BIO 111 Lecture Notes - Lecture 30: Dairy Product, Boiling Point, Cholesterol
24 Dec 2020
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Document Summary
Milk coagulates below the boiling point of water. Egg protein and milk protein react similarly to heat. Breaking emulsion and separating water and fat. Fat collects at bottom of pan; prone to scorching without continual stirring. Heating evaporates water and leaves casein film formation. Rigid sheet of protein boils over unless covered and heated with a low temperature. Neutral ph balance of fresh milk 6. 6. At ph 4. 6 colloidal dispersion becomes unstable. + and charges change by adding h+ through acid ingredients or bacterial production. Loss of co2 standing time in fridge. Cheese dairy product produced from milk by precipitation of casein. Precipitation of casein from milk produces clabber. Cheese is the clabbered curd of milk. Clabber a soft, shiny, smooth solid mass of casein; texture closely related to custard. Produced allowing unpasteurized milk to turn sour at a specific humidity and temperature. Curdling clumping of casein molecules as a result of high ph/acidity.
