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 CHEESEII. Milk: CompositionA. Whole "2%" Skim% water 88 “same” % protein 4 % fat 3.25 2 0.2 % lactose 5 "same" III. ButterfatA. Processing to remove = centrifugation = skimming
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