Diary Products - Food Technology

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  • Dairy Products
    • Proteins
      • Caesin
      • Lactoglobulin
      • Lactalbulmin
    • Lactose Content
      • 4-5% Cow's milk
      • 6-8% Human Milk
      • Reducing Sugar
        • Glucose
        • Galactose
    • Pasteurisation
      • Short heat process
      • 15-25 seconds
      • Low temp 72c
      • Destroys poisoning not spoilage
      • Short shelf life 7-10 days
      • Requires chilling
      • Slight loss of vitamin b1 +b2
    • Sterilisation
      • Long heat process 15mins
      • High temp 121c
      • Long shelf life  6months
      • Significant loss of vitamins
      • Caramel taste
      • Destroys all organisms
    • Why Pasteurise
      • Destroys disease
      • Especially TB
      • Extend shelf life
      • Reduce waste
      • Reduce spoilage
    • Why Sterilise
      • Reduce spoilage
      • Destroy all micro organism and their spores
      • Strong cooked flavour prefered
    • Why Homogenise
      • Prevent separation of fat during storage
      • By reducing  size of at globules
    • Dried Milk
      • Spray dried
      • Milk concentrated in evaporator
      • Sprayed whilst still hot (80c)
      • Into a chamber where spray meets hot air (180c)
      • Dries instantly
    • Skimmed Milk
      • Cream separator
      • Rotates at high speed 6500rpm
      • Centrifugal force
      • Separates heavier skimmed milk from cream
    • Evaporated Milk
      • Evaporating water from milk
      • Water content 70%
      • Needs to be homogenised
      • Poor granular texture
    • Condensed MIlk
      • 1st Pasteurised
      • Sweetened
      • Sugar syrup added (60% sucrose)
    • Mould  Growth in cheese
      • some fatty acids released from fat
      • Ammonia produced
      • Texture, Flavour, smell, colour changes
      • Penicillium Roquefortii
    • Chemical Changes in Milk
      • Presence of lactic acid bacteria
      • Lowering of pH affects caesin
      • enzymes in bacteria convert lactose into lactic acid

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