French wines are ranked as follows from lowest quality to highest quality 1 Mis

French wines are ranked as follows from lowest

  • McGill University
  • CHEM 181
  • Notes
  • camilachacon
  • 19
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French wines are ranked as follows from lowest quality to highest quality: 1. Mis en bouteille dans nos chais/cave 2. Vin de Pays 3. Mis en bouteille dans châteaux 4. Vin délimité de qualité supérieure 5. Appellation controlée 6. Appellation (region) controlée Up to 5% of wine bottles have chemicals on them, 2-6-trichloroanisole -the more streaks down glass, the better the aging process -aroma associated with grape variety -bouquet with aging process Cheese -5500 BCE -> “pot cheese” milk started coagulating - you can make cheese from camel, cow, goat milk Casein Micelles - Alpha casein - Beta casein - Kappa casein (holds alpha and beta) The moon is not made of green cheese Bring milk to correct temperature & add Starter culture breaks down kappa casein and precipitate forms Curds separated from whey, through a cheesecloth, called cottage cheese
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Chymosin (found in rennet), found in stomach of calves, naturally occurring enzyme that coagulates milk Microbial cultures improve odour - 365 different kinds of cheese - Fresh cheese: Cottage cheese, mozzarella made from buffalo milk - Soft ripened cheese: camembert, brie (has mold on outside) - Tyrosemiophile: people who collect cheese labels - Blue cheese: roquefort (from sheep milk), mold develops within cheese, has strong smell, 2-heptanone is the alarm for bees - Semi soft cheese: OKA - Hard cheese: swiss (microorganisms convert lactic acid to CO2), emmental, cheddar cheese has tyramine that can interfere with antidepressants - Processed cheese made from milk products or vegetable oil Sense & Nonsense -TBHQ apparently associated with lighter fluid but its not (put in chicken mcnug oil) - actually an antioxidant that prevents oils from oxidizing & tasting rancid -Silly putty not put in chicken but turns out it’s safe to eat -siloxanes put in the chicken to prevent frothing of oil it’s fried in -Jamie Oliver said that there were beaver glands, shellac & human hair in sundaes - Beaver glands have pleasant tastes, smells (perfume) and flavouring where they can mimic vanilla flavouring -shellac extracted from lac bugs -compound in cookie dough can be produced from any protein including hair -margarine is one molecule away from being plastic !! lol, but margarine is a fat so it’s nonsense - body has natural buffer system so pH levels of foods don’t really affect us -presence of chemical doesn’t mean presence of risk -no safe substances, only safe ways to use substances -animals may react differently from humans -effect depends on molecular structure not whether a compound is synthetic or natural -science can never prove that there’s no risk associated with a chemical -eliminating one can increase others -almost any position can be made from cherry picking data
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