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19 Cards in this Set
- Front
- Back
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% of water in milk
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88%
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% of carbs(lactose) in milk
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5%
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% protein (casein + whey) in milk
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3.5%
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% of fat in whole milk
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3.3%
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pasteurization
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a food processing (especially heat treatment) aims to reduce the viable pathogens w/o substantially sensory change
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conventional pasteurization
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62°C (145°F) for 30 min
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High temp short time (HTST) pasteurization
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72°C (161°F) for 15 seconds
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ultra pasteurization (UHT)
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138°C (280°F) for 2 seconds
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alkaline phosphate
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indicator of milk pasteurization
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lactose fermentation product
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yogurt, micro organisms are used to ferment lactose or lactic acid
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milk fat products
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~cream (11-36%) milk fat~butter (80%) milk fat~Ghee pure milk fat
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milk protein product
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cheese
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milk structure can be described as...
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~oil in water emulsion~colloid suspension~solution
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oil in water emulsion
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with the fat globules dispersed in the continuous serum phase
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colloid suspension
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of casein micelles, globular proteins and lipoprotein particals
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solution
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of lactose, soluble proteins, minerals, vitamins other components
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milk lipids
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~in fat globule: most In droplets~ size 1-3um(avg 3-6) depending on breed~coated in phospholipids: prevent coalescing ~ suspended but eventually cluster~rise to the surface in un-homogenized milk
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milk sugar
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~12g CHO/ cup 5% of milk~most in the form of lactose (glucose and galactose) mono saccharides found in small amts~found in solution, low stability
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milk proteins
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~casein 80% whey 20%~4 types of casein: alpha-s1, alpha-s2 beta and kappa forms~contains phosphorus: associated w/ Can (calcium phosphate)~precipitated at pH 4.6
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