Milk & Dairy Products (Lesson 19)

Food Science 120 with Ingham at University of Wisconsin - Madison

About this deck

By: Christi Bruckschen
Textbook: Food-Medication Interactions
Created: 2009-05-06
Size: 15 flashcards
Views: 15

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What is milk an excellent source of and what are the different types of milk?

Milk is an excellent source of calcium and protein.
Whole Milk (per cup): 146 kcal; 8 g fat; 49% calories from fat; 4% fat.
Skim milk (fat free)
1% milk (low fat)
2% milk (reduced fat)

Explain the steps of milk processing.

In the process of homogenization, milk is forced under pressure through fine holes that reduce the size of the fat globules and emulsify the fat globules with protein.
Most milk is pasteurized at 161F for 15 seconds (HTST) to destroy pathogens and enzymes.
Sometimes milk is pasteurized at 180F for 3 seconds (UHT).
Before milk is pasteurized, it is fortified with vitamins A and D.

Lactose-free milk is also made. �Explain lactose intolerance.

Lactose-intolerant individuals do not produce enough lactase.
Symptoms include bloating, gas, diarrhea, and general intestinal discomfort.
Lactose (0.2) ---> Glucose (0.7) + Galactose (0.3)

Explain a little something about the fermentation of milk products and the important changes that take place during ripening.

Lactose ---> Lactic acid + CO2
In the production of cheese, added bacteria convert lactose to lactic acid.�
As the pH drops, a protein gel forms.
Chymosin or rennet is added as a coagulant.
Important chemical changes take place during ripening:

Lactose ---> Lactic acid
Fats ---> fatty acids
Proteins ---> shorter amino acid chains

What is pasteurized processed cheese?

Processed cheese can not actually be called cheese, but it is made from cheese.
It is a blend of aged and green cheeses that are ground, stabilized with emulsifiers, salt, and preservatives, pasteurized, and packed.

What are the three basic ingredients in ice cream?

Cream or Milkfat: In the form of whole milk, cream, or butter; comprises 10-20% of the weight of the final product; fat lends flavor and creamy texture to the final product.
Milk Solids: In the form of nonfat milk powder or condensed skim milk; supply protein and carbohydrate and lend texture to the final product.
Sugar: Often added as cane or beet sugar or corn syrup solids; sugar adds sweetness and lowers the freezing point of the mix, ensuring that there is some unfrozen water in the final product.

What are the minor ingredients in ice cream?

Emulsifiers: May be lecithin, monoglycerides, or diglycerides; emulsifiers keep fat emulsified in the watery mix and aid in air distribution.
Stabilizers: Either protein-based (gelatin) or carbohydrate based (guar gum or alginate); Stabilizers add thickness to unfrozen water and prevent large ice crystals from forming.
Flavoring Agents and Colorants are also added.

What are the 3 steps to making great ice cream?

Preparing the mix: Ingredients are blended and the mix is pasteurized at 180F for 15 sec. to destroy bacteria and dissolve powdered ingredients.
Freezing the mix: The pasteurized mix is chilled and colors/flavors are added. �The mix is frozen in a scraped-surface barrel freezer which freezes the water and whips air into the product.
Hardening the mix: The mix is rapidly frozen at -20F in a blast freezer.

What does amount of air have to do with ice cream quality?

The hidden ingredient in ice cream is not listed on the label: it's air!
The amount of air that is introduced into the mix is called over-run.
Lower quality ice cream has high over-run and is lower in fat.
Premium ice cream is low in air with low over-run and is higher in fat.
The air that is whipped into the product is held in place by cold temperature and protein. �Ice cream is a protein foam stabilized by cold.
Remember: ice cream is sold by volume, not by weight.

The amount of air that is introduced into the mix of ice cream.

Over-run

Explain the fermentation reaction and type of fermentation of cheese.

Lactose ---> Lactic Acid + CO2
Added bacteria (controlled fermentation) convert lactose to lactic acid.

the process of milk being forced under pressure through fine holes that reduce the size of the fat globules and emulsify the fat globules with protein.

Homogenization�

Which phrase in NOT correct?

A. Milk homogenization keeps fat emulsified.

B. Ice cream mix is pasteurized at 180F for 15 seconds.

C. Milk is fortified with calcium and vitamins A and D.

D. Lactose-free milk is sweeter than "regular" milk

C. Milk is NOT fortified with calcium (it is naturally present).

Which term in the manufacture of ice cream is NOT correctly associated?

A. Corn syrup solids: lowered freezing point.

B. Fat: flavor and creamy texture.

C. Protein: Foam

D. Emulsifier: Guar Gum�

D. Emulsifier is either lecithin, monoglycerides, or diglycerides.

An ice cream cone has the following composition: 12 g fat, 20 mg cholesterol, 43 g total carbohydrate (2 grams fiber, 41 grams sugar), 3 grams protein. �What is the total calorie content of this cone?

(12 g fat x 9 cal/g) + (3 g protein x 4 cal/g) + (41 g digestible carbs x 4 cal/g) = 284 calories

About this deck

By: Christi Bruckschen
Textbook: Food-Medication Interactions
Created: 2009-05-06
Size: 15 flashcards
Views: 15

About StudyBlue

“I have used this website for three exams, and I see a huge difference in my test results.”
Naj