Exam 1 Review

Exam 1 Review - Exam 1 Review: 1. What is the percentage of...

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Exam 1 Review: 1. What is the percentage of fat in reduced fat milk? 2% 2. Which milk protein is easily denatures by heat and responsible for the scorched mess on the bottom of the pan? – WHEY 3. DIFFERENCE B/W HALF AND HALF AND HEAVY CREAM: Half & Half: -10.5-18% Milkfat -Produced by the centrifugation of milk to separate varying amounts of the lighter cream -Mixture of ½ whole milk and ½ creams -Typically used as a cream in coffee -Does not whip, but can be used in place of heavy cream in recipes HEAVY CREAM: -18-36% Milkfat -Whips denser than whipping cream -Doubles in volume when whipped 4. Rennin coagulation results in the retention of a greater amount of calcium in cheese. Rennin is a proteolytic enzyme that splits off the hydrophilic portion of the kappa-casein that was used to stabilize the casein micelle. Traditionally rennin has been used to convert kappa casein into para kappa casein which takes part in curd formation by combining calcium which becomes insoluble 5. EFFECT OF RENNIN OF MILK PROTEINS: -Destabilizes casein micelles -Splits off the hydrophilic portion of the kappa casein which was important in the cells stabilization
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This note was uploaded on 04/23/2009 for the course NFS 337 taught by Professor Handley during the Spring '09 term at Rhode Island.

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Exam 1 Review - Exam 1 Review: 1. What is the percentage of...

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