FST1 Dairy - Top Ten concepts to consider: 1) composition/...

Info iconThis preview shows pages 1–10. Sign up to view the full content.

View Full Document Right Arrow Icon

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
This is the end of the preview. Sign up to access the rest of the document.

Unformatted text preview: Top Ten concepts to consider: 1) composition/ differences btx human+cow milk 2) role of homogenization 3) role of pasteurization 4) milk proteins composition/properties 5) lactose intolerance 6) characteristics of unfermented dairy products 7) cheap ice cream expensive ice cream (how?) 8) Coagulation, defn and reasons 9) Main steps in cheese processing 10) Distinguishing one cheese from another Milk Composition cow human water 87% 88% protein 3.4% 1.1% fat 3.7% 4.0% lactose 4.8% 6.8% Minerals, vitamins 0.7% 0.2% 1. Milk Fat Makes up 4% of cows milk Most expensive part of milk because it is used to make cream and butter Contributes to taste and texture Types of Milk Whole Milk- 4% Fat Low fat Milk- 1 or 2% Fat Free Milk- .2% Half+Half does not equal Whole; 10.5% Homogenization Process by which large fat globules are reduced in size Why? To prevent fat from creaming 2. Pasteurization Heating of milk to: 1.kill harmful bacteria 2.extend the shelf life kills spoilage microbes inactivates enzymes function of temperature and time. 3. UHT (Ultra High Temperature) Milks (shelf life of 6-9 months until...
View Full Document

Page1 / 35

FST1 Dairy - Top Ten concepts to consider: 1) composition/...

This preview shows document pages 1 - 10. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online