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