Diary Products - Food Technology
- Created by: Lucy White
- Created on: 03-06-13 10:40
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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
- Proteins
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