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Milk should contain 8.25% milk-solid-not-fat .3.25% milk fat Milk is .. a true solution for salts, lactose, water- soluble vitamins milk is a colloidal dispersion for proteins and some Ca phosphate a dilute emulsion for fat globules
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What is Sensory Evaluation Sensory is the use of all the senses to evaluate a food sample
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Experimental Foods Carbohydrates Starch and Sugars Alternative Sweeteners
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What is an enzyme? A biological catalyst that promotes and speeds up a chemical reaction without itself being altered in the process. Lowers the activation energies of a substance
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Who might be immuno-compromised or have a weakened immune system? Examples of persons with weakened immune systems include those with AIDS; cancer and transplant patients who are taking certain immunosuppressive drugs; and those with inherited diseases that affect the immune system
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Dr Jean W Flour Major Components of Flour Moisture 12.13% Protein 8-15% Starch 74-76%
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Composition of eggs %o Water Protein Fat CHO Whole10074.612.111212 White5888.010.10.20.8 Yok314801643292.0
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Heat Treatments bLanching- Heat to deactivate enzymes Pasteurization Heat to kill pathogenic bacteria Sterilization heat to kill all bacteria and other organisms
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1) Tenderize 2) Batter and dough aeration 3) Heating Medium 4) Emulsion component 5) Flavor 6) Texture
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Meat: Color Myoglobin meat heme-pigment color Purplish-red Hemoglobin blood pigment Oxymyoglobin air combines with meat Bright in its oxidized form Metmyoglobin major discoloration Ferrous to ferric state High temperatures, microorganisms and light speed the reaction
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