Download Handbook of food science and technology 3: Food biochemistry by Jeantet, Romain PDF
By Jeantet, Romain
This 3rd quantity within the guide of nutrition technology and know-how Set explains the processing of uncooked fabrics into conventional nutrition (bread, wine, cheese, etc.). The agri-food has advanced that allows you to meet new industry expectancies of its items; with using separation and meeting applied sciences, foodstuff technologists and engineers now more and more comprehend and keep watch over the training of a big variety of components utilizing extra homes to maneuver from the uncooked fabrics into new foodstuff products.
Taking into consideration the basic foundation and technological specificities of the most nutrients sectors, in the course of the 3 components of this publication, the authors examine the organic and biochemical conversions and physicochemical remedy of nutrients from animal assets, plant assets and nutrition ingredients.
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Extra resources for Handbook of food science and technology 3: Food biochemistry and technology
Example text
21). 10] where DMC and FC are the dry matter and fat content of cheese, respectively. There are four main categories of cheese: – Acid curd, such as fresh cheeses: This is high-moisture cheese; in this case acidification of the milk substrate precedes drainage. 5–5), under conditions where more than 80% of calcium and phosphates are solubilized in the whey. This leads to a significant demineralization of the cheese, which accentuates its friability and crumbliness. – Rennet curd, such as semi-hard and hard cheeses (cooked pressed cheese): Processing involves intense drainage after rennet coagulation.
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.
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. 4, the solubilization of colloidal calcium phosphate has little impact on the organization of the micelle. 4, the release of calcium bound to phosphoserines causes a gradual disintegration of the micelle, which loses its spherical shape.