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Food Science
Mrs. Elliott
Dairy Review
Name
Terms to Know:
Acidophilus –
the bacteria used to make yogurt
Calcium -
the major mineral found in dairy products
~ essential for healthy bone development
~ Osteoporosis – associated deficiency disease
the protein that makes up 80% of milk
Casein –
Coagulation –
when a liquid changes into a soft, semi-solid clot or
solid mass
Concentrated Milk – milk that has had some of the water removed;
~
evaporated milk
~
sweetened condensed milk
Cream –
milk that’s extra rich in emulsified fat
Creaming –
when some of the fat droplets come together and
rise to the top of the milk
Culture –
a controlled bacterial population that’s added to
milk
~ a starter
the casein clumps that separate from the liquid
when milk coagulates
Curds –
Dry Milk –
milk solids that remain after all water is removed;
Reconstitute with water
Fluid Milk –
fresh liquid milk
~ whole milk
~ low-fat (1%)
~ reduced fat (2%) ~ non-fat (skim)
Fortification – the addition of a nutrient to a food
Homogenization – a process that reduces the size of the fat
particles in milk so that they stay evenly
distributed throughout the liquid
~ eliminates creaming
Inoculation –
adding the starter culture to milk during the
fermentation process to produce a different
cultured milk product
Incubation Period – the period of time needed for a product to
ferment after it’s been inoculated by the
culture
Lactose –
the natural sugar found in dairy products
Lactose Intolerant – the inability to digest milk as a result of the
lack of the enzyme lactase in the intestines
Pasteurization – the process of using heat treatment to destroy
bacteria, especially in milk
Precipitate –
the solids that separate out and fall to the bottom
of the pan when milk is heated
Rennet –
the enzyme used to create cheese;
comes from the stomach of an animal
Riboflavin –
vitamin found in largest percentage naturally in
milk; breaks down in light
~ has a greenish tint that’s visible in skim milk
Ripened Cheese –
cheese that takes at least 2 months to age
(ferment)
~
cheddar, Swiss, parmesan, romano
Shelf Life –
the length of time a product can be stored before
deteriorating
UHT –
Ultrahigh- Temperature milk
~ processed at higher temp than pasteurization, but
for shorter time
~ can be stored for 3+ months with no refrigeration
Unripened Cheese – cheese that has not been aged:
~
mozzarella
~
ricotta
~
cottage cheese
~
cream cheese
Vitamin A –
a vitamin found in whole milk
Vitamin D –
Whey –
a vitamin often added to milk during fortification
~ aides in the absorption of calcium
the watery part of milk that remains after
the formation of curds
20% of the protein in milk