Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
35 Cards in this Set
- Front
- Back
What is the key indicator of a cultured dairy product? |
Cultured dairy product has been fermented by lactic acid bacteria |
|
What sugar found in milk does bacteria produce lactic acid from? |
Bacteria produces lactic acid from lactose which also helps to synthesize flavour compounds |
|
In cultured products the ph drops to what number and, what effects does the ph have on the cultured dairy product? |
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 |
|
When we make cheddar-type cheeses, what is the first likely process? |
the milk may be subjected to a mild initial culture only for flavour |
|
Describe how cheddar cheese is formed and name the important enzyme involved in this process. |
Rennin enzyme/ Chymosin is added which causes a precipitin of Casein. Casein is the curd |
|
What is the name of the protein that comprises the cheese curd in cheddar cheeses? |
Casein |
|
After the curd is extracted, it is manipulated into a solid mass, and then... |
cooked and pressed, and the Whey is drained away |
|
Once the whey is drained, the cheese is then aged to develop aroma, flavour, and texture. |
d |
|
The defining characteristic of evaporated and condensed milk? |
approximately 50 % of water is removed by vacuum evaporation |
|
How is evaporated and condensed milk sterilized? |
it is sealed into cans and then heat sterilized at approximately 120 degrees for 20 minutes |
|
Describe how sweetened and condensed milk is made? |
a large amount of sugar is added to the product prior to batch pasteurization/sealing into cans |
|
Why does sweetened and condensed milk have a strong flavour and dark colour? |
the strong flavour and and dark colour becomes present due to the heat that was applied during the processing |
|
Dehydrated Products such as skim milk powder, buttermilk powder are created by what process? |
dehydrated products are prepared by spray drying |
|
Spray drying, and dehydrated products |
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. |
|
After spray drying the product is recovered as a fine powder but it can also be agglomerated to facilitate rehydration. what is agglomerated? |
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 |
|
Dehydrated products are preserved because of what part of the processing? |
instantaneous drying perserved quality due to evaporative cooling |
|
What mechanical process is butter created by? |
produced by churning or mechanical agitation, of chilled cream |
|
what does the churning process do to the chilled cream? |
it transforms oil-in water emulsion into water-in-oil emulsion |
|
Butter contains what percentage of fat and what is a by product of the churning process? |
80% fat and buttermilk is a by product |
|
Fat Destabilization does what? |
Fat destabilization is a process for clustering and clumping |
|
Describe the fat destabilization process and its significance in the formation of butter? |
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 |
|
Butter vs. whipped cream, what is the difference between the fat destabilization processes? |
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. |
|
Butter vs. Whipped Cream, fat destablization |
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 |
|
Key steps in the Ice Cream making process |
mechanical agitation aeration, freezing of mixture of milk solids cream sugar emulsifiers gums, color, flvaour |
|
The quality of ice cream is dependent upon what tree features? |
-fat content -sugar content -crystal size |
|
sometimes in frozen deserts there will be other fat substituted for butterfat, what are these? |
pal oil or sugar/butterfat mixture |
|
Fat destabilization process in Ice Cream? |
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. |
|
fat destabilization process. butter vs. cream vs. ice cream |
sdsd |
|
A by product of cheddar cheese formation is whey protein, describe the products that are made from whey protein? |
whey is highly versatile and functional. Whey powder is spray dried way, Whey protein concentrate is protein concentrated by ultrafiltration and then spray dried |
|
What is whey protein concentrate? |
protein concentrated by ultrafiltration and then spray dried |
|
what is whey protein isolates? |
like whey protein concentrate but more highly purified |
|
Food safety is the dairy industry and what is the greatest concern with dairy products? |
milk it perishable and subject to contamination with pathogens, and composition is variable |
|
what food safety is the producer responsible for in the dairy industry? |
producer-cow health, sanitation, refrigeration, documentation, traceability |
|
Processor? |
sanitation, pasteurization, analysis, process control, documentation (HACCP), traceability and refrigeration |
|
retailer and consumer? |
refrigeration |