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Nutrition 103 > Test 2 > Flashcards

Test 2 Flashcards

1
Q

Types of cows that produce milk

A

Jersey, Guernsey, Brown & Holstein

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2
Q

Other animals that make milk

A

Buffalo, Camels, Sheep, Goats, Yak, Deer

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3
Q

Milk alternatives

A

Almond, Rice, Soy, Coconut, Hemp

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4
Q

Cow cycle of birthing

A

Mother cow gives birth between 1 and 3 years old. Calf nurses for 1 week then calf is fed formula of soy and reconstituted milk. Mother is then milked for 10 months and then given 2 months to rest and then bred again

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5
Q

pH of raw milk

A

6.5-6.7 (slightly acidic)

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6
Q

Nutrients in raw milk

A

protein, fat, and carbohydrate, vitamins A, E, D and riboflavin (B2)

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7
Q

What two major proteins are in milk

A

Whey and casein

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8
Q

Carbohydrate in milk

A

Lactose which breaks down to glucose and galactose

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9
Q

Fat in milk

A

Stored as globules, encased by phospholipids

Resilient to heat but not freezing

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10
Q

What percent of milk is casein

A

80%

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11
Q

What percent of milk is whey

A

20%

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12
Q

Casein protein

A

Curdle or coagulate in acids, precipitates out of solution

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13
Q

Whey protein

A

Remains suspended in liquid with acids

Leftover from cheese making

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14
Q

As pH nears 5.5 what happens to casein

A

it precipitates out

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15
Q

Health promotion benefits

A

Manufacturers isolate milk proteins

Add them to products to ↑ nutritional value

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16
Q

Examples of proteins that have been isolated

A

Milk protein concentrates
Whey protein isolate
Hydrolyzed whey protein
Whey permeate

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17
Q

What does raw milk contain that is valued in cheese making

A

white blood cells
Mammary gland cells
Bacteria
Active enzymes

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18
Q

Aroma of milk

A

Short chain fatty acids
Specific to animal
Goat and sheep offer unique fatty acids

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19
Q

Heating/cooking milk

A

produces sulfur and green leaf aromas

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20
Q

Heating milk above 170 degrees

A

vanilla, almond, butter

*check in book

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21
Q

Boiling milk

A

Maillard reactions

Butterscotch flavors

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22
Q

Maillard reactions

A

a chemical reaction between amino acids and reducing sugars that gives browned foods their desirable flavor

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23
Q

What can also affect aromas and flavor of milk

A

age

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24
Q

What flavor/aroma does hay and silage give milk

A

cheese smell

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25
Q

What flavor/aroma does a lush pasture give milk

A

sweet, fruit smells (raspberry)

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26
Q

Batch pasteurization

A

(Low temp long time)

145 for 30-35 minutes

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27
Q

High temp, short time pasteurization (HTST)

A

heated and held at a minimum of 161 degrees F for 15 seconds

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28
Q

Ultra High Temperature (UHT)

A

Heated to 280 for 2-3 seconds
Packaged under sterile technique, has long shelf life (months without refrigeration)
Some proteins & enzymes destroyed, affecting whipping, cheese production

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29
Q

What is the sterile packaging that ultra high temperature is packaged in

A

Aseptic packaging

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30
Q

Sterilized milk

A

Heated to 280-302⁰F for 2-6 seconds

Keeps indefinitely at room temperature

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31
Q

What is the goal of homogenization

A

Keep fat molecules dispersed

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32
Q

Process of homogenization

A

Hot milk pumped at high pressure through small nozzles
Fat globules broken from 4 to 1 micrometers
Broken fat globules stick to milk casein

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33
Q

does pasteurization or homogenization occur first

A

Pasteurization occurs prior to or at same time as homogenization

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34
Q

What percent of whole milk is fat

A

3.5-4%

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35
Q

What percent of low fat milk is fat

A

1-2%

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36
Q

What percent of skim milk is fat

A

.1-.5%

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37
Q

Fortification

A

Vitamin A and vitamin D added

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38
Q

Acidophius

A

lactobacillus acidophilus added

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39
Q

Lactaid

A

milk treated with lactase

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40
Q

Dried or powdered milk

A

Low fat milk, pasteurized
90% of moisture evaporated, spray dried
Keeps for several months

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41
Q

Concentrated milks

A

Condensed or evaporated milk: milk heated to 110-140⁰F in vacuum, under pressure
Homogenized and sterilized
Sweetened, condensed : table sugar added (55%)

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42
Q

Plant based milks

A

Nut Based: Almond or Coconut Milk
Legume Based: Soy Milk
Seed Based: Hemp Milk
Grain Based: Rice or Oat Milk

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43
Q

Example of a nut based milk

A

almond or coconut milk

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44
Q

Example of a legume based milk

A

soy milk

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45
Q

Example of a seed based milk

A

hemp milk

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46
Q

Example of a grain based milk

A

rice or oat milk

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47
Q

Why scald milk

A 
To kill bacteria (now is done by pasteurization) 
Destroys enzymes (done via pasteurization now) 
*Denatures proteins & changes interactions during cooking or baking*
---Would kill wild yeast & bacteria present after pasteurization
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48
Q

What is scalding milk

A

Skin at top concentrated casein, calcium, whey

Other proteins concentrated at bottom

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49
Q

Negative reactions in cooking milk

A
  • old milk will curdle (in hot coffee/tea)

- Acids & tannins curdle milk

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50
Q

Which fat content milk curdles faster

A

Low fat milk products

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51
Q

What happens to sweetened condensed milk when its heated

A

Caramelize in can when heated Maillard browning reaction

52
Q

Foaming

A

proteins collect around air pockets

53
Q

What types of milk make better foams

A

skim and low fat milks as well as cold milk

54
Q

milk foaming process

A

Steam nozzle pushes bubbles into milk
Heats the bubbles
–unfolds and coagulates whey proteins
Works most efficiently with nozzle just below surface

55
Q

Cream

A

High fat content

–Concentration of fat to protein (10:1)

56
Q

Cream pasteurization

A

Pasteurized after separation from milk

–Ultrapasteruized: 2 seconds @280°F/140°C

57
Q

Cream is less likely to curdle in cooking (T/F)

A

True

58
Q

Does cream spoil quicker than butter?

A

yes

59
Q

Half and half fat content

A

12%

60
Q

Light cream fat content

A

20%

61
Q

Light whipping cream content

A

30-36%

62
Q

Whipping cream content

A

35% +

63
Q

Heavy whipping cream fat content

A

38%

64
Q

Lighter creams

A
  • poured in coffee, over fruit
  • Lower fat cannot stabilize foam as well as higher fat creams
  • Increased risk of curdling
65
Q

Heavier creams

A

-Whipped or used in sauces
-High fat content stabilizes foams & sauces
Note: different from eggs where fat limits foam
High fat prevents curdling
-Fat globule’s surface membrane latches onto proteins

66
Q

Double, clotted, plastic creams

A

Spreads

67
Q

whipping cream into foam

A

Whisk or whip pulls air bubbles into cream

  • Protective fat membranes are broken
  • Fat globules form walls around air bubbles
68
Q

When whipping cream into foam how cold should the bowl be

A

40-50°F

69
Q

What should you add to stabilize foam and increase whipping time

A

acid (lemon juice 1 tsp/cup)

70
Q

What happens if cream is over beaten

A

the fat globules cluster together, forming butter

71
Q

Steps for making butter

A
  • concentrated cream
  • pasteurize at 185 degrees F
  • can add lactic acid to butter
  • cool and age for 8 hours
  • churn, forces fat globules together
  • drain water
  • add salt

*concentrated cream = 36-44% fat or heavy cream

72
Q

What temperature should you cool butter to after you make it?

A

40 degrees F

fat will then form solid crystals

73
Q

Types of butter

A
  • sweet cream butter
  • raw cream butter
  • salted cream butter
  • cultured cream butter
  • european style butter
  • whipped butter
  • specialty butter
74
Q

sweet cream butter

A

pasteurized fresh cream

75
Q

raw cream butter

A

unpasteurized cream, is fragile & turns rancid easily

76
Q

salted cream butter

A

1-2% added salt

77
Q

cultured cream butter

A

European product, raw cream has been soured by lactic acid

78
Q

european style butter

A

US made, soured with lactic acid bacteria, high fat content

79
Q

whipped butter

A

injected w/ nitrogen gas

80
Q

specialty butter

A

French, pastry butter, more water and milk solids removed, pure butter

81
Q

what is butter consistency affected by

A
  • diet of cow

- technique of butter maker

82
Q

what makes softer butter

A

High polyunsaturated fat (fresh pasturage) make softer butters

83
Q

what makes firmer butter

A

Hay/hard grains make firmer butters

84
Q

Exposing fat to air and light can…

A

destroy fat molecules which changes flavor and increases rancidity

85
Q

recommendation for storing butter

A
  • Freezer for long term
  • Dark, cold place for short term
  • Wrap tightly in original wrapping
  • Do not wrap in foil (metals ↑ fat oxidation)
86
Q

melted butter

A

Heat to 250°F, H₂O boils off, sugar & proteins brown

87
Q

Beurre noisette

A

“hazel butter,”melted & browned

88
Q

Beurre noir

A

“black butter,” melted & cooked until very dark, acrid

89
Q

Clarified butter

A

water & milk solids removed

  • 100% milk fat, clear
  • Can now use for frying without burning (can heat up to 400F°)
90
Q

Ghee

A

Indian clarified butter

-traditionally from soured milk (lactic acid

91
Q

Beurre blanc

A

(white butter): wine, vinegar, shallots

92
Q

Hollandaise

A

sauce from butter, egg yolks, lemon juice)

93
Q

Margarines

A

from liquid vegetable oils

-Soybean, cottonseed canola, sunflower, corn oils

94
Q

percent fat to percent water in margarine and butter

A

80% fat 16% water

95
Q

What is added as an emulsifier in margarine

A

lecithin

96
Q

Hydrogenation

A

hardens oils, alters fatty acid structure (Trans fats)

97
Q

Softer tub margarines

A

ess saturated

98
Q

Reduced fat margarines

A

more water/less fat

99
Q

Baking with margarine

A

poor quality

100
Q

Yogurt

A

Milk fermented by lactic acid bacteria to produce curdling

101
Q

bacteria in yogurt

A
  • Lactobacillus bulgaricus & Streptococcus thermophilus

- L. acidophilus, L. casei, B. longum, B. bifidum

102
Q

Frozen Yogurt

A

fermented milk using cultures, then mixed with milk, cream, sugar, & stabilizers

103
Q

Reasons eggs are used so widely in food preparation is because they assist in _____

A

fomaing
binding
emulsifying

104
Q

as an egg ages, what happens to the contents of the egg

A

1 albumin (whites) get thinner
2 the air cell sack gets larger as
the shell loses carbon dioxide through the porous shell
3the pH of the egg albumin becomes more alkaline

105
Q

eggs are inspected and determined to be wholesome, unadulterated and truthfully labeled under which legislation?

A

The egg products inspection act of 1970

106
Q

egg beaters are used for ____

A

lowering cholesterol in the diet

107
Q

do Aracuna chicken eggs have superior nutritional content?

A

no - all eggs of any shell color are reasonably close in nutritional content

108
Q

shell eggs that have lower cholesterol content than standard eggs are produced by

A

altering the feed given to the chicken

109
Q

low cholesterol egg substitutes are produced how

A

replacing egg yolk with vegetable oil and removal of the egg yolk are both methods that can be used to produce low cholesterol eggs

110
Q

The best eggs for use in making egg white foams are the ____ because _____.

A

fresh eggs; the whites are thicker

111
Q

Lactic acid bacteria can also lower milk pH, producing curdling. Milk casein can also be coagulated through the use of a third substance, _______.

A

acidic substances such as citric acid, lemon juice, or vinegar.

112
Q

Ultra high temp processing does what?

A

allows milk to be stored in aseptically sterile containers without refrigeration

113
Q

regular batch pasteurization of milk occurs when milk is heated to _____ for _____.

A

145F for 30 or > minutes

114
Q

milk based products which have bacterial cultures added for fermentation of lactose and lactic acid include

A

buttermilk
yogurt
acidophilus milk
kefir

115
Q

What is the homogenization of milk designed to do?

A

disperse the fat into smaller particle size so that the fat remains distributed throughout the milk in a smooth consistent manner

116
Q

The milk product sold as “acidophilus milk” has had what substance(s) added?

A

lactobacillus acidophilus cultures

117
Q

T/F Yogurt is marketed to consumers as a good source of probiotics? This is a valid claim

A

True

118
Q

What creates the veins found in blue cheeses such as gorgonzola, roquefort and stilton

A

mold ripening that occurs internally

119
Q

T/F Cheeses made in europe are made from raw milk as these cheese makers value the use of the various things found in raw milk, including some bacteria, to gain the unique flavors and textures of their cheeses

A

True

120
Q

The two main proteins in milk are curd and whey. Which one represents the largest amount?

A

Curds

121
Q

The various flavors and aromas in the milk and cheese of cows, sheep and goats come from…

A

the feed given the animals, particularly hay vs fresh pasture grass
several fatty acids inherent in the animals milk

122
Q

What determines whether or not cheese can be frozen?

A

water content

123
Q

which of the following statements is true about rennet?

A
  • it is an enzyme that traditionally was made from the stomach of a goat, calf, or lamb
  • today is made from vegetable sources
  • it produces a firm elastic curd
124
Q

T/F high fat milk products produce better foams, such as for a latte, but the low fat milk products produce better stability in cooking, such as with cream sauces

A

False - opposite way around

125
Q

leftover whey from cheese making is primarily used for what?

A

to produce nutritional supplements

126
Q

main reason that clarified butter or indian ghee is used as a popular cooking medium

A

because the solids are removed, it can take high temperatures without burning

127
Q

which butters have had lactic acid bacteria added on purpose, giving it a tangy, slightly sour taste

A

cultured european butter

Nutrition 103 (5 decks)

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