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Productos lácteos - Coggle Diagram
Productos lácteos
cheese
produced by coagulating milk, seperating whey & aging the solid curd
processes vary based on factors eg. microbial action, pH & temp.
types: classified by aging process, microbial content & texture > fresh, aged & specialty cheeses
key steps: curdling, cutting, draining, molding & salting + flavor & texture develope through biochemical reactions during maturation
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ice cream
combines milk, cream, sugars, stabilizers & flavors > frozen + balance of fat, sugar & air content > creates creamy taste & smooth texture
components: milk (60-70%), fat, proteins, sugars, stabilizers & emulsifiers to ensure a stable structure & pleasant texture
bestaat uit een mix van vet, eiwit, suiker & stabilisatoren > ingevroren terwijl er lucht in wordt geklopt
ijskristallen: hoe kleiner, des te gladder de structuur
fermented milk products
result from the action of bacteria or yeast on lactose > producing lactic acid + altering digestibility, taste & texture
types: buttermilk, cultured milks, kefir & yoghurt > contain different strains of bacteria (eg. Lactobacillus & Streptococcus)
benefits: immune support, improved digestion & lower cholesterol levels
butter & cream
cream: derived from milk by centrifugation + products vary by fat content & intented use + processing includes pasteurization, beating & emulsifying
butter: produced by churning cream, separating buttermilk & washing to form a smooth texture + high-fat content > provides flavor & rich mouthfeel
boter: begint bij room > na pasteurisatie + afkoeling wordt de room gekarnd > samenklonteren vetdeeltjes > boter
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