Eggs

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Eggs Milk Products
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EGGS

• Where do they come from?

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EGG STRUCTURE
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EGG FUNCTIONAL PROPERTIES

• Gelation
• scrambled eggs, omelets, poached eggs
• cheesecake, creme anglaise, quiche
• Emulsification
• mayonnaise, hollandaise
• Foaming properties
• soufflés, cakes, meringues, sabayon

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GELATION
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EGG YOLK GLOBULE
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HEAT DENATURATION OF EGG PROTEINS
OVALBUMIN
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AGITATION DE- NATURATION OF OVOMUCIN
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AGITATION DENATURATION EFFECTS OF BEATING AND
HOLDING
UNDER
AFTER SITTING AWHILE
JUST RIGHT
OVER
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FRESHNESS OF EGGS

• Chemical and microbial changes
• thickness of egg white, pH
• changes in yolk
• changes in taste
• How freshness is measured

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EFFECTS OF TIME AND TEMPERATURE ON EGG FLAVOR
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CANDLING SHOWS THE CONDITION OF THE AIR CELL
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EGG FRESHNESSIS ALSO JUDGED BY THE CONDITION OF
THE YOLKS
VITELLINE MEMBRANE AND BY THE VISCOSITY OF THE
THICK WHITE
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MILK-BASED PRODUCTS
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HOMOGENIZATION FIRST USED IN FRANCE IN LATE
1800S, ADOPTED IN U.S. AFTER WORLD WAR
II. FORTIFICATION ADDITION OF VITAMIN D
(a-TOCOPHEROL) TO MILK (400 USP UNITS)
HOMOGENIZED FAT GLOBULES
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CASEIN MICELLES
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MILK PRODUCTS 1. FLAVORED MILKS
chocolate milk (6 sugar, 3.5 fat, 2 chocolate
liquor or 1.25 cocoa, 0.1 stabilizer)
2. MODIFIED MILK casein removed or
acid added to reduce curding and
improve digestibility L. acidophilus
added to improve digestibility of
lactose 3. CERTIFIED RAW MILK a passe
trend. Popular in the 1970s, but problems
with pathogens (such as Listeria) lowered
public's confidence. 4. EVAPORATED MILK
reduction of moisture from 87 to 74 5.
CONDENSED MILK reduction of moisture to
27 and sugar added
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MILK PRODUCTS 6. DRIED MILK
whole, skim, or cream can be spray-dried.
high-fat powders used in candy-making
temperature of spray-drying determines use
(problem of slackness in bread)
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STORAGE REQUIREMENTS OF MILK

• Pasteurization ? sterilization
• hence, refrigeration is mandatory
• Oxidized flavor
• example of oxidative rancidity
• oily, fishy, metallic, etc
• Sunlight flavor
• burnt or cabbagelike
• protect from sunlight

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COOKING WITH MILK

• Problems with scorching
• casein micelles fall to bottom
• Skin formation (evaporation)
• cover or whip
• Coagulation
• heat acid --gt denaturation
• prevented by starch

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FOUR GRADES (BASED ON FAT CONTENT) 1.
HALF-AND-HALF (10.5) 2. LIGHT CREAM (18-30)
3. LIGHT WHIPPING CREAM (30-36) 4. HEAVY
WHIPPING CREAM (36-40)
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WHIPPING OF CREAM, A PROCESS DEPENDENT ON
TEMPERATURE, FAT CONCENTRATION, AND
AGITATION-DENATURATION
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WHY CREAM WHIPS...
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BUTTER

• Churning process
• inversion of the emulsion
• Free crystallized fat
• relevance to butters texture.
• Clarified butter
• ghee vs skimming method
• Salted vs unsalted

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