Exam 11: Milk and Milk Products

Milk was in the refrigerator when the compressor went out and the refrigerator became warm. -What happened to the milk?

Certified raw milk is safe to drink because careful inspections mean that no dangerous organisms are present.

Most nonfat dry milk is agglomerated or instantized which means it:

Explain what happens to milk proteins to produce a "cooked milk" flavor. Include what the proteins are subjected to, their structure, what happened to the R groups, which R groups are involved, etc.

Lowering the pH of fresh milk from 6.6 to between 4.6 and 5.2 will cause precipitation of casein.

Casein is a phosphoprotein. This is a fibrillar protein structure.

Milk was in the refrigerator when the compressor went out and the refrigerator became warm. -Initially, right after this happened and was noted, could any use have been made of the milk?

Casein is destabilized when enzymes and new cross-linkages form to clot milk.

The tendency of dried milk to become crystalline is due to:

Pasteurization of milk means heating to a degree sufficient to:

Distinguish between casein and whey proteins, including factors affecting stability of each.

A consumer asks you to recommend a good, non-stringy cheese for a particular dish. What would be your first choice and why? Explain why some other types of cheeses might not be as desirable.

Evaporated milk can be whipped to a foam if it is:

Whole cow's milk is approximately:

Substances of colloidal dimensions are slightly more effective in modifying vapor pressure than are materials that form true solutions.

Casein micelles are precipitated by;

Homogenization modifies the following components of milk:

The fatty acid that is particularly important in butter flavor is:

Enzymes can precipitate casein by adjusting the pH to the isoelectric point of casein.

T of F. Chilled fat serves as the principal stabilizer in a whipped cream foam.