Casein Proteins and Milk Coagulation
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Questions and Answers

What is a characteristic of α-lactose?

  • Sweet taste
  • Low solubility (correct)
  • High solubility
  • Hygroscopic crystals
  • What can be a consequence of lactose intolerance?

  • Discomfort (correct)
  • Browning of heated milk products
  • Increased milk production
  • Improved digestion
  • What is curd composed of?

  • Whey and minerals
  • Casein and watersoluble vitamins
  • Whey protein and lactose
  • Casein and whey protein (correct)
  • What can be a problem in powdered milks?

    <p>Hygroscopic crystals</p> Signup and view all the answers

    What happens to milk when it is heated?

    <p>It browns</p> Signup and view all the answers

    What is the liquid that drains from the curd of clotted milk?

    <p>Whey</p> Signup and view all the answers

    What is the purpose of adding acid to milk in cheese production?

    <p>To shift the pH of milk closer to the isoelectric point of casein</p> Signup and view all the answers

    What is the role of rennin in cheese production?

    <p>To coagulate casein molecules and form a soft gel</p> Signup and view all the answers

    What is the texture of cheese after the addition of rennin?

    <p>Soft and gel-like</p> Signup and view all the answers

    What is the purpose of pasteurization in cheese production?

    <p>To kill bacteria and extend shelf life</p> Signup and view all the answers

    What is the term for the process of adding acid to milk to precipitate and remove casein proteins from whey?

    <p>Acidification</p> Signup and view all the answers

    What is the term for the mixture of rennin and similar enzymes used in cheese production?

    <p>Rennet</p> Signup and view all the answers

    What is the reason behind protease being a problem in some milk that undergoes high-temperature, short-time heat treatment methods?

    <p>It is quite resistant to denaturation by heat.</p> Signup and view all the answers

    What is the primary reason for the addition of vitamin D to milk?

    <p>To increase the nutritional content of milk.</p> Signup and view all the answers

    What determines the actual compounds present in a particular milk sample?

    <p>Previous treatment of the milk, including heating, fermentation, and storage.</p> Signup and view all the answers

    What is milk naturally an excellent source of?

    <p>Riboflavin, calcium, and phosphorus.</p> Signup and view all the answers

    What is the role of alkaline phosphatase in milk?

    <p>Its role is not specified in the text.</p> Signup and view all the answers

    What is the characteristic of milk that makes it an outstanding source of most nutrients?

    <p>It is a good source of most nutrients except iron and vitamin C.</p> Signup and view all the answers

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