Unformatted text preview: • Yogurt • Whipped Topping • Found in dry mixes – Cake mix – Brownie mix Classification of NDM High-heat – Dry milk receives heat treatment of 88°C for 30 min. – Used in baked goods, meat products, and dry mixes – has an undenatured whey protein nitrogen content of not more than 1.5mg/g • Medium-heat – Receive heat treatment of 78°C for 20 min. – Used in dry mixes, ice creams, and confections – has an undenatured whey protein nitrogen content of 1.51 – 5.99mg/g • Low-heat – Receives heat treatment of 70°C for 2 min – Used in cottage cheese and chocolate dairy drinks – has an undenatured whey protein nitrogen content of no less than 6.0mg/g...
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This note was uploaded on 04/08/2011 for the course FDST 4060 taught by Professor Shewfelt during the Spring '11 term at UGA.
- Spring '11