Milk & cheese notecards

Card Set Information

Author:
efrain12
ID:
287054
Filename:
Milk & cheese notecards
Updated:
2014-10-25 23:50:37
Tags:
Foods
Folders:

Description:
Milk & cheese notecards
Show Answers:

Home > Flashcards > Print Preview

The flashcards below were created by user efrain12 on FreezingBlue Flashcards. What would you like to do?


  1. In which 3 countries is there documents saying milk existed?
    -Babylon

    -egypt

    -india
  2. nutrient milk contains (4)
    -complete proteins

    -b vitamins

    -A

    -D
  3. Which nutrients is it low in? (5)
    -c

    -e

    -iron

    -carbs

    -fiber
  4. Where does butter derive from?
    milk
  5. Which 2 components are used in processed foods?
    -proteins

    -milk sugar
  6. 3 ways milk proteins are used in processed foods
    -nutrients

    -emulsifiers & stabilizers

    -gelling
  7. What is casein protein used for in processed foods?
    Emulsifiers & stabilizers
  8. What is whey protein sued for in processed foods?
    gelling
  9. What is the milk sugar found in milk?
    lactose
  10. 3 ways lactose is used
    -browning of baked goods

    -confectionary

    -frozen desserts
  11. What 6 things does milk contribute to in food?
    -protein content

    -moisture

    -foaming

    -emulsification

    -texture

    -flavor
  12. How many grams of lactose is in an 8 oz cup?
    12 grams of lactose
  13. How many grams of protein are typically in each cup of milk (8 oz)?
    8 grams per cup
  14. What is the synonymous word for milk fat in milk?
    Butter fat
  15. What 3 things does milk fat contribute to?
    -flavor

    -mouthfeel

    -stability
  16. What is the range of calories that is contained in each cup of milk?
    86-150 kcal
  17. Around how many grams of fat `is in a cup of milk?
    8 grams of fat
  18. How many mg of cholesterol is in whole milk?
    33 mg
  19. How many mg of cholesterol is in reduced milk?
    18 mg
  20. How many mg of cholesterol is in non-fat?
    4 mg
  21. 4 vitamins in milk
    -a

    -d

    -riboflavin (b2)

    -tryptophan which is used to formulate niacin
  22. 4 minerals in milk
    -calcium

    -phosphorus

    -potassium

    -magnesium
  23. Around what percent does water make milk?
    87.4 %
  24. Color of milk) what 4 factors contribute to milk color?
    -fat

    -colloidally dispersed casein

    • -riboflavin
    • *give it opaque appearence

    • -carotene in animal feeds
    • *provides yellowish tinge butter & cream
  25. food additives) when did vitamin d fortification begin?
    It began in 1930s to prevent rickets
  26. food additives) when did vitamin A fortification begin?
    1940s
  27. food additives) rBGH, it is defined as a food additive?
    no
  28. food additives) what does rBGH do in a diary cattle?
    Increases milk production by 10% in cattle
  29. food additives) why does the book say that rBGH is not dangerous to us?
    It is dissolved in our stomachs
  30. Grades in milk) how are grades differentiated?
    According to bacterial count
  31. Grades in milk) which has the lowest bacterial count between grade a and b?
    grade A has the lowest bacterial count
  32. Grades in milk) which are the 2 milk grades for fat free dry milk ?
    -US extra

    -US standard
  33. What must milk & milk products crossing state lines be?
    pasuterized
  34. Who is responsible for grading milks?
    USDA
  35. What did the Grade A milk ordinance order?
    pasterurization
  36. Who invented pasteurization?
    Louis pasteur
  37. What is the concept behind pasteurization?
    Heating milk kills bacteria
  38. Pasteurization) what is one sign that milk is safe?
    When alkaline phosphatase no longer is active
  39. Pasteurization) what temps do Ultra pasteurization uses?
    Around 280 F for 2 seconds
  40. Pasteurization) what is UHT?
    ultrapasteurization combined with sterile packaging procedures
  41. Pasteurization) 3 characteristics of UHT?
    -can be stored w/o refrigeration up to 2 months

    -Aseptically sealed

    -extends shelf life by killing more bacteria
  42. What is homogenization in milk?
    Prevents separation of water and fat
  43. What is mechanical process in homogenization?
    • Breaks up fat globules into smaller globules that do not clump together
    • *they become permanently dispersed in emulsion
  44. What is creaming?
    Separation of water & fat
  45. Homogenized milk) coagulation and homogenized milk
    Coagulates more which is good for puddings, sauces
  46. Homogenized milk) what is this type of milk more prone to?
    • Rancidity
    • *can be reduced by pasteurization
  47. Where can creaming be usually seen in?
    Unprocessed milk
  48. Fluid milk & cream) what percent of milk is produced this way in the US?
    1/2 of all milk produced in the US
  49. Fluid milk & cream) what are the 3 major categories of fresh fluid cows milk?
    -whole

    -reduced fat & low fat

    -fat free or nonfat
  50. Fluid milk & cream) fresh fluid cow milk: what percent of milk fat does whole milk have?
    -3.25% milk fat

    -
  51. Fluid milk & cream) fresh fluid cow milk: what percent of MSNF does whole milk have?
    8.25%
  52. What is MSNF?
    Total solids minus the fat
  53. Fluid milk & cream) fresh fluid cow milk: what percent of milk fat does reduced fat contain?
    2%
  54. Fluid milk & cream) fresh fluid cow milk: what percent of milk fat does low fat contain?
    1 %
  55. Fluid milk & cream) fresh fluid cow milk: minimum MSNF for reduced fat & low fat milk
    8.25% MSNF
  56. Fluid milk & cream) fresh fluid cow milk: which vitamin fortification is required in reduced and low fat milk?
    • Vitamin A fortification
    • *D is optional
  57. Fluid milk & cream) fresh fluid cow milk: percent of milk fat in fat-free or nonfat milk?
    0.5%
  58. Fluid milk & cream) fresh fluid cow milk: minimum MSNF in fat-free or nonfat milk?
    8.25%
  59. Fluid milk & cream) fresh fluid cow milk: vitamin fortification required in fat-free or nonfat?
    • a
    • *d is optional
  60. Fluid milk) 5 examples of animal that provide milk
    -goat

    -sheep

    -camel

    -reindeer

    -llama
  61. Flavored fluid milks) is chocolate milk pasteurized?
    yes
  62. Flavored fluid milks) if chocolate milk has liquid chocolate, what percent does it comprise of?
    1.5%
  63. Flavored fluid milks) if chocolate milk contains cocoa and sugar , how much percent of both?
    1% cocoa & 5% sugar
  64. Flavored fluid milks) calories in whole chocolate milk?
    209 calories
  65. Flavored fluid milks) calories in reduced fat chocolate milk?
    179
  66. Flavored fluid milks) calories in low fat in chocolate milk?
    158 calories
  67. Flavored fluid milks) is eggnog pasteurized?
    yes
  68. Flavored fluid milks) percent of milk fat in eggnog?
    6-8% milk fat
  69. Flavored fluid milks) percent of MSNF in eggnog?
    9%
  70. Flavored fluid milks) homogenized mixture in eggnog? (6)
    -milk

    -cream

    -milk solids

    -eggs

    -stabilizers

    -spice
  71. Fluid milk) does imitation milk contain diary?
    Little to no diary
  72. Fluid milk) does imitation milk contain lactose?
    No, it is lactose free
  73. Fluid milk) what's downside with imitation milk?
    It has inferior nutrient content compared to cow fresh milk
  74. Fluid milk) what's significant about ingredients of imitation milk?
    Lots or nutrients normally found in milk are replaced with outside nutrients like vegetable oils.
  75. Fluid milk) does filled milk contain cholesterol?
    no
  76. Fluid milk) what is milk fat replaced by in filled milk?
    Vegetable fat
  77. Fluid milk) how many mg/cup of sodium does low sodium milk have
    6 mg/cup
  78. Fluid milk) Which type of milk has same nutrients as cow fresh milk?
    low-lactose
  79. Fluid milk) what is low lactose milk?
    It contains reduced lactose
  80. Fluid milk) plant based: does soy milk contain lactose?
    no
  81. Fluid milk) plant based: when should soy milk be given to children?
    When the soy milk is fortified
  82. Fluid milk) plant based: does rice milk contain lactose?
    no
  83. Fluid milk) plant based: gluten and rice milk
    Some rice milk may contain gluten due to rice milk derived from grains
  84. Fluid milk) plant based: what is rice milk typically derived off?
    Rice milk
  85. Fluid milk) plant based: what is almond milk made up off?
    Grounded almonds
  86. Fluid milk) plant based: what is hemp milk?
    Mixed water with crusted seeds of the hemp plant
  87. Fluid milk) plant based: what is used to make grain milk?
    Oats, barley, wheat, or rye mixed with water
  88. Fluid milk) plant based: is coconut milk a milk?
    no
  89. Fluid milk) plant based: what is coconut milk used for?
    Cream sub in some recipes
  90. Canned fluid milks) 4 types of canned fluid milks
    -whole

    -evaporated

    -evaporate fat free

    -sweetened condensed
  91. Canned fluid milks) percent of water evaporated foinf in milk to create evaporated milk?
    60% of water in milk
  92. Canned fluid milks) is evaporated milk fortified with any vitamins?
    Yes, D
  93. Canned fluid milks) how many calories does evaporate milk have per cup?
    338
  94. Canned fluid milks) how many grams of fats does evaporated milk have per cup?
    19 grams of fat
  95. Canned fluid milks) how is evaporated fat free milk produced from?
    Fat-free milk
  96. Canned fluid milks) how many calories per cup does evaporated fat free contain?
    199 calories
  97. Canned fluid milks) how many grams of fat does evaporated fat free milk have per cup?
    .5 grams of fat
  98. Canned fluid milks) what do sweetened condensed milk contain?
    High amount of sugars that make it ideal for desserts
  99. 2 types of dry milk
    -nonfat dried

    -instant
  100. Dry milk) taste of nonfat dried
    Inferior to fluid milk in taste
  101. Dry milk) shelf life of nonfat dried
    Up to one year
  102. Dry milk) what is nonfat dried ideal for?
    Making batter and douhgs
  103. Dry milk) why does nonfat dried have a higher shelf life?
    Lack of fat
  104. Dry milk) how is instant made?
    By steaming nonfat dried milk to steam and then dried
  105. Dry milk) what is agglomerate?
    Particles gather into a mass or a ball
  106. Cultured milk products ) what is curd?
    Coagulated or thickened milk
  107. Cultured milk products ) what are the 2 types of bacteria?
    -lactic acid procuring bacteria

    -propionic acid producing bacteria
  108. Cultured milk products ) if microbial culture is already present then...
    Its is not listed as ingredient on label
  109. Cultured milk products ) if cultures are added during production process then,
    The term cultured followed by name of substance must be listed as ingredient
  110. Cultured milk products ) what was buttermilk originally?
    The liquid left over after cream has been chilled and churned to produce butter
  111. Cultured milk products ) percent of milk fat for buttermilk?
    Contain less than .5% milk fat
  112. Cultured milk products ) msnf percent in buttermilk
    8.25% msnf
  113. What is clabbering?
    Thickening of milk

What would you like to do?

Home > Flashcards > Print Preview