FOOD 2010 Chapter Notes - Chapter 1-25: Vegetable Oil, Fish Meal, Olestra

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcone

Document Summary

88% water which is partially removed to create concentrated milk products. Dried dairy products have more water removed where they stand at less than 4% water. The concentrating and drying of these products aids in giving the product a longer shelf life, better convenience, product flexibility, decreased transportation costs, and ease of storage. Examples of concentrated dairy products include: evaporated skim or whole milk. The milk is first clarified and standardized, and then given a preheating treatment, then concentrated by vacuum evaporation at low temps (approximately 104-113 boiling point - giving it little to no cooked flavour) A second standardization occurs to ensure the salt balance is correct - this salt balance determines how the milk can withstand extensive heat treatment. Evaporated milk (without packaging) is extremely perishable and is usually transported for use in other products if left in this stage - the fat is easily oxidized.