Chemistry in the Kitchen: Milk and Dairy Products
XI. Milk and Dairy Products
A. The nature of milk
1. milk in the diet
a.
b. lactose intolerance
2. the milking cycle:
3. the composition of milk
a. minor ingredients:
b. fat globules (major ingredient)
c. two protein classes (major ingredient)
d. casein particles
e. whey proteins
f. the flavor of milk
B. Unfermented dairy products
1. milks
a. pasteurization
b. homogenization
c. nutritional alteration
d. storage and cooking
2. cream
a. fat globules more concentrated than in milk
b. whipped cream
3. butter and margarine
a. making butter
b. clarified butter
c. storage
d. margarine
4. ice cream
a. the composition of ice cream
i. four phases
ii. relative proportions of each
b. making ice cream
i. preparing the mix
ii. freezing the mix
iii. hardening the mix
c. storing ice cream