Jean Inman Study Guide 2024 Updates

Homogenized milk {Ans: High pressure-->Fat globules to 1/5 regular size/ protein surrounds globule - more susceptible to lipase / pasteurization destroys lipase}Functional properties of sugar (in baking) {Ans: 1) Hygroscopic - modifies texture by tenderizing (softens gluten)}Types of Cheese {Ans: 1) Uncured - cottage cheese, cream cheese 2) Cured - add. whey removed, salt added, ripened 3) Processed - blend of natural cheese - emulsifier added --> processed cheese better - high moisture content}Chemical Changes in Ripening and Storage of Fruits and Veggies {Ans: 1) Starch converted to Sugar 2) protopectin --> Pectin (ripe fruit) -> Pectic Acid (Overripe fruit) 3) Ethylene gas accelerates ripening of fruit}Examples of additives: nitrites {Ans: fixes color, inhibits spores of clostridium botulinum}Filled Milk {Ans: skim milk, vegetable fat (coconut oil), water; illegal in some states}