Chapter 10 Milk

Question 0

What is casein?

Answer 0

Its like an immitation cheese

Question 1

What are the seven milk ingredients used in the food industry?

Answer 1

Casein, caseinates, hydrolysates, lactose, MPC (milk protein concentrate) and MPI (milk protein isolate), whey powder, and whey protein isolates

Question 2

What are caseinates?

Answer 2

Caseins with salt added. Salt is added to make it more water soluble. It is used in many things like soup.

Question 3

What are hydrolysates?

Answer 3

Milk proteins that have hydrolyzed (gone through hydrolysis). It increases solubility.

Question 4

Lactose

Answer 4

Used in processed meats to keep/improve the texture

Question 5

What is MPC and MPI?

Answer 5

Used in baby formulas and sports industry

Question 6

What is whey powder?

Answer 6

Crystallized whey, high in lactose. Used for infant formulas

Question 7

What are whey protein isolates?

Answer 7

VERY concentrated whey (nutrition bars / sports nutrition products)

Question 8

Water is ___% of milk, and milk solids make up ____% of milk

Answer 8

Water 87.4%, milk solids 12.6%

Question 9

Nonfat milk solids make up what percentage of milk?

Answer 9

8.9%

Question 10

Milk is ___% milk fat

Answer 10

3.7%

Question 11

Lactose takes up ___% of milk

Answer 11

4.8%

Question 12

Minerals take up ___% of milk

Answer 12

0.7%

Question 13

Protein takes up ___% of milk

Answer 13

3.4%

Question 14

Casein protein takes up ___% of milk

Answer 14

2.8%

Question 15

Whey protein takes up ___% of milk

Answer 15

0.5%

Question 16

What is the pH of milk?

Answer 16

6.6

Question 17

The carbohydrates in milk are ____

Answer 17

Lactose

Question 18

The protein in milk is the ____ & _____

Answer 18

Casein and whey

Question 19

Used to make cheeses, a bacteria in milk produces this

Answer 19

Lactic acid

Question 20

Fat in milk contributes to _____, consists of ______, allowing it to disperse into fluids

Answer 20

Stability; triglycerides

Question 21

USDA stands for

Answer 21

US Department of Agriculture

Question 22

_______ makes milk orange

Answer 22

Corotonoid compound

Question 23

There are ____mg of Ca per cup of milk

Answer 23

300

Question 24

Why do we not use glass bottles for milk anymore?

Answer 24

UV light diminishes the riboflavin

Question 25

What is added to the milk?

Answer 25

PGH (probiotic growth hormone) and riboflavin

Question 26

Describe grade A milk

Answer 26

Must be pasteurized and has the least amount of bacteria

Question 27

Grading of milk is based on_____

Answer 27

Bacterial content

Question 28

Boiling point kills_____

Answer 28

Pathogenic bacteria

Question 29

This is a method where you heat the milk to kill the bacteria

Answer 29

Pasteurization

Question 30

What is homogenization?

Answer 30

Separation of water and fat, mechanical process where high pressure pumps milk to separate fat globules & disperses them evenly (does not alter nutritional content)

Question 31

Why do people use homogenization?

Answer 31

It makes milk brighter and creamier

Question 32

Name the three enzymes in milk and what they do

Answer 32

Lipase- breaks down fat Protease- breaks down protein Alkaline Phosphatase- enzymes used to test pasteurization

Question 33

Name the 5 types of pasteurization and their temperatures

Answer 33

``` Low Temp Longer Time(30 sec)- 145 deg F High Temp Short Time(15 sec)- 161 deg F High Heat Shorter Time(.01 sec)- 212 deg F Ultrapasteurization(2+ sec)- 280 deg F Ultra High Temp(2-6 sec)- 280-302 deg F ```

Question 34

Describe whole milk, 2% milk, 1% milk, Skim Milk, Raw Milk, Carbonated Milk

Answer 34

Whole milk = higher fat 2% = reduced fat milk 1% = light milk Skim = fat-free milk, no more than 0.5% fat Raw Milk = Not pastuerized or homogenized Carbonated = Bubbly

Question 35

Animals whose milk we drink (besides cows)

Answer 35

Goats, Sheep, Camel, Reindeer, Water Buffalo

Question 36

Cultured milk products are made by ____

Answer 36

Adding bacteria to it

Question 37

Most common bacteria used to ferment/culture milk products

Answer 37

Staph. Aureus % Lactobacilus Bulgarius

Question 38

What temperature keeps live culture alive? Which temperature kills live culure?

Answer 38

Cold keeps alive, heat kills

Question 39

When more acid is added to the milk, what happens to the proteins?

Answer 39

Milk protein decreases, therefore it clumps

Question 40

What happens to the protein was less acid is added to milk?

Answer 40

Proteins precipitate

Question 41

What is used to make eggnog?

Answer 41

Egg yolk solid

Question 43

Describe imitation milk, filled milk, and low sodium milk

Answer 43

imitation=little/no dairy (water and cornsyrup) | filled=milk fat is taken out and replaced with oil/veg fat

Question 44

reduced lactose milk

Answer 44

use lactase to break lactose into glucose and galactose

Question 45

Is rice milk gluten free?

Answer 45

No

Question 46

Almond milk is made of ____

Answer 46

ground almonds

Question 47

Instant milk

Answer 47

Dry milk + steam, makes it flake, easier to clump together

Question 48

Evaporated (Canned) Milk

Answer 48

60% water is taken out

Question 49

Sweetened (Canned) Condensed Milk

Answer 49

Water is taken out, 15% more sugar is put back in

Question 50

Why does cream not need to be sterilized?

Answer 50

Because it has such a high sugar content ( which bacteria don't favor)

Question 51

Exposure to ______ changes the chemical profile of milk. That is why we no longer put milk in glass bottles, because the UV light destroys the ______.

Answer 51

light; riboflavin

Question 52

_____ increases stability of whipped cream, and high ______ content makes it whip nicely

Answer 52

Sugar; fat

Question 53

cooler temp= _____ viscosity

Answer 53

high

Question 54

Renin

Answer 54

From stomach lining of calf, used as an enzyme to coagulate milk

Question 55

Should you cook milk in high or low heat?

Answer 55

Low (never high temps!)

Question 56

Refrigerated milk can be good for up to ______

Answer 56

3 weeks