Dairy Products Flashcards Preview

AVS > Dairy Products > Flashcards

Flashcards in Dairy Products Deck (40):
1

What is def of milk

Lacteral secretion practically freee of colostrum, obtained by the complete milking of one or more healthy animals

2

____ % of milk fat
_____% of milk solids

3.25
8.25

3

Composition of milk

87.3% water
4.9% lactose
3.7% fat
3.4% protein
.7% ash

4

What is least variable component in milk

Lactose

5

What is leftover from combustion

Ash

6

What is the primary mineral in milk

Calcium

7

What is the disaccharide lactose made out of

Glucose and galactose

8

What is lactose digested by

LactAse

9

What are other components of milk dissolved or suspended in

Water

10

Small amount of ___________ are __________ to lactose or bound to protein

Water , hydrated

11

Least variable component in healthy animals

Lactose

12

What is the only trace of carbohydrates in milk

Lactose

13

What is the most variable component in milk

Fat

14

What is 90% of fat

Triglycerides

15

What is the 2% of fat made up of

Mixture of mono di glycerides phospholipids
Sterols vitamins
Cartenoids

16

What is a bland flavor when fresh

Fat

17

What is 80% of milk proteins

Carson

18

What is Casejn isoelcteic point

4.6

19

What makes up whey proteins

Beta lactoglobulin
Alpha lactalbumin
Serum albumin
Immunoglobulins

20

What are 3 proteins

Casein (curds)
Whey
Enzymes

21

What indicates abnormal condjtuons in animals when it changed

Ash

22

What is acidity ph

6.6

23

What do we call rancid flavor in milk when fat becomes oxidized

Hydrolacticity

24

Idaho is what in milk production and what in milk per cow

3rd a
1st

25

What is us main dairy product

Cheese

26

What is coagulates using acid and enzyme (rennet and chymosin)

Cheese

27

What is the formation of curds and whey

Cheese

28

What is common 1st step in producing skin milk

Separation

29

What causes rancidty

Lipase

30

What is heat treatment

Pasteurization

31

What is the primary purpose of pasteurization

Destroy pathogens

32

What are 2 secondary purposes if pasteurization

Destroy
Spoilage organizms
Endogenous enzymes

33

What is vat pasteurization

145
30 min
Ice cream

34

What is most common pasteurization schedule

High temp short time
161
15 secs

35

What are 2 hhst

191. 1 sec
212. .01

36

What is the most heat resistant pathogen in milk

Coxiella burnetti

37

Ultra pasteurization

Shelf stable product
280
2 sec

38

Homogenization is

Makes milk uniform by breaking down fat globules

39

What can course reglobulatikn

Immuoglobins

40

What is homogenization for

Destroy immuglobins
And native lipase