How do camels, goats and sheep milk compare?
What is the optimal amount of sugar needed to sweeten heavy whipping cream?
What
is the substitution of buttermilk for fresh milk in regard to leavening?
I have a recipe for sour milk, where can I find it or how can I make it?
I've read that a few drops of lemon juice added to cream before whipping can prolong the life of the whipped cream. Does it work?
Why does nonfat dry milk sometimes become tan or brownish?
What are some bioactive functions of milk constituents?
How does goats and whole cows milk differ in nutritive content?
What is the role of oligosaccharides in milk? Do they bind microorganisms?
Can heavy or whipped cream be frozen?
What are the temperatures important to milk storage?
What are the differences between egg, milk and soy gels? [other than they come from different sources].
Does low-fat and skim milk contain less calcium than whole milk?
List the components and their percentages in whole milk.
How and why does fat differ in content in milks?
Describe the colloidally dispersed casein.
What causes fresh milk to curdle when boiled with sugar in making fudge candy or icing? (This is a question box from the 1919 Journal Of Home Economics)
What is the most likely denaturing agent in the curdling of milk in the making of "southern" creamed dry-cured ham [dry cured ham is high in salts]?
What conditions will destabilize the colloidal dispersion in milk?
How can acid, heat, and milk be combined to avoid curdling?
Describe what conditions cause curd formation for cottage cheese?
What is the difference between milk curds and milk clabber?
Discuss casein?
What is milk clabber?
Are caseins denatured by heat?
Are the whey proteins denatured by heat?
Are the caseins denatured by rennin?
Are the whey proteins denatured by rennin?
What milk protein protects the colloidally dispersed protein from calcium precipitation?
What is the denaturing agent in the curdling of milk in scalloped potatoes, potatoes, whitesauce, cheese?
What is the phenomena describing the formation of a semirigid structure from milk?
What are curds of a clabbered milk composed of?
Describe what conditions cause clabber formation in yogurt?
What are the main points in discussing of milk in processing.
What is rennin?
How does rennin destabilize the protein dispersion in milk and cause gelation?
At what temperature is rennin optimally active, not active?
What effect does pH have on the coagulation of milk?
What is the effect of temperature on the coagulation of milk by rennin?
What nutrients are similar and different with milk coagulated by acid versus enzymes?
What is homogenization?
What is the affect upon milk of adding tomato juice?
What is the effect of homogenization on the appearance and viscosity of milk?
How does heating affect bread production?
What factors affect milk quality?
What is the most likely denaturing agent in the curdling of milk in scalloped potatoes [potatoes, whitesauce, cheese]?
What is the lipid content of milk?
Cheese Making. Reproduced with permission from Oregon State University, Agricultural Experiment Station. Savonen, Carol. 1993Winter-Spring. The cheese squeeze. Oregon's Agricultural
Progress 39(2-3):12
What single factor appears to be most significant in creating a "full-bodied, rich flavor" milk? Why?
How does sweetened condensed milk differ in composition from evaporated milk?
What type of milk will make the best quality pudding? Why? What type of milk will produce the least desirable pudding? Why?
Why is cottage cheese marketed as "creamed"?
What basically happens when
milk scorches?
milk curdles when allowed to set at room temperature if a lactic
culture has been added? |
How can dried whey solids be used as a food as compared to dried whey protein isolate?
Discuss colloidal stability and the coagulation factors of casein and whey proteins.
Why are my cheese sauces lumpy?
The cheese sauce is probably being cooked too long and/or over too high heat. When cheese is overcooked, the protein separates from the fat, making the cheese tough, rubbery, or grainy. Once this has happened one can not reverse the process.
To minimize this lumping, cook it over low heat just long enough to melt. One is less likely to have a problem if the cheese is cut, grated or shredded. Processed cheese melt more easily than natural cheese.
Did natural or processed cheese contribute the strongest flavor to the product?
How does the low-fat cheddar cheese compare in flavor and texture to the others?
How does low-fat cream cheese compare to regular fat cream cheese?
What is the effect of ripening on the texture of cheeses? Why does this occur?
How is the flavor related to the degree of ripening?
Why is the texture of processed, low-fat low-cholesterol, and spread cheese different from the texture of the cheese from which it was made?
Why is the curd of soft, unripened cheese so different from that of the other types of cheeses?
What is the effect of overheating cheeses?
Which type of cheese has the best appearance when melted? The least amount of stringiness? Why?
Which type of cheese produces the best cheese sauce? Why?
Should any of the cheese not be recommended for use in cheese sauce?
Why or why not?
What is the effect of temperature on milk quality of yeast bread?an
In what way does sugar affect the stability of milk foams? Acid?
Explain the effect of gelatin ilk16 quality of yeast bread?an
If there is no fat in nonfat dry milk solids, how can a foam be produced?
Which method produces the most expensive the least expensive stable product?
Complete the following table. Add food item(s) which you
feel would be appropriate.
| FOOD PRODUCT | STRESSED | GENERAL PROTEIN |
RESULT/DISPERSION | COMMENTS |
| RENNET PUDDING | | | |
| SOFT CHEESE | | | |
| COTTAGE CHEESE | | | |
| YOGURT | | | |
| TOFU | | | |
The impact of the affect of various preparation and
processing stresses on milk proteins can be attributed to
the calcium caseinate molecules or the influence of whey
proteins on the colloidal proteins. Discuss the
interrelationship of structure and thermal, enzyme and acid
stress on the colloidal calcium caseinate structure.
What is the primary protein responsible for the quality of
the following food items? How is the protein changed to
make a quality product from the "native protein"? What is
the mechanism of change?
-
b. cottage cheese large curd
c. cottage cheese small curd
‘rned?
Discuss the process of acid coagulation of milk. Indicate the
mechanisms as well as physical observable changes? Upon
describing the mode of action(s) and change(s) of each, contrast
similarities and differences between the two mechanisms and
products.
How do you make yogurt? Where can one get acidophilus
culture for yogurt? In yogurt what substance is the
continuous phase? Why can not yogurt be made from instant
dry skim milk? Only regular dry skim milk can be used?
Describe the general process of cheesemaking.
What is curdling and how does one prevent it in milk?‘.
Match each item with the correct method.
A. Acid B. Rennin C. Heat D. Salt
Flavor is as bland as fresh milk
coagulation
Casein forms a gel
coagulation
Curds and whey form
rennin or coagulation
Curd is soft and tender
An aged cheese may be produced
Define sweetened condensed milk?
Matching for milk fractions.
‘ heese could be produced.
Percent of casein.
Gel strength of clabber, % sag.
Does low-fat and skim milk contain less calcium than whole milk?
To keep up with the demand for Hispanic baked products, I want to add dulce de leche to our product line. Can you help?
What are considerations in selecting cream for an optimum whipped cream?
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