NUTR 214 Lecture Notes - Lecture 8: Processed Cheese, Dietary Fiber, Fish Oil
20 Feb 2018
School
Department
Course
Professor
Document Summary
Cut against the lines of the meat, not along. 40 questions from lab manual and lab activities only: 10 identification, 20 multiple choice, 10 explain or describe. 160 questions: 140 multiple choice or fill in the blank, 20 short answer (explain or describe) Milk is an emulsion of fat globules and a suspension of casein micelles suspended in an aqueous milk serum phase. White yellowish secreted from the mammary gland to serve as nutrition for the newborn. Proteins used in processed foods to improve nutritive value. Caseinates used as emulsifying and stabilizing agents. Used to alter texture, flavor, moisture, protein content. Nutrients provided: complete protein, b complex (specifically b2 riboflavin, vitamin d and calcium, tryptophan. Nutrients lacking: vitamin c & e. Casein: primary protein found in milk, extracted by acid or enzymes (rennet, added to food to improve nutritional value, comprises of casein a, b, k, y. Whey: lactalbumin and lactoglobulin, liquid portion of milk.
