Term
| What are the pros/cons of raw pet food diets? |
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Definition
-mimics a natural diet of animal in the wild
-increased risk of food-born illnesses |
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Term
| What process is used by many manufacturers of raw pet food to kill pathogenic bacteria? |
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Definition
High Pressure Pasteurization
uses high pressure water-based technology to kill pathogenic bacteria
-food retains texture/colour/nutritional content |
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Term
| What are the steps of wet pet food manufacturing? |
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Definition
1. Raw ingredient sourcing, weighing, grinding.
2. Mixing with temperature increase to gelatinize starch & denature proteins though cooking.
3. Filling & sealing - done while still hot. Steam blow on top while lid is applied, to create vacuum-seal upon cooling
4. Sterilizing - heated to 121C for 3 minutes to kill bacteria
5. Cooling, labelling. |
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Term
| What bacteria are if specific concern when sterilizing canned food? |
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Definition
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Term
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Definition
| gels and thickeners to create viscosity & suspend insoluble components like minerals & chunks |
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Term
| What are some common hydrocolloids used> |
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Definition
Carrageenan (gelled texture)
Thickeners & starches (gravy/sauce texture)
Sodium alginate (stabilizes suspension) |
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Term
| What does carrageenan do? |
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Definition
| forms a re-meltable gel can be combined with other hydrocolloids to create different textures |
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Term
| Other than nutritional benefits, why might you add fiber to canned/frozen food? What are some examples? |
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Definition
to improve moisture retention & keep a consistent appearance
-beet pulp
-oat bran
-wheat bran |
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Term
| What are the functional health benefits of fiber? |
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Definition
GI health
weight loss
dental health
hair balls |
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Term
| What is the processes of steam pelleting? |
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Definition
| forcing a steam-conditioned ingredient mixture through pre-cut holes to form compact pellets, which are then cut to a pre-determined size |
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Term
| Describe the process of extrusion |
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Definition
1. dough is cooked under intense heat & pressure, gelatinizing starch and denaturing proteins
2. screws in extruder work ingredients into a mash
3. mixture moves through extruder barrel and passes through a shaping die & knife
4.small pieces expand rapidly when exposed to standard air pressure
5. kibbles transferred to a dryer (15min) to remove additional moisture
6. Kibble cooled for 7 min
7. Enrobing with liquids/powders, fat, flavor enhancers |
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Term
| What effect does gelatinization of starch have in extrusion? |
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Definition
-aids in pellet binding
-enables high fat absorption
-promotes expansion |
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Term
| What are some common plant protein sources of starch in extruded feeds? |
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Definition
soybean meal
wheat gluten
corn gluten meal |
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Term
| Why is the drying & cooling process important in extrusion? |
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Definition
drying too quickly or too high a temp = fragile pieces
improper cooling = condensation in packaging (got mold!) |
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Term
| Why is fat not added during the mixing stage of feed extrusion? |
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Definition
| can inhibit starch gelatinization. will be added during the enrobing phase |
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