ANSC 1001 Lecture Notes - Lecture 2: Ground Beef, Flash Pasteurization, Tripe
Document Summary
Milk is grouped into 3 classes: class i whole, skim, low-fat, flavored milk & buttermilk, class ii frozen desserts, cottage cheese, cream, class iii butter and cheese. Americans are eating more cheese and switching to lower-fat milks. Milk pricing: by centerweight and by fat content. Should be by protein-content (some is: milk is pasteurized, mostly by htst, 161 degrees fahrenheit for 15 seconds, homogenized breaks up fat globules, fat content of milks. Manufactured milk products: butter 80% milk fat, casein milk protein, gives milk white color, used in whipped toppings, coffee whitener, and baked goods, cheese many types, bacterial fermentation or enzymes or both. About 30% of manufactured dairy products are cheese: condensed & evaporated milk, cream, dried milk, ice cream/frozen desserts about 99% of all frozen desserts in us are ice cream, ice milk, sherbet, and mellorine. Meat: muscle tissue of animals used for human consumption, mostly skeletal muscles and associated fat and connective tissues.
