201 Lecture notes Autumn 2008_Part19

201 Lecture notes Autumn 2008_Part19 - (2) Pineapple =...

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91 (2) Pineapple = bromelin (3) Papaya = papain = Adolf's meat tenderizer (4) Others = figs, kiwi, star fruit (5) Solution = use of blanched or canned fruit 2. Too firm a gel (tough or rubbery) a. Excess gelatin b. Poor quality gelatin (collagen still present) c. Hard water = calcium or magnesium will cause protein strands to bond too firmly ============================================================ FOOD PROTEINS: MILK AND CHEESE II. Milk: Composition A. Whole "2%" Skim % water 88 “same” % protein 4 % fat 3.25 2 0.2 % lactose 5 "same" III. Butterfat A. Processing to remove = centrifugation = skimming
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92 1. separates "milk" and "cream" (80-90% fat) 2. why process? a. consumer demand for lower fat products b. extra profit: sell butterfat for (1) ice cream (2) butter (3) whipping cream, half and half B. Processing to stabilize (prevent separation) = homogenization 1. breaks fat particles into tiny pieces which won't separate
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93 IV. Proteins A. Two main types present in milk 1. Caseins
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This note was uploaded on 02/23/2012 for the course FDSCTE 201 taught by Professor Magino during the Fall '11 term at Ohio State.

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201 Lecture notes Autumn 2008_Part19 - (2) Pineapple =...

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