lab7 Flashcards
1
Q
why poach eggs with vinegar and/or salt
A
keeps proteins together more cohesive
2
Q
adhesive
A
sticks to other things
peanut butter on palate
tape sticks to things together
3
Q
cohesive
A
stick to itself
4
Q
Skyr
A
unnamed cheese with whey removed
5
Q
effect of heat on connective tissue
A
elastin is not affected!!
collagen is- uncoiled, denatured and hydrolyzed to gelatin
6
Q
acidophilus milk
A
fermented milk with good gut bacteria
7
Q
kefir
A
milk fermented with yeast
8
Q
NFDM
A
non instant non fat milk
9
Q
milk has 2 main proteins
A
whey and casein
10
Q
2 main proteins in whey
A
lactoglobulin and lactalbumin
11
Q
heat affecting coagulation
A
heat denatures whey but doesn’t affect casein
12
Q
acid affecting coagulation
A
casein coagulates
13
Q
how is cheese formed
A
separating curds from whey
14
Q
What is connective tissue
A
elastin and collagen
