dairy2 - Morzzarella Cheese Answer the following questions...

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Unformatted text preview: Morzzarella Cheese Answer the following questions with regard to the video link below http://www.leeners.com/mozzarella-video.html 1. Why is citric acid added? 2. Why is lipase added? 3. Why is calcium chloride added? Casein Micelles Whey Proteins Whey Proteins • compact globular proteins • uniform sequence distribution of nonpolar amino acids polar amino acids charged residues • Fold intramolecularly, burying most of their hydrophobic residues !-lactoglobulin S S S S SH Heating Denaturing a Protein Associated Whey Proteins with Casein Micelles by Di-sulfde bridges 1st century A.D.- Roman Emperor Nero ate wines and Fruit juices with honey that were cooled by ice and snow 13th century- Marco Polo Arrived in Italy with recipes For water ices From Asia English colonists brought ice cream to the United States Ice Cream History • 1851- Jacob Fussell establishes the frst wholesale ice cream industry in the U.S. in Baltimore, Maryland • 1878- development o¡ mechanical re¡rigeration • 1913- invention o¡ direct expansion ice cream ¡reezer • Today 1 billion gallons o¡ ice cream and ice cream products are consumed annually in the U.S. US History Ice Cream • 10% milk¡at • 20% milk solids • no more than 100% overrun • no more than 0.5% stabilizer • no more than 0.2% emulsifer Federal Standards...
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This note was uploaded on 05/03/2009 for the course FST 101B taught by Professor Charlesshoemaker during the Winter '08 term at UC Davis.

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dairy2 - Morzzarella Cheese Answer the following questions...

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