NFS 1049 Study Guide - Pasteurization
Document Summary
Food processing conversion of raw animal & plant tissue into forms that are convenient & practical to consume. Food preservation the use of specific thermal and nonthermal processing techniques to minimize the number of spoilage microorganisms in foods, thus making them safe and giving them an extended shelf life. Not less than 3. 25% fat: whole milk, reduced fat 2, low fat, fat-free not greater than . 5, these varieties also are homogenized, pasteurized, and fortified with 2000 units of. 1% fat vitamin a and 400 units vitamin d: cultured milk. 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. Decreases size of fat globules in milk to prevent them molecules are coated with a protein film, which acts as an emulsifier to kept them small and prevent separation: immediately cooled and packaged.
