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Ep381: Trivia - Everything about Milk! · Kidcast Daily

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  Hit play. It's trivia time.
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  Gather round friends in the lines for space, books, movies.
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  2 Science. Facts coming at you.
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  Hey there curious minds. You're listening to Kick Ass
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  Daily, your go to show for amazing stories, wild facts,
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  cool science and the latest news.
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  Today we're pouring a big glass of knowledge about milk.
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  We'll explore how it's made safe to drink, what's inside it, why
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  it looks the way it does and how people use it around the world.
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  You'll hear quick questions with a pause so you can think, then
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  short clear answers. So let's get on with today's
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  episode. Let's start with what milk
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  actually is. Cow's milk is mostly water,
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  about 87%. The rest includes natural sugar,
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  plus proteins like casein and whey, and fats, vitamins and
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  minerals. Question one.
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  What is the natural sugar found in milk called?
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  The answer is lactose. Your small intestine uses an
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  enzyme called lactase to break lactose into two smaller sugars
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  so your body can use them. If someone does not make enough
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  lactase, milk can upset their stomach.
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  Question 2. Which nutrient in milk helps
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  build strong bones and teeth? The answer is calcium. 1 cup of
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  cow's milk has around 300 milligrams of calcium and in
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  many countries, vitamin D is added to help your body absorb
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  it well. How does milk stay safe on store
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  shelves? Most milk is pasteurized.
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  That means it is heated for a short time to kill harmful
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  bacteria without changing the taste very much.
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  Question three. What is the name of the process
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  that heats milk to make it safer to drink?
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  The answer is pasteurization. A common method warms milk to
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  about 72°C for 15 seconds, then cools it quickly.
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  There is also ultra high temperature milk that is heated
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  even hotter so it can last longer when sealed.
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  Another step you see on the label is homogenization.
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  This keeps the cream from rising to the top.
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  Question 4. What does homogenization do to
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  milk? The answer is it breaks fat
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  globules into tiny pieces so they stay evenly mixed.
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  That is why store milk looks the same from top to bottom and
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  pours smoothly every time. Milk has different fat levels,
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  which is why the jugs come with names like whole, 2%, and skim.
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  Question 5. In the United States, what is
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  the typical milk fat percentage of whole milk?
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  The answer is about 3.25% milk fat.
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  Reduced fat milk is 2%, low fat is 1%, and skim milk has less
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  than half a percent. Have you ever noticed that skim
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  milk can look a little bluish? That has to do with how light
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  scatters off the tiny particles inside.
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  Question 6. What proteins give milk much of
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  its white color and also carry calcium and phosphorus?
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  The answer is casein proteins, which form little structures
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  called micelles. These micelles scatter light,
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  and along with fat droplets, they make milk look white.
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  Now let's talk dairy animals. Around the world.
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  People drink milk from cows, goats, sheep, water Buffalo,
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  camels, yaks, and even reindeer in some northern regions.
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  Question 7. Which country produces the most
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  milk by volume? Today?
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  The answer is India. The United States is also a
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  major producer, and breeds like the black and white Holstein are
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  known for high milk yields. Milk does not last forever, so
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  storage matters. Bacteria can grow if milk gets
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  too warm. Question 8.
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  At what temperature should you keep milk in the refrigerator to
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  stay fresh? The answer is at or below 4°C,
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  which is 40°F. Keeping the cap closed tightly
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  and returning milk to the fridge quickly helps it last to the
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  date on the package. Milk can also be preserved. 2
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  Common shelf stable forms are evaporated milk and sweetened
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  condensed milk. Question 9.
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  What is the main difference between evaporated milk and
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  sweetened condensed milk? The answer is sugar.
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  Both are concentrated by removing water, but sweetened
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  condensed milk has added sugar while evaporated milk does not.
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  Powdered milk is another form made by spray drying liquid milk
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  into fine particles. Let's switch to how milk becomes
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  other foods. Add helpful bacteria and you get
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  yogurt. Add certain enzymes and you form
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  cheese curds. Question 10 What makes milk
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  curdle to form cheese curds? The answer is adding an enzyme
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  such as rennet and often some starter bacteria.
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  The enzyme helps casein proteins link up, trapping fat and
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  minerals to form curds, while whey is the liquid that drains
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  away. Here's a question about
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  digestion. Not everyone drinks milk easily.
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  Question 11 What do we call the condition when a person has
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  trouble digesting lactose? The answer is lactose
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  intolerance. Many adults around the world
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  have lower lactase levels after childhood, so lactose free milk
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  is treated with lactase to split the sugar ahead of time.
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  Hydration and recovery are important for active kids.
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  Some coaches suggest a certain flavored milk after exercise.
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  Question 12. What drink made from milk is
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  often used as a post exercise recovery option?
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  The answer is chocolate milk. It contains protein for mussels
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  and carbohydrates to help refill energy stores and it also
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  provides fluids and electrolytes.
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  Water is still important for hydration.
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  The way milk is handled on farms also matters.
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  Cows have a special stomach system with four compartments
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  and they turn grass and feed into milk, rich and nutrients.
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  Question 13. What is the name of the process
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  that keeps cream from separating in the bottle?
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  Pasteurization or homogenization?
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  The answer is homogenization. Pasteurization is the heating
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  step for safety and both are common in dairy processing.
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  Here is a quick global taste tour.
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  Goat's milk is common in many regions and is used in cheeses.
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  Water Buffalo milk is used to make traditional mozzarella in
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  parts of Italy. Camel milk is consumed in desert
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  regions. Question 14.
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  Which part of milk is churned to make butter, the cream or the
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  whey? The answer is the cream.
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  Churning causes fat globules in the cream to clump together into
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  butter, leaving a liquid called buttermilk.
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  Milk's nutrition label lists vitamins, too.
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  In several countries, vitamin A and vitamin D are added to
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  improve public health. Question 15.
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  What vitamin is commonly added to milk to help your body use
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  calcium? The answer is vitamin D.
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  It helps your intestines absorb calcium, which supports bones
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  and teeth. We are almost at the finish
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  line, so let's review some quick facts you can share later.
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  Milk is mostly water. It contains lactose, protein and
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  fat. Pasteurization improves safety,
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  and homogenization makes the texture even.
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  Different fat levels give you choices, and proper fridge
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  temperatures keep milk fresh. Around the world, many animals
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  provide milk and dairy foods like yogurt, cheese, butter, and
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  powdered milk all start with the same simple liquid.
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  Ready for the Super challenge? This one tests how well you can
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  connect steps in dairy science Super challenge Question Which
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  two processes commonly listed on milk packages handle safety and
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  cream separation, and in which order do they usually occur at
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  the dairy? The answer is pasteurization
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  first, then homogenization. Milk is heated and quickly
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  cooled to reduce harmful bacteria.
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  Then it is forced through tiny openings to break up fat
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  globules so the cream stays mixed.
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  That way the milk is both safe and consistent when it reaches
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  your fridge. That wraps up our Milky
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  adventure for today. Thanks for listening and for
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  thinking along during each pause.
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  If you learn something cool, share one fact with a friend or
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  a family member at your next meal.
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  Keep your curiosity switched on. Check those labels the next time
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  you open the fridge, and remember that every question you
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  ask helps you learn something new.
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  See you next time on Kit Cast daily.
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  Happy on breakfast feelings. Fine.