Dairy Products

Front 1

What is the key indicator of a cultured dairy product?

Back 1

Cultured dairy product has been fermented by lactic acid bacteria

Front 2

What sugar found in milk does bacteria produce lactic acid from?

Back 2

Bacteria produces lactic acid from lactose which also helps to synthesize flavour compounds

Front 3

In cultured products the ph drops to what number and, what effects does the ph have on the cultured dairy product?

Back 3

The ph drops to 4.6, and affects the viscosity of the product, by precipitates/gels casein and whey proteins while a lower ph allows affects the shelf life and flavour of the product

Front 4

When we make cheddar-type cheeses, what is the first likely process?

Back 4

the milk may be subjected to a mild initial culture only for flavour

Front 5

Describe how cheddar cheese is formed and name the important enzyme involved in this process.

Back 5

Rennin enzyme/ Chymosin is added which causes a precipitin of Casein. Casein is the curd

Front 6

What is the name of the protein that comprises the cheese curd in cheddar cheeses?

Back 6

Casein

Front 7

After the curd is extracted, it is manipulated into a solid mass, and then...

Back 7

cooked and pressed, and the Whey is drained away

Front 8

Once the whey is drained, the cheese is then aged to develop aroma, flavour, and texture.

Back 8

d

Front 9

The defining characteristic of evaporated and condensed milk?

Back 9

approximately 50 % of water is removed by vacuum evaporation

Front 10

How is evaporated and condensed milk sterilized?

Back 10

it is sealed into cans and then heat sterilized at approximately 120 degrees for 20 minutes

Front 11

Describe how sweetened and condensed milk is made?

Back 11

a large amount of sugar is added to the product prior to batch pasteurization/sealing into cans

Front 12

Why does sweetened and condensed milk have a strong flavour and dark colour?

Back 12

the strong flavour and and dark colour becomes present due to the heat that was applied during the processing

Front 13

Dehydrated Products such as skim milk powder, buttermilk powder are created by what process?

Back 13

dehydrated products are prepared by spray drying

Front 14

Spray drying, and dehydrated products

Back 14

is the process by which a liquid is dried by a hot gas, the liquid product is concentrated (evaporated/condensed) then sprayed into a high temperature, high velocity air steam.

Front 15

After spray drying the product is recovered as a fine powder but it can also be agglomerated to facilitate rehydration. what is agglomerated?

Back 15

agglomerated is a process preformed on the powder to make is more soluble is water, it is wetted again 8-15% moisture, and followed up by a second dry cycling

Front 16

Dehydrated products are preserved because of what part of the processing?

Back 16

instantaneous drying perserved quality due to evaporative cooling

Front 17

What mechanical process is butter created by?

Back 17

produced by churning or mechanical agitation, of chilled cream

Front 18

what does the churning process do to the chilled cream?

Back 18

it transforms oil-in water emulsion into water-in-oil emulsion

Front 19

Butter contains what percentage of fat and what is a by product of the churning process?

Back 19

80% fat and buttermilk is a by product

Front 20

Fat Destabilization does what?

Back 20

Fat destabilization is a process for clustering and clumping

Front 21

Describe the fat destabilization process and its significance in the formation of butter?

Back 21

Begin with a fat globule

Flocculation-fat globules floc together at low temp

Partial coalescence- because the globules floc together they collide with each other and merge,

Coalescence: large coalesced fat eventually forms large bodies of fat=butter, when the heat solid fat melt and partially coalesced fat becomes a large fat globule into a fully coalesced fat globule

Front 22

Butter vs. whipped cream, what is the difference between the fat destabilization processes?

Back 22

whipped cream:

there are air bubbles and fat globules collect on the bubbles, and they partially fuse on the outside of the bubble. Air bubble is trapped within a sphere of fat globules, and casein micelles and what proteins are absorbed on the surface. They associate and then fuse together and become a chunk of fat.

Front 23

Butter vs. Whipped Cream, fat destablization

Back 23

butter, fat globules floc together at low temperature and collide, forming a large globule of fat, where as in cream fat globules gather around an air bubble, and casein micelles and why are absorbed by the outside and the air sac surrounded by butter globules fuse becoming a chunk of fat

Front 24

Key steps in the Ice Cream making process

Back 24

mechanical agitation

aeration,

freezing of mixture of milk solids

cream

sugar

emulsifiers

gums, color, flvaour

Front 25

The quality of ice cream is dependent upon what tree features?

Back 25

-fat content

-sugar content

-crystal size

Front 26

sometimes in frozen deserts there will be other fat substituted for butterfat, what are these?

Back 26

pal oil or sugar/butterfat mixture

Front 27

Fat destabilization process in Ice Cream?

Back 27

in ice cream, air bubbles form and partially coalesced fat forms matrix on the outside of the fat bubble, in between these air bubbles with partially coalesced fat on the outside is small ice crystals, and the casein is in the background where the ice crystals are. sometimes the sandy mouth feel can be attributed to the lactose and ice crystals.

Front 28

fat destabilization process. butter vs. cream vs. ice cream

Back 28

sdsd

Front 29

A by product of cheddar cheese formation is whey protein, describe the products that are made from whey protein?

Back 29

whey is highly versatile and functional. Whey powder is spray dried way, Whey protein concentrate is protein concentrated by ultrafiltration and then spray dried

Front 30

What is whey protein concentrate?

Back 30

protein concentrated by ultrafiltration and then spray dried

Front 31

what is whey protein isolates?

Back 31

like whey protein concentrate but more highly purified

Front 32

Food safety is the dairy industry and what is the greatest concern with dairy products?

Back 32

milk it perishable and subject to contamination with pathogens, and composition is variable

Front 33

what food safety is the producer responsible for in the dairy industry?

Back 33

producer-cow health, sanitation, refrigeration, documentation, traceability

Front 34

Processor?

Back 34

sanitation, pasteurization, analysis, process control, documentation (HACCP), traceability and refrigeration

Front 35

retailer and consumer?

Back 35

refrigeration