UNCG NTR 103 Test 2

The majority of cheeses produced in Europe are made from pasteurized milk.

False

What is a natural rennet enzyme?

chymosin

What does the germ cell on the yolk look like?

small white disk

What are the nutritional benefits of Egglands Best?

25% less saturated fat 2x the omega 3 175 mg cholesterol 10x more Vitamin E 3x more Vitamin B12 2x more Vitamin D 38% more Lutein

Ultra-high temp Pasteurization

280°F for 2-3 seconds Packaged under sterile technique has long shelf life

While "acidolophus" milk is a product that is not only un-homogenized but unpasteurized, it is still safe for the general public because of the addition of lactobacilli acidolophus cultures.

False

What is the goal of homogenization?

disperse fat molecules

How are eggs Omega 3 enhanced?

given flax seed, marine algae, or fish oils

Sterilized milk

heated to 280-302°F for 2-6 seconds Keeps indefinitely

What are the negatives of pasteurization?

kills useful bacteria inactivates enzymes in milk

Do traditional breeds of cows yield more or less milk?

less yield

What is the process of homogenization?

milk pumped at high pressure thru small nozzles Fat globules broken from 4 to 1 micrometers Broken fat globules stick to casein

How does mold form on cheese?

mold forms when cheese is wrapped in plastic, holds in the moisture

Does the grade of egg (AA, A, B) affect the nutritional value of the egg?

no

What do eggs add to different foods when used for cooking?

protein, vitamin A, calcium, Mg, Iron, riboflavin

What is added during the process of curdling?

starter bacteria, acid, & rennet

Fat in milk

stored as globules, encased by phospholipids Resilient to heat but not freezing

What is fortification?

the addition of vitamin A & D

What gives cheeses their unique flavors?

the fatty acids

At what temperatures do egg whites thicken then firm?

thickens at 145°F, firms at 150°F

When should cheese be discarded?

when there is surface mold, slim surface, unusual odor

What kind of milk is dried or powdered milk?

Low fat pasteurized milk

What are the characteristics of egg beaters?

Made from egg whites can contain vegetable oil, milk solids, gums, colorings, vitamins & minerals

Salt neutralizes the electrical charge of an egg protein. What else does salt do to an egg?

Makes eggs thicken at lower temps Makes a softer texture

What negative reactions can occur when cooking milk?

Old milk will curdle Acids & tannins curdle milk

What kind of nutrients are eggs enhanced with?

Omega 3, Lutein, and Vitamin D

Batch pasteurization

Low temp long time heated to 145°F for 30-35 minutes

How much cholesterol does an average egg contain?

215 mg

What are sources of milk?

Cows Buffalo Camels Sheep Goats Yak Deer

What do cheesemakers manipulate?

Humidity Temp Microbial growth Enzyme activity

At what pH level does casein precipitate out of the milk?

5.5

How is the color of the egg yolk determined?

Diet of hen

Imitation cheese

Milk replaced with vegetable oil

What grade of eggs are only sold in stores?

AA grade & A grade

What are the characteristics of the egg whites?

2/3 the weight 90% water Minerals, vitamins, proteins, glucose Proteins have immune functions

How many pounds of cheese does 9-10 gallons of milk make?

1 pound

What are the characteristics of the egg yolk?

1/3 the weight or volume of egg most calorie dense High in iron, thiamin, Vitamin A

What are the characteristics of the egg shell?

12% weight of egg Porous, allowing air movement

Cheese may "cook" in whey up to what temp?

130 Degrees F

High temp short time pasteurization

161-162°F for 15 seconds

How much of milk is made up of whey protein?

18-20%

How much is the omega 3 in eggs increased when enhanced?

4 times, from 0.1 gm to 0.4 gm

At what pH do solid curds form?

4.7

What % of table sugar is added to concentrated milks?

55%

How much of milk is made up of casein protein?

79-80%

What % of moisture is evaporated off of dried and powdered milk?

90%

What does lactic acid bacteria do in cheese making?

Acidifies the milk Produces flavors during ripening Produces texture changes

What happens in the first stage of cheese making?

Adding of lactic acid bacteria at 70 degrees F

What are some milk alternatives?

Almond Rice Soy Coconut Hemp

What kind of cheeses are made from traditional breed cows?

Artisanal cheeses

What does adding acid or salt, and beating the eggs do to the eggs?

Bonds proteins together

How are conventional eggs and organic eggs the same?

Both are hormone free (All eggs in US are hormone free)

What assists in development of flavors during ripening?

Both bacteria and enzymes

What is denaturation?

Breakdown of proteins using heat or another type of stresses

How is the color of the egg shell determined?

Breed of hen

What are the best practices when it comes to egg safety?

Buy and store cold Cook/hold at 150°F for 5 minutes Pasteurized eggs offer safe alternative

How do molds create new flavors in the cheeses?

By breaking down the proteins and fats

What forms the shell of the egg?

Calcium carbonate combined with protein

Sweetened condensed milk

Caramelize in can when heated Maillard Browning reaction

What holds the egg yolk to the shell so it doesn't break?

Chalaza

What are some food acids and what do they do?

Citric acid and lemon juice; creates fine, fragile gel

What do eggs do to different foods when used for cooking?

Colors and flavors Emulsifies (yolks hold fat and liquid together) Glaze ("egg wash" yields shiny glaze on baked goods) Filter or clarify Bind (muffins, cakes, meatloaf) Leavens (lightens product) Prevents crystallization (candy making)

What negative reactions do you get from cooking low fat milk products?

Curdles quicker than full fat milk products

What protects the egg shell?

Cuticle of bloom (Europe) Coating of oil (US)

What is the proper technique for boiling eggs?

Do not boil hard and fast Simmer in barely bubbling water Coddled 3-5 minutes Soft cooked 5-6 minutes Hard cooked 10-15 minutes at 180-190°F

How does the cholesterol of an egg affect the human body's cholesterol?

Doesn't affect it at all

What is the goal of pasteurization?

Eliminate risk of disease Control bacteria that may cause spoilage

What happens in the third stage of cheese making?

Enzymes change flavors & texture during curing/ripening

Where is chymosin used for cheese making and where does it come from?

Europe; comes from stomach of young calf, adult cow or pig

What makes eggs organic?

Feed grown w/o pesticides, herbicides, fungicides, or commercial fertilizers Antibiotics prohibited

Milk Foams

Fragile foams do not hold long Skim and low fat milks foam better cold milk foams best

How are traditional breeds of cows fed?

Generally pasture fed

What gives an egg its aroma and flavor?

H2S or hydrogen sulfide Food given to the Hen

What are eggs pasteurized while still in the shell?

Heat treated to kill salmonella (rare but does happen)

What processes does concentrated milk go through?

Homogenization and sterilization

How should cheese be stored to keep from molding?

In original wax paper paper towel moistened with vinegar

What does adding salt or salt brine to the cheese do?

Inhibits microbial growth by drawing out moisture Adds flavor Firms proteins

What holds the albumin?

Inner and outer membranes

Egg Safety

Inspected under Egg Products Inspection Act of 1970

What are the primary breeds of cows that produce milk in the US?

Jersey Guernsey Brown Holstein

What happens to milk when you scald it for cooking?

Kills bacteria Destroys enzymes Denatures proteins

What are some types of lactic acid bacteria?

Lactococci Lactobacilli

What are the basic items of cheese?

Milk Rennet Enzymes Food Acids Microbes

What are some products made from milk proteins?

Milk protein concentrations Whey protein isolates Hydrolyzed whey protein Whey permeate

What is the cheese flavor and character defined by?

Milk source Diet Raw or pasteurized milk

Processed Cheese Food

Mix of cheeses Emulsifiers Powdered milk, whey, cream, butter or water added

What is the FDA requirements for raw milk cheese?

Must age for 60 days and 35 degrees F

Will trimming the mold off the cheese remove the toxins?

No

Is the green-grey color in the yolks harmful?

No, it is harmless

How are eggs graded by the USDA?

Not related to size or freshness Related to appearance in & out of the shell

The process of ____________ extends shelf life of milk.

Pasteurization

The majority of cheeses sold commercially in the U.S. are made from _____ milk.

Pasteurized

What does Brevibacterium (bacteria) do in cheese making?

Produces strong smelling & flavorful cheeses (Munster, Limburger)

When buying plant based proteins, what should you look for on the container?

Protein content added sugars Vitamins A&D

What happens when an egg is heated?

Proteins are denatured and form new bonds

What causes milk to foam?

Proteins collecting around air pockets

Characteristics of cage free eggs

Raised indoor free to roam may incur injuries from other chickens

Characteristics of free range eggs

Raised outdoors Varies with weather and location More natural diet (grass, bugs, etc.)

What happens in the second stage of cheese making?

Rennet or food acid added at 90 degrees F Watery whey drained from curds

What do molds require and how are they added to the cheese?

Require oxygen and drier conditions Injected into cheese

Cheese is best served at what temp?

Room Temp

What are the fatty acid contents of whole milk?

Saturated Fat 66% Monounsaturated Fat 30% Polyunsaturated Fat 4%

At what temperature does the entire egg set?

Sets at 165°F

At what temperature does custard set?

Sets at 175-180°F

The chickens from the company Egglands Best Eggs are fed with ____________ in their diets.

Sisterol

What are forms of Tofu?

Soft (soups, sauces) Firm (Stir fry) Extra firm (stir fry) Silken (custard dessert)

How is Tofu made?

Soybeans soaked & cooked producing soy milk Curds coagulated out of soy milk Curds pressed together

Cold Packed cheese

Spreadable Blend of cheese, milk, spices

Process of milk foaming..

Steam nozzle pushed bubbles into milk Bubbles are heated (whey proteins unfold and coagulate) Works most efficiently with nozzle just below surface

The various flavors and aromas in milk products may come from...

The diet of the animal Fatty acids inherent in the milk The type of breed of animal

What does it mean when the eggs are vegetarian?

The feed the hens free of animal by-products

What happens eggs are overcooked or over beaten?

The water is pushed out

At what temperatures do egg yolks thicken and then set?

Thickens at 150°F and sets at 158°F

Why is milk homogenized?

To break up larger fat globules into smaller fat globules

Milk can be pasteurized by a variety of methods. Basically, these vary from one another in processing time and processing temperature.

True

The production of milk is dependent upon a cycle of birthing by a female cow.

True

The reason that yogurt is considered a "probiotic" is that it contains a variety of bacterial cultures that are beneficial to health.

True

What holds the yolk together?

Vitelline membrane

What do Rennet enzymes do in cheese making?

coagulates casein

Is wet cheese or dry cheese riskier to molding?

Wet cheese

What substances are contained in raw milk that are valued in cheese making?

White blood cells Mammary gland cells Bacteria Active enzymes

What happens to eggs as they age?

Whites thin & yolk gets flat Whites become more alkaline CO2 loss occurs via porous shell Egg loses moisture & shrinks

What is the fat content of milk?

Whole milk: 3.5-4% fat Low fat milk: 2% fat Skim milk: 0.1-0.5% fat

Where can milk sources come from to make cheese?

cow sheep goat buffalo

What does propionibacteria in Swiss cheese do?

creates the holes

What is the purpose of microbes in cheese making?

acidify milk flavor cheese

Does pasteurization occur before or after homogenization?

before or at the same time

What varieties of eggs does Egglands Best Eggs sell?

cage free and organic