ANFS 181 Lecture Notes - Lecture 4: Skimmed Milk, Corn Syrup, Butterfat

• School: University of Delaware
• Department: Animal and Food Sciences
• Course: ANFS 181
• Professor: Melinda Shaw

Document Summary

More solids possible = better body and texture. Less solids = more open of air structure. Milk sugar to as sweet as sucrose. Softer cheese = more serum = more lactose. Harder cheese = lactose is basically taken out with whey. Greatest contributor to richness in flavor, texture and body. Primary source of calories in ice cream. 40% cream most commonly used source of butterfat in ice cream. Milk fat has the most complex fatty acid composition of all edible fats. Complex mixture of lipids, over 400 different kinds have been identified, with the majority comprised of triglycerides. 65% saturated and 30% monounsaturated 5% polyunsaturated fatty acids. Triglycerides are high in saturated fatty acids are normally solid at room temperature (butter) Fats high in unsaturated fatty acids are liquid at room temperature. When triglycerides break down or oxidize, they release fatty acids, causing rancidity and spoilage.