Saturday, November 23, 2013

Causes of lumps in dairy products

What causes lumps in certain types of dairy products, and how can this be prevented? draw is a very complex food with over 100,000 different molecular species found. It is composed of approximately 87.3% water, 3.9% draw fat and 8.8% solids-not-fat.(2) milk is an oil-in-water emulsion, with the fat globules dispersed in the continuous phase. It is a colloid falling out of casein paint paint micelles, globular proteins and lipoprotein particles, and a solution of lactose, water-soluble proteins, minerals, vitamins and other(a) components.(5) set offing of milk products can cause lumps or grittiness. This is a major problem in the dairy industry as texture and flavour ar major factors that modulate the consumer. Heat treatment is used to greatly extend the usually little(a) shelf life of milk products. Two major examples that indicate these problems are Ultra High Temperature treated milk and seraphic condensed milk. These lumps or grittiness are caused by protei n aggregation, moreover, aggregation of casein protein. The casein content of milk represents about 80% of milk proteins. The chief(prenominal) casein fractions are alpha-s1 and alpha-s2 caseins, ßeta-casein, and kappa-casein. Most, but not all, of the casein proteins make up in a colloidal particle known as the casein micelle.
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(2) The exact social organization of casein micelles is still low debate. Various way of lifels for casein micelle social organisation deal been proposed. Most of the proposed models reach into three general categories, which are: coat-core, subunit (sub-micelles), and internal st ructure models. The coat-core model describe! s the micelle as an aggregate of caseins with outer(prenominal) layer differing in composition form the interior, and the structure of the midland part is not accurately identified. The subunit model is considered to be composed of virtually spherical uniform subunits, and the internal structure model specifys the mode of aggregation of the different caseins.(5) Casein micelles are lypophillic colloids, which implies that they are...If you want to pay off a full essay, rate it on our website: OrderCustomPaper.com

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