Chapter 13: Milk & Milk Products

Question 0

Colostrum

Answer 0

Secretion given by a cow for the first 5 days after parturition (birth)

Question 1

Milk

Answer 1

Normal lacteal secretion obtained by complete milking of 1 or more healthy cows. Practically colostrum free and containing not less than 3.25% milk fat (butter fat) and not less than 8.25% milk solids not fat (MSNF)

Question 2

Average composition of milk
Water 
Total solids
  Butter fat
  Ash
  Lactose
  Protein
     Casein (\_\_\_)
     Lactoglobulin (\_\_\_)
     Lactalbumin (\_\_\_)

Answer 2

87%
13
  4
  .7
  5
  3.3
     2.8 cheese protein
     .5 whey protein
     .1 trace

Question 3

Name the major MSNF constituent in milk

Answer 3

5% lactose

Question 4

What % of total solids does milk fat contribute to?

Answer 4

4%

Question 5

To make 1 lb of product requires \_\_\_ lbs of milk. 
Butter
Cheddar cheese
Condensed/Evaporated milk
Cottage cheese
Skim powder

Answer 5

22
10
2
7
NFDMS- nonfat dry milk solids 11

Question 6

Name the major dairy breeds in the US by popularity and their butter fat %

Answer 6

Holstein- 3.5
Jersey- 5
Guernsey
Brown Swiss

Question 7

More than ___ of US milk supply comes from Holsteins which give least amount of butter fat and most milk.

Answer 7

80%

Question 8

___ are the smallest and give the highest butter fat but the least milk

Answer 8

Jerseys

Question 9

Name the milk tests

Answer 9

% milk solids
% fat
% solids not fat (SNF)
Total bacteria plate count
Coliform
Temperature- not more than 45 F
Taste
Phosphate test- for pasteurization
Homogenization
Freezing point- for added water
Charm test- for antibiotics

Question 10

Standard or total plate count is measured in

Answer 10

Bacteria per mL

Question 11

Grade A raw milk for pasteurization

Individual farmer- cannot have more than

Answer 11

100,000 bacteria/mL

Question 12

Grade A milk once to the dairy plant and commingled- cannot have more than

Answer 12

300,000 bacteria/mL

Question 13

Grade A pasteurized milk- cannot have more than

Answer 13

20,000 bacteria/mL

10 coliforms/mL

Question 14

Coliforms

Answer 14

Found in the intestinal tracts and feces of animals/cattle

Question 15

Name the 2 coliforms

Answer 15

Escherichia coli

Enterobacter aerogenes

Question 16

2 selective medias for coliforms

Answer 16

McConkeyes

Desoxycolate

Question 17

Where do off flavors in milk come from?

Answer 17

Feed- wild onion, fresh alfalfa, fresh wheat.
Rancid- lipase enzymes or bacteria splitting off free fatty acids
Oxidized- sunlight and metals like copper, nickel and iron.
Salty- early and late lactation milk, mastitic milk (infection of teat)
Sour- growth of lactic fermenting bacteria, milk has set at a high temp for too long

Question 18

What is the most costly disease for dairy farms?

Answer 18

Mastitis

Question 19

What organism causes Q fever?

Answer 19

Coxiella burnetii

Question 20

What are the milk processing operations?

Answer 20

Separation
Clarification
Pasteurization

Question 21

What is the phosphotase test and what are it’s steps?

Answer 21

Test for pasteurization
Milk sample + two chemicals
Results- stays white (pasteurized)
              Turns blue (not)
Detects as little as 0.1% raw milk in pasteurized milk

Question 22

What are the most popular sized container used for milk today?

Answer 22

Gallon plastic

Question 23

Most milk is fortified with what and how much?

Answer 23

Vitamin D

At least 400 USP units per quart

Question 24

What type of milk is made for people with high blood pressure?

Answer 24

Low sodium milk

Question 25

___ ___ milk is easier to digest.

Answer 25

Soft curd

Question 26

What can be done to milk to make it more like human milk?

Answer 26

Add sugar and water

Question 27

Cows milk vs human milk | % protein, carbs and Ca

Answer 27

Cow- 3.3 5.0 0.7 | Human- 1.2 7.0 0.2

Question 28

Milk vs milk product substitute

Answer 28

Butter vs margarine Ice cream vs mellorine (switch butter fat with other fat, cheaper than ice cream) Milk vs filled milk (veggie fat) vs imitation milk (veggie fat and protein)

Question 29

Over _ ___ gallons of ice cream are sold per year in the US

Answer 29

1 billion

Question 30

Ice cream flavors by popularity

Answer 30

Vanilla- 45% of total sold Chocolate Strawberry Butter pecan

Question 31

___ is the most popular sherbet

Answer 31

Orange

Question 32

Know the table in notes

Answer 32

Look in notes

Question 33

What helps prevent ice crystals by tying up water?

Answer 33

Stabilizer

Question 34

What is overrun?

Answer 34

Air in ice cream

Question 35

How is overrun determined?

Answer 35

Volume ice cream - volume mix Divided by Volume ice cream mix All x 100

Question 36

What are the ranges of overrun in products?

Answer 36

Ice cream- 70-100% | Sherbet- 30-40%

Question 37

Know the steps to ice cream mix processing

Answer 37

Look in notes

Question 38

How many distinct types of cheese are there with how many names?

Answer 38

18 | 800

Question 39

How is cheese classified?

Answer 39

By different methods like the % moisture in finished cheese and ripening organisms used

Question 40

Hard cheese

Answer 40

30-40% moisture and ripened by bacteria No eyes- cheddar Eyes- Swiss

Question 41

Semi soft cheese

Answer 41

40-50% moisture and ripened by mold | Bleu cheese

Question 42

Soft cheese

Answer 42

50-80% moisture and unripened | Cottage and cream cheese

Question 43

How is processed cheese made? | Example

Answer 43

Velveeta Blends of mild and aged cheese ground and mixed + 3% water + 1% NaCl + 3% sodium citrate (emulsifier) Flavoring materials also added Pasteurized in package

Question 44

Cheddar cheese is made from what?

Answer 44

Whole milk

Question 45

What are the steps to make cheddar cheese?

Answer 45

1) 1% starter culture (streptococcus lactis) turns lactose into lactic acid, set at 87 F, stir in rennin (enzyme) 90 ccs per 100 lbs of milk 2) milk is both acid and rennin coagulated but mostly rennin 3) cut the curd and cook to not more than 100 F, drain the whey, salt the curd, add 2.5% salt based on lbs of curd yield, about 10-12% per 100lbs of milk 4) 100 lbs of milk = 10-12 lbs cheese

Question 46

What are the composition standards for cheddar cheese?

Answer 46

Not more than 39% moisture Not less than 50% fat in dry matter Takes 8 hours to make batch Aged from 2 months to 2 years at 36 F and 85% relative humidity

Question 47

Cottage cheese is made from what?

Answer 47

Skim milk

Question 48

What are the steps to make cottage cheese?

Answer 48

Yield 14-16% (100 lbs skim = 14-16 lbs of cottage cheese) Acid and rennin coagulated but mostly acid 1) add 1 cc rennin extract per 100 lbs skim 2) bacteria used is also streptococcus lactis which converts to lactic acid and acts as a fermenter 3) has 2 flavor/aroma producers Leuconostoc citivorum Leuconostoc dextranicum 4) cook to 140 F

Question 49

Swiss cheese originated where? What 3 bacterial are used and which one produces the eyes and sweet flavor?

Answer 49

``` Switzerland 1) streptococcus thermophilus 2) lactobacillus bulgaricus 3) propionibacterium shermanni (Sweet flavor and produces CO2 gas which makes the eyes) ```

Question 50

How long does it take for the eyes to form in Swiss cheese?

Answer 50

5 weeks

Question 51

What are blue-veined cheeses? What is the mold used? And how long is it aged?

Answer 51

Mold ripened semi soft cheeses Some blue-green cheese Aerobic- penecillium roqueforti Aged 3-10 months at 40 F and 90% relative humidity

Question 52

Cultured buttermilk uses what bacteria?

Answer 52

Streptococcus lactis

Question 53

What are the 2 bacteria used in yogurt?

Answer 53

Lactobacillus bulgaricus | Streptococcus thermophilus