201 Lecture notes Autumn 2008_Part20

201 Lecture notes Autumn 2008_Part20 - 3. lecithin...

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96 Curds "pressed" (curds will "knit" into a solid block)
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97 Overall : For every 100 lbs of milk used, 10 pounds of cheese (10%) are produced and 90 lbs (90%) of whey are created. Making cheese at home: http://biology.clc.uc.edu/fankhauser/Cheese/Cheese98.htm VI. Utilization of Whey A. Prior to 1985 disposed of as sewage! 1. Contains 1% protein (high quality) = 5 million pounds/yr B. Now purified using reverse osmosis = use pressure to filter out proteins and remove water, lactose, etc. C. Purified proteins are dried and used as food ingredients
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98 FOOD PROTEINS: EGGS II. Structure A. Shell 1. Porous 2. Protection B. Air cell 1. Carbon dioxide 2. Increases with age C. Yolk 1. location of fat (98% of total) 2. cholesterol
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Unformatted text preview: 3. lecithin (emulsifier) D. White 1. Two types a. Thick white (1) albumen = best proteins for "functionality" 99 (2) decreases with age b. Thin white (1) increases with age c. "Chalaza"= threads of white (1) shock absorbers for yolk III. Composition Whole White Yolk % water 75 88 49 % protein 12 10 17 % fat 11 0.2 34 % cholesterol 0.5 0.0 1.6 IV. Egg whites A. Contain over 40 different proteins- all soluble in water 100 B. Food functions 1. Foams = meringue, souffles, angel food cakes 2. Gels = custards (mixtures of egg and milk proteins coagulated by heat) 3. Adhesion = binding of food materials a. meatloaf, cakes, cookies, breadings C. Special proteins 1. ovomucin : responsible for thick whites...
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201 Lecture notes Autumn 2008_Part20 - 3. lecithin...

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