FOOD 2010 Lecture Notes - Lecture 12: Glycerol, Grape, Tea

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcone

Document Summary

Success of products can be atributed to consistent quality, astute markeing & promoion & consumer conidence & loyalty: objecive of product development is to develop a commercially viable product, line extensions typically involve modiicaions of successful product lines. Raw milk is clariied, standardized, then given a pre-heaing treatment. Concentrated at low temperatures by vacuum evaporaion, which lowers the boiling point to ~40 to 45 c, resuling in litle to no cooked lavour. Milk is concentrated to 30-40% total solids. Standardizaion is done a second ime to ensure proper salt balancing - ability of milk to withstand heat treatment is dependent on its salt balance. Evaporated milk is oten packaged in cans & then sterilized in an autoclave to extend its shelf life. Coninuous low sterilizaion occurs under asepic condiions. Can be stored up to a year: sweetened condensed milk. Extended shelf life due to addiion of sugar. Sucrose increases the osmoic pressure of the liquid, prevening microorganism growth.