Chp 6 Milk

What is the primary function of water in milk?

• Stabilizes fat globules

• Provides flavor

• Acts as a carrier for all other components and is regulated by lactose production

• Contributes to the protein content

Which of the following statements about lactose is true?

• It is a disaccharide composed of glucose and galactose

• It has low solubility and can crystallize out, causing "sandiness" in some products

• It is the major carbohydrate in milk

• All of the above

Which type of milk protein is more heat-sensitive?

• Casein

• Whey Proteins

• Both are equally heat-sensitive

• Neither is heat-sensitive

What is the primary role of casein in milk?

• A heterogeneous mixture of phosphoproteins that bind calcium and other minerals, existing as colloidal particles called micelles

• Contributing to the water content

• Providing flavor

• Stabilizing fat globules

Which factor does NOT affect milk composition?

• Seasonal Variation

• Nutrition/Feed

• Milking Frequency

• Breed

What is the primary effect of heat treatment on lactose in milk?

• Denatures lactose

• Causes lactose to crystallize

• Can lead to Maillard reaction and caramelization at severe heat

• Increases lactose solubility

What is the two-phase process involved in the effect of rennin on milk?

• 1. Rennin increases acidity.

  2. Rennin causes Maillard reaction

• 1. Rennin hydrolyzes a specific peptide bond in κ-casein, destroying its stabilizing effect. 2.Modified casein (para κ-casein) forms a clot with calcium

• 1. Rennin denatures whey proteins.

  2. Rennin hydrolyzes lactose

• 1. Rennin breaks down fat globules.

  2. Rennin coagulates casein

What is the primary concern with drying/dehydration of milk?

• Increases fat content

• Causes lactose to crystallize

• Denatures proteins

• Can lead to difficulty dispersing powder, development of cooked/off-flavors

What is the purpose of homogenization in milk processing?

• Breaks up fat droplets into smaller size (1-2 μm), increasing surface area 4-6 times

• Prevents cream separation

• Increases viscosity and richness

• All of the above

Which of the following is NOT a potential issue associated with homogenization of milk?

• Decreases coagulation

• Increases viscosity and richness

• Prevents cream separation

• Increases proneness to off-flavors and rancidity