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Questions and Answers
What is the main type of protein found in milk?
What is the main type of protein found in milk?
Which vitamin is commonly fortified in low-fat and non-fat milk due to its reduced fat content?
Which vitamin is commonly fortified in low-fat and non-fat milk due to its reduced fat content?
What percentage of water is typically found in cow's milk?
What percentage of water is typically found in cow's milk?
What type of acid is primarily present in the fat content of milk?
What type of acid is primarily present in the fat content of milk?
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Which mineral is NOT typically present in milk?
Which mineral is NOT typically present in milk?
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Which enzyme is specifically associated with the hydrolysis of triglycerides in milk?
Which enzyme is specifically associated with the hydrolysis of triglycerides in milk?
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What component accounts for the majority of the fat content in whole milk?
What component accounts for the majority of the fat content in whole milk?
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What is the significance of casein micelles in milk?
What is the significance of casein micelles in milk?
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Which of the following is a non-animal milk substitute?
Which of the following is a non-animal milk substitute?
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What is the main purpose of adding Streptococcus lactis to buttermilk production?
What is the main purpose of adding Streptococcus lactis to buttermilk production?
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Which bacterial strains are utilized in the production of yogurt?
Which bacterial strains are utilized in the production of yogurt?
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What is the alcohol content in kefir typically around?
What is the alcohol content in kefir typically around?
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What effect does cooling cream have on its properties?
What effect does cooling cream have on its properties?
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What happens if whipped cream is overbeaten?
What happens if whipped cream is overbeaten?
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What bacterial strain is responsible for breaking down lactose in acidophilus milk?
What bacterial strain is responsible for breaking down lactose in acidophilus milk?
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What is the main reason for adding sugar to whipped cream?
What is the main reason for adding sugar to whipped cream?
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What defines kefir as a '21st-century yogurt'?
What defines kefir as a '21st-century yogurt'?
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What distinguishes heavy cream from lighter cream variants?
What distinguishes heavy cream from lighter cream variants?
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What characteristic is significant for whipped cream stability?
What characteristic is significant for whipped cream stability?
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What is the moisture content classification for soft cheeses?
What is the moisture content classification for soft cheeses?
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Which step has the greatest influence on the classification of cheese?
Which step has the greatest influence on the classification of cheese?
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Which of the following methods is NOT used to aid coagulation in cheese production?
Which of the following methods is NOT used to aid coagulation in cheese production?
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What type of emulsion does butter predominantly represent?
What type of emulsion does butter predominantly represent?
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How is processed cheese primarily created?
How is processed cheese primarily created?
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Which factor does NOT influence the quality of ghee?
Which factor does NOT influence the quality of ghee?
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What is the main purpose of curing in cheese production?
What is the main purpose of curing in cheese production?
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Which of the following is NOT a criterion used for grading cheeses?
Which of the following is NOT a criterion used for grading cheeses?
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What is the maximum recommended storage period for unopened sour cream?
What is the maximum recommended storage period for unopened sour cream?
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Which milk product should ideally be consumed within 3 to 4 days after purchase?
Which milk product should ideally be consumed within 3 to 4 days after purchase?
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Which storage condition is NOT suitable for unopened cans of evaporated milk?
Which storage condition is NOT suitable for unopened cans of evaporated milk?
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What happens to riboflavin (B2) in milk when it is exposed to light?
What happens to riboflavin (B2) in milk when it is exposed to light?
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Which of the following types of milk can be stored at room temperature before opening?
Which of the following types of milk can be stored at room temperature before opening?
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What causes the spoilage of butter?
What causes the spoilage of butter?
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After opening, how should all types of dry milk and ultrapasteurized milk be treated?
After opening, how should all types of dry milk and ultrapasteurized milk be treated?
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Which pigment may contribute to the yellow color of butter?
Which pigment may contribute to the yellow color of butter?
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What is the approximate pH level range for fresh milk at 25°C?
What is the approximate pH level range for fresh milk at 25°C?
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Which factor does NOT significantly affect the viscosity of milk?
Which factor does NOT significantly affect the viscosity of milk?
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Which process is used to eliminate pathogens in milk?
Which process is used to eliminate pathogens in milk?
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What is the primary purpose of homogenization in milk production?
What is the primary purpose of homogenization in milk production?
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Which compound contributes to the light ivory color of milk?
Which compound contributes to the light ivory color of milk?
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What is the boiling point of fresh milk?
What is the boiling point of fresh milk?
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What is a characteristic of ultrapasteurized milk?
What is a characteristic of ultrapasteurized milk?
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Which statement about the flavor of fresh milk is correct?
Which statement about the flavor of fresh milk is correct?
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What is the significance of alkaline phosphatase in milk processing?
What is the significance of alkaline phosphatase in milk processing?
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Which of the following compounds is typically present in fresh milk to contribute to aroma?
Which of the following compounds is typically present in fresh milk to contribute to aroma?
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Study Notes
Milk
- Milk is the lacteal secretion obtained from healthy cows.
- Soy milk, rice milk, almond milk, and coconut milk are not animal milk but resemble milk in color and texture.
Composition of Milk
- Milk is mostly water (87-88%).
- Milk contains carbohydrates, mainly lactose.
- Milk contains 3-4% fat, including fat-soluble vitamins, cholesterol, and phospholipids.
- Milk contains 3-4% protein, including casein, whey proteins, and other protein components like enzymes.
- Milk contains vitamins A, B6, B12, C, D, K, E, thiamine, niacin, biotin, riboflavin, folates, and pantothenic acid.
- Milk contains minerals like calcium and phosphorus, along with chloride, magnesium, potassium, sodium, and sulfur.
Physical Properties of Milk
- Milk's pH is 6.5-6.7 at 25°C.
- Milk's viscosity depends on fat content, fat globule size, and clustering of globules. Homogenization and aging affect viscosity.
- Milk's freezing point is -0.55°C.
- Milk's boiling point is 100.2°C.
Color and Flavor Compounds of Milk
- Milk's light ivory color comes from fat, casein, calcium complexes, and riboflavin.
- Carotene in milk fat contributes to the yellowish tinge of butter.
- Milk's mild, slightly sweet flavor is attributed to emulsified fat, proteins, lactose, and milk salts.
- Acetone, acetaldehyde, methyl ketones, and SFAs in fresh milk provide aroma.
Terminology
- Pasteurization: Heat treatment to eliminate pathogens and extend shelf life. Destroys 100% of pathogenic bacteria, yeasts, and molds.
- Ultrapasteurization: Heating milk at or above 280°F (138°C) for at least 2 seconds.
- UHT milk: Milk pasteurized at very high temperatures, aseptically sealed, and can be stored unrefrigerated up to 3 months.
- Homogenization: A mechanical process to break down fat globules, preventing clumping and creating a fine emulsion.
- Coagulation: Clot formation due to denatured proteins separating from the liquid.
Types of Milk
- Buttermilk: Traditionally, liquid leftover from churning butter. Now, it's cultured by adding bacteria to nonfat, reduced-fat, or low-fat milk.
- Yogurt: Created by adding Lactobacillus bulgaricus and Streptococcus thermophilous bacteria to pasteurized milk, incubated at a warm temperature.
- Acidophilus Milk: Cultured with Lactobacillus acidophilus, breaking down lactose into glucose and galactose.
- Kefir: Yellowish white, acidic, viscous, and slightly alcoholic fermented milk, containing yeasts, LAB, and acetic acid bacteria.
- Sour Cream: Cream soured by bacteria or acidifying agents.
- Cream: Collection of fat droplets floating on non-homogenized whole milk. Fat content varies from 18% to 36%.
Milk Products in Food Preparation
- Whipped Milk Products: Foams created by whipping air into liquid milk products.
- Whipped Cream: Cream expands when whipped; higher fat content leads to stability.
- Butter: Concentrated form of fluid milk produced by churning pasteurized cream. Fat content is around 80%.
- Ghee: Clarified butter made by simmering butter and removing residue.
Storage of Milk Products
- Refrigerated: Most fluid milk should be stored in the refrigerator.
- Dry Storage: Dry milk, ultrapasteurized milk, evaporated milk, and sweetened condensed milk can be stored at room temperature.
Cheese
- Cheese types are classified by moisture content: fresh, soft, semi-hard, hard, very hard.
Cheese Production
- Cheese production involves milk selection, coagulation, curd treatment, curing, and ripening.
- Coagulation is achieved through enzymes or acid.
- Curd treatment includes cutting, heating, salting, and optional knitting or pressing.
- Curing involves controlled temperature and humidity during aging.
- Ripening refers to the chemical and physical changes during aging.
Purchasing Cheese
- USDA grades for cheese include AA, A, B, and C, based on variety, flavor, texture, finish, color, and appearance.
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Description
Test your knowledge on the composition and physical properties of milk, including various types and their nutritional content. This quiz covers key facts about animal milk and plant-based alternatives, as well as their chemical characteristics and health benefits.