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Food Funds Lab Exam > Workshop 8 > Flashcards

Workshop 8 Flashcards

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1
Q

LIQUID MILKS

A 
Ultra-high pasteurized (UHT)
Lactose-free
Evaporated
Sweetened condensed 
Soy, rice, almond, cashew, oat
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2
Q

Ultra-high pasteurized (UHT)

A

Processing at very high temperatures, in aseptic containers, no bacteria, refrigerated

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3
Q

Lactose-free

A

For lactase deficient people, treated with lactase (converts lactose into glucose & galactose), slightly sweeter

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4
Q

Evaporated

A

Whole milk with 50% water removed, caramel taste and color due to Maillard reaction (because exposure to high temp), stabilizers and preservatives added for viscosity, collapses easily

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5
Q

Sweetened condensed

A

Whole milk with sugar, 60% water removed, in dessert & sweets

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6
Q

Soy, rice, almond, cashew, oat

A

For lactose intolerant or vegan

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7
Q

FERMENTED and PRO-BIOTIC PRODUCTS

A 
Buttermilk
Acidophilus milk 
Sour cream
Yogurt
Yogurt cheese or labneh
Kefir
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8
Q

Buttermilk

A

Traditionally: by-product of butter-making, separated from cream
Today: add bacterial culture to low or non-fat milk transforms lactose into lactic acid (sour)
Replaced by : milk (250 mL) + vinegar (15mL), lemon juice (15mL) or cream tartar (1 ¾ tsp)

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9
Q

Acidophilus milk

A

Fermented milk with Lactobacillus acidophilus (naturally in digestive system). Consumed to replenish intestinal flora

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10
Q

Sour cream

A

From pasteurized milk soured with Streptococcus lactis which produces lactic acid
Homemade: 30mL buttermilk, 500mL fresh cream at room temp for 24hours
Substitute: yogurt (thickened with powdered milk)

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11
Q

Yogurt

A

Milk product with lactic bacteria (Lactobacillus bulgaricus and Streptococcus thermophilus) Refrigeration slows fermentation.
Gelatin, pectin, carrageen can be added as stabilizers or solidifiers, so whey is less likely to separate from commercial yogurt

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12
Q

Yogurt cheese or labneh

A

Low fat, creamy cheese
Homemade: suspend within cheesecloth allowing liquid to drain overnight in fridge
If yogurt has gelatin: won’t work

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13
Q

Kefir

A

Similar to yogurt but fermented with yeast

Fizzy, frothy, piquant, bitter drink

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14
Q

When fermented milk products are subjected to
o Pasteurization or
o UHT
What happens to the bacterial culture?

A

The bacterial culture is no longer active and their benefits to the digestive system are eliminated

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15
Q

ENERGY AND PROTEIN-DENSE MILK PRODUCTS

A

High protein milk
Powdered instant or non-instant non-fat dehydrated milk (NFDM)
Whey protein powder

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16
Q

High protein milk

A

Skim milk powder addition increase protein (1:4 powder:milk)
Full-cream milk: more energy than low-fat
Oil + low fat milk = reduced sat fat content

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17
Q

Powdered instant or non-instant non-fat dehydrated milk (NFDM)

A

With skim milk : lower fat, less oxidation, less perishable

Used to increase nutritional value of foods though augmentation of protein & energy

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18
Q

Whey protein powder

A

Made from milk, increases protein intake and energy. Complete high-quality milk whey proteins

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19
Q

How does heat affect whey proteins?

A

Lactoglobulin & lactalbumin are denatured by heat, coagulate at 66°C (need to stir milk constantly or use double boiler because whey proteins & calcium phosphate precipitate along sides and bottom of the pan and scorch)

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20
Q

How does heat affect casein (milk protein)?

A

Unaffected by cooking except
o High protein concentration (ex: evaporated, sweetened condensed milk) -> casein curdles
o Boiling an unopened can of condensed milk -> casein will coagulate

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21
Q

How does heat affect sour cream?

A

sensitive to heat, separates, add just before serving

22
Q

pH of milk

A

Milk pH: 6.5-6.7

23
Q

What happens when pH of milk is below 5.2?

A

casein begins to coagulate
(because negative charges that stabilize calcium phosphocaseinate micelles are neutralized by hydrogen ions from acid => forms casein salts, milk curdles (high moisture)-> soft & fragile curds formed by acid)

24
Q

Cheeses made by acid precipitation : high/low in calcium (ex: __ – lactic acid inside)

A

low

ex: cottage cheese

25
Q

Used for cheese making, engineered by genetically modified mold Aspergillus

A

Rennin (sold as rennet)

26
Q

Optimal activity of rennin

A

Optimal activity at 40°C and pH 6.7

27
Q

Steps for curdling of milk when adding rennin

A

Step 1: rennin cleaves a bond in kappa-casein to from para-kappa-casein to expose chemical groups
Step 2 : exposed groups in para-kappa-casein react with calcium to form a curd because kappa-casein no longer present to stabilize the colloidal dispersion of casein micelles

28
Q

If milked warmed over 65°C and cooled, what happens?

A

it won’t clot because of interaction between kappa-casein and beta-lactoglobulin

29
Q

Which 2 enzymes are used for manufacture of cheese?

A

Rennin & pepsin

30
Q

Minimize curdling by

A

 Adding acid to milk (rather than milk to acid)
 Heating both acid food and milk before combination
 Thickening either the acid food or milk before combination
 Serving the combination promptly

31
Q

Milk foams=

A

= air bubbles surrounded by thin layers with fat acting as stabilizers

32
Q

increasing the__ of milk or cream will decrease the tendency of the foam to collapse

A

viscosity

33
Q

Increasing__ increases formation & stability of milk foams

A

fat

34
Q

Effect of increasing fat on egg white foam

A

Less stable foam

35
Q

__ temp causes the fat droplets to harden and clump more easily

A

COOL

36
Q

__ delays curdling, prevents over beating, should be added at the end of whipping period

A

SUGAR

37
Q

Cheese is high in

A

Protein, calcium, riboflavin, vitamin A, sodium

38
Q

2 classes of cheese:

A

Unripened & Ripened

39
Q

Unripened

A 
High moisture content 
Eaten fresh -within few weeks
Soft, fragile curd 
Coagulated primarily by acid 
Easily homemade
Cottage cheese, ricotta
40
Q

Ripened

A

Low moisture content
Ripened for 3 months - 2 years
Tough curd, rubbery because of enzyme
Coagulated by enzyme (ex: rennin)

41
Q

What happens during ripening?

A

During ripening: casein curd hydrolyzed to amino acids and ammonia, the fat to FA and acetate, the lactose to lactic acid => this breakdown causes cheese to be crumbly

42
Q

Overheating cheese:

A

protein coagulates, become tough and rubbery, fat emulsion may break => fat separates

43
Q

o Egg whites coagulate at __

o Egg yolks coagulate at __

A

62-65°C

65-70°C

44
Q

Dilution of egg proteins with __ raises the temperature at which they coagulate

A

water

45
Q

What happens when adding acid to egg?

A

adding acid to egg white (alkaline) decreases the pH to the isoelectric point (least stable) of egg proteins => sensitive to denaturation/ coagulation

46
Q

What happens when adding salt to eggs?

A

 Salt: lowers the coagulation temperature

47
Q

What happens when adding sugar to eggs?

A

elevates the coagulation temperature & produces more tender mixture

48
Q

FREEZING EGGS

A

 Can only freeze uncooked eggs OUT of their shells in a sealed container for 4 months
 Cooked eggs do not freeze well they become rubbery and hard

49
Q

Yogurt starter=

A

L. bulgaricus, S. thermophilus, L. acidophilus (5g for 1L)

50
Q

Used pasteurized egg yolk to limit risk of _

A

Salmonella

Food Funds Lab Exam (7 decks)

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