Milk, Cheese, and Eggs
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| Percent of fat in fluid whole fluid milk | 3.25%
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| Percent of fat in 2%, 1% and skim milk | less than 0.5%
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| Percent of fat in half and half | 10-12%
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| Percent of fat in cream | 30-36%
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| Percent of fat in heavy whipping cream | 36-40%
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| Percent of fat in butter | 80%
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| Fermented, pasteurized milk, heated and cultured is: | yogurt
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| Light cream cultured as yogurt is: | sour cream
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| Remaining milk after churning butter; skim milk | buttermilk
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| Soured milk produced by culturing buttermilk to convert lactose to lactic acid | cultured buttermilk
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| Functions (2) of fat globules: | 1. flavor 2. viscosity (thickness)
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| This is when whole milk stands and fat globules rise to the top (separate) | Creaming
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| What prevents creaming? | homogenization
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| Milk forced under pressure through fine orifices (small screen) that decrease fat globule size | Homogenization
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| Adsorbed means: (such as casein proteins are adsorbed to fat dropplets and causes greater density to visible creaming does not occur again) | attract and hold to the surface
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| Homogenized milk looks: | more white, more opaque, and more viscous
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| Mild heat treatment that eliminates pathogens and some enzymes | Pasteurization
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| This process destroys lipase so milk will not become rancid | Pasteurization
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| 80% of milk proteins are: | caseins
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| 20% of milk proteins | whey
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| What in milk keeps the micelles colloidally dispersed? | Their negative charge on their surface
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| What is the effect of heat on casein? | no effect
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| What is the effect of heat on whey? | denatures the protein
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| What is the effect of acid on casein? | Causes the protein to reach its isoelectric point of 4.6 and it precipitates
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| What is the effect of acid on whey? | no effect
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| What is the isoelectric point? | the pH at which the protein is least soluble and there is no net charge on the amino acid (neutral state)
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| What is the pI for casein? | 4.6
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| Where is the calcium displaced when milk is exposed to acid? | in the whey (acid does not affect whey proteins)
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| Where is the calcium displaced when milk is exposed to rennin? | micelle
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| What is a foam? | an air-in-liquid dispersion, usually stabilized by protein
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| What is the difference between evaporated milk and sweetened/condensed milk? | evap. milk gets rid of 60% water
condensed loses 50% and 44% sugar is added
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| Cheese is: | a curd of milk and a gel of casein (liquid trapped in a solid)
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| What is cheese made up of? | water, protein, fat, Ca, P, vitamin A, carotenoid pigments
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| What is unripened cheese? | Eaten same day its made or soon after
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| What is ripened cheese? | let sit to age; ate long time after its made
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| What are the two types of unripened cheese? | high moisture (soft-cream cheese) and low moisture (firm- mozzarella)
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| What are the four categories of ripened cheeses? | Soft, semisoft, firm and very hard
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| Soft ripened is: | 50% moisture
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| Semisoft ripened is: | 35-45% moisture
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| Firm ripened is: | swiss, gouda, cheddar
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| very hard ripened is: | Parmesan, romano
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| What are the four steps in cheese production? | 1. coagualte casein 2. separate curds and whey 3. add salt, color, microbes, etc. 4. Ripen (age/time)
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| What are two ways you can add acid in cheese production? | 1. add acid 2. use bacteria that converts lactose to lactic acid
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| Where is rennin commonly found? | from calf stomachs -- today from microbes!
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| Describe rennin: | chymosin enzyme, protease that splits casein mycelle at k-casein (hydrophilic outside)
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| What are processed cheeses made of? | shredded natural cheese and an emulsifier (blended and pasteurized)
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| What enhances as cheese ages? | flavor (from over 400 compounds--hydrolysis of fat, beta-casein, lactose/lactic acid, citrates, proteins)
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| What is lacking in processed cheeses? | flavor (because of presence of water and emulsifiers which dilute flavor)
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| At what temperature does fat melt/separate and cheese melt? | 90 degrees C or greater (not good to go over 90C)
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| At what temperature do proteins denature, coagulate? | 140 degrees C (cheese shrinks and toughens)
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| More ripened cheeses: | blend better, can tolerate higher temperatures
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| Processed cheeses: | blend rapidly and make smooth but adhesive sauces, lack flavor, best for blending (emulsifiers)
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| Cheese blends better liquids with these characteristics: | more ripening, moisture, fat and emulsifiers.
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| Cheese in liquid is more grainy when: | it is less ripe, has less moisture, less fat, and less/no emulsifiers
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| Name an unripened soft cheese | Cottage cheese, cream cheese
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| Name a ripened very hard cheese | Parmesan, Romano
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| What are some cheese variables? | microbes, aging time, temp, humidity, acid/rennin added, type of milk, and percent of salt
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| How much does a standard large egg weigh in grams? | 50 g
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| Why are eggs so important? | They hold the highest quality protein of any food and they are affordable!
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| What is the composition of an egg? | 75% water, 13% protein, 11% fat, 1% minerals
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| What is the egg white (albumen) composed of? | protein and water (no fat!)
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| Draw an egg | Include:
Albumen (white)
Shell membranes (2)
Chalazae
Yolk
Germ
Shell (calcium carbonate)
Air Cell
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| What makes up the shell of an egg? | Calcium carbonate crystals
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| What is special about the shell of an egg? | It is porous but only allows air to pass through and is impervious to bacteria and other molecules
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| As the egg ages what happens? | The air cell increases in size
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| What is the egg yolk composed of? | 1/2 water, 1/3 lipid, 1/5 protein (lots of fat and cholesterol)
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| What does the protein Ovotransferrin do? | binds iron and copper
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| What does Ovomucoid have? | small amounts of glucose
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| What are globulins needed for? | foaming
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| What does lysozyme do? | kill bacteria
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| What does Ovomucin do? | contributes to the thickness of the egg white
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| What does Avidin do? | binds biotin to protect against microbes, this protein can be denatured by cooking
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| The white of an egg coagulates at a wide range of temperatures, why? | because it is composed of several proteins that have different coagulation temperatures
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| What are the two types of egg yolk lipoproteins? | low density and high density
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| What proteins are present in the egg yolk? | low density and high density lipoproteins, cholesterol, lecithin, Lipovitellin, Phosvitin, Livetin, LD lipoproteins (phospholipids, cholesterol, TG, proteins)
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| What are the six sizes of eggs? | Jumbo, Extra large, Large, Medium, Small, Pee Wee
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| What sized egg is standard for recipes if not mentioned in the recipe? | large eggs
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| What egg is the best economically? | Jumbo
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| The size of the egg depends on what? | The hens age
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| What are the three levels of egg quality? | AA, A, B
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| What are some methods to check egg quality? | candling and break-out test
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| What are the requirements for a Grade AA egg? | Shell-clean and unbroken, air cell small and centered, yolk centered and tall, white thick and clear
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| Fresh eggs have what characteristics? | clean unbroken shell, tall yolk (centered), thick white, strong membranes, ph 7.6, small air cell
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| Old eggs have what characteristics? | Short, off-centered yolk, weak memebranes, spreading white, large air cell, ph 9.0 (rises as it ages)
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| The date on the egg carton is called what? | Julian Date
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| What does refrigeration have an effect on during egg storage? | Slows moisture loss and CO2 loss
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| What part of an egg freezes well? | white
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| Eggs can last how many weeks in the fridge? | 8-12 weeks
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| Conalbumin is another word for? | Ovalbumin
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| How are eggs resistant to spoilage? | Shell and inner membranes act as lines of defense, egg white contains antibacterial agents (lysozyme, avidin, conalbumin)
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| What common pathogen is found in eggs? | Salmonella enteritidis
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| What other pathogen can be associated with eggs, but rarely? | Listeria monocytogenes
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| What are some functions of eggs in food? | color and flavor, emulsifying agent, thicken, bind, structure/texture, foams
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| What are the effects of heat on egg proteins? | denaturation, coagulation (protein-protein interactions--new bonding), gelation (protein-solvent interactions--alters conformation as well)
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| At what temperature range does egg white denature? | 60-65 degrees C
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| At what temperature range does egg yolk denature? | 65-70 degrees C
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| What factors other than heat influence coagulation? | pH of dispersion, presence of salts, how fast the temp rises (cook faster increases coagulation)
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