Milk

Question 1

what are the three major classes of chemicals

Answer 1

lactose, fats, proteins

Question 2

lactose is found in

Answer 2

aqueous solutions

Question 3

Formula of lactose

Answer 3

C12 H22 O11

Question 4

Lactose intolerance happens when

Answer 4

the body stops producing lactase

Question 5

beta lactose

Answer 5

happens in milk at room temperature, when milk is heated BV falls out of the solution

Question 6

Alpha lactose

Answer 6

molecules crystalized together at low temp, alpha is the reason we can have ice cream

Question 7

Milk proteins

Answer 7

make up about 1-10% of milk content

Question 8

what are the milk proteins?

Answer 8

Casein and whey proteins

Question 9

what is denaturation?

Answer 9

process by which a protein’s shape is altered

Question 10

why is denaturing important?

Answer 10

protein’s function relies on shape

Question 11

Whey

Answer 11

contains cysteine, more acid stable, can resist denaturation

Question 12

Casein

Answer 12

does not contain cysteine, more water stable, key to formation of curds

Question 13

Fat

Answer 13

2-20% of milk, made up of one or more fatty acids

Question 14

Hydrophilic

Answer 14

likes water

Question 15

hydrophobic

Answer 15

hates water

Question 16

what makes the head more hydrophilic

Answer 16

phospholipids

Question 17

The cream on top of milk separates because

Answer 17

it has different polarity

Question 18

true or false: most milk in stores is pasteurized

Answer 18

true

Question 19

what to the percentages (of milk) signify

Answer 19

the amount of fat remaining

Question 20

homogenous

Answer 20

well mixed

Question 21

heterogenous

Answer 21

not well mixed

Question 22

How is milk pasteurized

Answer 22

quickly heated to kill microbes

Question 23

true or false: pasteurization doesnt affect milk’s nutrition

Answer 23

false

Question 24

Fat/protein + gas bubble=

Answer 24

colloid

Question 25

what is a colloid

Answer 25

a chain of molecules that form around a gas bubble

Question 26

hot gas introduced to milk leads to

Answer 26

softer foams

Question 27

cold gas introduced to milk leads to

Answer 27

tougher texture

Question 28

Overwhipping heavy cream leads to

Answer 28

butter

Question 29

Fermentation aids the

Answer 29

solidification process

Question 30

what does ice cream rely on in order to form

Answer 30

colloid formation and freezing point depression

Question 31

true or false: less salt=colder

Answer 31

false

Question 32

What is found in high concentration in the aqueous phase of raw milk?

Answer 32

lactose, casein proteins, whey proteins, calcium

Question 33

cream separation in milk is a homogenous system

Answer 33

false

Question 34

what is associated with binding calcium in milk

Answer 34

casein proteins