Dairy products

Rank the following animals in average milk fat content: cow, sheep, goat, water buffalo, reindeer, camel.

(low to highest) Camel, cow, goat, sheep, water buffao, reindeer

What is the average composition of unprocessed milk? (Within 0.2%)

4.8-5.0% lactose, 3.5-3.7% fat, 3.3% protein, 0.7% minerals or 0.6% ash, 87.5% water

List the 6 typical stages for making cheese.

Acidification Coagulation Curd cutting Add salt Molding/forming aging

What are the approximate molecular weights of alpha-lactalbumin, beta-lactoglobulin, and bovine serum albumin (BSA)?

Alpha-lactalbumin ≈ 14,200 Da; Beta-lactoglobulin ≈ 18,400 Da; BSA ≈ 66,500 Da.

What are the time-temperature combinations used in the following thermal processes for the pasteurization of milk: Batch/LTLT, HTST, and UHT?

Batch/LTLT: 63°C (145 °F) for 30 minutes HTST: 72°C (161 °F) for 15-20 seconds UHT: 135-150°C (275-302°F) for 2-5 seconds

What are the 4 major components of whey proteins?

Beta-lactoglobulin, Alpha-lactalbumen, glycomacropeptide, immunoglobulins (minor components: lactoferrin, bovine serum albumin (BSA), and various enzymes and peptides)

Name 4 varieties of cheese that ripened principally by blue mold in the interior.

Blue cheese, gorgonzola, stilton, wensleydale

What are the four best-known varieties of blue-veined cheeses?

Blue cheese, Stilton, Gorgonzola, Roquefort

What kinds of food emulsions are butter, mayonnaise, and milk?

Butter = water in oil, Mayonnaise = oil in water, Milk = oil in water

Min fat % according to SOI: Butter, whole milk, cottage cheese, cream cheese

Butter: 80%, whole milk: 3.25%, cream cheese: 33%, cottage cheese: 4%

Name the volatile fatty acids in milk and state the number of carbons in each.

Butyric (C4) Caproic (C6) Caprylic (C8) Capric (C10) Lauric (C12)

There are many ways to classify cheese. Name 2 classification methods and 3 different categories within each classification.

By Milk Source Cow's Milk: Example: Cheddar, Gouda, Brie Goat's Milk: Example: Chèvre, Garrotxa, Crottin de Chavignol Sheep's Milk: Example: Pecorino, Roquefort, Manchego By Moisture Content Soft Cheese (High Moisture): Example: Brie, Camembert, Ricotta Semi-Hard Cheese: Example: Gouda, Edam, Gruyère Hard Cheese (Low Moisture): Example: Parmesan, Pecorino Romano, Grana Padano By Aging Process Fresh Cheese (Unaged): Example: Ricotta, Mozzarella, Feta Aged Cheese (Matured): Example: Cheddar, Comté, Gouda Blue Cheese: Example: Roquefort, Gorgonzola, Stilton (aged with mold development) By Texture Creamy Cheese: Example: Brie, Camembert, Cream Cheese Firm Cheese: Example: Swiss, Cheddar, Emmental Crumbly Cheese: Example: Feta, Cotija, Roquefort By Production Method Rennet-Coagulated Cheese: Example: Cheddar, Parmesan, Gouda Acid-Coagulated Cheese: Example: Ricotta, Paneer, Queso Blanco Mold-Ripened Cheese: Example: Camembert, Roquefort, Blue Stilton

What are two major buffering components of milk?

Casein protein and phosphates

Name the country of origin of the following cheeses: Cheddar, Mozzarella, Gouda, Edam, Hawartii, Mortadella, Paneer, Colby, Jarlsberg, Ardrahan

Cheddar: England, Mozzarella: Italy, Gouda and Edam: Netherlands, Havarti: Denmark, Mortadella: Italy, Paneer: India, Colby: US, Jarlsberg: Norway, Ardrahan: Ireland

When whey proteins are heated, what three changes can be observed? What are three effects of high temperatures on whey proteins?

Coagulation, denaturation, maillard browning, and sulfide groups are released (cooked flavor development)

Name the types of whey from cottage, Parmesan, cheddar, ricotta, and Swiss cheese production.

Cottage: Acid Parmesan: Sweet Cheddar: Sweet Ricotta: Acid Swiss: Sweet

Give the country of origin of the following cheeses: Feta, Monterey Jack, Primost, Gouda, Roquefort, Stilton, Gorgonzola, Fourme d'Ambert, Cabrales, Camembert, Limburger, Danablu

Feta: Greece; Monterey Jack: USA; Primost: Norway; Gouda: Netherlands, Roquefort: France, Stilton: UK, Gorgonzola: Italy, Fourme d'Ambert: France, Cabrales: Spain, Camembert: France, Limburger: Belgium, Danablu: Denmark

Describe three functions of emulsifiers in ice cream.

Form small droplets following homogenization, partially stabilize fat emulsion during aging, partial coalescence of fat during freezing aiding in air entrapment

The following cheeses are all made with a lactic starter culture plus one additional, non-lactic microorganism. Name the additional organism for each cheese: Gorgonzola, Swiss, and Limburger.

Gorgonzola - Penicillium roqueforti, Swiss - Propionibacterium freudenreichii shermanii, Limburger - Brevibacterium linens

What is the fat content of half & half, light cream, light whipping cream, and heavy cream?

Half and half: 10-18% fat Light cream: 18-30% fat Light whipping cream: 30-36% fat Heavy cream - 36% fat or more.