Processes in Diary - Food Technology
- Created by: Lucy White
- Created on: 03-06-13 11:25
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- Processes In Diary
- Yoghurt
- Milk
- Pasteurisation to destroy pathogens
- Cooling at 40-44c - optimum temp for bacterial growth
- Addition of starter - Lactobacillus
- Grow over inncubation period, ferment the lactose, increase in acidity will coagulate the protein and thicken the texture
- Give required flavour from production of diacetyl
- Cooling at 5-8c to ****** any further growth until consumption
- Butter
- Cream separated from milk
- Bacteria starter culture added
- Churning the cream
- Butter fat + Butter milk separated
- Working butter fat to right moisture level
- Salt may be added
- Ice Cream
- Ingredients mixed together
- Homogenised
- Pasteurised
- Frozen (-5c)
- Fast freeze = small ice crystals
- Air whipped in during freezing
- Hardened (-40c)
- Yoghurt
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