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16 Cards in this Set
- Front
- Back
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components in milk |
-water 88% -CHO 5% -Protein 3.5% -Fat 3.3-3.7% -Vit, minerals, flavors |
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Lipids in Milk |
-Butyric (3.3%) short chain -Palmitic( 26%) saturated -Oleic (25%) monounsaturated -Linoleic (2.4) polyunsaturated |
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Fat globules |
FA as triglycerides dispersed at fat globules. -Membrane of phospholipids, proteins, lipoproteins, and enzymes. *lipoproteins act as emulsifiers |
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CHO crystallization -Alpha lactose vs. beta lactose |
Alpha lactose crystallizes at fridge or below Ts. -Beta lactose isomerize and crystallizes |
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Casein -make up milk -IP -found in |
-80% of protein -hydrophobic except for Kappa casein has polar end - precipitates out at IP of 4.6 -found in micelles surrounded by Kappa Caseins on the surface |
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WHEY -Make up? -solubility -precipitation ability - |
-20% of proteins -fairly soluble -dont precipitate at 4.6. not effected by IP |
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Acid precipitation |
done at IP for protein 4.6 usually with heat -proteins loses charge= minimum solubility= clumping *no charge= miscelles no longer repel each other |
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Rennet precipitation |
-rennet cleaves polar end of Kappa casein=para Kappa (uncharged)= clumping -best at pH 5.8 -Best if milk isn't heated prior **curd firmer bc of Ca crosslink (soluble in acid) |
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Enzymes -Alkaline Phosphate -Lipase |
-not heat stable. breaks down at pasturizatin Ts. Best indicator of Past. T. -Catalyzes lipolysis.. can be avoided with heat |
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Enzymes -Proteases -Xanthine Oxidase |
- heat resistant.catalyzes protein breakdown -catalyzes breakdown of Flavin-adenine dinucleotide (FAD) to riboflavin (improves nutritional content) |
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Creaming |
seperation of of fat from the au. portion of the milk where fat globules rise to the top |
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Homogenization |
milk forced under pressure. splits fat molecules into smaller and smaller units. caseins become absorbed in fat globules . will not cream. increase viscosity and becomes whiter |
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Evaporation |
reduces amount of water and increases fat and protein % -Done under 70C under partial vacuum -homogenization essential -thermal treatment 241F for 15 min ( maillard reaction and browning of milk) |
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sweetened condensed milk |
-evaporated milk with additional sugars added (sucrose and lactose) -sugars promote browning and serve as antimicrobial agent |
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Fermentation |
lactic acid production with the use of Cultures= milk thickens due to association of casein micelles along with Beta lactoglobulin |
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Fat % - -whole milk -reduced milk -low-fat -skim |
-3.25% -2.0% -1.0% -0.1% |
