FND 100 Lecture Notes - Lecture 10: Colander, Shelf-Stable Food, Gut Flora
23 Mar 2016
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Document Summary
Relaively lower surface area in comparison to the volume. Results in decrease in size of the fat droplets. Skim milk: thinner, translucent, not as opaque, bluer int. Skim: removal of large majority of the fat. Minerals and salts: calcium (soluble calcium (whey) and semi-soluble calcium (casein)), Comes from sulfur amino acids in the whey and casein with sh and disulphide bridge groups, and there is going to be bond exchanges giving the cooked lavour. Milk ph 6. 6 casein pi 4. 6 (at a ph of 4. 6, caseins are at their least soluble) Caseins come together, no longer negaively charged, they trap moisture and manifests in the yogurt. Micelles clustering together are the basis of the rennit sample. Over ime, the micelles with the hydrophobic ends are exposed and they form with the caseins forming a gel, trapping moisture inside. Hydrophobic needs to be stabilized which is why it joins with the casein micelles. Pasteurizaion- 63 degrees celsius and 72 degree celsius.
