MilkCheeseSim2011

MilkCheeseSim2011 - DairyProducts MilkandCheeseProducts

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    Dairy Products Milk and Cheese Products Brown , A.  Understanding Food. Thomson/Wadsworth
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    Dairy Products any products made  from milk: butter,  yogurt, cheese,  etc.    High in vitamins,  minerals, protein,  calories.  Fat  content varies.
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    Milk minerals (particularly calcium).   bacterial breeding ground.   Needs extra care.
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    Whole Milk Whole milk as it comes from a cow.    Composition: Water:   88% Milk fats: 3.25%  Milk solids: 8.25%: proteins (mostly  casein), milk sugar (lactose),  minerals, etc.
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    Milk Processing Techniques 1. Pasteurization By law, all milk must be pasteurized  prior to retail sale.  161F (72C) for 15 seconds: to destroy  pathogenic bacteria, enzymes =>  increasing shelf life.  
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    2.  Ultra-pasteurization 275F (135C), 2 to 4  seconds. Often for whipping  individual creamers.  Reduce whipping  properties, but extends  the shelf life. Ultra Pasteurized Walmart.com
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  3.  Ultra High Temperature  Processing (UHT) 280-300F (138-150C), 2 to 6  seconds. Stored without refrigeration  at least three months if  unopened.   Available in Europe,  approved recently  in US. whipping properties, but  extends the shelf life. Ultra High Temperature 
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This note was uploaded on 09/09/2011 for the course HTM 352 taught by Professor Staff during the Spring '11 term at S.F. State.

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MilkCheeseSim2011 - DairyProducts MilkandCheeseProducts

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