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On Food and Cooking Chapter Summary & Analysis - Milk and Dairy Products Summary

Harold McGee
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Milk and Dairy Products Summary and Analysis

Milk contains several nutrients, including fat, proteins, lactose, vitamin A, vitamin B and calcium, and milk produced from different species produces different levels of these nutrients. Of the unfermented dairy products, milk is the most widely used. Raw milk, or that taken directly from a cow, has a unique flavor, but can be highly toxic, if the cow is infected, or the udder is tainted. In the 1860's, Louis Pasteur created the concept of heat treatment for wine, which caught on eventually in the dairy industry in three basic forms, all of which extend shelf life by killing pathogenic and spoilage microbes.

To make butter, cream is agitated until fat globule membranes are damaged, and the fat released is allowed to gather. The watery portion of the cream is drained, creating buttermilk, while the solid portion, or fat globules...

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This section contains 494 words
(approx. 2 pages at 300 words per page)
Purchase our On Food and Cooking Study Guide
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On Food and Cooking from BookRags and Gale's For Students Series. ©2005-2006 Thomson Gale, a part of the Thomson Corporation. All rights reserved.
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