges and make them neutral which causes them to coagulate

48
Q

what do enzymes do in milk

A

cause milk coagulation via casein hydrolysis

49
Q

what the common enzyme used to coagulate milk

A

chymosinn (or rennin), sold commercially as rennin

50
Q

what the common enzyme used to coagulate milk

A

chymosinn (or rennin), sold commercially as rennin

51
Q

what enzyme is used in cheese production

A

chymosin/rennin

52
Q

describe texture of enzymme-prpduce coagulates

A

tough and rubbery

53
Q

describe acid-produced coagulated

A

more fragile

54
Q

why is milk suspectivble to rancidity

A

contains a lot of short-chain fatty acids

55
Q

should you drink milk from container

A

no, mouth bacteria can wash back into product

56
Q

how should dry and canned milks be stored

A

slughtly below room temp

57
Q

how should milk be stored

A

all fluid need to be in fridge except unopened ultralight temp pasturaided milk and some canned and dry

FOODS (47 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions