L15 Flashcards
lactic and acid bacteria reduce the ___ of milk
pH
rennet does what
cleaves off kappa-casein - removes surface glycopeptides from soluble casein micelles in milk
treating casein removes charged peptide side chain from kappa casein (to form kappa-casein) allowing particle coaggulation in the presence of calcium and precipitation (curds)
rennet works best under ___
acidic conditions - bacteria added first (lactobacilli)
originally, rennet was extracted from ___
calves stomachs
surface ripening
camembert cheese is an example of cheese that is made with mold developing only on the surface rather than throughout the mass
ivasive ripening
ripened primarily by growth and activity of mold - throughout the cheese mass rather than on the surface only
top fermenters
yeast rises to the surface
difference between bottom and top fermenters
bottom - ferment at much colder temperature than ales (7 to 15 degrees)
lagers (bottom) have cleaner tastes and appearnace and have lighter body
lagers ferment faster
flavour development - esters
esters - most important aroma compounds in beers
flavour developments (2) - esters and _____
fusel alcohols
citric acid is widely used in the preparation of ______
food and sugar, soft drinks and bevs - detergents
beta glucanase in food increases what
absorption for chickens - weight gain
phytate is what
inorganic phosphate
traditionally, feeds for pigs were supplemented with ____, but there was lots of issues such as ____ (2)
phosphate
pollution of ground water
algal blooming
___ of all food poisoning outbreaks involve bacteria
2/3
