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66 Cards in this Set
- Front
- Back
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What are the 4 identities of ice cream? |
Solution, emulsion, foam, collodial dispersion |
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Ice cream contains not less than _____ of solids and weighs not less than _____ |
1.6 lbs; 4.5 lbs |
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Ice cream contains at least how much fat? |
10% |
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Reducing fat reduces what else? |
The texture |
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What is overrun? |
Air added into the product. The less there is, the more dense the product is |
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What emulsifier is naturally found in milk? |
Phospholipids |
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What are the top 5 ice cream consuming cities? |
1. Long Beach, CA 2. Dallas, TX 3. Philadelphia PA 4. Columbus OH 5. Milwaukee WI |
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What are the top ice cream states? |
1. DC 2. Rhode island 3. Wisconsin 4. Massachusetts 5. Texas |
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What changes as we add more solids? |
The freezing point |
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Why is aging the ice cream so important? |
Because we need to let the pasteurized milk equalibrilate. Proteins get displaces which is necessary for ice cream freezing and gives us an ice cream matrix. |
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How long should we age ice cream? |
4 hours or longer |
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1. Mix standardization 2. Pasteurization and homogenization 3. Aging 4. Freezing 5. Overrun 6. Packaging and hardening |
Ice cream process |
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5 liters equals how much ice cream |
2 gallons |
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What kinds of crystals are there |
Lactose, water and fat |
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Which crystals affect ice cream quality? |
Lactose crystals |
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What's a big problem with low fat ice cream? |
There's lots of air bubbles but no fat to stabilize it |
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What are ingredients in ice cream? |
Fat source, milk SNF source, nutritive sweeteners, high intensity sweeteners, bulking agents, stabilizers and emulsifiers, flavor, inclusion, colors |
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Fat source function |
Texture, flavor, air cell structure |
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Milk SNF function |
Texture, body, mouthcoating, viscosity |
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Sweetener function |
Sweetener, depress freezing point, texture |
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Bulking agent function |
Texture, freezing point depression |
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Stabilizer and emulsifier function |
Texture, freeze/thaw, melt, ice crystal size |
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Batch pasteurization time |
30 min @ 69C |
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HTST pasteurization time |
25 sec @ 80C |
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HHST pasteurization time |
1-3 sec @ 90C |
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UHT pasteurization time |
2-40 sec @ 138C |
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Why do we pasteurize milk for ice cream? |
Because freezing doesn't always kill all microorganisms |
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-fat crystallization -protein, stabilizer and mix constituents continued hydration -viscosity increase bc of gel structure formation |
Changes during aging |
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What temp does freezing occur at? |
-5C |
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What temp does hardening occur at? |
-18C |
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What causes Sandy ice cream? |
Lactose crystallization |
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Describe double churned ice cream |
Smaller ice crystals, improved foam stability, smaller air cell size, higher water % |
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What causes smaller ice crystals |
- Fast freezing - more water Frozen in freezer barrel - sharper freezer blades - faster blade rotation |
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Do ice crystals get smaller during hardening |
No |
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What affects ice cream texture quality |
Temperature fluctuations |
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Overrun formulation |
(Wt of mix- wt. Of same vol of ice cream)/wt of same vol of ice cream*100 |
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Ice cream is ______ overrun |
50% |
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What are disadvantages to concentrating and drying food? |
Energy intensive, packaging and storage, quality and functionality changes |
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Advantage to drying? |
Reduce volume, weight, shelf life (export), inhibit microorganisms, easier to handle |
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Water removal, preservation, product quality or functionality maintenance or improvement, storage, nonperishable |
Concentration and drying objectives |
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Powder water activity |
0.2 |
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What grows at low water activity? |
Mold, then yeast then bacteria |
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Composition of skim milk powder |
Lactose: 51 Ash: 8.2 Fat: 0.8 Moisture: 4.0 Proteins: 36 |
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Sweet whey composition |
Lactose: 73% Ash: 8% Fat: 1% Moisture: 5% Protein: 13% |
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Buttermilk solid composition |
Lactose: 48% Ash: 8.5% Fat: 6.5% Moisture: 4% Proteins: 34.4% |
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Total skim milk solids |
~8.5-9% |
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Total skim milk concetrates |
~25-48% |
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Skim milk powder total solids |
~96-98% |
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Name some milk products |
NFDM, WMP, MPC, MPI |
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Name some whey products |
WPC, WPI, whey powder, whey protein, lactose (pharmaceuticals) |
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What can whey be used as? |
A foam, emulsifier, water binder |
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What happens when we concentrate whey? |
End up with less lactose and more protein |
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Key operations in dairy ingredients manufacturing |
Evaporation, membrane filtration, chromatography, crystallization, spray drying |
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What kind of emulsion is butter?
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Water in oil
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Define butter |
which is made exclusively from milk orcream, or both, with or without common salt, and containing not less than 80percent by weight of milkfat, all tolerances
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Butter composition
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Water 15.87 15.81-19.2 Protein 0.85 0.78 – 0.87 Total Lipids 81.11 81.04 – 81.18 Ash* 2.11 2.06 – 2.16 |
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Describe a continuous butter churn |
-used in modern industry -"Continuous" -uniform and fine water dispersion |
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Describe US butter and European butter
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US Butter: 80-82% fat European Butter: 83-86% fat |
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used in smaller-scale production• equipped with axial strips anddashers inside the churn• churning and working are separated
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Conventional butter churn
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Butter manufacturing process is... |
1. Cream preparation 2. Churning & Fat Concentration 3. Working/Texturizing 4. Salting, packaging and storage |
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If butter has small crystals it is...? If it has large crystals it is...?
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Small: Spreadable Large: crumbly and tough to spread |
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How do types of cheese change?
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-ingredients -manufacturing method (time, temp, manipulation, salting, molding) -affinage (aging, curing) -location, farming practices -age of cheese -source of milk |
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Why do we add cultures to cheese?
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-acidification -competition -flavor/appearance |
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Fermentation; coagulation and cooking; partition of additives and milk components in curds and whey happen where?
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in the cheese vat
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What are the sensory attributes of cheese? |
-Flavor • Bitter, ammonia, brothy, unclean,• Balance -Texture• Pasty, crumbly, short body, soft, firm, weak, tender, tough• Smooth, tyrosine crystals -Appearance• Color, uniformity, slits/cracks, eyes, pinholes |
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