NATS 1560 Lecture Notes - Lecture 8: Amylase, Gluten, Glutenin
1 Nov 2016
School
Department
Course
Professor
Document Summary
Fermentation: anaerobic process (does not require oxygen, occurs in bacteria, yeasts, and oxygen-deprived muscle cells, metabolic process that breaks down sugars into co2 and produces. Bacteria eats sugar and produces substances: 2 types: Ethyl alcohol (alcoholic fermentation) produced by yeast in alcohol lactic acid (lactic acid fermentation)- the sugars that are in the grapes in wine are turned into alcohol. Also from goats, sheep, buffalos: cow milk: Vitamins (a, b complex) added to milk. Many other molecules (flavour: when you get milk from a cow and let it sit it will start spoiling b/c it contains enz and it will undergo fermentation. Bottom layer: liquid which will sink at the bottom b/c contains less fat: co(cid:373)(cid:373)er(cid:272)ial (cid:373)ilk does(cid:374)"t separate (cid:271)/(cid:272) it"s homogenized- the fat is broken down thus, the same composition b/w fat and liquid. This stops the cream from separating and rising to the top.
