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FN2232 > topic 10 Milk and cheese > Flashcards

topic 10 Milk and cheese Flashcards

(66 cards)

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1
Q

Types of Frozen Desserts

A
  1. Ice creams
  2. Sherbets
  3. Water Ices
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2
Q

Ice creams classification

A

Superpremium – Ben & Jerry’s(higher fat content —>higher quality)
Premium – Kawartha Dairy
Standard or economy – Breyers, Chapman’s

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3
Q

why theres Fat in ice cream

A

as a emulsion

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4
Q

Homogenization

A

均化作用

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5
Q

what is homogenization?

A

the Division of fat globules into small particles

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6
Q

why do we need homogenization?

A

Prevents separation into a “cream” layer

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7
Q

what is the difference between homogenized milk and standard milk?

A

Because of increased dispersion of fat, homogenized milk:
Has richer flavor
increased viscosity
whiter

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8
Q

commercial preparation of ice cream

A
  1. Blending of Ingredients
  2. Pasteurization
  3. Homogenization
  4. Freezing, Aging and Hardening(skip for soft serving ice cream)
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9
Q

Homemade ice cream maker

A

Rock salt and Ice
u 1:6 ratio by weight (rock salt : ice)
u 1:12 ratio by measure (rock salt : ice)

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10
Q

why we use rock salt rather than the table salt?

A

rock salt wouldn’t clump togethger

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11
Q

agitation

A

搅动

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12
Q

antibiotics and milk in canada

A

Canada dosen;t allow antibiotics in milk supply

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13
Q

hormones anmd milk

A

artifical hormones and prohibited in Canada for cow but yes for meat cow

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14
Q

protein in milk

A

80% in casein, 20% of whey

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15
Q

casein is a kind of phosphoprotein, true or false?

A

true

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16
Q

curd in milk组成与形成条件

A

form of casein,Precipitates to form curds if:
u Acidic
u Rennet 凝乳酶 added
u When age gelation occurs(变质)

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17
Q

2 kinds of whey protein

A

Lactalbumin and lactoglobulin

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18
Q

Coagulated conditions of whey proetin and casein?

A

whey: heat
casein: acid or rennet

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19
Q

Fat in milk is called

A

Milkfat
Butterfat
Cream

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20
Q

milk is an emulsion, true or false??

A

true,milk fat droplets are dispersed in the milk

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21
Q

composition of milk fat

A

Triglycerides – primary type
Phospholipids
Sterols – cholesterol

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22
Q

Carbohydrate in milk

A

lactose, a disaccharide=glucose+galactose

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23
Q

why would lactose intolerance happen?

A

ppl don’t have lactase in their small intestine, lactose will go through bacterial fermentation, producing gas and acids, which would cause flatulence肠胃气胀 and abdominal pain

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24
Q

minerals in milk

A

Calcium, phosphorus, magnesium, potassium and sodium

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25
Vitamins in milk
fat soluble: ADEK water soluble: B vitamins
26
enzymes in milk
Lipoprotein lipase (LPL) Plasmin血浆酶 Alkaline phosphatase (ALP)
27
LPL in milk
Associated with casein micelles
28
plasmin in milk
A proteolytic enzyme that splits proteins 分解蛋白质的一种蛋白质水解酶 Heat stable and responsible for bitter flavour in pasteurized milk
29
bitter taste of pasteurized milk
plasmin Heat stable and responsible for bitter flavour in pasteurized milk
30
ALP Alkaline phosphatase碱性磷酸酶
Found in all raw milk More heat stable then pathogens therefore pasteurization destroys pathogens and the enzyme
31
why is milk white?
Colloidally dispersed casein micelles Calcium phosphate salts
32
yellow pigments in milk?
Carotenes
33
Greenish-yellow fluorescent color in liquid whey
Riboflavin
34
natural pH of milk
6.6
35
natural change of pH
pH increase on standing with loss of carbon dioxide pH decrease by action of lactic acid producing bacteria
36
a1 and a2 proteins
2 different types of β-casein
37
a1 protein have more histetin
38
a2 protein have more proline
39
types of milk
1. fluid milk whole milk, fat reduced milk flavored milk 2. concentrated fluid milk 3. dry milk
40
type of milk milk products
yogurt buttermilk Acidophilus milk, Kefir
41
Acidophilus milk乳酸菌乳饮料
Lactobacillus乳酸菌
42
what is filled milk?三花淡奶
Substitute produced from Non-milk fat such as soybean oil combined with water u Non-fat milk solids u Emulsifier, color, flavoring
43
Imitation milk
Imitation milk u Usually contains no milk u Ingredients: water, corn syrup, sugar, vegetable fats, protein source u May contain casein, whey (milk proteins)
44
Types of Cream Products
Fluid Cream Sour Cream Dried cream Nondairy products
45
fat content in fluid cream
Heavy (not less than 36% fat) Light cream or coffee cream (18 to 30% fat) Light whipping cream (30 to 36% fat) Half and half (10.5 to 18% fat)
46
Sour Cream
Use a culture of Lactobacillus lactis organisms(奶油经过乳酸菌发酵) “acidified sour cream” when manufacturers use food grade acid instead of bacteria
47
heat and food preparation
Proteins coagulate-whey-lactoalbumin-66度 Calcium is less dispersed Fat globules coalesce脂肪球凝聚 Surface films may form Sugars and protein may brown à Maillard Reaction of lactose
48
coagulation of milk
1. Acid 2. Enzyme 3. Phenolic compounds 4. Salts
49
Curdling In Cooking
1. Higher fat milk is more stable than low fat milk 2. Fresh milk is less likely to curdle than “older milk”
50
Freezing
Protein film is weakened Fat globules coalesce Dispersion of protein and calcium phosphate affected
51
nutritive value of cheese
Protein Fat Calcium and phosphorus Vitamin A Sodium
52
ingredients of cheese
Milk Cultures:(fermentation)specific strains of bacteria, molds, or yeast that are added to milk to initiate the fermentation process. Rennet (rennin) Salt
53
why is cheddar cheese yellow?
Annatto is a natural yellow colouring derived from annatto seed extracts红木籽提取物
54
composition of cheese
Ripened ---> ‘aged’ such as cheddar Unripened---> consumed right after processing such as cottage cheese Natural --->made directly from milk Processed ----> uses natural cheese and other ingredients to change texture/melting point such as cheese spread
55
different groups of cheese
1.Amount of moisture in the finished cheese 2.Kind and extent of ripening
56
examples of soft cheese?
Brie布里干酪, Camembert卡芒贝尔奶酪
57
examples of semi-hard cheese?
Blue Cheese, Havarti哈瓦蒂干酪（一种多孔、味淡的干酪）, Monterey Jack蒙特里杰克乳酪
58
examples of hard cheese?
Gouda, Cheddar, Parmesan
59
examples of unripened cheese
Feta, Cottage Cheese
60
examples of Mold ripened
blue cheese
61
examples of Bacteria ripened
Cheddar, Swiss
62
objective of cheese production
1. Optimal(最佳) moisture, pH (acidity), fat protein ratio, and calcium 2. High-quality texture and structure 3. Ripened for optimal aroma, flavour, taste and physical characteristics
63
procedure of cheese production
Most cheese production begins with pasteurized milk: 1. Promoting curd formation with acid produced by lactic acid bacteria (starter culture) and/or a coagulating enzyme 2. Cutting the curd into small pieces to allow the whey to escape 3. Heating the curd helps separate it from the whey 4. Draining, knitting or stretching, salting and pressing the curd 5. Curing or ripening (cheese such as cottage cheese, cream cheese,mozzarella are not ripened)
64
ripening of teh cheese
Changes in flavor, aroma, texture, and composition Flavor varies with type of organism Swiss cheese develops holes (CO2 gas) Lactose converted to other compounds
65
how to storage cheese?
Store cold Wrap to prevent drying Mold Freezing
66
what causes ripening?
proteolysis蛋白水解作用 glycolysis lipolysis

FN2232 (13 decks)

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