FOOD SCI 120 Study Guide - Processed Cheese, Myoglobin

• School: UW-Madison
• Department: Food Science
• Course: FOOD SCI 120
• Professor: All

Document Summary

At the end of this lesson, you can now: Explain dietary recommendations for the milk group. List various types of milk and calculate % of calories from fat. Explain some basic steps in milk processing. Discuss how lactose-free milk is prepared and its properties. Summarize the manufacture of cheese and processed cheese. List the basic ingredients in ice cream and the function of each. Describe the 3 steps in the manufacture of ice cream. Describe what makes for a quality ice cream. Discuss dietary guidelines related to the meat & beans group. Describe beef quality as related to marbling of the muscle and age of the animal. List meat cuts which would be considered more valued by consumers. Discuss the changes to myoglobin as relates to meat handling. Discuss nomenclature" of packaged ground beef and steps that you might take to reduce fat content in the cooked product. Describe some food safety points to remember relative to fresh meats.