| Question |
Answer |
| Meat |
eible musce, bone, fat, blood vessels, and nerves |
| What is a hot dog made of? |
Beef, Pork, Chicken, Water, Salt, Seasonings, Mustard Powder, Sodium erythorbate, sodium nitite |
| What two things are necessary for muscle contraction |
ATP and Ca+ |
| How is sausage processed? |
Meat+Salt -> mecanical action to extract proteins -> Form by stuffing into casing -> heat denatures protein to form gel -> chill to prevent icrobial growth |
| What is the purpose of water in sausage processing? |
Processing aid, adds juiciness, extender (adds weight) |
| What is the purpose of salt in sausage processing? |
solubilizes proteins, flavor, antimicrobial |
| What is the purpose of seasonings in sausage processing? |
flavor and asthetics |
| What is the purpose of sodium nitrite in sausage processing? |
cured meat color, cured meat flavor, antioxidant, antimicrobial |
| What is the purpose of sodium erthrbate in sausage processing? |
speeds up the curing process |
| What is the purpose of citric acid in sausage processing? |
lower pH, tangy flavor, antimicrobial |
| Glycogen |
branched chain, alpha linked, poly glucose |
| What is used to prevent microbial growth in processed meat products? |
lower temperature, lower pH, lower water, add salt,add sodium nirite |
| milk |
a colliodal suspenion of solids in water. a mammary gland secretion |
| What allows the fat solids in milk to suspend in water? |
fat does not dissolve in water. But in milk, protein called a casein surrounds fat, forming a micelle |
| Micelle |
a unit of fat surrounded by a casein in milk |
| Casein |
The protein that surounds fat in a micelle |
| Why is milk significant from other foods? |
Milk is a cell secretion (not actually made of cells). milk contains the amino acid hatare essential toanimalsin approximately the right proportions |
| What is the composition of cow's milk? |
Water - 87%, Fat - 4%, Protein - 3.3%, Carbohydrate - 5%, Ash - .7 % |
| Syrup |
solution of sugar and water |
| what is the relative sweetness of glucose, sucrose, and fructose? |
Glucose -> .7, sucrose -> 1, fructose ->1.7 |
| annato seed |
ground into a powder to create an intense yellow/orange color in cheese |
| Lactose |
milk sugar, disaccharide made of galactose and glucose linked by an alpha glycosidic bond |
| How does the body use lactose? |
In the small intestine, the enzyme lactase breaks lactose down by hydrolyis into glucose and galctose |
| Hydrolysis |
the addition of water |
| what happens when somebody is lactose intolrant? |
The body doesn't produce lactase. Lactose isn't broken down and can't be absorbed by the small intestine. When the lactose gets to the large intestine, bacteria hydrolize the lactose producing acid and gas |
| What are the two ways to get milk from a cow |
increase pressure inside the teat or decrease pressure outside the teat |
| what are the steps of milk processing |
clarification, seperation, standardization, homogenization, pasteurization |
| clarification |
removal of insoluble suspended materials that should not be there |
| seperation |
taking whole milk and seperating it into milk fat and skim milk |
| standardization |
combine skim and milk fat to get desired composition |
| homogenization |
make all fat particles the same size so that they stay suspended |
| How do they homogenize milk? |
They pump it through a small hole under high pressure to break up the larger fat particles |
| Pasteuriation |
Heat treatment to kill pathogenic microorganisms. Not designed to kill all microorganisms |
| What are the three methouds of pasteurization |
LTLT -> 62.8 C 30 min, HTST -> 71.7 C 15 sec, UHT -> 90.0 .5 sec |
| What are the tools used to control heat in pasteurizaton |
plate heat exchanger and capillary tube heat exchanger |
| Plate heat exchanger |
slowly heats the milk to the desired temperature to prevent the proteins from denaturing |
| capillary tube heat exchanger |
squeezes milk through a very small tube over a flame very quickly |
Science Vocab 147928
