Question

Name: Due BBL: 10 points) Activity 5 - Dairy: Milk and Milk Products 1. Name the two major milk proteins. (2 pt) Which is typically discarded in the making of cheese? Describe its appearance: 2. Unless you're making yogurt or cheese, curdling of milk is undesirable. Explain how curdling can be prevented when cooking with milk. (2 pt) 3. What does the acronym "HTST" mean? What is the temp and time for HTST? (1 pt) 4. Describe 3 characteristics of ripened cheese as compared to unripened? (discuss texture, moisture content, flavor, keeping quality/shelf-life, cooking quality, etc.: 3 pt) 5. Processed cheese requires two ingredients plus heat. What are these ingredients? (2 pt)

Answer 1

1, The two main proteins in milk are casein and whey. Casein constitutes about 80% whereas whey constitues the remaining content.

In cheese making, the milk is curdled and watery portion remianing is discarded. the watery portion is nothing but whey protein. Casein is water isnoluble whereas whey is water soluble protein

The watery remain after straining the curdled milk is the whey. It looks liquid in appearance and highly nutritive

2, Curdling of milk is due to the aggregation of the milk protein (casein) when the pH drops down and the acidity increases. the prevention of decrease in normal neutral pH of milk to acidic pH can prevent milk from curdling. ACidic environment happens when LAB grows in it or when we heat the milk at high temperature or when we add some acidic products like vinegar to it. Preventing this can prevent milk curdling. Heating in low flame, storing milk at temperature where bacteria dont grow faster (pasteurizatiin and then refrigeration after opening the milk can )

3, HTST means High Temperature/Short Time.

It is flash pastuerisation where the milk is heated at 161°F for 15 seconds.