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FST 10 > Lecture 15: Milk, Dairy, and Cheese > Flashcards

Lecture 15: Milk, Dairy, and Cheese Flashcards

1
Q

Kumiss

A

Commonly produced in Russia from raw mare’s milk

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2
Q

Kefir

A
  • Milky beverage fermented from cows by Balkans
  • Commonly produced in Southwest Asia
  • Basically watered down flavored yogurt
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3
Q

What is the Greek word for “milk drinkers”?

A

Galaktopotes

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4
Q

When did the colonists introduce dairying to America?

A

1625

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5
Q

By what year did dairying become a modern industry?

A

1850

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6
Q

What is milk?

A

A white, opaque fluid of female mammals for the total sustenance of their offspring

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7
Q

Colostrum

A
  • First fluid secreted by the mammary glands of female mammals
  • Clear solution of concentrated protein, vitamins, and antibodies
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8
Q

What factors affect how milk’s composition varies?

A
  • Species of cow (size, genetics)
  • Region, climate, season
  • Type of feed
  • Care for animals
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9
Q

Common dairy breeds

A
  • Holstein
  • Brown Swiss
  • Guemsey
  • Jersey
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10
Q

What are the 2 types of milk proteins?

A
  • Caseins

- Whey proteins

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11
Q

What determines the type of milk protein?

A

Their reaction with acid or chymosin (rennin)

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12
Q

What do caseins form?

A

Curds, clumps

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13
Q

What are micelles formed from?

A

Casein and minerals (phosphate, calcium) in milk

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14
Q

What causes casein particles to clump/curdle?

A

Chymosin or acid

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15
Q

How is cream made? (2 ways to do this)

A

Separation of fat globules from the water phase

  • fat globules rise b/c it’s less dense than water
  • separated by centrifuge
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16
Q

Who developed pasteurization?

A

Louis Pasteur

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17
Q

Why was pasteurization first developed?

A

To prevent wine and beer from spoiling

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18
Q

Difference between pasteurization and sterilization

A
  • Pasteurization reduces number of microorganisms, but doesn’t kill them all
  • Sterilization kills all microorganisms
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19
Q

What are the 2 time/temp combos for milk to be pasteurized?

A
  • 144 F for 30 mins

- 160 F for a few secs

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20
Q

HTST

A

High Temp Short Time pasteurization (160 F for a few secs)

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21
Q

UHT

A

Ultra High Temp pasteurization

  • doesn’t sterilize milk product, but drastically reduces # of microorganisms
  • extends shelf life
  • gives milk product cooked lavor
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22
Q

What does homogenization do to milk?

A

Breaks down the fat globules to prevent them from rising to form a separate layer of cream on the top

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23
Q

How is milk homogenized

A

Milk is forced through a small nozzle onto a hard surface

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24
Q

How much fat does whole milk have?

A

4%

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25
Q

Why does milk have to be fortified?

A

When fat is removed, other lipids including fat-soluble vitamins go with it

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26
Q

What does fortification add to milk?

A

Fat-soluble vitamins A & D

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27
Q

What are the modern concerns surrounding milk products?

A
  • Use of antibiotics

- Use of hormones

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28
Q

What causes cream to be whipped?

A
  • Foam of air in water
  • Proteins stabilize the air bubbles
  • Fat increases the viscosity of the liquid
29
Q

What happens if the cream is whipped past the stiff phase?

A
  • Phase reversal to butter

- Butter squeezes out all the water –> produces butter and buttermilk

30
Q

Churning butter

A

Churning breaks the bubble structures and collapses the fat globules together to form butter and the liquid residue (buttermilk)

31
Q

What makes butter yellow?

A

Natural vitamin A

32
Q

Why is butter packaged in aluminum?

A

Keeps the light out –> light causes rancidity

33
Q

What affects the quality of butter?

A

Ratio of amorphous (free) fat to crystallized fat

34
Q

Tempering

A

Process of using different temps to ensure different kinds of crystals form in food
-important for texture

35
Q

Why is salt added to butter?

A
  • Preservative

- Enhances taste

36
Q

What percentage of butter is the liquid water portion?

A

16%

37
Q

What part of the butter becomes rancid? Why?

A

Liquid water portion can harbor bacteria and start turning rancid

38
Q

What is the original origin and purpose of margarine?

A

-Goal was to produce a food easy to carry that provided a lot of calories for Napoleon’s armies

39
Q

Today, how is margarine made?

A
  • Made of hydrogenated (partially saturated) vegetable oils
  • Emulsified with cultured skim milk
  • Flavored and colored
40
Q

What is a concern surrounding margarine?

A

Trans fats

41
Q

Fats vs. Oils

A
  • Oils = unsaturated fatty acids; liquid at room temp

- Fats = saturated fatty acids; solid at room temp

42
Q

Through what process is vegetable oil converted to margarine?

A

Catalytic hydrogenation

43
Q

How does catalytic hydrogenation convert vegetable oil to margarine?

A

Saturates some of the double bonds –> partial hydrogenation

44
Q

Downside of catalytic hydrogenation

A

Converts cis-unsaturations to trans-double bonds –> TRANS FAT

45
Q

In essence, what is ice cream?

A

A foam stabilized by freezing the liquid phase

46
Q

4 component phases of ice cream

A
  • Liquid containing sugar, protein, salts
  • Ice crystals
  • Fat globules
  • Air cells
47
Q

What is undesirable when making ice cream?

A

Lactose crystals

48
Q

What does the law require for a food to be labeled “ice cream”?

A
  • 10% milk fat
  • 20% total milk solids
  • <4.5 lbs per gallon (weight)
49
Q

What are major factors that determine quality and price of ice cream?

A

Fat and air content

50
Q

Standard of Identity

A

Code of Federal Regulations spells out exactly what standards a product must have to be labeled a certain food name

51
Q

Creaming

A

Process of removing milk fat, usually via a centrifuge

52
Q

What milk products are fermented?

A

All curdled milk products

53
Q

How does fermentation prevent/retard undesirable spoilage and pathogens?

A
  • Producing acid

- Competing for nutrients

54
Q

Starter culture

A

Bacterial agent added to milk to assure a good fermentation

55
Q

Probiotic

A

Live strains of good bacteria that help our digestive system work efficiently

56
Q

Prebiotic

A

Nutrients bacteria feed on to increase their numbers

57
Q

Synbiotic

A

Products are both probiotic and prebiotic

58
Q

Acidophilus milk

A
  • Fermentation replaces some lactose with lactic acid –> sour taste
  • Lactose intolerant peeps can drink it b/c less lactose than regular milk
59
Q

How is today’s buttermilk made?

A

Not drawn off butter churn, but cultured low-fat or skim milk

60
Q

What is yogurt made from?

A

Whole or skim milk plus dried milk solids

61
Q

Who popularized yogurt?

A

Elie Metchnicoff

62
Q

How was cheese discovered?

A
  • When the fourth stomach of a milk-fed calf was used as a vessel for carrying milk
  • Stomach contained rennet
  • Rennet causes solids to separate from liquids in milk
63
Q

Rennet

A

An extract of milk-fed calves’ fourth stomach

64
Q

Cheddaring

A

Curds cut into blocks and piled up

65
Q

How are cheeses prepared for ripening?

A

Surface is often coated with waxes or other materials to protect the cheese within

66
Q

“Green” cheeses

A

Unripened cheese

67
Q

What determines the hardness of cheeses?

A

Water content

68
Q

For ice cream, the term “overrun” refers to ___?

A

Air content

FST 10 (19 decks)

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