NFS204 Exam 2 Key Terms

NFS204 Exam 2 Key - NFS204 Key Terms Exam 2 CHAPTER 11 MILK Casein The primary protein(80 percent found in milk it can be precipitated(solidified

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NFS204 Key Terms Exam 2 CHAPTER 11: MILK Casein- The primary protein (80 percent) found in milk; it can be precipitated (solidified out of solution) with acid or certain enzymes Whey- The liquid portion of milk, consisting primarily of 93 percent water, lactose, and whey proteins (primarily lactalbumin and lactoglobulin). It is the watery component removed from the curd in cheese manufacture. Ultrapasteurization- A process in which a milk product is heated at or above 280 degrees F (138 degrees C) for at least two seconds. Ultrahigh-temperature (UHT) milk- Milk that has been pasteurized using very high temperatures, is aseptically sealed, and is capable of being stored unrefrigerated for up to three months. Homogenization- A mechanical process that breaks up the fat globules in milk into much smaller globules that do not clump together and are permanently dispersed in a very fine emulsion. Coagulate- To clot or become semisolid. In milk, denatured proteins often separate from the liquid by coagulation. Milk solids-non-fat (MSNF)- Federal standard identifying the total solids, primarily proteins and lactose, found in milk, minus the fat. Imitation milk- A product defined by the FDA as having the appearance, taste and function of its original counterpart but as being nutritionally inferior. Agglomerate- A process in which small particles gather into a mass or ball.
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This note was uploaded on 04/17/2008 for the course NFS NFS204 taught by Professor Cook- during the Spring '07 term at Kentucky.

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NFS204 Exam 2 Key - NFS204 Key Terms Exam 2 CHAPTER 11 MILK Casein The primary protein(80 percent found in milk it can be precipitated(solidified

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