MDP Final

vitamin fortification (milk)

-Vitamin A, 2000 IU/quart -Vitamin D 400 IU/quart, analyzed with Vitamin D-Official Final Action -must be indicated on label

Vitamin D analysis

-Vitamin D-Official Final Action

Some whey and whey products are difficult to make into a dry powder because

certain crystalline forms of lactose created in the drying process bind water very tightly (are hygroscopic).

low fat ice cream

contains a max of 3 grams of fat per serving

nonfat ice cream

contains less than .5 grams of fat per serving

egg nog ingredient requirements according to PMO

diary-ingredients, egg-yolk ingredients, and optional nutritive carbohydrate sweeteners

a process that removes mineral salt from whey based on particle charge movement across a stack of membranes is called

electrodialysis

The temperatures used for water evaporation from milk

ensures sterilization of the milk

rennin

enzyme that promotes the cleavage of gylcomacropeptide from casein -the peptide removal destroys the tendency of casein micelles to repel one another -instead causes these molecules to cross-link and form a curd -essential in cheese making for milk clotting

A probiotic is a non-digestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or activity of one of a limited number of bacteria in the colon, and thus improves host health.

false

Locust bean gum is an example of an emulsifier.

false

to extend the shelf life of dry milk because of less oxidate damage, it is common to remove most of the

fat

milk fat content analysis

fat, Roese-Gottlieb Method- Official Final Action

a factor in the extended shelf life of sweetened condensed milk is the _________ due to added sugar

high osmotic pressure

as water evaporates from the milk, its density

increases

____ cheese is characterized by an elastic string curd

mozzarella

Milk fat content final package

no less than 3.25%

whipping cream fat content

no less than 30%

sour cream fat content

non less than 18% milk fat, except when nutritive sweeteners or bulking ingredients are added

The labels of dairy products must indicate if the milk has been _____, ____, and/or _____.

pateurized, ultra-pasteurized or homogenized

a milk component not normally found in whey at concentration approaching that in milk is

protein

Applying sterilization temperatures for 1-3 minutes before evaporation causes calcium salts to precipitate and

protein denaturation

water content of dry milk

reduced from 2.5 to 5%

The ___ enzyme removes the glycomacropeptide for the casein molecule and the resulting paracasein micelles cluster together to firm curds

rennin

a stabilizing ingredient in evaporated milk that prevents protein from coagulating is

sodium phosphate

Milk can be dried by several processes. The dry milk that is to be reconstituted for drinking is most commonly

spray dried

Prebiotic

substance that stimulates bacterial growth in the large intestines -include insulin, FOS, polydextrose, arabingalactan, locational, fiber -found in whole grains, onions, banks, garlic, honey, leeks, fortified foods and beverages, dietary supplements, other food applications -not digestible by humans, the food for probiotics, stimulates intestinal bacterial growth, improves health

the liquid by-product of cheddar cheese making is

sweet whey

In the absence of stabilizing additives, sour cream sometimes exhibits a separation of the liquid portion from the solid or gel. This process is called

syneresis

the salt balance in milk, which affect protein aggregation, is least affected by

the amount of milk the cow produces

the whey from some cheese factories may have less beta-lactoglobulin than others because

they heat or process their milk so that more beta-lactoglobulin binds to the casein curd

Equal numbers if both Streptococcus thermophilus and Lactobacillus delbruckii ssp. bulgaricus should be present in yogurt for a good flavor to develop.

true

Prebiotics are products that can be consumed and contain enough live microorganisms to alter bacterial colonies in our body in ways believed to benefit health.

true

Some of the suggested health benefits for probiotics include a reduction in blood cholesterol.

true

Yeasts and molds like to grow in acidic conditions.

true

The process that retains molecules larger than small proteins but lets other, smaller, molecules pass freely through a membrane is called

ultrafiltration

grade A pasteurized milk ordinance

used as reference for federal specifications for milk and products -important to maintain high sanitary quality

Condensed milk fat content

usually 8% -18% DNF

based on ice cream consumption figures for 2006, the two top individual flavors in term of share of market segment in the US are

vanilla and chocolate

the material remaining after making whey protein concentrate from whey is called

whey permeate

"Dry" milk, by standard of identity, has a usual water content less than

5%

According to 2006 US production, regular ice cream accounts for __% of the frozen dessert market

63.8%

diafiltration

-a technique that uses ultrafiltration membranes to completely remove, replace, or lower the concentration of salts or solvents from solutions containing proteins, peptides, nucleic acids, other biomolecules -selectively uses porous membrane that separates based on molecular size -for whey products

reduced fat ice cream

-at least 25% less fat than referenced product

how to analyze milk fat

-by Fat, Roese-Gottlieb Method -- Official Final Action

cheese additives

-calcium chloride to restore ionic calcium, improve coagulation, reduce rennet required -saltpetre: counteracts clostridium and coliform bacterias -milk color: to standarize it -hydrofen peroxide: alternative to pasteurization -carbon dioxide: shorter coagulation time -lipases: proper flavor development

Milk solids-not-fat (MSNF)

-calculated by subtracting the milk fat content from the total solids content -product should contain no less than 8.25% of this

sterilizing evaporated milk

-cans are filled and put into autoclaves -batched principle: stacked in there -could be done continuously, pass through conveyor belt at controlled speed

factors affecting the quality of yogurt

-choice of milk -milk standardization -fat -dry matter content -milk additives -sugar or sweetener -stabilizers -dearation -homogenization -heat treatment -choice of culture -culture preparation -plant design

fusion of curd grains

-essential step in cheesemaking -forms into a loaf that is easy to handle, can also develop into a rind that protects the interior of the cheese -pressing the cheese increases the fusion of the curds together and the formation of a closed rind -takes place during ripening of cheese, not fresh cheese

stabilizer (frozen dairy desert)

-for ice cream, .2-.5% -binds a large number of water molecules when dispersed in water, making it hydrated and form a weak network to prevent it from moving freely -add viscosity and increase shelf life -types include protein and carbohydrate -fns: prevent creaming of fat, stabilize air bubbles and hold flavorings, prevent lactose cyrstals growth and reduce ice crystal growth, aid in flavor release -locust bean gum, guar gum, carboxymethyl cellulose, xanthin gym, sodium alginate

acid whey

-from acid casein or cottage cheese -low fat, slightly acidic -made to manufacture the acid casein, contains no rennet or casein glycomacropeptide -pH of 4.6, higher calcium and phosphates

thermization

-heat milk to 63-65 C for 15 to 16 sec -important in milk intended for cheese because cold storage can cause proteins/salts to change character and impair cheese property -below pasteurization temperatures and results in reduction of high initial bacteria counts before storage -for fresh cheeses must be followed by pasteurization, not necessary in ripened cheese but usually still occurs

lipolytic enzymes

-inactivated so milk fat won't be degraded during storage of dry whole milk -inactivated when pasteurized between 80-85 C

overrun

-is the % increase in volume of iceman cream greater than the amount of mix used to produce that ice cream -when frozen, about 1 half of that volume of ice cream is air

curing

-is the ripening of the cheese, doesn't take place with fresh cheese -conditions during storage and handling must be just right that that ripening occurs properly since it is the MAIN FACTOR contributing to flavor and texture of the cheese

3 advantages of dried milk

-less occluded air and longer shelf life for the powder -viscosity increase leads to larger powder particles -less energy required to remove part of water by evaporated therefore more economical -always bread to remain fresh for a longer time

sweet whey

-made from cheddar cheese, high salt content -similar to cheese whey but low/no acidic, pH of 6.5

condensed milk

-made from whole milk, skim milk or recombination of milk with skim milk powder, anhydrous milk fat, and water -is pretreated, evaporated to concentrate the milk, homogenized and cooled -stability of protein checked before canning -stabilizer and sugar may be added

roller drier

-milk is distributed onto rotated drums that are heated with steam -water evaporates and drawn off by air flow -high temp causes protein to become less soluble and discolored -trough-fed or spray fed

sherbet

-milkfat content of 1-2% -higher sweetener content than ice cream -flavored with fruit or other characterizing ingredients

reduced fat label requirements

-must accompany the name on the label and font must be no less than 1/2 the height of the name -named must be low fat milk -phrase indicating vitamin a or d addition must be on the label

A product sold as "Cream" in the dairy case is allowed to contain all of the following ingredients

-natural and artificial flavorings -nutritive sweeteners -emulsifiers

sterilizing for sweetened condensed milk

-packed into sterile cans -final product should be yellowish in color

factor that affect salt balance in milk

-pasteurization, causing it to shift to insoluble -saltpetre added to control undesirable effects of Clostridium tryobutricum and Coliform

products that use dried milk

-pastry dough -egg substitute -milk chocolate -sausage -ready made meals -ice cream -animal food

Probiotic benefits

-prevent cavities by altering microflora populations and activities -prevent cancer by absorbing mutagens, stimulating the immune system, inhibiting carcinogen-producing microflora

Syneresis

-process of whey draining from milk curd -common during cheese making, phase of coagulation and this -becomes more firm as process continues

probiotics

-products that can be consumed and they contain enough live microorganism to alter bacterial colonies of our body in ways believed to benefit health -include certain species and strains of lactobacilli, bifidobacteria, and yeast -found in some yogurts, other cultured diary products, and non-dairy applications

Probiotics health benefits

-reduce blood cholesterol -maintain intestinal health -alleviate intestinal bowel diseases -modulate immune system -reduce incidence of GI infections -reduce incidence of urinary and vaginal infections -alleviate lactose intolerance -anti-carcinogenic and anti-tumorigenic -reduce incidence and severity of diarrhea

Ultrafiltration

-removes contaminants and unwanted material -filter through microporous membrane -technique used in diafiltration

microfiltration

-removes contaminants from a liquid by going through a microporous membrane -used to make whey products

pretreatment of condensed milk

-standardizing fat content -goes through heat treatment on a plate heat exchanger of 100-120 C for 1-3 minutes, this causing proteins to denature and calcium salts to percipitate -cooled to 70 C before going through evaporation

sandy texture in ice cream prevention

-undissolved dry milk particles -stabliziers aid in stopping nucleation only before it starts

when water is evaporated from milk

-unsweet: percentage of solid portion of milk increases aka density of milk increases -about same for sweetened milk except syrup is drawn into machine and mixed with milk half way through process -process continues until DM goal is reached -for dry milk this is done before drying

sandy texture in ice cream causes

-using MSNF with an excess of lactose that then crystallizes out -may also lower freezing point too much

ion exchange

-whey is acidified to pH 3.2, in which the proteins and positively charged -the resin is negatively charged -proteins accumulate on surface of the resin, form a film, solution removed by sieving -akali added to a pH of 8, proteins change to liquid form

low fat milk fat content

.5, 1, 1.5, or 2%

the fat content of yogurt ranges from

0-10%

Adding more than ______% sugar before the innoculation and incubation period can cause problems with fermentation because the osmotic pressure of the milk changes.

10

lower fat whipping cream fat content

10-18%

half and half fat content

10.5-18%

by federal law, ice cream must contain at least % milk fat and weight a minimum of __ pounds to one gallon

10; 4.5

the required MSNF percentage for an ice cream with 12% fat, 14% sugar and .4% stabilizer would __%

11.04%

Light cream fat content

18-30%

in 2006, total US sales of ice cream and frozen desserts reached approximately

23 billion

"Reduced fat" ice cream contains at least __% less total fat than the reference product

25%

Yogurt has a minimum fat content of

3%

light whipping cream fat content

30-36%

heavy whipping cream fat content

36% or greater

condensed milk usually contains % fat

8

the % overrun which results from 150 gallons of ice cream mix frozen to yield 275 gallons of ice cream is

83.33%

Whey contributes approximately what percentage to the total volume of milk?

85%

How does homogenization affect the whippability of cream?

Homogenization causes fat globule aggregation and clustering due to high fat content of the cream

the sandy texture in ice cream is caused by a high amount of

MSNF

salting

Most cheeses have salt mixed into the curds & some are salted from the outside with dry salt or brine washes -most cheeses contain 1-4% salt, affects durability of cheese, flavor, and consistency

The tiny crystals of lactose that are formed in condensed milk are not organoleptically apparent and do not precipitate. We would predict this stabile suspension to occur based on

Stokes' law

Milk solids not fat (MSNF) analysis

Subtract milk fat content from the total solids content

High butterfat in ice cream mix results in an expensive product

True

a major difference between whey protein concentrate (WPC) and whey protein isolate (WPI) is that

WPI has a higher protein content

Why is the whipping ability of cream dependent upon a high fat content?

Whipping destroys the membranes of many fat globules, freeing some liquid fat that helps the fat globules stick together

the most common packaging material for sweetened condensed milk is

cardboard lined with LDPE

Homogenization can be used for what type of dairy cream product?

a spoonable cream product used for desserts

What is the purpose of the Grade A Pasteurized Milk Ordinance? (Check all that apply)

a. To facilitate the shipment and acceptance of milk and milk products of high sanitary quality in interstate and intrastate commerce. b. It is recognized as the national standard for milk sanitation. c. It is used as a reference in Federal specifications for the production of milk and milk products. d. To encourage a greater uniformity and a higher level of excellence of milk sanitation practice in the United States.

Prior to thermal crystallization of lactose from whey or whey permeate...

about 90% of the water is removed by an evaporator

the liquid by-product of cottage cheese manufacturing is called

acid whey

frozen custard and french ice cream fat content

at least 10%

ice cream fat content

at least 10% -between 10-16% for premium

light ice cream

at least 50% less fat or 33% fewer calories than referenced product

milk evaporation temps

between 65-70 C -over this causes proteins to denature and milk to coagulate

a few decades ago, straight evaporated milk was often used as the best available substitute for

breast milk