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Submitted by JamieH on 06/30/2008 05:21 PM
- Category: Medical
- Words: 599
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Milk
Chapter 8 Review Questions- Milk
Jamie
KEY TERMS
Curdling- separation of the liquid from the solids of milk when it is overheated or under acid conditions
Rennin- an enzyme that coagulates milk, separating the curds from the whey in the first step of making cheese
Homogenized- milk that has been forced through very small holes under pressure to break the fat globules into small enough particles that they remain in suspension throughout the liquid
Pasteurizing- quickly heating milk to 71 degrees C for a few seconds followed immediately by chilling, so that harmful bacteria are destroyed and storage time is extended
Casein- the main complete protein found in milk that forms the curd from which cheese is made
Lactose- the form of sugar found in milk
Roux- equal parts of fat and flour cooked together as a first step in making a thickened sauce
Scalding- heating milk to just below the boiling point, about 82 degrees C. Milk has reached the correct temperature when bubbles form around the edge of the pan
Whey- the liquid that remains after the curd has been removed from curdled milk during the making of cheese.
Churning- vigorous mixing of cream that makes the fat particles cluster together and form butter, leaving the surrounding liquid as buttermilk
1. When making sauces flour and fat are mixed together to make a roux.
2. The process of pasteurizing destroys any harmful bacteria in milk without reducing the nutrient value.
3. Most whole milk has the butter evenly distributed throughout the fluid. This process is called homogenizing.
4. Milk sugar is also called lactose
5. A vigorous mixing of cream that causes the fat particles to cluster together and break away from the surrounding liquid is called churning.
6. Scalding is the process of heating...
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