FDSC 1049 Lecture : Dairy Processing Student Notes 2014
Document Summary
Food processing refers to the conversion of raw animal and plant tissue into forms that are convenient and practical to consume. Food preservation the use of specific thermal and non-thermal processing techniques to minimize the number of spoilage microorganisms in foods, thus making them safe and giving them an extended shelf life. 0. 7% - ash: an emulsion of milk fat (saturate triglyceride) surround by proteins (caseins) dispersed in aqueous milk serum, contains cholesterol and phospholipids. Fdsc 1049: buttermilk made from skim milk with added lactic acid bacteria and small flecks of butter for imparted flavor and palatability, ex. Types of milk products are identified by standards of identity based on federal regulations. These are required for labeling purposes and identify product name and amount of ingredients that a certain food must contain along with processing specifications. The fat molecules are coated with a ____________, which acts as an emulsifier to kept them small and prevent separation: immediately cooled and packaged.
