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food fundamentals > Chapter 8 (milk) > Flashcards

Chapter 8 (milk) Flashcards

(85 cards)

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1
Q

type of milk fortified of Vit D

A

all milk

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2
Q

type of milk fortified in vitamin A

A

skim and partially skimmed milk

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3
Q

type of milk fortified in Vit C

A

evaporated milk

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4
Q

what are the milk solids-no-fat (3)

A

lactose
protein (whey and casein)
minerals

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5
Q

% of casein in milk

A

80%

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6
Q

why casein is added to food

A

to improve nutritional value

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7
Q

casein is precipitated by what (2)

A

acids and enzymes

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8
Q

what are the whey proteins (2)

A

lactalbumin and lactoglobulin

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9
Q

why do we add whey in food (2)

A
  1. for nutritional value

2. as an emulsifiers

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10
Q

what whey improves (3)

A

mouthfeel
moisture retention
flavor

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11
Q

milk fat contributes to what

A

mouthfeel
flavor
chemical properties (stability of milk products)

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12
Q

% of saturated, unsaturated an polyunsaturated

A

66%
30%
4%

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13
Q

4 sort of milk in order with the higher fat to the lowest fat

A
  1. whole milk
  2. 1% milk
  3. buttermilk
  4. skim milk
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14
Q

enzyme that breaks down lactose

A

enzyme lactate and turns to lactic acid

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15
Q

% of milk allergy

A

3-5% infants

tough to be related to the B-lactoglobulin

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16
Q

symptomes of milk allergy (5)

A
  1. skin rash
  2. vomitting
  3. nausea
  4. headaches
  5. wheezing, chronic cough
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17
Q

health benefits of linoleic acids (3)

A
  1. decrease risk of CVC
  2. depress cancer cell growth
  3. weak evidence for decreasing in fat mass
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18
Q

health benefits of probiotics + what is it

A
  1. live microbial food ingredients (bacteria) that have a beneficial effect on human health
  2. contain lactase, there for decrease lactose content
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19
Q

what is the Framingham Study

A
  • association between dairy consumption and changes of body weight and circumferences
    • the more dairy product consume as a child the less chance of obesity
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20
Q

8 milk alternatives

A
  1. almond
  2. soy
  3. coconut
  4. rice
  5. oat
  6. cashew
  7. hemp
  8. pea
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21
Q

process of regular pasteurization + what is killed

A
  1. heating milk below is boiling point for a short time to reduce foodborne illness
  2. destroyed 100% pathogenic bacteria, yeast and mold
  3. destroy 95-99% of non-pathogenic bacteria
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22
Q

process of ultra pasteurized + advantages

A
  1. used higher temperature for smaller amount of time
    - 15 sec of process
  2. extend shelf life
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23
Q

techinique of ultra high temperature pasteurized

A
  1. higher temperature for 2 seconds

2. sterile packaging technique

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24
Q

how long ultra high temperature pasteurized can be stored unrefrigerated

A

3 months

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25
true or false, homogenization has an effect on nutritional value
false
26
what is homogenization
break up fat globules into smaller globules that doesn't clump together and that are permanently dispersed in an emulsion
27
homogenization- coagulates quicker in presence of..
heat
28
name 6 dairy products
1. milk 2. cheese 3. cream 4. butter 5. ice cream 6. evaporated milk
29
name 5 cultured dairy products
1. buttermilk 2. kefir 3. sour cream 4. yogurt 5. acidophilis milk
30
grading in Canada is permitted and voluntary for which product (4)
1. butter 2. butter product 3. cheddar cheese 4. dry milk product
31
% of milk product consumed as a fluid
30%
32
in the refrigerator, how long can we keep these products: milk, sour cream, yogurt, buttermilk
1. no more than 3 weeks 2. used within a few days once open 3. use within 10 days of purchased. can last up to 3-6 weeks 4. use within 3-4 days (last up to 3 weeks)
33
in dry storage, how long can we keep these products: | nonfat dry milk, ultra-pasteurized milk,sweetened condensed-milk
1. up to 1 year 2. up to 3 months 3. up to 1 year
34
dry storage= close the containers to minimize what (2)
oxygen and moisture exposure
35
fresh cheese, 3 examples + % moisture
1. more than 80% | 2. cottage, cream, ricotta
36
soft cheese, % moisture, 2 examples
1. 50-75% moisture | 2. brie, camembert
37
semi-hard cheese, % moisture, 2 examples
1. 40-50% | 2. gouda, muenster
38
hard cheese, % moisture, 2 examples
1. 30-40% | 3. swiss, cheddar
39
very hard, % moisture, 2 examples
1. 30% | 2. parmesan, romano
40
5 milk sources
cow, goat, camel, horse, water buffalo
41
how cheese is made
by coagulating or curdling milk and separating the curd from the whey
42
4 steps for cheese
1. milk selection 2. coagulation 3. curd treatment 4. curing and reapening
43
cheese classification (7)
1. mode of packaging 2. microbial characteristics 3. appearance 4. place of origin 5. processing method 6. moisture content 7. milk source
44
milk is an emulsion of fat globules and a suspension of...
casein micelles in a aqueous milk serum phase
45
2 methos coagulants by acids
1. add an acid | 2. inoculate milk with bacteria starter culture (convert lactose to lactic acid) during 4-16 hours
46
commercial name of chymosin
rennet/rennet
47
what is chymosin
digestible enzyme originally from stomach lining of milk-fed calves
48
alternatives to calf-stomach enzymes (2)
1. enzymes derived from GMO bacteria | 2. enzymes derived from vegetables and bacteria = coagulants
49
what do the step of curd treatment + 5 ways
curd is treated to remove more whey 1. heating 2. cutting 3. salting 4. knitting 5. pressing
50
characteristics of cutting
- increases surface area, then strained | - low moisture varieties= smallest curd
51
characteristics of heating
- increases evaporation for a firmer texture | - destroys micro-organisms
52
characteristics of salting
- dehydrates | - control bacteria growth, flavor, texture, appearance
53
characteristics of knitting
curds are melted into a solid mass (optional)
54
characteristics of pressing
curds are compacted into a mass (optional)
55
what is curing
the aging of cheese in controlled conditions of temperature and humidity
56
definition of ripening
physical and chemical changes during curing
57
during ripening, elements can manipulated to develop what (5)
flavor,aroma, texture: salts, bacteria, mold
58
examples of ripening and range times
- range from 4 weeks to 2 years | - glycolysis, lipolysis, proteolysis
59
cheese is separated in 2 parts
bacteria ripened and mold ripened
60
categorie of cheddar, parmesan, gouda, swiss, gruyere
bacteria ripened, internal
61
composition of whey and whey product
- low in fat - rich in nutrient: water soluble whey proteins water soluble vitamins minerals lactose
62
characteristics of cheese whey
- water is evaporated until the whey is extremely concentrated - sweet and light brown
63
characteristics of dry whey
- mostly used as livestock feed | - used in soups, beverages, desserts, toppings, imitation cheese, non dairy coffee creamer
64
characteristics of modified whey
- condensed (less than 10% of H20) | - ingredient in processed cheese food, certain candies
65
nutrition value of cheese (6)
1. protein (complete) 2. CHO (very little, because lactose is drained off in whey) 3. fat 4. cholesterol 5. minerals 6. vitamins
66
role of fat + type of fat
1. primarly saturated fat | 2. responsible for satiety, flavor and texture
67
quantity of cholesterol
0-40 mg per ounce
68
type of minerals (3)
zinc, calcium, phosphorous
69
vitamins that are drained and vitamins that are remains
1. fat soluble (A,D) remain in the curd | 2. water soluble vitamins drain off in whey
70
cheese in food preparation (6)
1. shreddability 2. meltability 3. oiling off 4. blistering 5. browning 6. stretchability
71
characteristics of shreddability
- increases surface area= melted faster
72
characteristics of meltability
high fat/moisture content= higher meltability
73
characteristics of oiling off
some free fat is released and glistens on the surface (occurs in higher fat cheese)
74
characteristics of blistering
aged cheese= large blisters unaged cheese = numerous small blisters ** cloque sur les pizzas**
75
characteristics of browning
excess of amino acids, lactose or sugar= too much browning
76
characteristics of stretchability
- high level of calcium phosphate= tougher /grainy texture | - protein breakdown in aging= soft texture
77
storage of most cheese
refrigerated
78
what waxing reduces
mold
79
frozen is based on what
water content
80
hard cheese froze for how many times
2 months
81
processed cheese froze for how long
5 months
82
in regular pasteurized, what food processors measure to ensure adequacy
alkaline phosphatase activity, an enzyme found in milk
83
88% goats and 12% cows milk create what type of cheese/
primost cheese
84
10 pounds of milk creates how many pounds of whey and cheese
1 pound of cheese | 9 pounds of whey
85
how much cheese canadian eat per year
12,5 kg

food fundamentals (13 decks)

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