HTM 2700 Lecture Notes - Lecture 20: Georgian Lari, Gelatin, Cheesemaking

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

Document Summary

They are colloidal dispersed proteins within the water (continuous phase) When these proteins denature, primarily adverse (bad) reactions happen during cooking which causes these proteins to precipitate (fall) out of colloidal dispersion. Whey will denature when overheated, therefore use a double boiler. Casein micelles are colloidally dispersed at ph of milk (ph 6. 7) Negative charges around casein micelles repel each other and keep micelles stable. Adding acid decreases ph and adds h+ ions. Overall charge on micelles becomes 0 --> brings casein micelles to their iep (ph 4. 6) Adhere together forming larger, less stable molecules ---> precipitate out of colloidal dispersion = curdling. Minimizing time acid ingredient and casein (in milk) are together. Adding milk to cream of tomato soup just before serving. Physically prevents denatured casein micelles from adhering together and precipitating out of colloidal dispersion. Starch if product involves heat (eg. macaroni and cheese with tomatoes) Gelatin if conditions are cold (eg. raspberry velvet)