HTM 2700 Lecture Notes - Buttermilk, Pasteurization, Micelle

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2700
• Professor: Val Allen

Document Summary

In solution (milk is 87% water: water soluble vitamins (riboflavin= good source, thiamin= small amount, niacin= small amount {all b vitamins], ascorbic acid/vitamin c = small amount, minerals, 1/3 of calcium (ca, potassium (k, magnesium (mg, sodium (na, lactose= sugar in milk, participate in maillard browning reaction, salts, constitutes in colloidal dispersion, stabilized by, brownian movement, like charges repel, water of hydration, remaining 2/3 of calcium (ca, phosphate, proteins whey proteins and casein proteins. Denatured by: acid, polyphenolic compounds, enzyme rennin, constituents in emulsions, milk fat: whole milk (3. 3 to 4%, 2% some fat has been removed, 1% most of the fat has been removed, skim milk (0. 1 . 5%, milk is a fat in water emulsion, fat is dispersed phase and water is the continuous phase, fat exists as globules, kept in emulsion by an emulsifying layer around fat globules, emulsifying layer is composed mainly of lipoproteins, vitamins a and d are fat soluble vitamins found in emulsion.