BIO SCI 9A Lecture Notes - Lecture 15: Guar Gum, Sodium Cyclamate, Flash Pasteurization
9 Sep 2016
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Document Summary
Use of salt, sugar, smoke, fermentation, drying. Scientific studies do not indicate any significant difference between the protein quality of pasteurized milk vs. raw milk. Riboflavin, the most important vitamin in milk (delivering 25% of the dv), is also unaffected: the primary changes that occur in pasteurization includes a negligible loss of vitamins a, b and c, and folic acid. Congress defines safe as reasonable certainty that no harm will result from use of an additive. Examples of items on this list are: guar gum, sugar, salt, and vinegar. Some substances that are found to be harmful to people or animals may still be allowed, but only at the level of 1/100th of the amount that is considered harmful. Some are able to produce specific toxin (intoxication) organism makes a toxin that makes you sick. Can produce infection: swallowing organism that makes you sick (salmonella)
