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21 Cards in this Set

  • Front
  • Back
Raw milk is sterile from the cow, but when drawn has bacteria introduced like BLANK, BLANK, BLANK, and BLANK.

What causes milk to go sour? What kind of bacterium is it?
Lactococci, Pseudomonas, Alcaligenes, Flavobacterium.

Lactococcus lactis. A homofermentative bacterium.
Raw milk can also be contaminated by workers who are carriers of BLANK, BLANK, and BLANK

Or the milk could be infected by an infected animal with BLANK BLANK, undulant fever or BLANK BLANK, Q fever.
Salmonella, Corynebacterium, Shigella.

Brucella abortus; Coxiella burnetii
Milk is preserved through pasteurization. Describe two MAIN methods.

These methods destroy all BLANK BLANK pathogenic bacteria and many BLANK bacteria in raw milk.

What is a method where milk is heated to 137.8 C for a few seconds, then placed in sterile container? How long can it be stored?
LTH: low temperature holding, 62.8 C for 30 min.
HTST: high temperature short time,71.7 C for 15 sec.

non-spore forming; non-pathogenic

UHT aka ultra high temperature; stored without refrigeration for months.
What enzyme in Raw milk that is destroyed by pasteurization? (Name the test)

This enzyme degrades BLANK BLANK into phenol and sodium phosphate.
Phosphatase Test

disodium phenylphosphate
How are Fermented Milks and Milk Products made?
by a variety of lactic acid bacteria used as Starter Cultures.
--Yogurt Production--
Made from BLANK BLANK and supplemented with BLANK BLANK powder.

This gives BLANK-BLANK structure of the product.

Raw materials are BLANK and BLANK.

Inoculation with BLANK BLANK and BLANK BLANK ssp. bulgaricus in a ratio 1:1.

The strep produces the BLANK and the lactobacilli produces the BLANK.

Possible to add probiotics to the mixture.
whole milk; skim milk

protein–gel

heated and cooled

Streptococcus thermophilus and Lactobacillus delbrueckii

acid; flavor
2 types of butter: sweet cream and cultured butter

Cultured butter is BLANK cream ripened with bacteria BLANK-BLANK hrs prior to churning.

BLANK BLANK ssp. diacetylactis and BLANK BLANK are the bacteria used.

This produces BLANK, the butter note in butter.
pasteurized

24-48

Lactococcus lactis; Leuconostoc citrovorum

diacetyl
--No standard method to cheese production--

Pretreatment of raw milk through BLANK and BLANK

Formation of solid curd through BLANK BLANK addition

Removal of the BLANK BLANK from the curd

Curd processing through BLANK, BLANK, BLANK, and salting

BLANK and ageing
pasteurization and culturing

rennet enzyme

liquid whey

cooking, washing, milling

Ripening
--Cheese production--

Differences in cheeses depend on:
BLANK of milk used.

BLANK of milk producer

BLANK BLANK of starter culture used

BLANK methods used

Environmental conditions used during ripening such as BLANK and BLANK.
Type

Diet

Particular strain

Processing

temperature and humidity
What are the 3 types of soft, unripened cheeses?

Describe the bacteria that make each.
Cottage: Lactococcus lactis or Leuconostoc citrovorum.

Cream: Lactococcus cremoris

Mozzarella: Lactobacillus bulgaricus, or Streptococcus thermophilus.
What is soft, 1-5 month ripened cheese? What bacteria make it?

What is semi-soft, 1-12 month ripened cheese? What bacteria make it?
Brie: Lactococcus lactis or Leuconostoc cremoris

Roquefort: Lactococcus lactis, L. cremoris, Penicillium roqueforti.
What is hard, 1-12 month ripened cheese? What bacteria make it?

What is VERY hard, 12-18 month ripened cheese? What bacteria makes it?
Cheddar: Lactococcus lactis, Lactobacillus casei, Lactococcus cremoris

Parmesan: Lactococcus lactis, Lactobacillus bulgaricus, Lactococcus cremoris, Streptococcus thermophilus.
Bread involves the use of BLANK to leaven cereal products to generate BLANK which makes the dough BLANK.

BLANK BLANK ferments the sugars that make carbon dioxide.
yeast; CO2; rise

Saccharomyces cerevisiae
Fermented meats and dry sausage include BLANK and BLANK.

1. Processing involves cutting meat, add spices, add starter culture. What are 2 starter culture used?

2. Fermentation occurs and pH drops below 5.0. Add nitrites to control BLANK BLANK.
pepperoni and salami.

Pediococcus acidilactici, Staphylococcus carnosus.

Clostridium botulinum
--Preservation of meats--
1. Raw meat stored at 5 C for 3-10 days, or at 0 C for 30 days BUT growth of BLANK is not prevented such as BLANK sp.

2. Dehydration to jerky reduces BLANK prevents growth of BLANK.

3. Dehydration and curing involves agents such as sodium nitrate and sodium nitrite which lowers BLANK BLANK of the meat.

4. BLANK inhibits Clostridium botulinum. BLANK gives meat a red color.
1. psychrophiles; Pseudomonas sp.

2. moisture; bacteria

3. water activity

4. nitrite; nitrate
Where are Fermented fish, sauces and pastes and whole, chopped, mashed fish and shrimp seen?

They are salted and sealed in vessels. BLANK added, natural BLANK, natural BLANK.

Normally strains of BLANK BLANK to make items such as Mam-tom of China or mam-rouc of Cambodia. Ratio BLANK to BLANK salt to fish.
SE Asia

Flavourings; microflora, fermentation

S. carnosus; 1:3
What bacteria spoils chicken?

What bacteria is seen in chicken houses?

How are chicken eggs infected? What are chicken eggs and ovarium infected with?
Pseudomonas

Salmonella

cracks in the shell; Salmonella
Foods are canned for preservation. Commercial canning involves heating canned goods at a high temperature long enough to destroy spores of BLANK BLANK.

BLANK (temp) for foods with pH below 4.0 and BLANK (temp) for foods with a pH above 4.5.

A heat resistant spore BLANK BLANK is a QC indicator test organism.
Clostridium botulinum

100 C; 121 C

Bacillus stearothermophilus
Name some fermented foods (BBSOPS)
Beer
Bread
Sourdough Bread
Olives
Pickles
Soy sauce
Sauerkraut is made from wilted shredded cabbage mixed with BLANK% salt.

Natural fementation in large tanks while Lactobacillus plantarum, Lactobacillus brevis, and Leuconostoc mesenteroides are observed in the growth until...

Lasts 20-30 days at room temperature while acid reaches BLANK%.
2-3%

acid level reaches 1.0%

1.5%
What are probiotics?

What does it do? Where is it used besides humans?

What are some lactic acid bacteria involved?

What fermented dairy products is it added to?
bacteria that promote development and maintenance of balanced intestinal flora.

Stimulates the immune response, usually through IgA production; farm animals

Lactobacillus acidophilus, L. casei and Bifidobacterium bifidum.

Yogurt "Activia"