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Author Question: Explain the differences among whole milk, evaporated milk, condensed milk, and ... (Read 199 times)

viki

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on: Aug 19, 2018
Explain the differences among whole milk, evaporated milk, condensed milk, and buttermilk.

Question 2

Which protein in milk is most affected by heat? Which protein is most affected by acid?


harveenkau8139

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Reply #1 on: Aug 19, 2018
Answer to Question 1

Whole milk must contain 3.25 milk fat and at least 8.25 milk solids not fat. Whole milk is usually fortified with vitamins A and D. Evaporated milk is produced by evaporating at least 60 of the water found in whole milk. Evaporated milk contains at least 7.5 milk fat and 25.5 milk solids not fat. It is fortified with vitamin D. Sweetened condensed milk contains a high quantity of added sugar. Whole milk is evaporated by 50 and 15 sugar is added. Condensed milk has a minimum of 28 milk solids not fat and 8 milk fat. Buttermilk contains little or no butterfat. Cultured buttermilk contains a minimum 8.25 milk solids not fat and <0.5 milk fat. Usually buttermilk has a pH of about 4.6.

Answer to Question 2

Whey proteins are most susceptible to heat since they denature and release volatile sulfur compounds. Casein proteins are most affected by acid because casein precipitates when the normal 6.6 pH of fresh milk drops below 4.6 . Whey proteins do not coagulate.


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viki

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Reply #2 on: Aug 19, 2018
Thank you!


harveenkau8139

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Reply #3 on: Aug 19, 2018
Always glad to help...


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