Topic 15-17 Flashcards
Dry milk
Milk that has been preserved by evaporation and reduction to powder
Casein
The main protein present in milk and cheese
Evaporated milk
A processed form of milk that has some of the water removed by evaporation
Homogenization
Process of converting two immiscible liquids into an emulsion
Seperation
Cream is separated from milk
UHT pasteuration
Heated to 280 for 2 seconds
Flavor change
Longer shelf life
Cream
The thick white or pale yellow fatty liquid that rises to the top of milk when its left to stand
Fluid milk
Milk or any other product made by the addition of a substance to milk or to a liquid form of milk product if the milk is produced, processed, etc for human consumption
Pasteurization
Partial sterilization of foods at a temperature that destroys harmful microorganisms without major changed in the chemistry of the food
Sweetened condensed milk
When water is evaporated out and replaced with sugar
Whey
The watery part of milk that remains after the formation of curds
Define the term pasteurization
Developed by louis pasteur
Partial sterilization of product without harming its qualty
What products are pasteurized? What exception?
All dairy products in the US
Certain aged cheese
Define homogenization and list two products that are homogenized
Stable emulsion of milk and fat
Milk
Soft drinks
Can evaporated milk be substituted for sweetened condensed milk in a formula?
No
