HTM 2700 Lecture Notes - Lecture 14: Whey Protein, Tomato Soup, Bain-Marie

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2700
• Professor: Alison Crerar

Document Summary

Milk proteins: total protein in milk = 3. 3 to 3. 5, 80% casein protein, 20% whey proteins, whey proteins lactalbumin and lactoglobulin, lump both molecules together just whey, readily denatured by heat. Denaturation of whey protein: lactalbumin and lactoglobulin, denatured by heat only, denatured whey proteins precipitate out of colloidal dispersion, settle to bottom of container, direct heat source causes denatured whey proteins to burn. Use double boiler (less than 100 degree celsius) to heat milk. Starch if product involves heat (eg. macroni and cheese with tomatoes) Gelatin if conditions are cold (eg. raspberry velvet) Used mainly in cheese- making industry multiple choice question. By the end of the cheese making process: proteins (whey and casein) are denatured and coagulated, water- in-fat emulsion has formed. Moderate temperature for an extended period of time e. g ( leaving cheese mixture in double boiler for too long. )