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14 Cards in this Set
- Front
- Back
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·what is the Federal Standard for milk? |
a lacteal secretion, practically freeof colostrum, containing not <3.25%butterfat, and not <8.25% solids not fat. |
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Percentages of butterfat in market forms of milk,
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3.3-3.7 |
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Percentages of butterfat in market forms ofcream |
– Imitation 3.0 – 1/2 & 1/2 10.5 – table 18.0 – sour18.0 – light whipping 30.0 – heavy whipping 36.0 |
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Percentages of butterfat in market forms of butter? |
5% water, at least 80% fat |
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Time and temperatures for pasteurization? |
– LTLT (hold) 1450F(630C) 30 min.– HTST 1610F(720C) 15 sec. – HHST 2120 F (1000C) 0.01 sec. – UP 2800F (1380C) 2+ sec. |
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What are the two main proteins in milk and how to they react to heat vs. acid?; |
casein- resistant to heat whey- resistant to pH |
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pasteurized |
heat treatment of milk adequate to kill microorganisms that can cause illness in people |
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homogenized; |
mechanical process in which milk is forced through tiny apertures under pressure to break up fat globules into smaller units that do not separate from the milk |
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buttermilk |
somewhat thickened result of fermentation, innoculated and incubated for 20 hours |
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condensed |
- H20 reduced 50%, 15% added sugar |
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acidophlus |
innoculated but not fermented |
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evaporated |
H20 reduced by 60%– |
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dried milk |
all moisture removed |
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instantized milk |
dried milk exposed to steam then re-dried, agglomerated particles dissolve easily |
