lab 8 Flashcards
1
Q
carmel flavour in evaporated milk is due to?
A
millard reaction
2
Q
how much water is removed in evaporated milk
A
50%
3
Q
acidophilus milk
A
lactobacillus acidophilus bacteria in it
4
Q
kefir vs yogurt
A
kefir has yeast, yogurt is fermented with lactic bacteria
5
Q
whey proteins
A
lactoglobulin and lactalbumin
they are denatured at 66 degrees and form a skim on the surface of heated milk
6
Q
casein ( predominate milk protein) is affect in cooking by?
A
relatively unaffected by heat
7
Q
normal pH of milk
A
6.5-6.7
8
Q
what happens if dropped below 5.2
A
casein begins to curddle
9
Q
How long can eggs keep in the freezer? (out of their shell and uncooked)
A
4 months
