HTM 2700 Lecture Notes - Lecture 10: Cheddar Cheese, Sodium Bicarbonate, Buttermilk

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2700
• Professor: Alison Crerar

Document Summary

Week 4 lecture 10 monday, february 1, 2016. Ph indicates the h+ concentration, measure acidity (or alkalinity) Expressed on a scale, 1 = acidic; 7 = neutral; 14 = alkaline. Ph is a(cid:374) a(cid:271)(cid:271)re(cid:448)iatio(cid:374) of po(cid:449)er of hydroge(cid:374)". Ph of virtually all foods is less than 7. 0. Will be dealing almost exclusively with the acid side of the ph scale the alkali(cid:374)e su(cid:271)sta(cid:374)(cid:272)es are (cid:373)ore ofte(cid:374) (cid:272)lea(cid:374)i(cid:374)g produ(cid:272)ts, (cid:449)hi(cid:272)h you do(cid:374)"t (cid:449)a(cid:374)t to add to foods (unless baking soda) Low acid: 6-7: milk; 6. 8: meat, butter, eggs, fish, seafood. Medium acidity: 4. 5-6: bread, bananas, vegetables, cheese. High acidity: <4. 5: fruits, soft drinks, citrus fruits; 2. 5: sour cream, yogurt, buttermilk. If over, they are non-acidic ph tolerances of microorganisms. Bacteria: range: ph = 5. 0 to 8. 5. Ideal: as close to ph = 7. 0 as possible: range: ph = 4. 0 to 6. 5. Ideal: as close to ph = 4. 0 to 4. 5: range: ph = 2. 0 to 8. 5, molds like to grow everywhere!!