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38 Cards in this Set
- Front
- Back
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WATER COMPOSITION
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87.3%
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CHO composition
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4.8%
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PRO composition
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3.4%
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FAT composition
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3.7%
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The primary protein of milk
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casein
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Casein accounts for almost ___ of the protein in Milk.
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80%
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Whey accounts for about ___ of the protein in milk.
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18%
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The liquid portion of milk
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WHEY
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Whey is isolated by
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an ultrafiltration process
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Grades of milk are based on
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bacterial count
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All milk that crosses state lines must be
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pasteurized
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Grades for fat-free dry milk
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U.S. Extra & U.S. Standard
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Organization responsible for grading
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USDA
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Organization responsible for pasteurization procedures
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US Public Health Service
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Pasteurization destroys ___ of pathogenic bacteria and ___ to ___ of other, nonpathogenic bacteria.
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100 % of pathogenic destroyed
95% - 99% of nonpathogenic destroyed. |
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To ensure pasteurization has occurred milk is measured for
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specific enzyme, alkaline phosphatase.
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ULTRAPASTEURIZATION
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Heated above 280F for at least 2 seconds
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Ultrahigh temperature (UHT)
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280F - 302F
2 - 6 seconds aseptically sealsed Up to 3 months |
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Low Temperature Longer Time (LTLT)
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145F
30 minutes |
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High Temperature Short Time (HTST)
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161F
15 seconds |
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Higher Heat Shorter Time (HHST)
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212F
0.01 second |
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Homogenization
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mechanical process that breaks up fat globules that do not clump together and are permanently dispersed in a very fine emulsion.
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Without homogenization
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thick layer of yellowish cream on top
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Changes due to homogenization
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no effect on nutrient content
sensory changes creamier texture whiter color blander taste Easier coagulation |
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Homogenized milk is also more prone to rancidity caused by oxygen being added to the double bonds of the unsaturated fatty acids.
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Pasteurization before homogenization inhibits rancidity because lipase enzymes are inactivated.
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Half the milk sold in the US is sold as
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fluid milk
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Coagulate
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to clot or become semi-solid. In milk, denatured proteins often separate from the liquid by coagulation.
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Imitation Milk
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appearance, taste and function of milk but nutritionally inferior.
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Ingredients included in imitation milk
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water, corn syrup, solids or sugar to replace lactose, veg oils to replace milk fat, protein from the sodium caseinate in soybeans, whey or milk solids not fat to substitute for the protein and some stabilizers, emulsifiers and flavoring agents.
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All cultured products have in common is that they have cultures added to them in order to ferment their lactose into lactic acid
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The increased acid concentration causes the casein to precipitate out, which changes the milk into a more curd-like consistency.
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All cultured products have in common is that they have cultures added to them in order to ferment their lactose into lactic acid
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All cultured products have in common is that they have cultures added to them in order to ferment their lactose into lactic acid
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coagulation occurs under these conditions
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application of heat, addition of acid, enzymes, polyphenolic compounds and salts
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Heat coagulation
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Casein does not unless boiled for a long time, whey does.
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Acid coagulation
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casein does when pH dropped to 4.6, whey does not.
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Milk lasts...
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no more than 3 weeks
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Yogurt best consumed...
but can last... |
within first 10 days
3 to 6 weeks. |
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Buttermilk is best when used...
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within 3 to 4 days
but can last up to 2 to 3 weeks. |
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Sour cream
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unopened up to 1 month.
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