MILK PT. 2

Question 1

whats homogenization

Answer 1

mechanical process that breaks up fat globules in milk into smaller globules that do not clump together and are permanently dispersed

Question 2

does homogenization have an effect on nutrient content

Answer 2

no, purely mechanical

Question 3

what sensory properties change with homogenization

Answer 3

creamier texture and whiter

Question 4

describe the mechanical process of homogenization

Answer 4

milk pumped under high pressure (~2000 psi) through a machine that contains tiny holes to break up the globules

Question 5

what does milk have to have to be considered fresh fluid cow’s milk

Answer 5

at least 8.25% MSNF

Question 6

what are the four type of milk

Answer 6

whole, reduced-fat, low-fat, fat-free/nonfat

Question 7

how much fat in whole

Answer 7

3.25%

Question 8

how much fat in reduced-fat

Answer 8

2%

Question 9

how much fat in low-fat and fat free

Answer 9

1% and less than 0.5% in fat free

Question 10

what other animals get milk

Answer 10

goat, sheep, camel, llama

Question 11

whats chocolate milk made wth

Answer 11

flavored with either cocoa, chocolate liqueur, or chocolate syrup

Question 12

what do stabilizers do and what’s a common one

Answer 12

prevent cocoa from settling; common stabilizers us carrageenan (Polysaccharide from seaweed)

Question 13

whats eggnog

Answer 13

mixture of milk, cream, milk solids, eggs, stabilizers, and spices

Question 14

how much milk fat in eggnog

Answer 14

6-8% milk fat (double of whole milk)

Question 15

how are plant-based milks made

Answer 15

plant is soaked in water, ground, and strained

Question 16

what are two types of canned fluid milk

Answer 16

evaporated milk and sweetened condensed milk

Question 17

whats evaporated milk

Answer 17

at least 60% of water from whole milk is evaporated

Question 18

what is sweetened condensed milk

Answer 18

50% of water from whole milk is evaporated and then sugar is added (40-50% of end product weight); ideal for dessert prep

Question 19

whats dry milk

Answer 19

nonfat dried milk - all moisture is removed from milk

Question 20

how is dry milk created and used

Answer 20

reconstituted with water and used like fresh milk; absence of fat givens even longer shelf life

Question 21

whats instant milk

Answer 21

made by exposing NFDM to steam and then re-drying it

Question 22

what does double-drying do that makes instant milk

Answer 22

makes it instantly dissolve in cold water due to agglomeration of smaller proteins into larger more porous particles

Question 23

how is buttermilk created

Answer 23

bacteria convert lactose to lactic acid

Question 24

what does the drop in pH do to buttermillk

Answer 24

makes it taste more sour and causes coagulation of casein proteins which makes it more viscous

Question 25

whats buttermilk used in

Answer 25

many baked products to add moisture and lankiness and provide an acid for leaving

Question 26

how is sour cream made

Answer 26

by a similar process except the starting material is a light cream

Question 27

how is yogurt made

Answer 27

mixing two thermophilic bacteria strains (lactobacillus baulgaricus and streptococcus thermopiles)

Question 28

what happens to the mixture of bacteria when making yogurt

Answer 28

added to pasteurized milk with additional MSNF (provides more lactose)

Question 29

what happens next when making yogurt

Answer 29

whole mixture is held at a. warm temp to allow fermentation until desired consistency and flavor reached

Question 30

what happens to lactose and whats produced

Answer 30

lactose goes to lactic acid and folate is produced as a byproduct of bacterial growth

Question 31

whats yogurt the most common vehicle for

Answer 31

probiotics and prebiotics

Question 32

what are probiotics and prebiotics

Answer 32

pro - live microbial food that promote digestive health and pre are non digestible food that support growth of pro

Question 33

whats keifer

Answer 33

sour, carbonated, slightly alcoholic beverage

Question 34

how is keifer made

Answer 34

by adding a yeast/bacterial fermentation starter to fluid milk

Question 35

whats cream

Answer 35

collection of fat droplets that float to top of non-homogenized milk; 18-36% milk fat

Question 36

how much milk fat is in coffee cream

Answer 36

18-30%

Question 37

how much milk fat is in whipping cream

Answer 37

30-36%

Question 38

what does whipping cream expand to

Answer 38

2-3 times in volume

Question 39

describe whipping cream proteins

Answer 39

mechanically stretched into thin layers that trap air, fat, and liquid

Question 40

what does the higher fat of whipping cream lead to

Answer 40

more stable whipped cream (fat surrounds air)

Question 41

how is half and half made

Answer 41

combining cream and milk

Question 42

how are milk products used in food prep

Answer 42

coagulation and precipitation

Question 43

what happens to whey proteins at high temps

Answer 43

start to denature, which makes the whey lose solubility and coagulates with casein

Question 44

what forms at surface of heating milk and why

Answer 44

skin forms at surface of heated milk due to evaporation of water and concentration of milk components

Question 45

describe skin

Answer 45

scorches easily and can trap steam trying to escape causing the milk to boil over

Question 46

what does adding acid to milk do

Answer 46

causes casein (not whey) proteins to coagulate

Question 47

describe casein and charges

Answer 47

normally carry a negative charge and repel each other, but acids will donate H ions to negative charges and make them neutral which causes them to coagulate

Question 48

what do enzymes do in milk

Answer 48

cause milk coagulation via casein hydrolysis

Question 49

what the common enzyme used to coagulate milk

Answer 49

chymosinn (or rennin), sold commercially as rennin

Question 50

what the common enzyme used to coagulate milk

Answer 50

chymosinn (or rennin), sold commercially as rennin

Question 51

what enzyme is used in cheese production

Answer 51

chymosin/rennin

Question 52

describe texture of enzymme-prpduce coagulates

Answer 52

tough and rubbery

Question 53

describe acid-produced coagulated

Answer 53

more fragile

Question 54

why is milk suspectivble to rancidity

Answer 54

contains a lot of short-chain fatty acids

Question 55

should you drink milk from container

Answer 55

no, mouth bacteria can wash back into product

Question 56

how should dry and canned milks be stored

Answer 56

slughtly below room temp

Question 57

how should milk be stored

Answer 57

all fluid need to be in fridge except unopened ultralight temp pasturaided milk and some canned and dry