FOOD 2010 Chapter Notes - Chapter 9: Pectin, Coffea Liberica, Carbonated Water
19 Apr 2016
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Document Summary
Food safety hazards microbiological, chemical and foreign materials that could cause injury or harm. Developments in diagnosing and tracking reported illnesses have helped public become more aware that certain illness may be related to the food they ate prior to becoming sick. Fluid milk contains 88 percent water and concentrated milk products are obtained through partial water removal. Dried dairy products have greater amounts of water removed. Benefits of both processes include increase shelf life, convenience, product flexibility and decreased transportation costs and storage. Raw milk is given a preheating treatment and concentrated at low temperatures by vaccum exaporation. In order to extend shelf life, evaporated milk can be packaged in cans and sterilized in an autoclave. Has extended shelf life due to addition of sugar. Sucrose increases the osmotic pressure of the liquid which prevents the growth of microorganisms.
