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Unformatted text preview: , the charges are neutralized, so that there is no net charge on the proteins.-Therefore, instead of repelling, proteins drift toward each other.-This means that their solubility and stability in milk have decreased .-As they touch, the proteins form chemical bonds with each other, and this creates a curd . So – what is the isoelectric point about? In cheesemaking (converting liquid milk into solid cheese), is it important for milk proteins to be attracted to each other or to repel? Half of the exam will reflect questions from the book. What can we say about ice cream? It is a complicated food system Figure 2.15 The ice cream system can be thought of as a foam that contains air bubbles trapped within a frozen liquid phase of lactose, sugar, polysaccharides, and milk solids. A gas dispersed in a system. Two phase system....
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- Spring '08
- Milk proteins, low pH Basic