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Chapter 5 Milk and Milk Products

Terms in this set (23)

which animals produce the majority if milk around the world?
cows, water buffalo, goats, and sheep
Why is dairy important?
it contributes most of the protein, calcium, phosphorus, and riboflavin to the human diet
Solids-not-fat (SNF)
Total milk solids minus fat. It includes protein, lactose, and minerals.
Colostrum
the first breast secretion at the end of pregnancy. high in antibodies that protect young animals from invading microoorganisms
nutrient density
Amount of essential nutrients relative to the number of calories in a given amount of food
milk fat
milk in fat; synonymous with butter fat
lactose
milk sugar, glucose + galactose
casein
major protein in milk
oteoporosis
a disease when bones become extremely porous and brittle; can fracture easily
homogenized
milk that has had the fat droplets broken into very small particles so that the milk fat stays in suspension in the milk fluids
evaporated milk
shelf stable form of milk where approximately 60% of the water has been removed
condensed milk
Milk with water removed and sugar added.
dry milk
milk that has been evaporated into a powdered form
cultured
Addition of appropriate bacteria to create dairy products such as yogurt, sour creme, and buttermilk
acidified
process of souring milk or creme without the addition of bacteria
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