Download Milk Notes

Name: ___________________________
Biochemistry of Milk – Notes
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Milk is a __________________, an ___________________, and a ________________________.
The normal pH of milk is about ________.
How much of milk is water? ________
When pH is lowered to 4.6, _______________________________________________________.
Heat has ________________ effect on coagulating casein.
Whey makes up _______ of milk. It is also called _____________________ and heat
__________________________________________.
Milk is an __________________________.
Milk fat contains _____________________________________.
Fats influence ___________________, ______________________, and ________________.
Minerals and vitamins in milk: ______________________, ___________________________,
_____________________, _______________________, ______________________________,
_________________________, ________________________, _______________________
_________________________ breaks down when exposed to light.
Lactose is _________ _______________.
When milk is heated it reacts with amino acids in protein to produce a chemical reaction,
________________ ______________ and gives milk a golden brown color and slightly caramel
flavor.
Lactose Intolerance means
______________________________________________________________________________
______________________________________________________________________________.
Pasteurization is
______________________________________________________________________________
______________________________________________________________________________.
Homogenization is
______________________________________________________________________________
______________________________________________________________________________.
Fortification is __________________________________________________________________.
Types of Milk:
Raw - _______________________________________________________________________
Whole - _____________________________________________________________________
Low-fat - ____________________________________________________________________
Skim - ______________________________________________________________________
Ultra High Temperature - _______________________________________________________
Evaporated - _________________________________________________________________
Sweetened condensed - ________________________________________________________
Whipping cream - _____________________________________________________________
Nonfat dry milk - ______________________________________________________________
Sour cream - ___________________________________________________________________
Yogurt - _______________________________________________________________________
Buttermilk - ___________________________________________________________________
19. Storing milk:
Closed container ______________________________
Opaque container _____________________________
Canned Milk _________________________________
Dry Milk ____________________________________
Freezing milk ________________________________