HTM 2700 Lecture Notes - Lecture 19: Microbiological Culture, Lactalbumin, Globules Of Fat

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

Document Summary

Riboflavin - good source - b vitamin. Thiamin - small amount - b vitamin. Niacin - small amount - b vitamin. Ascorbic acid / vitamin c - small amount. Total protein in milk = 3. 3 to 3. 5% Exist in a complex with calcium and phosphate. Fat is dispersed phase and water is continuous phase. Fat is kept in emulsions by an emulsifying layer around fat globules. Emulsifying layer is composed mainly of lipoproteins. Vitamin a and d (fat soluble vitamins) Nutrient content of whole milk vs skim milk. Prevents fat globules from forming larger clusters which rise to the surface of the milk. Milk is pumped under extreme pressure through very small holes. Better ratio of emulsifying layer to fat globule. Fat globules permanently distributed, as a very fine emulsion, throughout milk. Homogenized milk is whiter, more opaque easier to digest. In canada all fluid milk (whole milk, 2%, 1% and skim) and cream must be pasteurized.