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Unformatted text preview: ‐ homogenization (McGee p.23) ‐ fortification (addition of vitamins A and D; (McGee p.23) Separation: Whole milk goes through a “separator” (centrifuge) resulting in 2 fractions: cream + skim milk. Various standardized milk products (such as 1%, 2%) are prepared by blending of cream and skim milk. Excess cream is used to make ice cream and butter. Creaming (McGee p.18): rising of fat globules to the surface forming a top layer of “cream”. Homogenization (McGee p.23) breaks fat globules into smaller droplets; this prevents creaming. Milk components: water, proteins, lipids, carbohydrates (lactose), vitamins and minerals. Whole milk contains on average: ~87.6% water, ~3.3% Protein; ~3.7% Lipids; ~4.7% Lactose; plus vitamins and minerals. See McGee p.13 (box) Composition of various milks: variation among species and within breeds of the same species. Milk fat ~ 60% saturated. Low content of trans‐fats (bio‐hydrogenation); see McGee p.38‐box. Examples of food products: ‐ Whipping cream (foam) McGee p.31. ‐ Butter: made by churning cream (se...
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This note was uploaded on 04/02/2014 for the course FST 10 taught by Professor Jack during the Spring '08 term at UC Davis.

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