Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
30 Cards in this Set
- Front
- Back
|
Nature’s perfect food intended for the nourishment of young mammals |
Milk |
|
|
Milk consists of |
Water - 87 % Fats/Lipids - 3.9 % Lactose - 4.6 % Protein - 3.2 % Ash - 0.7 % |
|
|
Factors to consider in milk quality |
Milk composition, bacterial content of milk, chemicals |
|
|
Fat is easily influenced by... |
feeding system and milking techniques |
|
|
Color of milk |
Yellowish tinge (cow), creamy white (buffalo/goat) |
|
|
Appearance of milk |
Homogeneous liquid |
|
|
Taste of milk |
Subtle taste (quite bland) |
|
|
Removes extraneous materials and body cells from milk |
Clarification and filtration |
|
|
Clarification and filtration can be done by |
Mechanical centrifuge, passing milk through a clean cheese cloth |
|
|
Clarifies milk by removing dirt and somatic cells; separates fat |
Mechanical centrifuge |
|
|
Serves as a filter |
Passing milk through a clean cheese cloth |
|
|
Storing at 2 to 4 degree celsius right after milking to delay enzymatic and microbiological changes in the milk |
Cooling |
|
|
Milk freshly drawn from the cow's udder is warm, about___ degree celsius |
37 |
|
|
Separation of fat rich from non-fat portion |
Separation |
|
|
Fat-rich portion |
Cream |
|
|
Non-fat portion |
Skim milk |
|
|
Methods of separation |
Gravity, mechanical (centrifugation) |
|
|
Milk processing operations |
Clarification and filtration, cooling, separation, standardization, pasteurization, vacuumization, homogenization |
|
|
Provide milk products of uniform fat content |
Standardization |
|
|
Process of heating milk at definite temperature time thereafter cooling it immediately |
Pasteurization |
|
|
Methods of pasteurization |
Holding process (batch method), flash process, ultra high temperature |
|
|
Pasteurization: 62.8°C for 30 mins |
Holding process (batch method) |
|
|
Pasteurization: 73.9- 82.2°C for 15 secs |
Flash process (HTST) |
|
|
Pasteurization: 140 degree celsius for 1 second |
Ultra high temperature |
|
|
Use of equipment that removes volatile substances such as odor |
Vacuumization |
|
|
breaking down of fat particles into finer and smaller fat globules (___ µm) |
Homogenization, 2 |
|
|
Prevents clustering to form cream layer so that the fat globules will be uniformly suspended in the solution |
Homogenization |
|
|
Involves coagulating (using acid/rennet) the casein protein in milk then separating the milk into solid curds and liquid whey. |
Cheesemaking |
|
|
Most type of cheeses use ____________ to determine the flavor and texture of the final cheese. |
microorganisms/ starter cultures |
|
|
High moisture, creamy, mild texture and not aged |
Fresh cheese |
