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Understanding Milk: Composition, Functions, and Uses

Nutrition10 CardsCreated 17 days ago

This deck explores the nutritional composition, functions, and various uses of milk in the food industry. It covers key nutrients, processing methods, and the role of milk in food preparation.

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What percentage of calcium ingested by Americans comes from dairy?

80% of calcium ingested by Americans is from dairy.

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Key Terms

Term
Definition
What percentage of calcium ingested by Americans comes from dairy?
80% of calcium ingested by Americans is from dairy.
Name three food products that commonly contain milk.
Cheese, yogurt, and sour cream.
What is the primary protein found in milk, and what percentage does it constitute?
Casein is the primary protein, constituting 80% of milk protein.
How does lactose contribute to the food industry?
Lactose aids in the browning of baked goods and is used in confectionery and desserts.
What is the purpose of pasteurization in milk processing?
Pasteurization heats milk to destroy most organisms that could cause disease, spoilage, or undesired fermentation.
What are the main types of milk based on fat content?
Whole milk, reduced-fat (2%), low-fat (1%), and fat-free (nonfat) milk.

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Understanding Milk: Composition, Functions, and Uses
TermDefinition
What percentage of calcium ingested by Americans comes from dairy?
80% of calcium ingested by Americans is from dairy.
Name three food products that commonly contain milk.
Cheese, yogurt, and sour cream.
What is the primary protein found in milk, and what percentage does it constitute?
Casein is the primary protein, constituting 80% of milk protein.
How does lactose contribute to the food industry?
Lactose aids in the browning of baked goods and is used in confectionery and desserts.
What is the purpose of pasteurization in milk processing?
Pasteurization heats milk to destroy most organisms that could cause disease, spoilage, or undesired fermentation.
What are the main types of milk based on fat content?
Whole milk, reduced-fat (2%), low-fat (1%), and fat-free (nonfat) milk.
What is homogenization, and why is it done?
Homogenization is a mechanical process that breaks up fat globules in milk to prevent them from clumping together.
Which vitamins are commonly added to milk, and why?
Vitamins A and D are often added to enhance nutritional value, especially in reduced-fat and fat-free milks.
What are the conditions for milk protein coagulation?
Heat application, addition of acid, enzymes, and salts can cause milk protein coagulation.
How should milk be stored to maintain its quality?
Refrigerate all fluid milk products except unopened UHT milk; dry milk should be stored in tight containers away from moisture.