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ANSC 255 Exam 2
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Exam of 5 pages for the course Grade 3 Engineering Omaha exam prep by NAPE. at Grade 3 Engineering Omaha exam prep by NAPE. (ANSC 255 Exam 2)
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ANSC 255 Exam 2% fat half and half - ANS-11.75%
% fat light cream - ANS-20%
% fat whipping cream - ANS-35%
% fat whole milk - ANS-3.25%
% overrun calculation - ANS-[(vol of final ice cream - vol of mix used)/vol of mix used
]x100
alpha lactose - ANS-high temperature = more soluble
low temperature = crystals
alpha lactose crystallization - ANS-hard crystals. think gritty texture when melting and
freezing ice cream
alveoli and small ducts - ANS-tissue that secretes milk
annular fold - ANS-dense connective tissue before entering teat
at milking, how much milk is in the cisterns and major ducts vs the alveoli - ANS-approx
40% in cisterns and major ducts and 60% in alveoli
basic steps to ice cream production - ANS-blend mixture (milk fats, solids, stabilizers,
emulsifiers)
pasteurize mix (155 F for 30 min or 175 F for 25 sec)
homogenize (high pressure to decrease fat globule size)
age the mix (40 F for 4 hours or overnight, improves whipping properties)
add liquid flavors and colors
freeze (freeze and incorporate air)
add chunks
package
harden (holding temp = -13F)
beta lactose - ANS-high temperature = crystals
low temperature = more soluble
, beta lactose crystallization - ANS-sweeter and more soluble. preferred in baking (butter,
buttermilk, etc.)
can you have overrun over 100% - ANS-no
casein - ANS-82% of protein, contains phosphorus, will precipitate at pH of 4.6, random
and open structure that allows it to bind to calcium, stable to heat treatment
does % overrun include chunks? - ANS-NO
dry cow - ANS-not lactating
early lactation - ANS-20-150 days
fat soluble vitamins - ANS-A, D, E, K
fatty acids in milk are - ANS-straight chain saturated (65%), monounsaturated (30%, 1
double bond in side chain), polyunsaturated (5%, more than 1 double bond in side
chain).
fluid milk production steps - ANS-standardization, pasteurization, homogenization,
vitamin fortification
fortification of what vitamin is required - ANS-vitamin A
fortification of what vitamin is voluntaryj? - ANS-vitamin D
french ice cream - ANS-includes at least 1.4% egg yolk
fresh cow (lactation) - ANS-20 days
Gelato - ANS-same composition and process as ice cream, but different proportions
4-9% fat, more sugar, lower overrun
lower freezing point, softer/creamier texture
gland cistern - ANS-continuous with teat cistern, collection of 15-20 major ducts
homogenization - ANS-decrease fat globules to keep in solution. high pressure process.
force milk through a small screen
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