HTM 2700 Lecture Notes - Lecture 9: Maple Syrup, Rhizopus, Tartaric Acid

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

Document Summary

Lactic acid - eg yogurt, sour cream and buttermilk. Citric acid - eg citrus fruits, other fruits. Ph - indicates hydrogen ion (h+) concentration. Ph is an abbreviation for power of hydrogen ph of foods. Ph of virtually all foods is less than 7. 0. Will be dealing almost exclusively with the acid side of the ph scale ph categories for foods. *ideal: as close as possible to (ph 7. 0) as possible. The range falls for all food items so mold can grow anywhere. = extent to which water is available in foods, particularly for microbial growth. Does not equal the water content of food. 0. 95-0. 99 - milk, fresh meat, fish, poultry, fresh fruit and vegetables. 0. 90 -0. 95 - cheddar cheese, ham, fruit juice concentrate. No microbial growth if aw is = 0. 50. No microbial growth at aw less than 0. 5. Facultative (can grow with or without o2) High (nothing added to make h2o unavailable)