Dairy Products Flashcards Preview

AVS 109 > Dairy Products > Flashcards

Flashcards in Dairy Products Deck (33):
1

What is the definition of milk?

The lacteal secretion, practically free from colostrum, obtained by the complete milking of one or more healthy cows, which contains not less than 3.25% of milkfat and not less than 8.25% milk-solids-not-fat

May be from cow, goat, or sheep.

2

What is the average composition of water in milk?

87.3%

3

What is the composition of lactose in milk?

4.9%

4

What is the composition of fat in milk?

3.7%

5

What is the composition of protein in milk?

3.4%

6

What is the composition of ash in milk?

0.7%

7

Are other components dissolved or suspended in water in the milk?

Yes

8

What is disaccharide?

Glucose & galactose

9

Is lactose the least variable component in healthy animals?

Yes

10

Is milk fat the most variable component?

Yes

11

What is the percentage of triglycerides in milk fat?

98-99%

12

What is a triglyceride?

Lipid

13

What is a lipid used for?

The breaking down of lipase.

14

What is almost all animals milk stored in the form of?

Triglycerides

15

Can milk be oxidized by UV lights?

Yes

16

Milk fat has a 1-2% mixture of what?

Mono- and diglycerides, phospholipids, sterols, carotenoids, and vitamins

17

At what point does milk curdle?

When pH drops below normal.

18

What is pH used for?

Measures acidity.

19

What is casein?

Protein found in milk

20

What percentage of milk is casein?

80%

21

What is an example of an enzyme?

Lipase

22

What is rennin?

How a calve or lamb breaks down casein in the stomach.

23

What is ash?

A mineral content in milk. A non-combustible matter.

24

What is the acidity of ash?

6.5-6.7

25

Why do aquatic animals have higher protein in their milk?

Their cooler environment.

26

What is the purposes of heat treatment?

Destroy pathogens.
(Coxiella burnetti)

27

What is HTST?

High temperature short time

28

What is the most common HTST?

161F for 15 secs.
Most economical

29

Does homogenization have to be combined with heat treatment?

Yes

30

What happens when you combine homogenization with heat treatment?

Destruction of Ig-M and native lipase.

31

Lactose is digested by what?

Lactase

32

What is fat in the form of?

Triglycerides

33

What is PI?

Isoelectric Point