Basic Foods 1 - Milk & Milk Products

Quiz again ⁉️

Normal lacteal secretion of the mammary glands of all mammals to nourish their babies.

Milk

Milk is known as “man’s most nearly _________ food”

complete

What is the natural purpose of milk?

nourish the young of a particular series

What are some sources of milk?

Cow, water buffalo, goat, sheep and yak

Contains enzymes that convert cellulose to glucose; from a mammal that has a stomach with four compartments

Ruminants

What are some examples of milk components/products?

Specialty milk, cream, cheese, dairy and butter

What are some examples of liquid milk?

Condensed, fermented and skimmed

Filipinos are ___ frequent milk drinkers

not

What are the chief constituents of milk?

Water, lactose, fat, protein, calcium and phosphorus

Composition _____ according to species, breed and diet of the animal

varies

Composed of mixed triglycerides and more than 19 fatty acids

Milk fat

What are the major minerals of milk?

Calcium, phosphorus, sodium, magnesium and potassium

What are the minor minerals of milk?

Iron and zinc

What are the water soluble vitamins in milk?

Thiamin, riboflavin, nicotinic acid, pantothenic acid, choline, biotin, B6 & B12

What are the fat soluble vitamins in milk?

vitamins A, D, E and K

Complete protein mainly casein (80%) and whey proteins

Milk protein

What are the whey proteins?

alpha-lactalbumin and beta-lactoglobulin

What enzymes are in milk?

Photophase, lipase, catalase, amylas and peroxidases

________ is the primary carbohydrate in mammalian milk

Lactose

Animals bred in different climates can ____ in their milk composition

differ

What are excellent sources of calcium and phosphorus?

Milk, cheese and yogurt

What is important to prevent osteoporosis and for normal bone formation?

Adequate calcium

Milk is not a good source of ____

iron

Permanently disperse fat globules of milk to prevent separation upon standing

Homogenization

Addition of certain nutrients (vitamin A & D) to milk to improve nutritional value.

Fortification

Centrifuge operation to separate milkfat to produce reduced fat milk.

Milkfat Removal

Removal of half the water content.

Evaporation

Removal of all water content to produce a dry powder

Drying

Composition that has not been altered from the time it was collected from the milk animal

Whole milk

Whole milk may be?

Raw, pasteurized or sterilized

Fresh whole milk that has not undergone any heat treatment.

Raw milk

Difficult to differentiate from whole milk by appearance alone

Adulterated milk

What are the ways of detecting adulterants in milk?

Water, rice washing and coconut milk

How does water work as an adulterant?

by the freezing point determination

What is the freezing point of whole cow’s milk?

0.50 C

How does rice washing work as an adulterant?

using iodine which reacts to the starch

How does coconut milk as an adulterant?

detects using resorcinol test giving a violet color

Fresh whole milk which has been heated to temperature high enough to kill pathogenic microorganisms to prolong storage life.

Pasteurized milk

Pasteurized milk inactivates ______ and other enzymes that would cause development of hydrolytic rancidity

lipase

Method where milk is kept at 62.6°C for 30 mins and then cooled immediately

Hold Pasteurized Method

Method where milk is subjected to 70°C for a few seconds then cooled immediately

Flash Pasteurized Method

Pasteurized milk requires __________ at all times

refrigeration

Whole milk that has undergone heating at temperatures much higher than 100°C for a few seconds.

Sterilized milk

100% natural milk processed by rapid heating to a temperature range of 135°- 150°C in continuous flow and held at that temperature for several seconds to ensure commercial sterility

Ultra High Temperature (UHT) Milk

How is UHT milk made?

Rapidly cooled and filled into sterilized containers in a sterile environment

Nonfat milk in liquid form has most of the fat removed thus reducing the fat content to about less than 1% pf whole milk. (Vitamins A & D, high in calcium)

Skim Milk

Whole milk from which 50%-60% of water has been removed.

Evaporated Whole Milk

Not actually been evaporated; made from imported dried skim milk and butterfat, reconstituted with water and addition of a stabilizer to stimulate the composition of evaporated whole milk.

Recombined Evaporated Milk

Similar to recombined evaporated milk with the butterfat substituted by coconut, corn oil, or other vegetable oils.

Evaporated Filled Milk

Pasteurized milk that is concentrated by evaporation with added sugar.

Sweetened Condensed Milk

Whole milk dehydrated to about 97% solids by vacuum concentration and subsequently spraying the milk into a chamber of heated air or on the surface of heated metal cylinders.

Dried Whole Milk

Removal of fat and water from milk but its lactose, milk protein, and mineral content remains in the same relative proportions as that of fresh milk.

Dried Skim Milk

whole milk to which sugar and chocolate have been added. (cocoa)

Chocolate Milk

process of altering the composition of natural milk to contain 3% fat and 9% non-fat solids or other standard preferred proportions. (carabao milk)

Toned Milk

made by adding concentrated cells of Lactobacillus acidophilus to cold, freshly pasteurized milk to yield about 1 billion cells per 8 oz. of milk.

Acidophilus Milk

Lactobacillus casei-supplemnted milk

Yakult

Lactobacillus fortis

Chamyto

Fermented milk product originated from Russia and has a bubble and fizzy texture. (commonly called as "the champagne of milk")

Kefir

Made from mare's milk but similar products are made from whole or skimmed cow's milk .

Koumiss

Sour product obtained by treating pasteurized skim or part-skim milk with suitable culture of lactic acid bacteria. (8.25% milk solids)

Cultured Buttermilk

Inoculation and fermentation by Streptococcus lactis is similar to cultured buttermilk but the fermentation is stopped at an acidity of 0.6% lactic acid.

Cultured (Sour) Cream

Toddler's and Children’s milk are _____ fortified to meet the needs of growing children

heavily

What does toddler’s/children’s’ milk contain?

DHA and taurine

To protect milk from exposure to sunlight, use bright colors of the container for canned evaporated milk and store in cool and dry place.

Storage of milk

Evaporated milk should be refrigerated if not used immediately after ______ during extreme warm weather

36-48 hours

What are the practices to preserve quality? (1)

Avoid sunlight or strong fluorescent light, store milk at refrigerated temp 4C or below, keep milk containers closed, use FIFO method, serve milk cold (except when used for cooking)

In desserts such as leche flan, pudding, and butter cakes, milk is mixed with other ingredients before baking or steaming.

Milk cookery

(white sauce) based in milk as liquid and roux as thickener.

Bechamel sauce

Some examples of bechamel sauce are?

Cream and cheese sauce

Heating should be carefully regulated and stirring is done constantly to prevent scorching.

Mornay sauce

The phospholipids in milk help ______ the ingredients in these sauces creating a smooth texture.

emulsify

In baking, the additional fat from milk ________ the dough and contributes to better flavor.

tenderizes

In candy making, ____ ____ ______ add rich texture, moisture, and caramelized flavor.

milk and cream

Milk can be use to _________ chicken for a very juicy results.

marinate

May form on the surface of the milk especially if the cooking pan is not covered nor stirred.

Coagulated film

Composed mainly of casein and a tough membrane and can retard further evaporation

Scum

Coagulated film can be prevented by _______ _______ and heating milk on top of a double boiler with a cover

constant stirring

Due to coagulated of casein which occurs when food is acidic and not properly stirred

Curdling

Curdling can be prevented by cooking milk at ___ ______ and add acidic ingredients with stirring

low heat

a portion of milk that contains most of its fat so it goes to the upper layer.

Cream

Fluid product which contains 18% of milk fat. (coffee, tea, breakfast cereals)

Light Cream

Contains 30-36% milk fat and is suitable for whipping

Medium Cream

Contains 36-40% milk fat and is thick and viscous. (salad dressing)

Heavy Cream

Manufactured using spray drying to attain a moisture content of less than 2%

Dried Cream

Intended purely as an ingredient where structure is unimportant.

Frozen Cream

Foam made by whipping air into the liquid milk products.

Whipped Cream

Milk fat that is a dairy product made from the fat and protein components of churned cream.

Butter

Liquid left after the cream has been chilled and churned to produce butter.

Buttermilk

Contains little butterfat and is dried to used for _____ ______ and ___ _______

baked products; ice cream

Major protein of milk and the by-product of cheese and casein manufacture.

Whey

Powder form can be used to make fruit flavored whey drinks.

Dried whey

What are some things that dried whey be used for?

Yogurt, fruit juice, ricotta cheese and cream cheese spreads

Contains up to 50% protein is used to improve quality of milk for manufacturing yogurt.

Whey Protein Concentrates (WPC)

Contains up to 90% protein used in nutrition bars and sports drinks.

Whey Protein Isolate (WPI)

When casein is coagulated with an enzyme (rennin) and acid (lactic), a curd if formed.

Cheese

Cheese is the ____, with or without treatment of by heat, pressure salt and ripening

curd

Two types of soft cheeses

Unripened and Ripened

Examples of low fat unripened soft cheese?

Cottage, pot, bakers, native cheese and kesong puti

Examples of high fat unripened soft cheese?

Cream, neufchatel (US)

Examples of ripened soft cheese?

Bel Paese, Brie, Camembert and Neufchatel (France)