Chapter 10 Food Selection and Preparation (Exam 2)

What is the percentage range of fat in creams?

18% to 36%

Low-fat/Reduced Fat

2.0 and 1.0%, respectively. A minimum of 8.25% MSNF is necessary, but if it exceeds 10% then the milk must be labeled "protein-fortified" or "fortified with protein"

How many grams of protein is in 1 cup of milk?

8

Dairy products account for what percentage of calcium in the American diet?

80%

What percentage of milk sold in the US is fluid milk, or cream?

About 50%

How is milk graded?

According to its bacterial count. The highest grade, A, has the lowest count

What is the main protein in milk?

Casein

What is the definition of clabbering?

Clabber is a food produced by allowing unpasteurized milk to turn sour at a specific humidity and temperature. Over time, the milk thickens or curdles into a yogurt-like substance with a strong, sour flavor

Evaporated Milk

Evaporated milk is produced by evaporating at least 60% of the water found in whole milk. Evaporated milk contains at least 7.5% milk fat, contains 25.5% milk solids-not-fat be weight, derives 34% of its protein from MSNF, and is fortified with Vitamin D.

What enzyme are you lacking if you are lactose- intolerant?

Lactase

What is filled milk?

Made by replacing all or part of the milk fat with a vegetable fat

What minerals and vitamins is milk high and low in?

Milk is high in many of the B vitamins, vitamins A and D, and calcium. Milk is low in Vitamins C and E and iron, and contains no complex carbohydrates or fiber.

Whole milk

Must contain 3.25% milk fat, at least 8.25% MSNF

Is cow's milk a complete source of nutrition?

No

Is it required for all milks to be fortified with vitamins A and D?

No

What happens in pasteurization?

Pasteurization heats milk below its boiling point for a short time to help reduce pathogenic/nonpathogenic bacteria, yeast, and mold

Fat Free Milk

Removing as much fat as technologically possible results in fat-free milk. Fat-free milk should contain no more than 0.5% milk fat and a minimum of 8.25% MSNF. Vitamin A fortification is required.

Explain the process of fermentation in dairy products.

The bacteria used to ferment dairy products in the US are often "lacticacid-producing bacterial cultures" or "propionicacid-producing bacteria". The function of these bacteria may be described as "culturing" or "action".

What is the purpose of grading milk?

To make known the bacterial content of the milk

To what foods are whey protein isolates often added and why ?

To those based on grains and beans that are low in lysine to improve their protein profile.

Define UHT and ultrapasteurization.

UHT Milk-Milk that has been pasteurized using very high temperatures (280/138), is aseptically sealed, and is capable of being stored unrefridgerated for up to 3 months. Ultrapasteurization is a process in which a milk product is heated above 145F (63 C) but below 280 F (138 C) for .01 to 15 seconds

What is the liquid portion of milk that separates from the curd during cheese production?

Whey

What milk products contain both prebiotic and probiotics?

Yogurt

Is the fat in milk saturated or unsaturated?

saturated

Fat-free or nonfat milk

should contain no more than 0.5% milk fat and a minimum of 8.25% MSNF