2.1 Intro to Milk 🥛

Question 1

▪ a nutritious liquid extracted from the mammary glands of lactating animals, mostly from cows 🐄
▪ available in fresh, pasteurized,
condensed, and powdered

Answer 1

Milk

Question 2

milk from animal source with highest protein and fat at 5.8 and 7.9%

Answer 2

Sheep 🐑

Question 3

▪ contributes to emulsifying and stabilizing

Answer 3

caseinates

Question 4

▪ assists with gelling

Answer 4

whey proteins

Question 5

▪ aids with browning of baked goods, confectionary, and frozen desserts

Answer 5

lactose

Question 6

▪ milk sugar, primary carbohydrate (12 grams per 8 ounce cup)

Answer 6

lactose

Question 7

▪ product of the metabolism of lactose
▪ 🧀🍦 where flavor of cheeses and fermented milk products are derived from

Answer 7

lactic acid

Question 8

▪ less soluble than sucrose
▪ may cause it to crystallize into lumps in non-fat dried milk
▪ produce a sandy texture in ice cream

Answer 8

lactose

Question 9

▪ contains all the essential amino
acids in adequate quantities to support growth and the maintenance of life
▪ 8 grams per 1 cup

Answer 9

Protein

Question 10

▪ primary protein found in milk
▪ accounts for almost 80% of protein
▪ can be precipitated with acid or certain enzymes
▪ precipitates at pH 4.6

Answer 10

Casein

Question 11

▪ Another predominant protein found in milk, constitutes about 18%
▪ consist primarily of lactalbumin and lactoglobulin
▪ the liquid portion of milk that remains after cheese production
▪ isolated through ultrafiltration
process
▪ are used as emulsifiers and foaming and gelling agents 🍮

Answer 11

Whey Protein

Question 12

▪ results in an inability to digest lactose due to insufficient quantities of lactase

Answer 12

lactose intolerance

Question 13

▪ called milk fat or butterfat
▪ plays a major role in the flavor,
mouthfeel, and stability of milk products
▪ gives creaminess in milk chocolate which softens the characteristic brittleness of cocoa butter
▪ consists of triglycerides surrounded 🧈by phospholipid-protein membranes

Answer 13

Fat

Question 14

▪ the fluid that remains when fat from whole milk is removed to make butter

Answer 14

buttermilk

Question 15

▪ milk contains 33 mg in a cup of whole milk, 18 mg in reduced-fat (2%) milk, and 4 mg in fat-free (non-fat) milk

Answer 15

Cholesterol

Question 16

▪ contains vitamins A and D, riboflavin (B2), and tryptophan (an amino acid important in the formation of the B vitamin niacin)
▪ low in vitamins C and E

Answer 16

Vitamins

Question 18

▪ major mineral is calcium (300 mg
in a cup)
▪ 2 servings a day provide 1,000 mg Dietary Reference Intake for adults 19-50 years of age
▪ phosphorus, potassium, magnesium, sodium chloride,and sulfur
▪ low in iron

Answer 18

Minerals

Question 19

▪ the amount of __________ in the
cow’s feed influences its color
▪ ____________ pigments dissolved in
milk fat provide the yellowish tinge
of butter and cream

Answer 19

carotene/ carotenoid

Question 20

▪ addition of ___________ to milk may
reduce rickets, a bone disease in
children

Answer 20

vit D

Question 21

▪ a fat-soluble vitamin that is fortified in milk when fat is removed

Answer 21

vit A

Question 22

▪ has the lowest count (highest
grade); must be pasteurized 🧫

Answer 22

Grade A

Question 23

▪ responsible for grade

Answer 23

USDA

Question 24

▪ used to treat wine, beer, and milk
▪ heating milk for a short time to below its boiling point killed microorganisms
▪ destroys 100% of pathogenic bacteria, yeasts, and molds
▪ 95-99% of other non-pathogenic
bacteria

Answer 24

Pasteurization

Question 25

▪ inactivates many of the enzymes that cause the off-flavors of __________

Answer 25

rancidity

Question 26

▪ measuring the activity of alkaline _______________ ensures that sufficient pasteurization has occurred ▪ the milk is safe for consumption if the enzyme is no longer active🚫

Answer 26

phosphatase

Question 27

▪ 145°F (63°C) and 161°F (71.5°C) for 30 minutes and 15 seconds, respectively

Answer 27

Pasteurization

Question 28

▪ presence of 1-5% non-pathogenic bacteria convert lactose to lactic acid which may lead to ____________

Answer 28

spoilage

Question 29

145°F/ 63°C in 30 minutes ♨️⏲

Answer 29

Low-Temp Longer Time

Question 30

161°F/ 71.5°C in 15 seconds ♨️⏲

Answer 30

Hig-Temp Short-Time

Question 31

212°F/ 100°C in 0.01 second ♨️⏲

Answer 31

Higher-Heat Shorter-Time

Question 32

280°F/ 138°C in 2 seconds or more ♨️⏲

Answer 32

Ultrapasteurization

Question 33

280°F/ 138-150°C in 2-6 seconds ♨️⏲ - refrigerate not required until opened

Answer 33

Ultra-High Temp

Question 34

▪ uses higher temperatures and shorter times to extend the shelf-life of refrigerated milk products

Answer 34

Ultra Pasteurization

Question 35

▪ a sterile packaging technique that uses the same treatment

Answer 35

ultrahigh-temperature processing (UHT)

Question 36

▪ mechanical process that breaks up the fat globules in milk into much smaller globules that do not clump together and are permanently dispersed in a very fine emulsion

Answer 36

Homogenization

Question 37

▪ prevents the separation of water and fat known

Answer 37

creaming

Question 38

▪ pasteurizing before homogenization inhibits rancidity since _______ are inactivated

Answer 38

lipase

Question 39

▪ means fat globules separated from milk produced by healthy cows ▪ has a fat content of 10-48% ▪ pasteurized at 85°C for 30 minutes and homogenized

Answer 39

Cream

Question 40

▪ the heavier and thicker the cream is, the _________ the fat content will be

Answer 40

higher

Question 41

▪ 10.5-18% fat content ▪ combination of pasteurized milk

Answer 41

Half and half

Question 42

▪ 18-30% fat content ▪ used as creamer in coffee and tea

Answer 42

Light cream

Question 43

▪ 30-36% fat content ▪ contain added sugars and stabilizers to improve taste and texture

Answer 43

Light whipped cream

Question 44

▪ 36% fat content ▪ does not whip well and has been pasteurized to be shelf stable

Answer 44

Heavy cream

Question 45

▪ 18% fat content ▪ sourced by Streptococcus lactis bacteria

Answer 45

Sour cream

Question 46

▪ development of off-flavor when ____________ reacts with the sunlight-sensitive riboflavin (vitamin B2)

Answer 46

methionine

Question 47

▪ development of “cooked” flavor due to the denaturation of ___________ releasing volatile sulfur compounds, which contribute to off-flavors

Answer 47

whey proteins

Question 48

▪ formation of solid clot or curd under certain conditions ▪ application of heat and the addition of acid, enzymes, polyphenolic compounds, and salt

Answer 48

Coagulation and Precipitation

Question 49

▪ ______________ (lactalbumin and lactoglobulin) become insoluble, mesh with the milk’s calcium phosphate, and precipitate under heat

Answer 49

whey protein

Question 50

▪ __________ will not coagulate unless boiled for long periods of time ▪ canned evaporated milk contains higher concentrations of ___________, may coagulate during sterilization

Answer 50

casein

Question 51

▪ lemon and lime juices, tomato products, certain fruits, or acid-producing bacteria causes ___________ precipitates when the normal 6.6 pH drops below 4.6

Answer 51

casein

Question 52

▪ may originate from animal, plant, or microbial sources

Answer 52

enzymes

Question 53

▪ from the stomach of swine

Answer 53

pepsin

Question 55

▪ an enzyme used to coagulate milk in the production of cheese and ice cream

Answer 55

rennin

Question 56

▪ _____________ clots are rich in calcium and have a tough, rubbery texture

Answer 56

rennin-coagulated

Question 57

▪____________ clots are less elastic and more fragile in consistency

Answer 57

acid

Question 58

▪ cottage cheese contains 19 mg calcium

Answer 58

made with acid

Question 59

▪ cheddar cheese contains 204 mg calcium

Answer 59

made with rennin

Question 60

▪ contribute to the curdling of cream or milk in the preparation of scalloped potatoes or tomato or asparagus in soup

Answer 60

Polyphenolic compounds

Question 61

▪ _________ in cured ham, some canned vegetables, and some seasonings can cause milk to curdle ▪ to prevent curdling, it should be added to the milk base

Answer 61

salt

Question 62

▪ cream, evaporated milk, and reconstituted non-fat dried milk can be made into foam by whipping ________ into the _________

Answer 62

air; liquid

Question 63

▪ _________ is mechanically stretched into thin layers that trap air bubbles, fat particles and liquid

Answer 63

protein

Question 64

▪ expands two to three times its volume ▪ stability is dependent on fat content, temperature of the cream, age of the cream, sugar content, equipment used, length of whipping time

Answer 64

Whipped cream

Question 65

• the higher the fat content, the more stable the cream will be

Answer 65

fat content

Question 66

• ___________ cream beats more easily

Answer 66

heavy whipping cream

Question 67

• _________ butterfat has lower moisture content that will prevent pastry crust from sogging

Answer 67

36-40%

Question 68

• whipping creams with _________ fat result in a softer, less stable form

Answer 68

30-36%

Question 69

• __________ increases viscosity or firmness and its tendency to clump

Answer 69

cooling

Question 70

• cream allowed to warm to room temperature has more widely dispersed ____________, which creates a softer texture

Answer 70

fat globules

Question 71

• the __________ the cream is, the greater will be its viscosity and ability to foam

Answer 71

older

Question 72

• must be at least 1 day old in order to allow it to incorporate the air necessary for the optimal increase in volume

Answer 72

age

Question 73

• increases the stability of whipped cream

Answer 73

sugar

Question 74

• if added earlier, it will __________ the whipping time and reduce overall volume and rigidity by delaying the clumping of fat

Answer 74

increase

Question 75

• __________ sugar is used since it dissolves more readily in the cold cream

Answer 75

powdered

Question 76

• __________ in the powdered sugar act as a stabilizer

Answer 76

cornstarch

Question 77

• overbeating turns cream into _______ and ________

Answer 77

butter; whey

Question 78

• formation of stiff, yet moist, peak signals the completion of the whipping process

Answer 78

Whipping time

Question 79

▪ whipped three times its volume due to high concentration of milk solids ▪ flavor, texture, and stability are less acceptable ▪ the flavor has the tendency to overpower other flavors

Answer 79

Whipped evaporated milk

Question 80

▪ _______ and ________ can stabilize the protein and resulting foam

Answer 80

sugar; lemon juice

Question 81

▪ less stable than whipped cream foams due to its lower viscosity and lower fat content

Answer 81

Whipped evaporated milk

Question 82

▪ very unstable, but is less expensive and lower in calories and fat ▪ prepared by dissolving equal parts of non-fat dried milk and cold water, chilling the mixture, and then beating

Answer 82

Non-fat dried milk

Question 83

▪ Storing milk in proper opaque containers will reduce its exposure to light, which can trigger ___________, resulting in off-flavors and the loss of ___________

Answer 83

oxidation; vit B2

Question 84

▪ no more than ___ weeks

Answer 84

3 weeks

Question 85

▪ Yogurt is best consumed within the first __ days, but can last up to ____ weeks

Answer 85

10 days ; 3-6 weeks

Question 86

▪ Buttermilk is best used within ____ days after purchase, because it will continue to sour, but it can last up to ___ weeks

Answer 86

3-4 days; 3-4 weeks

Question 87

▪ Sour cream, unopened, is stored up to ___ month, but is best when used within a few days

Answer 87

1 month

Question 88

▪ from fungal sources

Answer 88

proteases