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Samenvatting Zuiveltechnologie blok 4 jaar 1
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Samenvatting zuiveltechnologie blok 4 jaar 1
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By: hylkedejong • 1 year ago
By: ruuddelis50 • 4 year ago
By: Nadinejacobs87 • 7 year ago
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Samenvatting Zuiveltechnologie Blok 4 Leerjaar 1 HASWeek 1 (Hoofdstuk 1, 2 en 3)
Melk: afscheidingsproduct van de melkklier van een zoogdier
Boter: melkvet dat door wassen met water en door kneden nagenoeg ontdaan is van alle
oplosbare melkbestanddelen
Melkpoeder ds gehalte is groter geworden en vochtgehalte veel lager
100 kg melk 10 kg kaas
Zuivelproducten
- Soort melk
Oorsprong
Weidemelk koe gemiddeld 6 uur per dag in de wei
Biologisch
- Meer gras meer onverzadigde vetten + meer caroteen gelere kleur
- Gefermenteerde producten = zure producten
Boter, kaas, yoghurt
- Vetgehalte
- Houdbaarheid: koelkast/kamertemperatuur
- Toevoegingen (calcium, chocomelk)
Veranderingen melk
- Microbiologisch bederf meer melkzuurbacteriën lagere pH meer schifting
- Enzymatisch bederf lipase + protease breken eiwitten en vetten af andere smaak
- Chemisch bederf vetoxidatie smaakafwijking
- Fysisch bederf vetbollen lagere dichtheid oproming
Processtappen om ongewenste reacties te voorkomen kunnen ongewenste
veranderingen met zich meebrengen:
- Maillard
- kooksmaak
- bruinkleuring
feiten en cijfers zuivelindustrie
- Zuivelindustrie in Nederland:
1
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