ANSC 255 Final flashcards

Lump of all other flashcard sets

yogurt must contain what % (not fat) solids ?

>8.25%

yogurt

fermented milk (L. bulgaricus and S.thermophiles)

what are the common variations of yogurt

set type and swiss style

set type yogurt

fruits on bottom

swiss style yogurt

mixed/blended

yogurt ingredients

-milk

-cream (to adjust fat)

-non fat dried milk (to adjust solids)

-stabilizers (prevent separating)

-sweeteners

-probiotics added commonly

probiotics

good microbes

prebiotics

things probiotics/good microbes like

function of bacterial/starter cultures for yogurt

-ferment lactose to produce lactic acid

-decreases pH and causes milk to form gel

-produces flavor

-required: L. bulgaricus and S. thermophiles

steps to yogurts making

1. adjust milk composition and blend ingredients

2. pasteurize

3. homogenize

4. cool milk

5. inoculate w/ starter culture (set style: flavor added, fruit @ bottom, inoculated yogurt on top)

6. hold (at 108 deg F until pH is 4.5)

7. cool

8. add fruit and flavor (swiss style: blended)

9. package

yogurt is pasteurized at a _____ temperature than ice cream and milk

higher

why is yogurt pasteurized at a higher temperature than ice cream or milk

-higher temp eliminates competition for starter culture

-denatures whey proteins = more stable gel

-reduces spoilage bacteria

keifer

-drinkable yogurt

-uses different bacteria than yogurt

-thought to be probiotic

phase 1 of egg production cycle

-small chicks or brooders

-0 to 8 weeks

phase 2 of egg production cycle

-growers

-9 to 20 weeks

-repro develops fully at 17 to 20 weeks

-pullet

pullet

chicken not laying eggs (female 15-21 weeks)

phase 3 of egg production cycle

-layers

-21 to 72 weeks

-1 egg per day

-peak at 31 weeks

when do layers peak in egg production?

31 weeks

egg composition

-shell: 11%

-white: 58%

-yolk: 31%

egg white composition

-water: 88%

-protein: 11%

-ash: 1%

egg yolk composition

-water: 48%

-protein: 17%

-fat: 33%

-ash: 2%

whole egg composition (white and yolk)

-water: 66%

-protein: 12%

-fat: 10%

-ash: 1.4%

where is the yolk formed

the ovary (starts as single cell w/v vitelline membrane, develops by adding yolk fluid)

ovulation occurs ~____ min after egg is laid in producing hen

30

where is the (inner) egg white formed

oviduct

where is the last bit of outer egg white and the outer shell formed

uterus

where would the egg be fertilized if sperm was present

infundibulum

what happens to egg during formation in magnum

-secretes ovomucin: determines quality

-strands/fibers of proteins

-gives white the thickness

-portion twists to form chalaze (white clump)

what happens to egg during formation in isthmus

-water and mineral salts added

-shell formation begins

cuticle

-aka bloom

-covers shell pores when laid

-protects egg from bacteria and is removed when eggs are washed (then must be refrigerated)

what is the eggshell mostly made of

calcium carbonate

how is egg shell color determined

breed (genetics)

egg air cell

-forms at large end

-created during cool

-inc in size as egg ages

thin albumen

egg white nearest to shell

thick albumen

-major source of riboflavin and protein

-high quality: stands high and little spread

-low quality: thin and indistinguishable from thin albumen

chalaza

-twisted strands of egg white

-anchor yolk to center

-prominent = fresh

germinal disc

-cells to develop into chick

-white or red spot

vitelline membrane

-holds yolk together

yolk

-color varies w/ feed

-no impact on wholesomeness

-source of vitamins, minerals, and protein

how do double yolks occur

2 yolks released from ovary

how do yolkless eggs occur

tissue sloughed in funnel gets treated like yolk

how does an egg within an egg occur

one egg gets caught so added to the next days shell

how to blood spots occur in eggs

rupture in yolk at time of ovulation

what are meat spots in eggs

-reddish brown, brown, tan, or white spots

-cells that changed color due to chemical reaction or tissue sloughed from repro tract

what causes soft shelled eggs

laid premature and not in uterus long enough (happens which chickens first lay eggs)

what causes thin shelled eggs

dietary deficiency or disease

what causes glassy and chalky shelled eggs

-malfunctions in uterus

-glassy are less porous, so acceptable quality (but can mess up longevity)

what changes yolk color?

feed sources

what causes an off flavored egg?

-feed sources

-improper storage

egg weight classes (largest to smallest)

1. jumbo

2. extra large

3. large

4. medium

5. small

6. pewee

egg grades are determined by ____

USDA

grade AA/A eggs

-good for frying and poaching

-appearance is important

-AA have firmer thick albumen

-clean, unbroken, normal shell

-1/8 and 3/16 in or less respectively

-white clear/firm

-outline slightly/fairly defined respectively

grade B eggs

-thinner whites

-flatter yolks

-generally used for egg products (liquid, frozen, and dried eggs)

-shell: clean to stained slightly, unbroken, abnormal

-air cell: over 3/16 in

-white: weak and watery, small blood/meat spots

-yolk: outline plainly defined

only ____% of eggs in the case have to meet the grade

90%

eggs on farm

- begin to lose quality immediately

- keeping temp and humidity optimum slows the quality decline

egg processing

-most large scale operations are vertically integrated (layer and processing in 1 location)

1. wash (20 deg F warmer than internal temp of egg)

2. sanitize

3. dry

4. optional step: spray w/ food grade mineral oil (artificial cuticle)

5. graded

6. weighed

7. cooled

why does warm water have to be used to wash eggs

-colder will cause egg content to contract

-causes dirty water to be pulled through the shell

factors that impact egg quality (detailed)

Shell-Strength

-Feed

-Breeding

-Age

-Disease

-Hot weather

Yolk-Color & Flavor

-Feed

White-Amount of Thick Albumin

-Breeding

-Disease

-Improper care of egg after laying

factors that impact egg quality (simplified)

genetics and environment

primary laying breed

white leghorn (white shell eggs)

genetic selection for eggs

-shell color

-shell thickness

-size

-quantity/quality of egg

-quantity of eggs (inc in # --> dec in shell quality)

-freedom from blood spots to some extent

how man eggs can be produced with <4 lbs of feed

12

chickens' diets are supplemented with ____ that contains calcium carbonate (and calcium, phosphorus, manganese, and vitamin D)

grit

what feeds produce dark yellow/orange yolk

yellow grains and green feeds

what feeds produce olive/reddish color yolk

green grasses, silage, cottonseed

what feed causes off flavors in yolk

poor quality fish meal or other contaminates

high levels of ______ in laying houses cause low quality egg whites

ammonia

cage free eggs requirements

-able to roam vertically and horizontally indoors

-allow for natural behaviors

-include enrichments

-have access to litter

-protection from predators

-allow birds to move in a manner that promotes bird welfare

free range eggs requirements

-able to roam vertically and horizontally indoors

-allow for natural behaviors

-include enrichments

-have access to litter

-protection from predators

-allow birds to move in a manner that promotes bird welfare

-continuous access to outdoors during laying cycle (day time)

-outdoor area must be fenced or covered with netting

duck and turkey eggs

-larger size

-larger yolks

-harder shells

goose eggs

-double the size of a chicken egg

-similar to duck egg composition

-rare (only lay abt 40 eggs/year)

quail eggs

-about 1/3 size of chicken eggs

-smaller yolks

ostrich eggs

1 egg = 20 chicken eggs

smallest to largest avian egg size

quail, chicken, duck and turkey, goose, ostrich

hard cooked eggs, frozen eggs, and dried eggs all have ____ regulations

salmonella

dried eggs must be at least ____% egg solids

95%

storing dried eggs (with reduced glucose) at room temperature causes _____ reaction (browning while cooking/caramelization, off flavors)

mailard

methods of making dried eggs

-enzymes

-yeasts (fermentation then yeast is centrifuged out)

what are the two most common anti caking ingredients added to dried eggs

silicon dioxide and silicoaluminate

eggnog contents

-1 or more dairy ingredients

-1 or more egg yolk containing ingredient

- 1 or more nutritive carbohydrate sweetener

eggnog compositon

- >6% milk fat

- >8.25% milk solids non fat

- >1% egg yolk solids

eggs have different ___ properties than any other animal product

pH

eggs ______ in pH over time due to the _____ of CO2

increase; loss

functional properties of eggs

1. coagulation: great thickening agent

2. emulsification: proteins and phospholipid content

3. foam formations: able to trap air within protein structure

plant based products

-meat --> beans (ex. soy)

-dairy --> soy, coconut, nuts, oat

-butter --> palm

-eggs --> beans (ex. mungbean)

additional ingredients in plant based products

-antioxidants

-binders

-colorants and flavorings

why are antioxidants added to plant based products

plant fats are naturally very unsaturated which makes them oxidize easily

why are binders added to plant based products

-improve protein/water interactions

-improve textures

positives of eating animal products

-protein

-vitamins (B, D, A)

-minerals

negatives of eating animal products

-fat content

-carbohydrates (milk sugars)

-cholesterol

"complete protein"

-a protein that contains all the essential amino acids

-highly digestible

-easily absorbable

what is the limiting AA in meat, milk, and eggs

there is none

animal based proteins have a ____ calorie to protein ratio than plant products

lower (less calories per gram of protein)

what is the most variable component in animal products

fat

meat and eggs are a good source for all minerals except _____

calcium

heme iron

-more bioavailable

-not found in plant foods

non heme iron

-less bioavailable

-only found in plant foods

zinc

-plant sources have reduced availability/absorption

-can be overcome if well designed diet

what minerals is milk a good source of

calcium, magnesium, phosphorous, potassium, selenium, zinc

meat is a great source of what B vitamins

B1, B2, B3, B6, B12