FOOD 2010 Lecture Notes - Lecture 6: Condensed Milk, Evaporated Milk, Skimmed Milk
14 Jul 2018
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Document Summary
One of the proteins in the egg white is avidin is found in smaller amounts, it binds to a vitamin b complex called biotin and renders in useless as a nutrient. Haugh units: relate egg weight and the height of the thick white and the higher the haugh unti value, the better the albumen egg quality. Candling: involves examining the appearance of the egg as it is rotated in front of a light source. Cow s milk is typically 88% water, 3. 3 % fat and 4. 7% carbohydrate and 0. 7% ash. Milkfat contains not only cholesterol and phospholipids but also fat soluble vitamins am. D, e, and k all carried in the fat potion of the milk. Lactose the primary carbohydrate in milk is a dissacarride that yields glucose and galactose upon hydrolysis. Many adults have difficulty digesting milk and milk products because they do not produce enough of the enzyme lactase.
