NU FS403 Lecture Notes - Lecture 1: Yogurt, Kefir, Gulab Jamun
29 Dec 2017
School
Department
Course
Professor
Document Summary
Lecture 2: processing of milk and dairy products the market of milk products. Classification of dairy products: unfermented dairy products, fresh fermented milks and creams, cheese. Generally, the most consumed, processed and marketed dairy product. Pasteurized milk (to kill pathogens, 72oc for 15 secs, keep refrigerated) Ultra high temperature (uht) milk (121oc for 3 secs) Fortified milk (all milk in canada is fortified with vitamin d, sometimes vitamin a, other places in the world do not fortify milk. Fresh vs condensed/evaporated milk (need to remove water by heating) Water content of milk is higher at 87% Condense/evaporated milk contains 72-73% water, is obtained from the partial removal of water from whole or skimmed milk. In latin america, for example, condensed milk is often used in cooking and baking instead of jam. Cooked (concentrated) milks are also very popular in india. It is brown coloured because of maillard reaction.
