EXAM 2: Dairy Products Flashcards by Allie Bartoletti

What are examples of dairy products

Milk
Cream
Half-n-Half
Buttermilk (sour milk)
Cheese
Cottage cheese
Cream cheese
Yogurt
Sour cream

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What are some examples of dairy alternatives

Plant-based alternatives to milk
- soy, almond, rice, coconut, oat, hemp, flax
Other milk alternatives
- lactose-free
- milk, yogurt, ice-cream, cheese
- tofu

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What are four functions of milk in foods

Beverage base
Food Products
Ingredients in recipes
Food industry

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What are examples of milk as a beverage base

Smoothies, milk shakes, kefir, egg nog, buttermilk

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What are examples of how milk acts in food product

Cheeses: fresh, aged, etc. ; Sour cream; whipped cream

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What are examples of how milk is used as an ingredient used in recipes

Pizza, cheese soufflés, casseroles, sandwiches, soups, dressings, infant formula, cookies, puddings, etc.

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What are examples of the food industry use of milk

Add nutritive value, provide moisture, improve mixing ability, foaming, texture, flavor

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Breed of the cow determines….

Milk characteristics

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What are the milk characteristics from holstein cows

Most common breed
High efficiency milk production

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What are the characteristics of milk from a Jersey cow

Smallest breed
Produces milk with higher butter-fat content

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What are the guidelines and oversight for milk production and sale to humans

Milk is carefully tested and regulated to ensure quality and safety to consumers

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How are growth hormones overseen to ensure safety and quality milk production

Milk naturally contains a few parts per billion of bovine somatoropin (bST); it is non-reactive in humans
If rbST is given to cows, the amount in milk is similar to the amount of bST naturally found in milk

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How are antibiotics and pesticides overseen in milk production to ensure safety

It is against the law to sell milk with antibiotics or pesticides in it
Milk is rigorously and regularly tested and tested at different steps between processing and being available to humans for consumption
Milk that fails this testing is destroyed

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What is the composition of milk

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What is the carbohydrate content of milk

Lactose is the primary sugar
- less soluble than sucrose
- non-fat milk dried milk: increase crystallization
- produce sandy texture in ice cream
- aids in browning of baked goods

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What is the protein contents of milk

Contains all EAA
Predominate types of proteins
- casein (80%)
- can be precipitated w/ acid or enzymes
- whey (20%)
- by-product of cheese production
- water (93%)
- lactose
- why proteins: lactalbumin and lactoglobulin

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What are the fat contents of milk

Referred to as butterfat
Amount varies by cow breed
Contributes to flavor, mouthfeel, and stability of milk products
Fatty Acid composition:
- increased saturated fatty acid: mostly palmitic with lesser amount of myristic and stearic acids
- increased monounstaturated fatty acids: oleic
- SCFA “butyric”: adds to flavor

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What is milk

Milk is an emulsion of fat globules and casein, suspended in water

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What are casein micelles

Large complex of proteins
- ph sensitive: forms very large curds in acidic environments
- good sources of: calcium, riboflavin, vitamins B12, potassium, phosphorus, vit A and D (typically fortified)
- poor sources: iron, vit c, vit e, vit k

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What is raw milk

Non-homogenized or pasteurized
- may have dangerous pathogens

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What is milk processing

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Fluid milk sold in stores is processed by: homogenization & pasteurization

What is homogenization

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Fat micelles broken into tiny fat droplets
- surface surrounded by lipoprotein membrane and casein molecules
Casein weights down globules

What is pasteurization

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Heat treatment at high temperatures to kill pathogens in dairy products

What are the benefits of pasteurization

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Destroys 100% of pathogenic bacteria, yeasts, and molds
Decreases foodborne illness
- typhoid
- diphtheria
- scarlet fever
- tuberculosis
Decreases spoilage rate

What are some of the disadvantages of pasteurization

Decreases some vitamins Destroys nonpathogenic bacteria Denatures proteins Lipase (promotes hydrolysis rancidity) Macroglobulin

Know table 10-5 type of processing and refridge required only!

What are factors o to consider when using milk products in food preparation

Flavor changes Coagulation & precipitation (forms a curd/skin) Flavor/Mouthfeel Changes Curdling Skin Formation Preventing skin formation

Factors to consider when using milk products in food preparation: Coagulation & Precipitation

Forms a curd/skin - heat - acids - phenolic compounds - enzymes - salts

Factors to consider when using milk products in food preparation: Flavor / Mouthfeel Changes

Bland slightly sweet flavor comes from lactose, salts, sulfur compounds and short chain fatty acids Fats creates the mouthfeel & body of milk Taste influenced by: heat, sunlight, oxidation, copper equipment, utensils or feed interested by the source animal

Factors to consider when using milk products in food preparation: Curdling

The process where milk proteins solidify and separate from whey Causes of curdling: - strong acids - pH<4.6 - heat - enzymes - salts Sources of acids - citric (tomatoes, lemon and lime juice) - tannins (potatoes) - polyphenolic compounds Reduce curdling - add acid to milk base in the presence of a starch - reduce temperature and time

Factors to consider when using milk products in food preparation: Skin formation

Causes: water evaporation that results in concentrated casein, fat, & mineral salts on the top Preventing skin formation - decrease temperatures and cooking times - cover the pot w/ a lid - stir continually while heating - coat the surface with a layer of melted fat

What are examples of whipped products

Whipped Cream Whipped Evaporated milk

What is whipped cream

Higher fat content (>30%) Use cool cream - 45 deg F Age - at least one day old Powdered sugar stabilizes the foam Time

What is whipped evaporated milk

Milk solids allow it to be whipped Temp - 32 F Strong flavor

What are examples of cultured milk products

Yogurt, buttermilk, sour cream

What is yogurt

A fermented milk product with at least 8.5% MSNF and 0.5% acid

What is buttermilk (or sour milk)

Skim or part-skim milk that is treated with bacteria - lactobacillus Bulgaria and streptococcus lactic Lactose -> lactic acid (decreases pH) - proteins precipitate out making thicker milk

What are the uses of buttermilk

Adds moisture and tanginess to baked products Provides acid for leavened products

What are substitutions for cultured buttermilk

1 cup milk and 1 tbsp lemon juice or vinegar, let sit for 10 mins Or dried buttermilk powder

What is sour cream

Fermented light cream or half-n-half Acidity: 0.5% Milk fat: min 18% Thicker sour cream has vegetable gums, MSNF, or enzymes added Light/low fat versions - 1/2 the fat content

* be familiar with the steps and what occurs during the steps of cheese making

Look in the textbook

What are the general steps of cheese making

Milk selection -> Acidification -> Curd Treatment -> Fermentation

What occurs during the acidification step of cheese making

An enzyme is added (ex. Renin) or an Acid is added Coagulation occurs

What occurs during the curd treatment phase of cheese making

Cheese curd (solid portion) is separated from whey (liquid portion)

What occurs during the fermentation phase of cheese making

The curd is ripened (except fresh cheeses)

How is processed cheese made

Starts with natural cheese -> grind + blend + heat (pasteurize) + emulsifier-> Process Cheese (+ milk and/or whey solids) -> Process cheese food OR Process Cheese (+ moisture + optional additions: milk solids, sweetening agents, starch, vegetable gums) -> Process Cheese Spread

What are some cheese alternatives

Dairy free, lactose free and soy free cheeses are available Gums and other additives are added to the cheese to give the product the same texture and melting properties of cheese

What are the benefits of cheese alternatives

Lower in kcal, total fat, and saturated fat Great alternative for individuals who are lactose intolerant, following a vegan lifestyle, allergic to milk proteins or are allergic to soy protein (only soy-free versions)

What are the disadvantages of cheese alternatives

Doesn’t have the same melting properties Texture tends to be softer for all types of cheeses Flavor is not the same as regular cheese - but they are getting better

EXAM 2: Dairy Products Flashcards

(50 cards)