By Jeantet, Romain
This 3rd quantity within the instruction manual of nutrients technology and know-how Set explains the processing of uncooked fabrics into conventional foodstuff (bread, wine, cheese, etc.). The agri-food has advanced so as to meet new industry expectancies of its items; with using separation and meeting applied sciences, nutrients technologists and engineers now more and more comprehend and keep an eye on the guidance of a giant variety of materials utilizing extra houses to maneuver from the uncooked fabrics into new foodstuff products.
Taking under consideration the basic foundation and technological specificities of the most meals sectors, during the 3 elements of this publication, the authors examine the organic and biochemical conversions and physicochemical remedy of foodstuff from animal resources, plant resources and nutrition ingredients.
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Extra info for Handbook of food science and technology 3: Food biochemistry and technology
Sample text
Thus, solubility is particularly influenced by heat treatment before drying, the viscosity and biochemical composition of the concentrate, the drying air temperature and the particle size of the powder. Use of recombined milk in cheese processing The use of recombined milk from powder is justified for several reasons: for economic, nutritional, dietary and geographical purposes, and also for sensory and technical purposes. It allows the transfer of cheese production to countries where milk production is insufficient, and where milk production has a high seasonality (in the case of goat’s or sheep’s milk).
Drainage therefore precedes acidification that occurs in a lactose-depleted medium; the buffering capacity is largely due to the concentration of proteins and minerals (FFDM up to 30–35%). 1%). These characteristics give an elastic and cohesive texture; the low level of MNFS results in a shelf life of several months. 8) and depleted of minerals. The shelf life of these products is no more than a few week. – Mixed curd with a predominantly rennet nature, such as semi-soft cheeses and medium-hard cheeses (stabilized soft cheese, uncooked or semicooked pressed cheese): There is a greater level of drainage compared with 48 Handbook of Food Science and Technology 3 the previous category, which may involve a lactose-removal stage.
Slow acidification (lactic acid bacteria, glucono-delta-lactone) causes a greater rearrangement of casein micelles leading to the formation of a homogeneous gel throughout the entire milk volume. 7), the surface potential of casein micelles decreases gradually. At the same time, the protonation of citrate and phosphate causes the dissociation of soluble calcium salts (mainly calcium phosphate and calcium citrate) and a shift in the mineral balance of milk resulting in the solubilization of colloidal calcium phosphate and in the release of some caseins from the casein micelle.