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Experimental Study of Foods > Ch8911 > Flashcards

Ch8911 Flashcards

(66 cards)

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1
Q

Milk foam

A

proteins in water and milk extended into thin films thru agitation

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2
Q

Cream foam

A

whipping cream

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3
Q

Salt effects milk…

A

stability; ions interact with electrical charges on surface of milk proteins

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4
Q

Enzymes effect milk…

A

Maintenance temp between 59F-140F; clot stronger when milk pH = 5.8

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5
Q

Heat effect milk…

A

aids in precipitation of aggregates and curds; denaturation of whey proteins @ 140F

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6
Q

Acid effect milk…

A

causes casein to denature and clump, pH 4.6, easily precipitated

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7
Q

Plain ice cream

A

10% MF
20% MS
Optional additives

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8
Q

Composite

A

High fat
18% MS

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9
Q

Frozen custard

A

Egg yolk added before freezing

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10
Q

Low fat

A

2-7% MF
11% MS
Less rich

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11
Q

Sherbet

A

Essentially, no fat
2-5% MS

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12
Q

Butter

A

Water oil emulsion; 15% water 80% fat

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13
Q

Creams

A

Very high in fat content (10.5%-36%); gums contribute to thickening

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14
Q

Cheese

A

requires curd formation and water removal

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15
Q

Fermentation

A

Microorganisms used commercially; lactic acid produced so pH decreases and milk coagulates

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16
Q

L. acidophilus

A

Sweet adophilus milk

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17
Q

S. thermophilus + L. bulgaricus

A

Yogurt

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18
Q

Lactococcus lactis

A

Buttermilk

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19
Q

Evaporated milk

A

sterilized, canned 1/2 OG volume (water evaporated)

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20
Q

Homogenization

A

Milk forced thru openings @ 2000-2500 psi; breaks fat globules into smaller unitsC

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21
Q

Creaming is facilitated by…

A

agglutinin

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22
Q

Hold method

A

145F, held for 30min cooled to 45F

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23
Q

HTST

A

high temp short time
161F, at least 15secs cooled to 50F

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24
Q

UHT

A

280F, at least 2secs, kills ALL microorganisms

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25
Pasteurization
heat treatment of milk to kill microorganisms
26
Vitamin and minerals in milk...
B1 - thiamine B2 - riboflavin B3 - niacin Calcium Phosphorous Vitamin A Vitamin D (added)
27
Alkaline phosphatase
determines adequacy of pasteurization
28
Lipase
breakdown of fats
29
Protease
crucial in cheese ripening; helps soften and develop flavor
30
Xanthine oxidase
catalyzes breakdown of FAD
31
Rennin
enzyme from stomach lining in young animals that eliminates protective function of casein molecules
32
Casein
curd; milk precipitate
33
Whey
liquid that drains from curd
34
1 cup milk =
11-12g of carbs
35
Alpha lactose
less soluble form of lactose; creates 'sandy' ice cream texture
36
Avoid formation of alpha crystals...
guar gum or locust bean gum
37
Milk fat...
contains TG
38
Butyric acid
adds flavor
39
Oleic acid
18C; most abundant FA in milk fat
40
Roles of fat...
Flavor, texture, tenderness
41
Stick margarine
sub. for butter in same amounts
42
Shortening/lard
used in place of butter; not in same amounts
43
Oil
100% fat 3/4 cup oil = 1 cup cutter
44
Shortening
from plants
45
Lard
from pigs
46
Phytosterols
struct. similar to cholesterol but diff side chain
47
Phytostanols
subgroup of phytosterols have to be esterified but not hydrogenated
48
Animal fat
high in sat. fat, low in unsat. fat, HAS CHOLESTEROL
49
Plant fat
higher in unsat. fat, lower in sat, fat; NO CHOLESTEROL
50
Unsat. fat
Low LDL High HDL
51
Sat. fat
High LDL High HDL
52
Trans. fat
High LDL Med HDL
53
HDL is...
good
54
Hydrogenation
H added to unsat. FA
55
Inter-esterification
treatment of fat, usually lard, with sodium methoxide
56
Intra-esterification
within same TG
57
Alpha
least stable
58
Beta prime
medium stable
59
Beta
most stable
60
Fat manufacturing
Rendering, cold pressing, hot pressing Refining DO NOT BLEACH DEONS WHITE FRO
61
Polymerization
formation of polymers
62
Acrolein
volatile aldehyde; irritating to the eyes
63
Acrylamide
formed when natural sugars and asparagine in starchy fried foods and baked products
64
Antioxidants
delay oxidative rancidity Natural > tocopherols, vitamin E Synthetic > BHA, BHTQ, BHT, PG
65
Rancidity
chemical deterioration of fat caused by O/H2O uptake
66

Experimental Study of Foods (5 decks)

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