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milk processors measure the activity of a specific enzyme found in milk, alkaline phosphatase; if this enzyme is no longer active, the milk is safe for consumption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