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27 Cards in this Set
- Front
- Back
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Types of Milk Processing (4) |
Seperation, Clarification, Homogenization, Pausterization |
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Seperation (Milk Processing) |
Skimming fat off top to achieve milk fat content consistency |
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Clairification |
Using centrifuge to separate non-fat milk solids to get rid of (bacteria grossness) |
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Homogenization (What is it and how is it done) |
Brings oil and water together in milk to achieve one solution. Is done by passing milk through high pressure |
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Pausterization |
High heating of milk in packaging to kill pathogens, is a low order heat treament, is higher for ice cream than milk because of higher fat and sugar content |
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Ice Cream % milk fat, normal and premium |
10% for nomal, 16% for premium |
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Homogenization for Ice Cream |
higher temp then milk so fat does not solidify, increases resistance to melting |
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Ice Cream ingredients |
Milk solids (non fat), Sweetners, Milk fat, stabilizers, water |
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Overrun |
Amount of air in ice cream mix (usually about 50%) |
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Steps in Ice Cream making |
Pausterization. Homogenization, Aging, Freezing, Packaging, Hardening |
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Safety |
reasonable certainty that a product will not normally cause harm |
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Toxicity |
potential harm caused by a substance at any level |
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Risk |
probability bad things will happen under normal circumstances |
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Risks should be measured.... |
Using best science available |
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Risk Assessment |
process by which risks are evaluated have to take into account differences between species, and also kids and pregnant women and age |
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Risk management |
using regulatory agencies to make rules to contain risks by managing how much is allowed in food per consumer |
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Communication |
the communication between scientists, agencies, consumers and industry to allow for knowledge of risks |
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Uncertainties in risk |
data collection and assumptions, take into account age and species, statistical methods |
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Food additives must (6) |
Be safe, perform a function, natural or synthetic, not conceal decay or spoilage, not decrease nutritional value, be listed on ingredients list |
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Sulfites |
extend shelf life by preventing mold |
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Antioxidants |
extend shelf life and prevent spoilage by preventing oxidation |
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Nitrites |
extend shelf life |
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Conditions of use for food additives (legal 3) |
proven safe, Delaney clause, label requirements(list in ingredients with function) |
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Food labeling mandatory things (6) |
1. Identify product on front 2. Quantity (must be in lower 30%) 3. Ingredient list descending by weight 4. Allergen Statement (next to ingredients list) 5. Nutrition Facts |
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Health Claims |
must be approved by FDA, things like "prevent heart disease" |
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Structure function claims |
"creates strong bones" |
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Optional labeling things |
Picture, UPC, Trademarks, Religious |
