NFS 53 1st Edition Lecture 17Outline of Last Lecture I. Fruitsa. Plant compositionb. Nutrient content of fruitsc. Fruit developmentd. Fruit ripeninge. Categories of fruit based on ethylene reactionf. Fruit ripening and availabilityg. Fruits: Diversity or Homogeneity?h. Fruit and extractionOutline of Current Lecture I. Milk and Cheesea. Components of Milkb. Lactosec. Milk Fatd. Ashe. Dairy Proteinsf. Casein, the king proteing. Soft Cheeseh. Semi-soft and hard cheesei. The effects of rennet on milkj. Manufacturing control pointsk. My researchl. CrystallizationII. Midterm reviewa. ConceptsThese 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.b. Sample QuestionsCurrent LectureI. Milk and Cheesea. Components of Milki. Protein – 3.4%ii. Fat – 3.7%iii. Lactose – 4.8%iv. Ash – 0.7%v. Water – 87.3%b. Lactosei. Soluble sugar only found in milkii. Composed of linked glucose and galactose sugars to form a disaccharide c. Milk Fati. Fat is “solubilized” by packing into globules that are covered in a hydrophilic phospholipid layerii. Triglycerides in the globule are very insoluble and clump together if the membrane is disturbedd. Ashi. Calcium, Phosphate, Magnesium, Potassium, Sodium, Chloride, Sulfateii. Some salts such as chloride and sulfate as completely solubleiii. Calcium, magnesium, and sodium are partially soluble and partially boundto proteins, citrate, and inorganic anionse. Dairy Proteinsi. Two classes: Whey proteins,Caseinsii. Whey proteins – soluble, 20% of proteiniii. Caseins – insolubilized by rennet 80% of proteins f. Casein, the king proteini. Casein micelleg. Soft Cheesei. Produced by precipitating casein at: ii. low pH (acid curd)iii. low pH with heat (acid-heat curd)h. Semi-soft and hard cheesei. The key ingredient to these cheeses in the enzyme rennetii. Found in Plants, Fungi, Bacteria (GMO), Young mammalsi. The effects of rennet on milki. Milk becomes semi-solid and can be cut with a knifeii. When curds are heated and stirred they expel whey and become progressively solidj. Manufacturing control pointsi. Amount of rennetii. Heating stepiii. Extent of lactose fermentationiv. Acidity at various points in the processv. Addition of saltvi. Post manufacture treatment (stretching, pressing)k. My researchi. Exploring the effect of calcium crystallization on soft ripened cheese textureii. Calcium-protein interactions affect textureiii. Calcium bridges proteins together and increases cheese firmnessl. Crystallizationi. During aging, small calcium crystals form in soft ripened cheeses.ii. When calcium forms crystals, it becomes unavailable to the proteins and is essentially absentiii. Different types of calcium and phosphate crystals form in cheeseiv. Manufacturing steps can push calcium into or out of the crystalline stateII. Midterm reviewa. Conceptsi. Ingredients in meal preparation are originally sourced from the natural world. ii. The natural environment influences what we eat: plants, animals, fungi, climate, topography, etc.iii. The development of certain foods as fundamental to human dietary patterns is a long term historical process grounded in both nature and culture.iv. Complex cultural and physical processes are involved in moving nature into ingredients that can be part of dishes and meals considered palatable.v. What happens in a certain dish and why can be understood from the perspective of culture, history, and science.vi. Meat: anatomy, function, cuts, techniques, nutrition, environmental consequencesvii. Poultry: anatomy, function, cuts, techniques, environmental consequencesviii. Fish: structure, function, techniques, nutrition, environmental consequencesix. Grains: processing, use of components, different consequences of components, function in doughs, leavening agents, dishesx. Fruits: botany, functions, production, transportation and storage, nutrition, environmental and social consequences.xi. Eggs: structure, function, components, different consequences of components in cooking, dishes. (probably not on test)b. Sample Questionsi.ii. What is the meat we consume made up of?iii. How does the way we process meat reflect the different types of muscle and what those muscles do?iv. What are grains made up of? What is wheat the most popular grain for use in baked goods and pasta?v. How is the way we process wheat into flour and the types of flour createdin fact a reflection of the final dish that is desired?vi. How do certain ingredients contribute to the structure of doughs and batters?vii. What are the different categories of fruits from the point of view of botany and why do those categories matter in terms of type of fruit, processing fruit and fruit