All Types of Food Sciences Study Notes Available for college students,University students,And For Teacher.
Condensed milk. Cow’s milk from which water is extracted and sugar added , resulting in a thick, sweet-tasting product that can be kept for several years in a package without refrigeration until it has been opened. Summary [ hide ] 1 History 1 Process …
Milk . It is an opaque whitish-colored nourishing secretion produced by the mammary glands of females (sometimes also males) of mammals (including monotremes). This capacity is one of the characteristics that define mammals. The main …
Lactose . Disaccharide formed by the union of one molecule of glucose and one galactose . Specifically, a β-galactopyranose and a β-glucopyranose linked by carbons 1 and 4, respectively, intervene. Summary [ hide ] 1 General 2 Lactose biosynthesis 3 Chemical properties of lactose …
Lactic fermentation. It is an anaerobic metabolic pathway that occurs in the cell’s cytosol , in which glucose is partially oxidized for energy and where the waste product is lactic acid . This process is carried out by many bacteria (called lactic …
Manufacture of Goat’s Milk cheese . Goat’s milk cheese is an excellent food as it is a concentrate of nutrients from this animal’s milk. Summary [ hide ] 1 History 2 Origins 3 Manufacture of goat’s milk cheese 4 Ingredients …
Evaporated milk. Liquid food obtained by the partial removal of water only from milk. Contains not less than 6.5% by weight of milk fat , not less than 16.5% by weight of fat in milk solids, and …
Dairy products. From the Latin lactĕus , dairy is that belonging to or related to milk. The adjective, applied to a food, refers to the fact that it is derived from milk (such as cheese or yogurt ). …