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FOSC111 > Dairy > Flashcards

Dairy Flashcards

1
Q

how does the blood carrying nutrient get to secretory cells

A

capillaries

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2
Q

within secretory cells what organelles synthesise milk components

A

Endoplasmic reticulum and ribosomes

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3
Q

what can be considered as milk components

A

proteins and lipids

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4
Q

in what form are the milk components moved out of the cell

A

vesicles

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5
Q

what organelle facilitates the transport of milk components out of the cell

A

Golgi

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6
Q

where are the vesicles deposited

A

the lumen of the alveoli

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7
Q

after the lumen of the alveoli where does the milk components go

A

milk cistern

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8
Q

where are the milk components stored

A

milk cistern

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9
Q

what hormone stimulates muscle contraction that results in milk excretion

A

oxytocin

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10
Q

where does the milk move to after muscle contraction

A

teat cistern

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11
Q

percentage of water in milk

A

87%

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12
Q

Percentage of fats in milk

A

2.4-5.5%

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13
Q

percentage of milk solids

A

9%

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14
Q

what is meant by the term milk solids

A

vitamins, minerals, proteins, carbohydrates and enzymes

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15
Q

how do milk fats exist and how are they stabilised

A

in fat globules

by a membrane

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16
Q

what gives the milk a yellowish tinge

A

Beta-carotene

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17
Q

triglyceride to fatty acid/sterols/phospholipids composition of milk fats

A

98% to 2%

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18
Q

fats in milk are a major source of and

A

energy and nutrients

19
Q

what three things causes milk to go rancid when exposed to them

A

lipases, light and oxygen

20
Q

protein composition of milk

A

18% Whey
80% casein
2% other

21
Q

what enzyme breaks down lactose

A

beta-galactosidase

22
Q

what are the fat-soluble vitamins found in milk

A

A
D
E
K

23
Q

What are the water-soluble vitamins found in milk

A

B

C

24
Q

4 reasons to process milk

A

safety
preservation
variety
economic or convience

25
Q

reasons why milk has high spoilage

A

water activity
nutrition value
source

26
Q

four spoilage enzymes of milk

A

lipases
phospholipases
proteinases
lactase

27
Q

what do lipases in milk do?

A

hydrolyses the fats causing rancidity

28
Q

What do proteinases in milk do?

A

hydrolyses proteins giving age gelation (lumps) and off-flavours

29
Q

What does lactase do?

A

turns lactose into lactic acid

30
Q

what do phospholipases do

A

break down milk fat globule causing creaming

31
Q

the temperature required for LTLT(low temp, long time) processing

A

63 degree

32
Q

the temperature required for HTST(high temp, short time)

A

72 degrees

33
Q

the temperature required for HHST(higher heat, short time)

A

100

34
Q

the temperature required for UHT

A

138-150

35
Q

what enzyme is used to test the sufficiency of pasteurisation

A

alkaline phosphatase

36
Q

Why is alkaline phosphatase used

A

> heat stability than milk pathogens

37
Q

3 alternatives to pastuerisations

A

ultraviolet light, high-pressure processing and pulsed electric fields

38
Q

why must milk be pasteurised before homogenisation

A

to inactivate lipases to stop rancidity

39
Q

what does homogenisation do to milk?

A

reduces fat globule size

prevents separation

40
Q

what is the isoelectric point signify

A

the point at which a protein is least soluble

41
Q

how does adding acid coagulate milk

A

changes the pH to the isoelectric point of the wanted protein

42
Q

how does adding salt coagulates milk

A

when added in excess the salts aggregate together drawing water away from the protein and it ppts

43
Q

how does chymosin coagulate milk

A

chymosin enzyme cuts off the negatively charged K-casein micelle tails reducing the repulsion like charges and allowing them to coagulate

FOSC111 (5 decks)

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