Test 2 Flashcards
(127 cards)
1
Q
Types of cows that produce milk
A
Jersey, Guernsey, Brown & Holstein
2
Q
Other animals that make milk
A
Buffalo, Camels, Sheep, Goats, Yak, Deer
3
Q
Milk alternatives
A
Almond, Rice, Soy, Coconut, Hemp
4
Q
Cow cycle of birthing
A
Mother cow gives birth between 1 and 3 years old. Calf nurses for 1 week then calf is fed formula of soy and reconstituted milk. Mother is then milked for 10 months and then given 2 months to rest and then bred again
5
Q
pH of raw milk
A
6.5-6.7 (slightly acidic)
6
Q
Nutrients in raw milk
A
protein, fat, and carbohydrate, vitamins A, E, D and riboflavin (B2)
7
Q
What two major proteins are in milk
A
Whey and casein
8
Q
Carbohydrate in milk
A
Lactose which breaks down to glucose and galactose
9
Q
Fat in milk
A
Stored as globules, encased by phospholipids
Resilient to heat but not freezing
10
Q
What percent of milk is casein
A
80%
11
Q
What percent of milk is whey
A
20%
12
Q
Casein protein
A
Curdle or coagulate in acids, precipitates out of solution
13
Q
Whey protein
A
Remains suspended in liquid with acids
Leftover from cheese making
14
Q
As pH nears 5.5 what happens to casein
A
it precipitates out
15
Q
Health promotion benefits
A
Manufacturers isolate milk proteins
Add them to products to ↑ nutritional value
16
Q
Examples of proteins that have been isolated
A
Milk protein concentrates
Whey protein isolate
Hydrolyzed whey protein
Whey permeate
17
Q
What does raw milk contain that is valued in cheese making
A
white blood cells
Mammary gland cells
Bacteria
Active enzymes
18
Q
Aroma of milk
A
Short chain fatty acids
Specific to animal
Goat and sheep offer unique fatty acids
19
Q
Heating/cooking milk
A
produces sulfur and green leaf aromas
20
Q
Heating milk above 170 degrees
A
vanilla, almond, butter
*check in book
21
Q
Boiling milk
A
Maillard reactions
Butterscotch flavors
22
Q
Maillard reactions
A
a chemical reaction between amino acids and reducing sugars that gives browned foods their desirable flavor
23
Q
What can also affect aromas and flavor of milk
A
age
24
Q
What flavor/aroma does hay and silage give milk
A
cheese smell
25
What flavor/aroma does a lush pasture give milk
sweet, fruit smells (raspberry)
26
Batch pasteurization
(Low temp long time)
| 145 for 30-35 minutes
27
High temp, short time pasteurization (HTST)
heated and held at a minimum of 161 degrees F for 15 seconds
28
Ultra High Temperature (UHT)
Heated to 280 for 2-3 seconds
Packaged under sterile technique, has long shelf life (months without refrigeration)
Some proteins & enzymes destroyed, affecting whipping, cheese production
29
What is the sterile packaging that ultra high temperature is packaged in
Aseptic packaging
30
Sterilized milk
Heated to 280-302⁰F for 2-6 seconds
| Keeps indefinitely at room temperature
31
What is the goal of homogenization
Keep fat molecules dispersed
32
Process of homogenization
Hot milk pumped at high pressure through small nozzles
Fat globules broken from 4 to 1 micrometers
Broken fat globules stick to milk casein
33
does pasteurization or homogenization occur first
Pasteurization occurs prior to or at same time as homogenization
34
What percent of whole milk is fat
3.5-4%
35
What percent of low fat milk is fat
1-2%
36
What percent of skim milk is fat
.1-.5%
37
Fortification
Vitamin A and vitamin D added
38
Acidophius
lactobacillus acidophilus added
39
Lactaid
milk treated with lactase
40
Dried or powdered milk
Low fat milk, pasteurized
90% of moisture evaporated, spray dried
Keeps for several months
41
Concentrated milks
Condensed or evaporated milk: milk heated to 110-140⁰F in vacuum, under pressure
Homogenized and sterilized
Sweetened, condensed : table sugar added (55%)
42
Plant based milks
Nut Based: Almond or Coconut Milk
Legume Based: Soy Milk
Seed Based: Hemp Milk
Grain Based: Rice or Oat Milk
43
Example of a nut based milk
almond or coconut milk
44
Example of a legume based milk
soy milk
45
Example of a seed based milk
hemp milk
46
Example of a grain based milk
rice or oat milk
47
Why scald milk
```
To kill bacteria (now is done by pasteurization)
Destroys enzymes (done via pasteurization now)
*Denatures proteins & changes interactions during cooking or baking*
---Would kill wild yeast & bacteria present after pasteurization
```
48
What is scalding milk
Skin at top concentrated casein, calcium, whey
| Other proteins concentrated at bottom
49
Negative reactions in cooking milk
- old milk will curdle (in hot coffee/tea)
| - Acids & tannins curdle milk
50
Which fat content milk curdles faster
Low fat milk products
51
What happens to sweetened condensed milk when its heated
Caramelize in can when heated Maillard browning reaction
52
Foaming
proteins collect around air pockets
53
What types of milk make better foams
skim and low fat milks as well as cold milk
54
milk foaming process
Steam nozzle pushes bubbles into milk
Heats the bubbles
--unfolds and coagulates whey proteins
Works most efficiently with nozzle just below surface
55
Cream
High fat content
| –Concentration of fat to protein (10:1)
56
Cream pasteurization
Pasteurized after separation from milk
| –Ultrapasteruized: 2 seconds @280°F/140°C
57
Cream is less likely to curdle in cooking (T/F)
True
58
Does cream spoil quicker than butter?
yes
59
Half and half fat content
12%
60
Light cream fat content
20%
61
Light whipping cream content
30-36%
62
Whipping cream content
35% +
63
Heavy whipping cream fat content
38%
64
Lighter creams
- poured in coffee, over fruit
- Lower fat cannot stabilize foam as well as higher fat creams
- Increased risk of curdling
65
Heavier creams
-Whipped or used in sauces
-High fat content stabilizes foams & sauces
Note: different from eggs where fat limits foam
High fat prevents curdling
-Fat globule’s surface membrane latches onto proteins
66
Double, clotted, plastic creams
Spreads
67
whipping cream into foam
Whisk or whip pulls air bubbles into cream
- Protective fat membranes are broken
- Fat globules form walls around air bubbles
68
When whipping cream into foam how cold should the bowl be
40-50°F
69
What should you add to stabilize foam and increase whipping time
acid (lemon juice 1 tsp/cup)
70
What happens if cream is over beaten
the fat globules cluster together, forming butter
71
Steps for making butter
- concentrated cream
- pasteurize at 185 degrees F
- can add lactic acid to butter
- cool and age for 8 hours
- churn, forces fat globules together
- drain water
- add salt
*concentrated cream = 36-44% fat or heavy cream
72
What temperature should you cool butter to after you make it?
40 degrees F
| fat will then form solid crystals
73
Types of butter
- sweet cream butter
- raw cream butter
- salted cream butter
- cultured cream butter
- european style butter
- whipped butter
- specialty butter
74
sweet cream butter
pasteurized fresh cream
75
raw cream butter
unpasteurized cream, is fragile & turns rancid easily
76
salted cream butter
1-2% added salt
77
cultured cream butter
European product, raw cream has been soured by lactic acid
78
european style butter
US made, soured with lactic acid bacteria, high fat content
79
whipped butter
injected w/ nitrogen gas
80
specialty butter
French, pastry butter, more water and milk solids removed, pure butter
81
what is butter consistency affected by
- diet of cow
| - technique of butter maker
82
what makes softer butter
High polyunsaturated fat (fresh pasturage) make softer butters
83
what makes firmer butter
Hay/hard grains make firmer butters
84
Exposing fat to air and light can...
destroy fat molecules which changes flavor and increases rancidity
85
recommendation for storing butter
- Freezer for long term
- Dark, cold place for short term
- Wrap tightly in original wrapping
- Do not wrap in foil (metals ↑ fat oxidation)
86
melted butter
Heat to 250°F, H₂O boils off, sugar & proteins brown
87
Beurre noisette
“hazel butter,”melted & browned
88
Beurre noir
"black butter,” melted & cooked until very dark, acrid
89
Clarified butter
water & milk solids removed
- 100% milk fat, clear
- Can now use for frying without burning (can heat up to 400F°)
90
Ghee
Indian clarified butter
| -traditionally from soured milk (lactic acid
91
Beurre blanc
(white butter): wine, vinegar, shallots
92
Hollandaise
sauce from butter, egg yolks, lemon juice)
93
Margarines
from liquid vegetable oils
| -Soybean, cottonseed canola, sunflower, corn oils
94
percent fat to percent water in margarine and butter
80% fat 16% water
95
What is added as an emulsifier in margarine
lecithin
96
Hydrogenation
hardens oils, alters fatty acid structure (Trans fats)
97
Softer tub margarines
ess saturated
98
Reduced fat margarines
more water/less fat
99
Baking with margarine
poor quality
100
Yogurt
Milk fermented by lactic acid bacteria to produce curdling
101
bacteria in yogurt
- Lactobacillus bulgaricus & Streptococcus thermophilus
| - L. acidophilus, L. casei, B. longum, B. bifidum
102
Frozen Yogurt
fermented milk using cultures, then mixed with milk, cream, sugar, & stabilizers
103
Reasons eggs are used so widely in food preparation is because they assist in _____
fomaing
binding
emulsifying
104
as an egg ages, what happens to the contents of the egg
1 albumin (whites) get thinner
2 the air cell sack gets larger as
the shell loses carbon dioxide through the porous shell
3the pH of the egg albumin becomes more alkaline
105
eggs are inspected and determined to be wholesome, unadulterated and truthfully labeled under which legislation?
The egg products inspection act of 1970
106
egg beaters are used for ____
lowering cholesterol in the diet
107
do Aracuna chicken eggs have superior nutritional content?
no - all eggs of any shell color are reasonably close in nutritional content
108
shell eggs that have lower cholesterol content than standard eggs are produced by
altering the feed given to the chicken
109
low cholesterol egg substitutes are produced how
replacing egg yolk with vegetable oil and removal of the egg yolk are both methods that can be used to produce low cholesterol eggs
110
The best eggs for use in making egg white foams are the ____ because _____.
fresh eggs; the whites are thicker
111
Lactic acid bacteria can also lower milk pH, producing curdling. Milk casein can also be coagulated through the use of a third substance, _______.
acidic substances such as citric acid, lemon juice, or vinegar.
112
Ultra high temp processing does what?
allows milk to be stored in aseptically sterile containers without refrigeration
113
regular batch pasteurization of milk occurs when milk is heated to _____ for _____.
145F for 30 or > minutes
114
milk based products which have bacterial cultures added for fermentation of lactose and lactic acid include
buttermilk
yogurt
acidophilus milk
kefir
115
What is the homogenization of milk designed to do?
disperse the fat into smaller particle size so that the fat remains distributed throughout the milk in a smooth consistent manner
116
The milk product sold as "acidophilus milk" has had what substance(s) added?
lactobacillus acidophilus cultures
117
T/F Yogurt is marketed to consumers as a good source of probiotics? This is a valid claim
True
118
What creates the veins found in blue cheeses such as gorgonzola, roquefort and stilton
mold ripening that occurs internally
119
T/F Cheeses made in europe are made from raw milk as these cheese makers value the use of the various things found in raw milk, including some bacteria, to gain the unique flavors and textures of their cheeses
True
120
The two main proteins in milk are curd and whey. Which one represents the largest amount?
Curds
121
The various flavors and aromas in the milk and cheese of cows, sheep and goats come from...
the feed given the animals, particularly hay vs fresh pasture grass
several fatty acids inherent in the animals milk
122
What determines whether or not cheese can be frozen?
water content
123
which of the following statements is true about rennet?
- it is an enzyme that traditionally was made from the stomach of a goat, calf, or lamb
- today is made from vegetable sources
- it produces a firm elastic curd
124
T/F high fat milk products produce better foams, such as for a latte, but the low fat milk products produce better stability in cooking, such as with cream sauces
False - opposite way around
125
leftover whey from cheese making is primarily used for what?
to produce nutritional supplements
126
main reason that clarified butter or indian ghee is used as a popular cooking medium
because the solids are removed, it can take high temperatures without burning
127
which butters have had lactic acid bacteria added on purpose, giving it a tangy, slightly sour taste
cultured european butter
