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NUTR 214
2017
Part 1 - Milk
Milk Overview
Vitamin C & E
Iron
Nutrients Complex CHO
Lacking Fiber
Milk Protein
o2 protein classes: curd and whey
Rennin
________ is the most commonly used enzyme derived from inner lining of
calfs stomach (Rennet).
tough calcium
The curd is ______ and rich in ________
oCashew oat milk high in fibre but high in sugar and calories as well
oCoconut
oHemp high in omega 3
PasteurizaCon
oRegular milk can still go bad bc a few bacteria stil exist
oHea7ng milk below its boiling point for a short 7me to reduce foodborne illness
oDestroys 100% pathogenic bacteria, yeast and molds; 95-99% non-pathogenic bacteria
oTo ensure adequacy food processors measure alkaline phosphatase ac7vity, an enzyme found in milk
oUltra
oUses higher temperatures for shorter amount of 7me
o15 second process
Text
oExtends shelf life
VIDEO: h^ps://www.youtube.com/watch?v=r0rCEBPgo5Q
HomogenizaCon
Reduc7on of fat par7cles to prevent separa7on of fat
large
smaller
Dairy Products
Grading is voluntary and permi^ed for bu^er and bu^er products, cheddar cheese
and dry milk products milk itself is not graded