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15 Cards in this Set
- Front
- Back
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Medical food
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A food to be taken under the supervision of physician and intened for the dietary managemtn of a disease/cond for which distinctivenutritional requirements are established by scientific evaluation
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Casein
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The primary protein (80%) found in milk; it can be precipitated (solidified out of solution) with acid or certain enzymes
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Whey
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the liquid protion of milk, consisting primarily of 93% water, lactose and whey proteins (primarily lactalbumin and lactoglobulin). It is the watery component removed from the curd in cheese manufacture
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Is milk a complete protein?
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yes
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What is milk low in?
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Vit c, E, iron, complex carbohydrates and fiber
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what is milk high in?
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Vit B, A, D
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Certain proteins _____ contribute to emulsifying and stabilizing, whereas other ______ assist with gelling
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Caseinates, Whey proteins
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How does milk contribute to processed foods by improving...
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Protien content, moisture, mixing ability, foaming, texture and flavor
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Milk's pH
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6.6
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What influence the milk's content
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domestiicated cattle, breed, stage of lactation, type of feed ingested and season fo the year
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What is the primary carbohydrate found in milk?
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Lactose (milk sugar) - 12 grams per 8 ounce cup
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What happens when bacteria in milk metabolizes lactose?
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lactic acid is produced
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Lactose tends to be less soluble than...
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Sucrose ( may cause it to crystallize into lumps in nonfat dried milk and to produce a sandy texture in ice cream )
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What is lactose intolerant
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people lack sufficient quantities of lactase, the enzyme required to break the lactose disaccharide into its two monosaccardie units
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Who does L intolerance affect
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30-50 mill people: 90% of asian, 80% Native amer, 65% afr amer, 50%hsipanics (fermented milk is easier to digest than not fermented)
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