Regulations
Does "Strawberry Custard" refer to a mousse containing strawberry coloring and flavoring?
No.
What is the purpose of carotenoids?
Natural pigments
What is the common name for the fermentation process when making yogurt?
Lactic Bacteria Fermentation
What feature of carrageenan allows it to react with casein?
The negative sulfate groups.
What key ingredient distinguishes custard from puddings?
Eggs
Is Lactobacillus bulgaricus the only bacteria that can be used to make "yogurt?"
No, Lactobacillus bulgaricus and Streptococcus thermophilus must be added simultaneosly.
Which gum additive hydrates easily in cold liquid?
Guar Gum
Why are guar gum and locust bean gum often used together in ice cream?
They have a synergistic effect.
What is the common name for an "amphiphilic" additive?
Emulsifier
Which milk-based dessert is technically a fermented dairy product?
yogurt
What broad food category standard applies to "Cheesecake?"
The standard identity for cheese applies.
What is the purpose of "emulsifiers?"
To keep desired texture
What is a common result of adding citric acid to milk-based products?
Protein coagulation
k-carrageenan forms rigid gels, l-carrageenan forms softer gels
What category of desserts includes custards, puddings, and panna cotta?
Gelled desserts
What percent milk fat does a product need to contain in France to be labelled "ice cream?"
5% milk fat
What is the major difference between Xanthan Gum and Guar Gum?
Their charges
Why is starch added to custard?
Starch stabilizes egg proteins.
Which common additive is missing one or more of its fatty-acid tails?
Mono- and diglycerides
Why does ice cream taste sweeter when it is slightly melted?
Low temperatures reduce sensitivity of taste receptors
Does pudding use gelatinization or protein coagulation for gel formation?
Gelatinization
What function does carrageenan have in dairy products?
Increases the creaminess is mouthfeel of products
Gelatinization/Thickening
How does soy lecithin stabilize milk products without fat and water separation?
The hydrophilic head and hydrophobic tails
Why is there sometimes a watery layer at the top of greek yogurt?
Over time, the protein gel network gets disturbed and causes a small amount of whey to separate from the yogurt.