HTM 2700 Lecture Notes - Lecture 11: Lipoprotein, Streptococcus Thermophilus, Globules Of Fat

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

Document Summary

Ascorbic acid/ vitamin c small amount. Participates in maillard browning reaction salts: in colloidal dispersion stabilized by, brownian movement, like charges repel, water of hydration. Kappa exist in a complex with calcium and phosphate complex called : calcium phosphocaseinate also known as casein micelle casein micelles are denatured by: acid, polyphenolic compounds, enzyme rennin, in emulsions. Fat is dispersed phase and water is continuous phase. Fat is kept in emulsion by an emulsifying layer around fat globules. Emulsifying layer is composed mainly of lipoproteins vitamin a and d (fat soluble vitamins) Homogenization prevents fat globules from forming larger clusters which rise to the surface of the milk reduces size of fat globules. Milk is pumped under extreme pressure through very small holes better ratio of emulsifying layer to fat globule fat globules permanently distributed, as a fine emulsion, throughout milk homogenized milk is whiter, more opaque, easier to digest.