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FN2232 > topic 10 Milk and cheese > Flashcards

topic 10 Milk and cheese Flashcards

1
Q

Types of Frozen Desserts

A
  1. Ice creams
  2. Sherbets
  3. Water Ices
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2
Q

Ice creams classification

A

Superpremium – Ben & Jerry’s(higher fat content —>higher quality)
Premium – Kawartha Dairy
Standard or economy – Breyers, Chapman’s

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3
Q

why theres Fat in ice cream

A

as a emulsion

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4
Q

Homogenization

A

均化作用

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5
Q

what is homogenization?

A

the Division of fat globules into small particles

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6
Q

why do we need homogenization?

A

Prevents separation into a “cream” layer

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7
Q

what is the difference between homogenized milk and standard milk?

A

Because of increased dispersion of fat, homogenized milk:
Has richer flavor
increased viscosity
whiter

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8
Q

commercial preparation of ice cream

A
  1. Blending of Ingredients
  2. Pasteurization
  3. Homogenization
  4. Freezing, Aging and Hardening(skip for soft serving ice cream)
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9
Q

Homemade ice cream maker

A

Rock salt and Ice
u 1:6 ratio by weight (rock salt : ice)
u 1:12 ratio by measure (rock salt : ice)

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10
Q

why we use rock salt rather than the table salt?

A

rock salt wouldn’t clump togethger

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11
Q

agitation

A

搅动

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12
Q

antibiotics and milk in canada

A

Canada dosen;t allow antibiotics in milk supply

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13
Q

hormones anmd milk

A

artifical hormones and prohibited in Canada for cow but yes for meat cow

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14
Q

protein in milk

A

80% in casein, 20% of whey

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15
Q

casein is a kind of phosphoprotein, true or false?

A

true

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16
Q

curd in milk组成与形成条件

A

form of casein,Precipitates to form curds if:
u Acidic
u Rennet 凝乳酶 added
u When age gelation occurs(变质)

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17
Q

2 kinds of whey protein

A

Lactalbumin and lactoglobulin

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18
Q

Coagulated conditions of whey proetin and casein?

A

whey: heat
casein: acid or rennet

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19
Q

Fat in milk is called

A

Milkfat
Butterfat
Cream

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20
Q

milk is an emulsion, true or false??

A

true,milk fat droplets are dispersed in the milk

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21
Q

composition of milk fat

A

Triglycerides – primary type
Phospholipids
Sterols – cholesterol

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22
Q

Carbohydrate in milk

A

lactose, a disaccharide=glucose+galactose

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23
Q

why would lactose intolerance happen?

A

ppl don’t have lactase in their small intestine, lactose will go through bacterial fermentation, producing gas and acids, which would cause flatulence肠胃气胀 and abdominal pain

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24
Q

minerals in milk

A

Calcium, phosphorus, magnesium, potassium and sodium

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25
Q

Vitamins in milk

A

fat soluble: ADEK
water soluble: B vitamins

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26
Q

enzymes in milk

A

Lipoprotein lipase (LPL)
Plasmin血浆酶
Alkaline phosphatase (ALP)

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27
Q

LPL in milk

A

Associated with casein micelles

28
Q

plasmin in milk

A

A proteolytic enzyme that splits proteins
分解蛋白质的一种蛋白质水解酶
Heat stable and responsible for bitter flavour in pasteurized milk

29
Q

bitter taste of pasteurized milk

A

plasmin Heat stable and responsible for bitter flavour in pasteurized milk

30
Q

ALP Alkaline phosphatase碱性磷酸酶

A

Found in all raw milk
More heat stable then pathogens therefore pasteurization destroys pathogens and the enzyme

31
Q

why is milk white?

A

Colloidally dispersed casein micelles
Calcium phosphate salts

32
Q

yellow pigments in milk?

A

Carotenes

33
Q

Greenish-yellow fluorescent color in liquid whey

A

Riboflavin

34
Q

natural pH of milk

A

6.6

35
Q

natural change of pH

A

pH increase on standing with loss of carbon dioxide
pH decrease by action of lactic acid producing bacteria

36
Q

a1 and a2 proteins

A

2 different types of β-casein

37
Q

a1 protein have more histetin

A
38
Q

a2 protein have more proline

A
39
Q

types of milk

A
  1. fluid milk whole milk, fat reduced milk flavored milk
  2. concentrated fluid milk
  3. dry milk
40
Q

type of milk milk products

A

yogurt buttermilk Acidophilus milk, Kefir

41
Q

Acidophilus milk乳酸菌乳饮料

A

Lactobacillus乳酸菌

42
Q

what is filled milk?三花淡奶

A

Substitute produced from
Non-milk fat such as soybean oil combined with water
u Non-fat milk solids
u Emulsifier, color, flavoring

43
Q

Imitation milk

A

Imitation milk
u Usually contains no milk
u Ingredients: water, corn syrup, sugar, vegetable fats, protein source
u May contain casein, whey (milk proteins)

44
Q

Types of Cream Products

A

Fluid Cream
Sour Cream
Dried cream
Nondairy products

45
Q

fat content in fluid cream

A

Heavy (not less than 36% fat)
Light cream or coffee cream (18 to 30% fat)
Light whipping cream (30 to 36% fat)
Half and half (10.5 to 18% fat)

46
Q

Sour Cream

A

Use a culture of Lactobacillus lactis organisms(奶油经过乳酸菌发酵)
“acidified sour cream” when manufacturers use food grade acid instead of bacteria

47
Q

heat and food preparation

A

Proteins coagulate-whey-lactoalbumin-66度
Calcium is less dispersed
Fat globules coalesce脂肪球凝聚
Surface films may form
Sugars and protein may brown à Maillard Reaction of lactose

48
Q

coagulation of milk

A
  1. Acid
  2. Enzyme
  3. Phenolic compounds
  4. Salts
49
Q

Curdling In Cooking

A
  1. Higher fat milk is more stable than low fat milk
  2. Fresh milk is less likely to curdle than “older milk”
50
Q

Freezing

A

Protein film is weakened
Fat globules coalesce
Dispersion of protein and calcium phosphate affected

51
Q

nutritive value of cheese

A

Protein
Fat
Calcium and phosphorus
Vitamin A
Sodium

52
Q

ingredients of cheese

A

Milk
Cultures:(fermentation)specific strains of bacteria, molds, or yeast that are added to milk to initiate the fermentation process.
Rennet (rennin)
Salt

53
Q

why is cheddar cheese yellow?

A

Annatto is a natural yellow colouring derived from annatto seed extracts红木籽提取物

54
Q

composition of cheese

A

Ripened —> ‘aged’ such as cheddar
Unripened—> consumed right after processing such as cottage cheese

Natural —>made directly from milk
Processed —-> uses natural cheese and other ingredients to change texture/melting point such as cheese spread

55
Q

different groups of cheese

A

1.Amount of moisture in the finished cheese
2.Kind and extent of ripening

56
Q

examples of soft cheese?

A

Brie布里干酪, Camembert卡芒贝尔奶酪

57
Q

examples of semi-hard cheese?

A

Blue Cheese, Havarti哈瓦蒂干酪（一种多孔、味淡的干酪）, Monterey Jack蒙特里杰克乳酪

58
Q

examples of hard cheese?

A

Gouda, Cheddar, Parmesan

59
Q

examples of unripened cheese

A

Feta, Cottage Cheese

60
Q

examples of Mold ripened

A

blue cheese

61
Q

examples of Bacteria ripened

A

Cheddar, Swiss

62
Q

objective of cheese production

A
  1. Optimal(最佳) moisture, pH (acidity), fat protein ratio, and calcium
  2. High-quality texture and structure
  3. Ripened for optimal aroma, flavour, taste and physical characteristics
63
Q

procedure of cheese production

A

Most cheese production begins with pasteurized milk:
1. Promoting curd formation with acid produced by lactic acid bacteria (starter culture) and/or a coagulating enzyme
2. Cutting the curd into small pieces to allow the whey to escape
3. Heating the curd helps separate it from the whey
4. Draining, knitting or stretching, salting and pressing the curd
5. Curing or ripening (cheese such as cottage cheese, cream cheese,mozzarella are not ripened)

64
Q

ripening of teh cheese

A

Changes in flavor, aroma, texture, and composition
Flavor varies with type of organism
Swiss cheese develops holes (CO2 gas)
Lactose converted to other compounds

65
Q

how to storage cheese?

A

Store cold
Wrap to prevent drying
Mold
Freezing

66
Q

what causes ripening?

A

proteolysis蛋白水解作用
glycolysis
lipolysis

FN2232 (13 decks)

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