FOOD 2010 Lecture Notes - Lecture 12: Lactobacillus, Cheese Analogue, Barbecue

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

Document Summary

Condensed whey: condense cheese whey by evaporation, contains lactose, fat, lactoglobulin, lactalbumin, and water, fat is removed by centrifugation and churned as whey cream or used in ice cream, evaporation is the final step. Other fermented milk beverages: cultured buttermilk, acidophilus milk (therapeutic to human gi tract, sour cream (similar start to buttermilk, kefir, koumiss. Reduced fat products: fat replacements must give the product the same texture, can be made from proteins or carbohydrates, some fat substitutes that cannot be absorbed by the body are being developed. 7 different off flavours of fluid milk: bitter or bitter aftertaste, cooked (eggy taste, feed (grassy, flat or watered down (thin, foreign (swimming pool smell/bleach, light oxidized (cardboard, pasty taste, metal (metallic taste) Colour: pigment caused by myoglobin, function is to store oxygen (when oxygen is present, meat is bright red but it goes purple when oxygen is not present, cooking/prolonged air exposure causes meat to turn brown.