1 / 29

Presenting

Presenting. Adam. Hongwang Zhang. Bryan. David. IN. Cheese & Yogurt… Art, Murder, Mayhem. The History. Possibly Found by Arab Nomad Greeks said Aristaeus found it Romans made their own types Anne Pickett Found 1 st U.S. Business in 1841. Types of Cheese Texture

kaleigh
Télécharger la présentation

Presenting

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Presenting

  2. Adam Hongwang Zhang Bryan David

  3. IN

  4. Cheese & Yogurt… Art, Murder, Mayhem

  5. The History • Possibly Found by Arab Nomad • Greeks said Aristaeus found it • Romans made their own types • Anne Pickett Found 1st U.S. Business in 1841

  6. Types of Cheese • Texture • Hard – Parmesan, Romano • Semi-Hard – Cheddar, Gouda • Soft – Feta, Cream Cheese

  7. Fat • Size: Microscopic-3 mm • Encased in Protein and Phospholipid membrane • Phospholipids stabilize emulsions

  8. Casein Molecular Weight Residues Proline Residues Description Alpha(s2) 23,000 199 17 - Two hydrophobic regions which contain the proline residues - polar region with phosphate groups - can be precipitated at low calcium levels Alpha(s1) 25,000 207 10 - can be precipitated at low levels of calcium Beta 24,000 209 35 - amphiphilic protein acts like detergent molecule - less sensitive to calcium precipitation Kappa 19,000 169 20 - rennet cleavage leaves hydrophobic part, para-kappa casein, hydrophilic part (casein glycomacropeptide) - resistant to calcium precipitation Caseins

  9. Whey Proteins

  10. Whey Proteins

  11. b-lactoglobulin a-lactalbumin Bovine Serum Albumin Click Links for 3-d visual

  12. Bacteria • Convert lactose to lactic acid • Cheese Bacteria- Streptococcus lactis lactis • Yogurt Bacteria- Streptococcus salivarius Lactobacillus delbrueckii

  13. Alpha (s)-Casein

  14. Kappa-Casein

  15. The Casein Micelle

  16. The Casein Micelle The Casein Micelle

  17. Cheesemaking • Homogenize & Pasteurize • Add Starter Culture • Coagulate Casein Micelles • Treat curds to separate whey • Ripen/Cure Curds

  18. Coagulation

  19. Cheese Gel

  20. Yogurt Making • Heat milk to near boiling • Inoculate with Bacteria • Coagulate casein micelles • Fortify yogurt with extra solids

  21. Yogurt Gel Casein Motion

  22. ITEM SERVING CALOR. FAT SAT. FAT PROT. SOD. CALCIUM AMERICAN, PASTEURIZED* 1 oz. 106.5 9g 5.5g 6.5g 405.5mg 174.5mg BLUE 1 oz. 100 8g 5.5g 6g 395.5mg 149.5mg BRICK 1 oz. 105 8.5g 5.5g 6.5g 158.5mg 191mg BRIE 1 oz. 94.5 8g 5g 6g 178.5mg 52mg CAMEMBERT 1 oz. 85 7g 4.5g 5.5g 238.5mg 110mg CARAWAY 1 oz. 106.5 8.5g 5.5g 7g 195.5mg 191mg CHEDDAR 1 oz. 114 9.5g 6g 7g 176mg 204.5mg CHESHIRE 1 oz. 110 8.5g 5.5g 6.5g 198.5mg 182.5mg Nutritional Info Nutrition Comparison of Cheeses Source: USDA - Nutrient Data Lab (Sept. 1996) - all data rounded to nearest 0.5*with di sodium phosphate

  23. (1) Flavors: Banana, Blueberry, Boysenberry, Cherry, French Vanilla, Harvest Peach, Key Lime Pie, Mandarin Orange, Mixed Berry, Orange Creme, Pineapple, Raspberry, Raspberry Lemonade, Strawberry, Strawberry Banana, Strawberry Cheesecake, Strawberry Kiwi, Strawberry Mango, Tropical Peach, White Chocolate Raspberry, Tropical, Blackberry(2) Flavors: Harvest Peach, Mixed Berry, Raspberry, Strawberry, Strawberry Banana(3) Flavors: Banana, Blueberry, Cherry Vanilla, Lemon, Peaches 'n Cream, Raspberry, Strawberry, Strawberry Banana, Key Lime Pie, Raspberry Cheesecake, Orange Creme, Tropical Fruit(4) Flavors: Strawberry, Raspberry, Peaches 'n Cream, Strawberry Banana, Strawberry Vanilla(5) Flavors: Apricot Mango, Berries 'n Cream, Blueberry, Cherry, Key Lime Pie, Peach, Raspberry, Raspberry Peach Melba, Strawberry, Strawberry Banana, Strawberry Orange Sunrise, White Chocolate Strawberry(6) Flavors: Banana Cream, Boston Cream Pie, Key Lime Pie, Lemon Cream Pie(7) Flavors: Harvest Peach, Key Lime, Lemon Burst, Mixed Berry, Peaches & Cream, Raspberry, Strawberry(8) Flavors: Cotton Candy, Raspberry Rainbow, Strawberry Banana Bash, Strawberry Kiwi, Strawberry Punch, Triple Cherry, Watermelon Burst, Wild Berry Blue, Bubble Gum, Rainbow Sherbet(9) Flavors: Berry Blue, Cherry, Cotton Candy, Punch, Raspberry, Strawberry, Strawberry Banana, Strawberry Kiwi, Watermelon, Melon Berry® Registered trademarks of General Mills, Inc.(TM) Trademark of General Mills, Inc.* Percent Daily Values are based on a 2,000 calorie diet. ServingSize * Calories FatCal. TotalFat,g Sat.Fat,g Cholest.mg Sodiummg Potas-sium,mg TotalCarb,g DietaryFiber,g TotalSugars,g Proteing Vit.A Vit.C Cal-Cium Iron Ribo-flavin Phos-phorus Mag-nesium DietExchanges Yoplait® Original Yogurt 99% Fat Free Fruit Flavors(1) 6 oz. (170.1g) 170 15 1.5 1 10 80 260 33 0 27 5 1 skim milk1 1/2 carbohydrate %DV 3 5 3 3 7 11 0 11 0 0 20 0 10 15 4 Coconut Cream Pie 6 oz. (170.1g) 190 25 3 2 10 85 260 34 0 27 5 1 skim milk; 1/2 fat1 1/2 carbohydrate %DV 5 11 4 3 7 11 0 11 0 0 20 0 10 15 4 Lemon 6 oz. (170.1g) 180 15 1.5 1 10 80 250 36 0 31 5 1 skim milk; 1/2 fat1 1/2 carbohydrate %DV 3 5 3 3 7 12 0 11 0 0 20 0 10 15 4 Pina Colada 6 oz. (170.1g) 170 15 2 1.5 10 95 250 33 0 28 5 1 skim milk; 1/2 fat1 1/2 carbohydrate %DV 3 6 3 4 7 11 0 11 0 0 20 0 10 15 4 99% Fat Free Fruit Flavors(2) 4 oz. (113.4g) 110 10 1 0.5 5 55 170 22 0 18 4 1/2 skim milk1 carbohydrate %DV 2 4 2 2 5 7 0 7 0 0 10 0 -- -- -- Nutritional Info Yoplait® Yogurt

  24. Yogurt Production

  25. Cheese Production

  26. World Cheese Production (1,000 metric tons) Country 1993 1994 1995 1996 1997 1998 1999 Netherlands 637 648 680 688 693 630 620 Italy 885 913 922 983 951 951 951 Germany 821 855 890 1497 1559 1570 1571 France 1509 1541 1576 1605 1622 1653 1655 United 3301 3386 3137 3627 3644 3734 3771 States Rest of 3388 3456 3479 5197 5381 5466 5469 World Total: 11510 11815 11644 14899 15180 15352 15416 Cheese Production http://usdec.org/products/CheeseOverview.htm

  27. Innovations • Packaging • New Products

  28. Equipment http://www.wincanton-engineering.co.uk/

  29. Questions?

More Related