Food Science

Thursday October 25th
Oils, fats and eggs
Milk
milk sugar= gal-glu (not very sweet)
Milk does understanding slightly sweet
Not very soluble
Not assimilable for some masses (lactose intolerant)
oCan buy draw that is already broken down for you, this milk tends to be sweeter because there is a change in functional property
Lactose +protein= nonenzymic browning
Salts-Ca, Mg, Na, K ,phosphate, citrate, chloride
Ca and phosphate both be in the soluable state and are colidal dis.
Proteins:
Casein 80%
milk whey: 20 %
Isoelectric Point: ph were there is no hot flash, it is torpid
oThe caseins will clump together, and this forms

Caseins
Alpha (principle casein), beta, kappa and gamma
Micelles vary in size and the average one contains 25,000 proteins
oAlso contains atomic number 20 phosphate
oMicelles causes the scattering of light
o0.05-0.



3 microbes (size of micelles)
ocontain calcium phosphate
Rennin is a classical enzyme that is employ to make cheese, it comes form the fourth stomach of a calf, too can come form cows
oExpensive and creates problems for people who are vegetarians
oRenin attacks the kappa casein and break hypide bonds and the part that breaks the charge just floats off, rennin molecule hence has no charge, and then you get clotting
oThe curd that is made is rich in calcium (if you use renin)
Casein-Ca-p-Casein-Ca/p ( in other oral communication they form bridges)
Use acid to make cottage cheese
oAcid dissolves calcium phosphate, which means it is not a strong source of calcium
Casein is the principle milk protein

whey Proteins
Beta-lactaglobulin
oSulfhydryl group (cypterine)
Alpha-lactalbumin
More functional protein
Processing of Milk
Pasteurization
terabit: disease that can be spread through drink contaminated milk
Pasteurization makes sure that the milk is pure and does not have disease, heating it too much would cause the degustation of the milk to change (BAD)
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