NTDT 201: Milk
low-sodium milk
good for people on sodium-restricted diets; produced by a ion exchange method that removes all but 5% of the original sodium
imitation milk
has little to no dairy content; useful for people with lactose deficiency because lactose free; good for people with milk protein allergies; calcium is about half compared to regular milk
health benefits of probiotics
have a positive impact on health by improving the intestine's microbial balance, reduce inflammatory bowel conditions, infant diarrhea, oral health, lactose intolerance, immune support, and more
Whey protein concentrates/isolates
high in protein, low in lactate and minerals—used for beverage mixes, nutrition bars, sport nutrition products
filled milk
made by replacing all or part of the milk fat with vegetable fat; cholesterol levels drop to 0; good for people with high cholesterol
Caseinates
made from caseins adding sodium, calcium, potassium, or combinations of those—used in food bars, medical foods, soups, sauces, and baked processes
almond milk
made from ground almonds; short shelf life; lower in sugar than cow milk
what is different about egg nog?
made with eggs, cream or milk, nutmeg, and spirits. A pasteurized and homogenized mixture of milk, cream, milk solids, eggs, stabilizers and spice. Extremely high in kcals in comparison to regular whole milk
casein
major protein found in milk—improves nutritive value of bakery items
enzymes to milk
milk coagulates and forms curds when combined with certain enzymes; productions of cheese and ice cream
How do processors ensure pasteurization was effective?
milk processors measure the activity of a specific enzyme found in milk, alkaline phosphatase; if this enzyme is no longer active, the milk is safe for consumption
polyphenol compounds to milk
some fruits, vegetables, teas, and coffees contain slightly polyphenolic compounds, which, when combined with milk, result in precipitation of proteins; scalloped potatoes or asparagus soup
heating milk
when milk is heated to near the boiling point, the whey proteins lactalbumin and lactoglobulin become insoluble, and precipitate, forming a film on the bottom sides of the pan; this thin film scorches easily; hot chocolate
How should most milk products be stored?
All fluid milk should be refrigerated. Nonfat dry milk, ultrapasteurized milk, evaporated milk, and sweetened condensed milk can be store at or slightly below room temperature. Should not be exposed to moisture
Two predominant proteins in milk
casein and whey
Milk protein concentrates/isolates
caseins and whey proteins from nonfat milk that are high in calcium—ideal for infant formula, weight loss products, cheese production
what is different about chocolate milk?
chocolate flavoring comes from cocoa, natural/ Dutch chocolate, chocolate liquor, or chocolate syrup. This flavoring agent requires a stabilizer to prevent the cocoa from settling out of the milk.
buttermilk
contains little or no butterfat; used in many baked products to add moisture and tanginess and to provide an acid source for leavening
rice milk
contains no lactose; made primarily from brown rice, filtered water, and small amount of brown rice sweetener; lacks carbohydrates and other minerals compared to cow milk
sour cream
cream that is soured by bacteria or another acidifying agent; used as a topping for foods
whey powder
creates a sweet or acidic flavor when crystallized—used for infant fomrulas, baked items, confectionaries, dried cheese, sausage
the protein composition of milk
Complete protein—contains all the essential amino acids in adequate quantities to support growth and maintenance of life. 8g/ 1 cup
sweetened condensed milk
Contains a large quantity of added sugar, which makes it ideal for preparation of desserts, especially pies and cheesecake. After whole milk has been evaporated by 50% weight, 15% sugar is added
sensory changes from homogenization
Creamier texture, white color, and blander flavor
kefir
fermented milk product and probiotic that is bubbly and fizzy; made by adding bacteria and yeast to milk
factors that contribute to the stability of whipped cream
Fat content, temperature of the cream, age of the cream, the sugar content, equipment used to whip the cream, and the length of whipping time
How prevalent is lactose intolerance and who is affected?
It affects 30-50 million Americans, especially those of certain ethnic groups
does milk contain cholesterol?
yes
acid to milk
adding acid to milk causes the casein to coagulate; combining milk with lemon flavored tea
probiotics
bacteria added to food
milk is high in
calcium
salt to milk
can cause milk to curdle; cured ham, some canned vegetables
milk lacks
iron (vit C and E as well)
Hydrolysates
manufactured by the enzymatic hydrolysis of milk products—improves protein's stability, solubility, viscosity, emulsification, and whipping ability
What is rBGH?
rBGH is a genetically engineered artificial hormone injected into dairy cows to make them produce more milk
milk as a source of calcium
80% of calcium ingested by Americans is derived from dairy products Lack of dietary calcium results in poor bone development and is a risk factor for osteoporosis
What is lactose intolerance?
A condition in which a person is unable to digest lactose because of insufficient quantities of lactase
What is the minimum milk solids-not fat (MSNF) for fresh fluid cow milks?
At least 8.25%. MSFS tells us the amount of total solids, primarily proteins and lactose, found in milk products minus the fat
fat content of milk
Called "milk fat" or "butter fat." Plays a large role in flavor, mouth feel, and stability of milk products. Milk fat consists of triglycerides surrounded by lipoproteins. Contains short chained fatty acid butyric acid and medium chain fatty acids caproic, caprylic, and capric acids
how do casein and whey differ?
Casein accounts for about 80% of protein in milk, while whey protein constitutes about 18%. Whey proteins consist primarily of lactalbumin and lactoglubin. Whey is the portion of milk that separates from the curd during cheese production. Nutrients from whey protein can be separated. Casein is not soluble in water.
what are some other mammal-derived milks aside from cow?
Goats, sheep, camels, reindeer, water buffalo
what is pasteurization?
Heating below boiling point for a short period of time to help reduce many associated food borne illnesses
What is homogenization?
Homogenization prevents the separation of fat and water (creaming). This process has no effect on nutritional content, but sensory changes occur, such as creamier texture, white color, and blander flavor. It also coagulates more easily
carbohydrate composition of milk
Lactose is the primary carbohydrate found in milk. 12g/ 8oz.
nutritional profile of milk
Milk provides complete proteins, many of the B vitamins, vitamins A and D, and calcium
evaporated milk
Produced by evaporating at least 60% of the water found in whole milk; thicker and creamier, so it is used to enhance baked goods, custards, other desserts or creamy recipes
nonfat dried milk (a.k.a. skim milk powder)
Removing all moisture from milk results in nonfat dried milk. Has much longer shelf life than regular milk; can by directly added to foods such as pudding, shakes, soups, casseroles, and fluid milk to boost their calcium and protein contents
cultured milk products
The addition of bacterial cultures to ferment their lactose into lactic acid; gives milk a curd-like consistency They are safe and potentially benefit human health
factors influencing the flavor of milk
The bland, slightly sweet flavor of milk comes from lactose, salts, sulfur and short-chained fatty acids % fat determines the mouth feel and body Exposure to heat and light, oxidation, and use of copper equipment can also affect the flavor of milk
How are ultrapasteurization and ultrahigh-temperature processing different than traditional pasteurization?
Ultrapasteurization uses higher temperatures than 145˚F and shorter times (.01-15 sec.) to extend the shelf life of milk products Ultrahigh-temperature processing is the combination of higher-temperature pasteurization with sterile packaging techniques. Destroys more bacteria and increases milk's shelf life; packaged aseptically
what two vitamins are important to milk?
Vitamins A and D found naturally in the fat of milk They are fortified in many low fat or skim milk products
Lactose
a disaccharide extracted from the whey protein—improves water holding capacity of meats, texture of frozen desserts, and color of baked goods
reduced-lactose
any pasteurized milk treated with the enzyme lactase will have most of its lactose converted to its two monosaccharide's, glucose and Galactose; results in sweeter flavor; more easily digested by people who have a degree of lactose intolerance
soy milk
not from any mammal; made from soybeans; substituted for cow milk when fortified with methionine, calcium, and vitamin B12
yogurt
thickening process turns milk into yogurt; yogurt is fermented product created when bacteria are added to milk to ferment the milk's lactose to lactic acid
coconut milk
used as a cream substitute for some recipes; not milk, but it is rich, thick, and creamy; fat content can be high