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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

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Presentation Transcript
slide2

Adam

Hongwang

Zhang

Bryan

David

slide4

Cheese & Yogurt…

Art, Murder, Mayhem

slide5

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
slide6

Types of Cheese

  • Texture
  • Hard – Parmesan, Romano
  • Semi-Hard – Cheddar, Gouda
  • Soft – Feta, Cream Cheese
slide7

Fat

  • Size: Microscopic-3 mm
  • Encased in Protein and Phospholipid membrane
  • Phospholipids stabilize emulsions
slide8

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

slide11

b-lactoglobulin

a-lactalbumin

Bovine Serum Albumin

Click Links for 3-d visual

slide12

Bacteria

  • Convert lactose to lactic acid
  • Cheese Bacteria-

Streptococcus lactis lactis

  • Yogurt Bacteria-

Streptococcus salivarius

Lactobacillus delbrueckii

slide16

The Casein Micelle

The Casein Micelle

slide17

Cheesemaking

  • Homogenize & Pasteurize
  • Add Starter Culture
  • Coagulate Casein Micelles
  • Treat curds to separate whey
  • Ripen/Cure Curds
slide20

Yogurt Making

  • Heat milk to near boiling
  • Inoculate with Bacteria
  • Coagulate casein micelles
  • Fortify yogurt with extra solids
slide21

Yogurt Gel

Casein Motion

slide22

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

slide23

(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

slide26

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

slide27

Innovations

  • Packaging
  • New Products
slide28

Equipment

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