FSHN 300 1nd Edition Lecture 15 Outline of Last Lecture I. Purchasing Fish and Shellfisha. Live Shellfishb. Selecting Live Shellfishc. Commonly Purchased Processed ShellfishII. Preparation of Fish and Shellfisha. Dry-heat Preparationb. Moist-heat Preparationc. Raw FishIII. Storage of Fish and ShellfishIV. Milk Factsa. Common Productsb. Some less Common Productc. Milk is in this?d. Other FactsV. Milk CompositionOutline of Current Lecture I. Composition of Milka. Proteinb. Fatc. Vitaminsd. Mineralse. Food Additives II. Purchasing Milka. GradingIII. PasteurizationIV. HomogenizationV. Types of MilkVI. YogurtCurrent LectureI. Composition of Milk:a. Protein:i. Casein is the primary protein found in milk1. About 80% of the total proteinii. Whey Protein consists of about 18% of the total proteiniii. 8-ounce cup of milk has approx8 grams of proteinThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.1. 2 servings of milk/milk products provide almost 1/2 the recommend daily amount for women and about 1/3 for men.b. Fat:i. Called ‘milk’ fat or ‘butter’ fatii. Important for flavor, mouth feel, and stabilityiii. 8-ounce glass has between 0-8 grams of fativ. Also contains some cholesterolc. Vitamins:i. Vitamins A & D can be found in Milkii. Fortification by Vitamin and Grade1. Whole is not required -most still fortify2. Vitamin A is required in 2% and nonfat milks3. Vitamin D is not required in 2% or non-milks, but almost all manufacturers do this anywaysiii. Contains many of the B vitamins (B1, 2, 3, 5, 6, and 12)iv. Riboflavin (B2) susceptible to degradation in sunlightd. Minerals:i. Calcium:1. 8-ounce cup provides about 300mg2. This is almost 1/3 of the recommended daily intakee. Food Additives:i. Recombinant Bovine Growth Hormone (rBGH)1. Increase the amount of milk that can be produce by one cowii. Recombinant Bovine (rBST)iii. Dairy cattle cannot be given steroidsII. Purchasing Milk:a. Grading:i. Milk is graded on bacterial contentii. Grade A has fewest bacteria iii. Voluntary, but is paid for by dairy industryiv. Grading done by USDAIII. Pasteurization:a. Named for Louis Pasteur (1822-1895)i. Heating a liquid to destroy microorganismsb. Ultrapasteurizationi. Hotter than pasteurizationc. Ultra-high temperature processing (sterilizing)i. Hotter than ultrapasteurizationd. Required for all milk that crosses state linesIV. Homogenization:a. Homogeneous is something that is uniform throughoutb. Process that prevents the fat and water from separatingc. Mechanical process breaks up the fat into minute particlesd. Milk is homogenized, while cream is often pasteurized These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.V. Types of Milk:a. Fresh fluid cow’s milk:i. Whole milk –3.25% Milk fat1. At least 8.25% MSNF (Milk solids-not-fat)ii. Reduced-fat and low-fat milk has 2 % or 1% milk fatiii. Fat-free or non-fat milk has no more than .5% milk fatb. Fresh fluid milk from other animals:i. Goat, sheep, camel, llama, and etc.c. Flavored Fluid Milk:i. Chocolate milk and eggnog1. There are certain proportions for each for it to be considered a milk product anf not a flavored drink.d. Carbonated Milk:i. An alternative to soft drinkse. Muscle Milk:i. This is not actually milkf. Ultrahigh-temperature milk (UHT milk):i. Does not need to be refrigerated g. Nutritionally altered fluid milk:i. Imitation milk, Filled milk, Low-sodium milk, and Reduced-lactose milk.h. Plant-based “milks”:i. Soy milk, Rice milk, and Almond milki. Canned fluid milks:i. Whole milk, Evaporated milk, and sweetened condensed milkj. Dry milk:i. Nonfat dried milk and Instant milkk. Creams and substitutes:i. Cream and cream substitutes l. Cultured Milk:i. Safe microorganisms added to milkii. Buttermilk1. Substitute by adding 1Tablespoon of white vinegar or lemon juice to 1 cup milkiii. Acidophilus milkiv. Kefir: specific yeast that will produce milk sugar v. Sour creamVI. Yogurt:a. Two types of bacteria are added to milkb. Fermentation occursc. Leaving ‘Active’ Culturesd. Probiotics in Yogurtsi. Bacteria that have a beneficial effect on healthii. Ex. Activia Yogurt by DannonThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a
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