Flashcards in Ch 7 (dairy) Deck (26)
88% water, 3.5% milkfat, 8.5% other milk solids
Pasteurization significantly affects nutritional value of milk.
time and temperature control for safety
the process of heating milk to a sufficiently high temperature (161F) for a short amount of time (15 sec) to destroy pathogenic bacteria.
the process of heating milk to very high temperatures (275F) for a very short time (2- 4 sec) to destroy virtually all bacteria.
Ultra-high-temperature (UHT) processing
held at 280-300F for 2-6 seconds and then packaged n sterile containers under sterile conditions.
fat globules in whole milk reduced in size and permanently dispersed throughout the liquid.
Why is most milk homogenized even though it's not required?
Whiter, uniform appearance, and richer taste.
2% milkfat. Also known as 2% milk or less-fat milk.
1% milkfat. Also known as little-fat milk.
0.5% milkfat. Also known as fat-free, no-fat, or skim milk
Sweetened condensed milk can be substituted for whole milk.
Heavy cream is pasteurized and homogenized.
Cultured dairy products include
yogurt, sour cream, & buttermilk.
a fatty substance produced by agitating or churning cream. At least 80% milkfat, 16% water, and 2-4% milk solids.
a disaccharide that occurs naturally in mammalian milk; milk sugar
butter that is not clarified, whipped, or reduced-fat
the decomposition of fats by exposure of oxygen, resulting in off-flavors and destruction of nutritive components.
not a dairy product. made from animal or vegetable fats or a combination of such fats.
cheese processed by cutting, kneading, and cooking.
fresh or unripened cheese
uncooked and unripened cheese. Highly perishable. Include mozzarella, mascarpone, and feta.
characterized by thin skins and creamy centers. Ripen quickly and are at peak for only a few days, sometimes less. Moisture content 50-75%. Include brie, taleggio, and boursin.
mild & buttery with smooth, sliceable textures. AKA monastery or Trappist cheese. Includes gorgonzola, gouda, and stilton.
not hard or brittle. some are close-textured and flaky. some are dense and holey. Include cheddar, american cheddar, and colby.
carefully aged for extended periods and have moisture content of about 30%. Include asiago, pecorino romano, and parmigiano-reggiano (parmesan). Good for grating.