(EGGS, MILK AND CHEESE) BASIC FOODS MIDTERMS

Quail Eggs

type of egg that is tiny and often hard boiled; used as garnish or salad ingredients

Yolk (Vitelline Membrane)

dense in nutrients and depends on the color of the hen's diet

Albumen

egg white, or the protein contained in it.

Chalazae

Two thick, twisted strands of albumen that anchor yolk in egg's center

shell membrane

protect developing embryo from microbial access

air cell

pocket of air between membranes of egg at wide, round end

shell

hard calcium carbonate that protects with bloom or cuticle

Ovalbumin

54% of the white egg and denatures easily

Conalbumin

13% antimicrobial iron

7g (Albumen 4g and Yolk 3g)

how many grams is the complete protein of the whole egg?

5g

How many grams of fat does a whole egg contain?

70g

How many cholesterol does a large egg contain?

Ferrous Sulfide

When iron in yolk interact with sulfur in albumen

Drawback

Higher in sodium than regular eggs

Positive side

Ultrapasteurized packed and stored in ref for 10 weeks

Candling

Mechanically rotated over light

standard eggs

white shell eggs fertilized and brown eggs

Haugh units

can be detected by cracking it open onto a flat surface and looking at the height of its thick albumen

Fertile egg

type of egg that is identified by a red spot on top of the inner contents

Free-range egg

Access to outside areas More labor is required to get this egg ( expensive)

Organic eggs

Hens that are fed with food ingredients that were grown without pesticides, herbicides, fungicides, commercial fertilizes

Duck Eggs

Type of egg that is Richer in cholesterol (3x) and fat (2x) as compared to eggs

Goose Eggs

Type of egg that is Larger and more flavorful than ducks egg; higher in cholesterol and fat

Ostrich Eggs

Type of egg that is Largest of all eggs

Turkey Eggs

Type of egg that is Bigger than chicken eggs

• Lecithin and lysolecithin

Emulsifier found in egg yolk

Sugar

Stabilizes egg white foam but also inhibits the mechanical coagulation of proteins necessary for foam formation

Salt

Decreases stability and volume, rarely added

Acid

Whip more easily if pH is lowered slightly

Interfering

Used in the preparation of desserts

Clarifying

by dissolving egg proteins (EGGWHITES) in cold liquids which is then heated

60°C (140°F)

egg whites coagulates at what temperature?

65°C (149°F)

egg yolk coagulates at what temperature?

70°C (158°F)

egg yolk coagulates completely at what temperature?

65°C (149°F)

egg white coagulates completely at what temperature?

Over easy

The eggs are flipped over when the whites are 75 percent set and whites are completely cooked but the yolks are still soft

Over medium

The same as over easy, except that the yolks are partially set.

Over hard

The same as over easy, except that the yolks are completely set

Scrambled Eggs

are beaten while raw until well blended and may be seasoned with salt and pepper or other seasonings

Omelets

When eggs are beaten, cooked, and rolled into a cigar shape or folded into a flat half circle, the resulting dish

American Omelet

a kind of omelet and centers are fully cooked and folded in half

French Omelet

a kind of omelet and centers are soft and folded in thirds

meringue

is an eggwhite foam used in dessert dishes as a pie topping, a cake layer, or as frosting.

Soufflés

is actually a modified omelet but they are thick base generally made from a white sauce or pastry cream, an egg-white foam, and flavoring ingredients.

Shirred eggs

are cooked in individual containers and are ideal for cooking in a microwave oven.

Fluid

Increases foams but decreases stability

FAT

Also called Milk fat or butterfat and Plays a major role in flavor, mouthfeel and stability.

Lactose

primary carbohydrate in milk and 12 grams per cup

lactic acid is produced

What happens when then bacteria in milk metabolize?

riboflavin

Milk expose to UV light loses

Fortification of Vitamin A

reduced, fat free, dried whole milk, and evap skim milk ( required)

300 mg

How many calcium per a cup of milk?

bacterial count

Milk is graded according to its

Pasteurization

Named after Louis pasteur and heating below boiling point for a short time to destroy pathogenic bacteria

Ultrapasteurization

A process in which a milk product is heated at or above 145°F (63°C) for at least 0.01 seconds to 2 seconds.

Ultrahigh-temperature (UHT) Milk

Milk that has been pasteurized using very high temperatures, at 280 F or 138C for at least 2 seconds

Homogenization

mechanical process that breaks up the fat globules in milk into much smaller globules

Coagulate

To clot or become semisolid. In milk, denatured proteins often separate from the liquid

Whole milk

-3.25% milk fat

-At least 8.2% milk solids-not-fat (MSNF)

-Usually fortified with vitamins A and D, optional

Reduced-fat and low-fat milk

-2.0 and 1.0% (respective) milk-fat levels

-Minimum of 8.25% MNSF

Fat-free or nonfat milk

-No more than 0.5% milk fat

-Minimum of 8.25% MNSF

Goat milk

a type of milk that is Low in folate and vitamins D, C, B12

Whole milk

Some UHT milk canned for export

Evaporated milk

At least 60% of water in whole milk has been evaporated

Sweetened condensed milk

Large quantities of added sugar and Evaporated 50% by weight, 15% sugar added

Nonfat dry milk (NFDM)

Nutritionally similar to fat-free milk, but vitamins may be reduced by 20% and Vitamins A & D may be added, not required

Cream

Collection of fat droplets that floats to the top of nonhomogenized whole milk

Cream substitutes

Tubbed whip topping, coffee creamers, dry mixes, imitation sour cream, and snack dips

Rennin

An enzyme obtained from the inner lining of a calf 's stomach and sold commercially as rennet.

Cheese

can be defined by their Microbial characteristics, Place of origin and Appearance

Fresh Cheese

Soft, whitish, in color,mild tasting and 80% moisture

Soft Cheese

Tangy, creamy Aged for a short time and 50-75% moisture

Semi-hard Cheese

Buttery, sweet,rich and has 40-50% moisture

Hard Cheese

Savoury and has 30-40% moisture

Very-hard Cheese

Savoury and has 30% moisture

Milk selection

Choosing the appropriate milk

Coagulation

second process of cheese making

Calcium chloride

is added to speed up coagulation and strengthen the curd's consistency.

CASEIN

Protein that is found in milk

WHEY

removes as the curd forms

CHYMOSIN

originally obtained from milk-fed calves

Aspergillus Niger and Kluyveromyces Marxianus var.lactis

enzymes are harvested from this bacteria produced - FERMENTATON-PRODUCED CHYMOSIN

ACID COAGULATION

process of coagulation that simply to add acid directly to the milk that converts lactose to lactic acid

CURD TREATMENT

third process in cheese making and to remove the WHEY (watery part of the milk)

Cutting

part of curd treatment that

Cutting

part of curd treatment that Increase surface area

Heating

part of curd treatment that is the Evaporation of whey, allows lactic acid to build up for a firmer and elastic texture

Salting

part of curd treatment that Controls the growth of bacteria; dehydrates the curd; contribute to flavor, texture and appearance

Knitting

part of curd treatment that melted into a solid mass through the use of heat

Pressing

part of curd treatment that Create a solid mass out of the curd; last step before ripening

Curing

To expose cheese to controlled temperature and humidity during aging

Ripening

the chemical and physical changes that occur during the curing period.

BACTERIA AND CHEESE FLAVOR

Responsible for some flavors of the cheese and Some strains produce LACTIC ACID

GLYCOLYSIS

Lactose is metabolized to form acetic and propionic acids, carbon dioxide, esters and alcohols

LIPOLYSIS

Breakdown of fat molecules to free fatty acid, then broken down into ketones,lactones, esters

PROTEOLYSIS

Breakdown of casein protein into peptides and amino acids Contributes to cheese flavor and texture

Sweet whey

type of whey that is coagulating milk with enzymes

Acidic

type of whey that is acid coagulated milk , high in calcium

Process cheese

patented by James L. Kraft and added with emulsfying salts (Na Citrate and Na Phosphate) to produce stable, homogenous emulsion

Cold-pack cheese

spreadable cheese from crackers and sandwiches and Blended without being heated