HTM 2700 Lecture 22: HTM Week 8 Lecture 22

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2700
• Professor: Alison Crerar

Document Summary

Week 8 lecture 22 monday, march 7, 2016. Water-soluble vitamins: riboflavin good source, thiamin small amount (b vitamin, niacin small amount (b vitamin, ascorbic acid/vitamin c small amount. Minerals: 1/3 ca, k, mg, na. Lactose: sugar in ilk, participates in maillard browning reaction. Stabilized by: brownian movement, like charges repelling, water of hydration. Milk proteins: total protein in milk: 3. 3-3. 5% Readily denatured by heat: casein proteins. Exist in a complex with calcium and phosphate. Casein micelles are denatured by foods susceptible to: acid, polyphenolic compounds browning, and the enzyme rennin: constituents in emulsion. Nutrient content in whole vs skim milk differs: less fat in skim, skim has to be vitamin a fortified to natural levels, whole is naturally already, both fortified with vitamin d, same lactose, protein and calcium. Prevents fat globules from forming larger clusters which rise to the surface of the milk. Milk is pumped under extreme pressure through very small holes.