Milk

Question 1

what is milk?

Answer 1

liquid secreted from the mammary gland to serve as nutrition for a newborn

Question 2

casein

Answer 2

~80% of milk, precipitated by acid or rennin, added to food to improve nutritional value

Question 3

whey

Answer 3

lactalbumin and lactoglobulin, liquid portion of cheese production, can be used an an emulsifier or added for nutritional value, improves mouthfeel, moisture retention, flavour

Question 4

fat contributors to…

Answer 4

mouthfeel, flavour, chemical properties

Question 5

milk has ___% SFA, ___% PUFA, and ___% MUFA

Answer 5

66/4/30

Question 6

whole milk has ___g fat, 1% has ___g fat, skim has ___g fat, buttermilk has ___g fat

Answer 6

8/3/0/2

Question 7

what is the only form of CHO in milk?

Answer 7

lactose

Question 8

lactose intolerance:

Answer 8

inability to digest lactose because of insufficient lactase quantities

Question 9

symptoms of lactose intolerance:

Answer 9

cramps, nausea, flatulence, bloating, diarrhea

Question 10

what is a milk allergy?

Answer 10

an allergy to a PRO in milk, usually beta-lactoglobulin

Question 11

symptoms of a milk allergy:

Answer 11

vomiting, nausea, wheezing, chronic cough, rash, headache

Question 12

potential health benefits of milk:

Answer 12

decrease in CVD, cancer cell growth, fat mass, contains probiotics

Question 13

what are the three types of pasteurization?

Answer 13

1. regular: heating milk just below boiling point for a short period of time
2. ultra: heating milk at a higher temp. for ~15s to extend shelf life
3. UHT: heating at an even higher temp. for ~2s then putting it into sterile packaging

Question 14

homogenization:

Answer 14

mechanical process to break up fat globules into an increased state of emulsion, it coagulated quicker in heat

Question 15

___% of milk is consumed in fluid form

Answer 15

30

Question 16

grading is ___

Answer 16

voluntary

Question 17

___ must be submitted monthly

Answer 17

somatic cell count

Question 18

storage: fridge for ___ (milk), within ___ days of purchase (yogurt), ___ (buttermilk), a few days (___)
dry storage: ___ (dry, nonfat milk), ___ (ultra pasteurized), ___ (condensed)

Answer 18

< 3wks/10
3-4/sour cream
1yr/3mo
1yr

Question 19

what factors are possible for cheese classification?

Answer 19

moisture content, milk source, microbial characteristics, appearance, packaging, origin, processing

Question 20

what are the categories for moisture content (cheese)

Answer 20

fresh, soft, semi-hard, hard, very hard

Question 21

what are possible milk sources for cheese?

Answer 21

cow, sheep, goat, camel, horse, water buffalo

Question 22

general steps for cheese production:

Answer 22

1. milk selection
2. coagulation
3. curd treatment
4. curing/ripening

Question 23

what are the two methods for coagulation by acid?

Answer 23

1. inoculate milk with bacterial culture (14-16hr)

2. add acid to milk

Question 24

what are some characteristics of cheese made by acid coagulation?

Answer 24

1. low Ca (it’s lost in the whey)
2. soft and spongy
3. usually not aged

Question 25

enzymes for coagulation of cheese:

Answer 25

chymosin (aka rennin or rennet)

Question 26

what are the steps for turn treatment?

Answer 26

cutting (increases surface area, straining follows), heating (increases evaporation to make the cheese firmer, destroys microorganisms), salting (dehydrates, controls bacterial growth, adds flavour), knitting (optional; melting burns into a solid mass), pressing (optional; compacting curds into a mass)

Question 27

low moisture = ___ curd

Answer 27

smaller

Question 28

curing

Answer 28

aging cheese in controlled conditions (ex. temperature and humidity)

Question 29

ripening:

Answer 29

chemical/physical changed that occur during curing

Question 30

nutritional value of cheese: ___ PRO, ___ fat, ___ CHO, ~___mg cholesterol, ___ soluble vitamins, ___, ___, ___

Answer 30

high/SFA/low | 25/fat/Ca/P/Zn

Question 31

shredability: good for ___

Answer 31

melting

Question 32

high ___ and high ___ = meltier cheese

Answer 32

fat/moisture

Question 33

blistering (___ = large, ___ = many small)

Answer 33

aged/unaged

Question 34

browning is increased with higher levels of:

Answer 34

sugars, amino acids, lactose

Question 35

stretchability: high ___=tough and grainy, ___=soft

Answer 35

Ca and P/ageing

Question 36

___ can contaminate soft cheese if not stored properly

Answer 36

listeria

Question 37

you can freeze cheese for ___ (hard) or ___ (processed)

Answer 37

2mo/5mo