Proteins: Gelatin and milk

12/13/99


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Table of Contents

Proteins: Gelatin and milk

Protein outline

Protein outline

Types of protein

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Peptides

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Colloidal dispersions

Stabilizing factors

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Protein denaturation

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Gelation

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Gel structures

Gelatin

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Types of gelatin

Gelatin desserts

Gelatin properties

Gelatin properties

Gelatin properties

Gelatin foams

Gelatin foams

Milk processing

Milk processing

Homogenization

Milk composition

Milk composition

Additional processing steps

Additional processing steps

Milk-based foams

Milk based foams

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Other milk fractions which may or may not foam

Other milk fractions which may or may not foam

Effect of other denaturants on milk proteins

To avoid heated milk “scum”

Effect of other denaturants on milk proteins

To prevent acid curdling

Effect of other denaturants on milk proteins

Author: james reuben daniel

Email: danielj@cfs.purdue.edu

Home Page: http://www.cfs.purdue.edu/Class/F&n203/