Studied by 6 people
water, fat, proteins, lactose(carbs) and minerals
what are the 5 components of milk?
casein and whey
what are the 2 main proteins in milk?
lactose
what is the name of the carbohydrate in milk?
milk proteins absorb at the interface or at the surface of the oil droplets and form a thin layer.
how do the components of milk allow for an emulsion to form?
nutrient packed, protein source, and sports recovery
what are the three benefits of milk?
nutrient packed
milk is considered this because it is relatively low in calories but is high in protein, vitamins, and minerals
protein source
this benefit of Milk has ~8g of milk in 1 cup 15% of the daily recommended intake for most adults builds and maintains muscles and keeps you fuller longer
sports recovery
chocolate is often used as a post-workout recovery chocolate milk contains the "golden ratio" of protein to carbs it also replenishes fluids and nutrients faster than other beverages
downward trend
what is the general trend of fluid milk consumption over the year
grade A milk
what type of milk is... cooled to below 45 F within 2 hours of milking bacterial counts are below 100,000 colony forming units (CFU) per ml of milk no traces of antibiotics somatic cell count (SCC) is less than 75,000 per ml of milk
grade B milk
what type of milk has... No traces of antibiotics Grade B milk must cool to 40 F within 2 hours of milking Maximum allowable limit for bacterial CFU is 1 million SCC limit is similar to Grade A milk
similarities of grade a and grade b milk
both Grade A and B milk are safe for human consumption, however, only Grade A milk can be used as fluid milk (drinking milk); Grade B milk is used for further processed products like cheese and yogurt.
milk pasteurization is used to kill off bacteria that might be in the milk, this creates a safer product and extends the shelf life. In the US we use HTST pasteurization.
What is milk pasteurization and why is it used?
milk homogenization is breaking apart the fat globules so the fluid milk and cream don’t separate.
what is milk homogenization?
Whole Milk- 3.5% milk fat 2% Milk- 2% milk fat 1% Milk- 1% milk fat Skim- 0% milk fat Flavored Milk- Generally, a higher fat content milk is used
classifications of fluid milk
e. coli and salmonella
what are 2 bacteria that might be in raw milk?
vat pasteurization, high temperature short time (HTST), and higher-heat shorter time (HHST)
what are 3 different types of pasteurization
high temperature short time (HTST)
what type of pasteurization does the US use?
pasteurization heats the milk to kill bacteria, while homogenization processes the milk so that the cream will not separate. This is all done for human consumption.
why are both pasteurization and homogenization performed on milk?
milk separation and clarification
what step in milk processing takes place when milk is clarified to remove any unwanted materials, leukocytes and dirt, milk is separated to concentrate the fat (this is done using a centrifuge) and then fat will be added back later to make different classes of milk
milk pasteurization ~
this process can be credited to louis pasteur, a french chemist, in 1864. during this process raw milk is heated to ~160F for 15 seconds to kill off bacteria which improves food safety and shelf life of milk. after heating, milk is cooled again to below 40F. today this process has to be done to all milk in the US.
milk blending and homogenization
cream is added back to the skimmed milk to produce the different types of milk, milk is then forced through fine nozzles that break up the fat globules, fat is then evenly dispersed throughout the milk so the cream won't separate.
physical stunning (bolt gun)
what stunning method was used in the beef slaughter?
increased
has the consumption of yogurt increased or decreased over the past years?
increased
has the consumption of cheese increased or decreased over the past years?
stayed the same
has the consumption of ice cream increased, decreased, or stay the same over the past years?
decreased
what is the trend of fluid milk compared to other dairy products? (increased or decreased)
yogurt
what edible product is made from culturing milk with Lactobacillus bulgaricus (LB) and Streptococcus thermophilus (ST) and where bacteria also produce lactic acid from consuming sugars in the milk which lowers ph and coagulates milk proteins?
set
what type of yogurt is firm in the container, and often has fruit on the bottom for flavoring
stirred/blended
what type of yogurt is the most common in the us, and is set in large batches, stirred, and then dispensed into containers, and flavoring are stirred in?
liquid/drinkable
what type of yogurt has milk, fruit, and/or sweeteners blended in to make a drinkable beverage, most have to be labeled as 'yogurt drink'
greek
what type of yogurt is strained more often than other yogurts to increase the amount of protein and a creamier texture, but is generally more sour than other yogurts?
it is very rich in calcium, potassium, protein, and is enriched with probiotics. It also has health benefits like increasing GI health, reducing stomach ulcers, strengthening immune system, and improvement in mental health.
why is yogurt considered a nutritious food?
cottage and cream cheese
example of soft, unripened cheese
brie
example of soft, ripened cheese
mozzarella
example of semi-soft, ripened cheese
cheddar
example of hard, ripened cheese
parmesan
example of very hard, ripened cheese
american cheese
example of processed cheese products
All cheese is produced by acidifying milk to cause the milk to curdle and separate into curds and whey. The curds are used to make cheese.
what step in the cheese production process is used for all types of cheeses?
some cheeses are stretched in hot water to create a stringy texture (mozzarella)
what is another step that can happen during the cheese process?
ice cream
what is a dairy product that is produced by freezing (while stirring) a pasteurized mixture of dairy ingredients?
ice cream
what type of ice cream and other dessert must contain no less than 10% milk fat and can't have more than 50% air mixed into the product during churning?
frozen yogurt
what type of ice cream and other dessert is frozen with air mixed into the product?
gelato
what type of ice cream and other dessert uses less milk fat than ice cream and has no air mixed into the product during churning.
sherbert
what type of ice cream and other dessert is a frozen dessert which contains fruit juice and milk/cream, and is lower in fat?
step 1
what step in ice cream making is where a mix is formulated with cream, eggs, sugar, and flavorings?
step 2
what step in ice cream making is the mix frozen while incorporating air into the mixture with paddle movement, ice cream can only be 50% air or less (termed overrun)
step 3
what step in ice cream making is after the ice cream is semi-frozen, it is packaged and allowed to harden?
yolk
what part of the egg is yellow in color, contains fat, some protein, and vitamins and minerals and provides nourishment to the growing embryo if fertilized.
albumen (thick and thin)
what part of the egg is a white, viscous liquid that surrounds the yolk, contains protein to provide nourishment to growing embryo, and also protects the embryo during growth? Also is know as the white and is 60% of the egg weight.
shell
what part of the egg is the hard covering that surrounds the yolk and white, is made of mostly calcium carbonate, and is porous which allows for air to pass into the internal portion of the egg?
egg gathering
washing and drying
egg grading
egg candling
egg sizing
egg packaging
list the steps of shell egg production (6 steps)
AA, A, or B
what are the grades of shell eggs?
liquid eggs (whole, only yolk, only white), frozen egg products, and dry egg products
what products can be obtained from cracking and separating eggs?
poussin
cornish game hen
broiler/fryer
roaster
capon
stewing chicken
List the 6 classes of chickens from youngest to oldest
broiler/fryer
what class of chicken is the most popular in the US?
A, B, C, or Non-graded
what are the possible grades for chickens?
conformation (fleshing and fat cover) exposed flesh disjointed or broken bones feathers
what do graders look for when evaluating chickens? (4)
breast, wing, thigh, drumstick
what are the parts of an 8-part chicken? (4)
ground skin may be added to some ground products giblets (heart, liver, necks, gizzards) backs and racks (often ground up for pet food; adds lean) batter and breaded products can be used in furthered processed items (hot dogs or lunch meat)
what are 5 other uses (or by-products) of chicken?
everything of economic value, other than carcasses, obtained from animals during slaughter and processing
what is an animal by-product
edible
what are animal by-products that are excellent sources of many essential nutrients required in human diets (essential amino acids, minerals, and vitamins), is organ meat (offal), and can be utilized in food, feed, and pet food industries?
inedible
what are raw and rendered by-products that have been used for many years and 25% of these meat by-products are utilized in pet foods, pet toys and chews, used for the hides and pelts, and make tallows and greases?
rendering
what process reduces, converts, and melts down animal tissues by heating and separating these raw materials into liquids and solids. Raw materials can include: offal, bones, fat, trimmings, blood, animals dead on arrival, in transit, or on farms, restaurant grease, feathers, grocery store material, or recalled products?
variety meats (brains, heart, liver, tongue) tallows and greases
what are two examples of edible by-products?
feed and pet foods toys and chews for pets hides and pelts pharmaceuticals cosmetics industrial lubricants
what are some examples of inedible by-products (6 listed)
bovine spongiform encephalopathy (BSE)
what disease is a TSE that affects adult cattle and is caused by a prion (infectious protein agent)? this disease is a fatal and incurable disease that causes symptoms such as staggering and abnormal behavior?
cow was diagnosed in washington state after being imported from canada. This caused beef to be recalled, beef sales plummeted, and japan (who was the largest US beed importer) rejected US beef
Why is BSE important to the US beef industry?
all beef cattle over the age of 30 months must be removed of specified risk materials. they cannot enter the food supply and must be destroyed and they can not be used in inedible by-products
How does BSE relate to by-products?
candling method
how are eggs are graded? this is where a light is shown through the eggs to better see cracks in the shell, how the yolk is positioned in the egg, presence of internal issues (blood spots), etc. it is important to remember that eggs are graded on a lot basis rather than an individual basis
chicken carcasses are evaluated for flesh exposure, missing parts (wings), broken or disjointed bones
what is looked at for grading of chicken carcasses?
BSE
what is a neurological disease that afflicts older cattle and can cause vCJD in humans, it is important because it caused major issues to the US beef industry when it was discovered in the US and it caused federal regulations to be enacted related to certain material (CNS, eyes) needing to be destroyed from older animals.
chuck, rib, loin (consisting of the short loin and the sirloin), round, flank, plate, brisket, and shank.
what are the 8 beef primals
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