Chapter 3.2.3 Functional roles & interaction of food ingredients in the food system - Milk Protein
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| Milk |
In this Chapter, it's about the roles of protein (milk) in cookery and bakery food, the factors affecting roles of protein in milk products, and the effect of additives or interfering agents to the structure of milk protein in specific food products.
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| Summary of Milk Protein |
Fun Fact
In this chapter, I have learned some fun facts that I didn't know before this class. One of the fun facts is the primary carbohydrate in milk is lactose. Next, the enzyme most commonly used to coagulate milk is rennet. Fat contributes to a rich, creamy mouthfeel in milk😍.
Milk Processing
The processing method for milk treatment that I have learned is pasteurization, homogenization, skimming, evaporation and drying. Pasteurization, this is a word we always learn during our semester 2, Ms Chew's class. So, actually, it has 3 types, which are LTLT, HTST, and UHT. LTLT and HTST need to be stored in cold temperature, while UHT milk can be stored in room temperature. So, I am going to take out my UHT milk that just bought from Jusco and put at the place that's not too hot or warm. 😏 But I would put the UHT milk that had opened by my brother in the fridge😀. UHT milk can be last for 3 months, there's no microbe inside the sterile container, but after open, the microbes can enter inside and spoil the milk.
Functions
I understand that the functional role of milk in the food product. It will increase crust colour due to the Maillard reaction happened between protein in the milk and also sugar in the food. It increases the softness of the crust due to it is a fat tenderizer agent. Usually, when a bun is cold, it is firm and harder due to the water content evaporate out. However, milk can prevent starch retrogradation and delay the staling process, it is because it attracts the water content and also absorbs moisture. Hence, it could prolong the shelf life of the product. It is also aids in coagulation of egg protein. Milk protein and salt strengthen the gluten structure. In the future, I can replace milk to water when making bread products, it would not only have all the effects that stated, but it also would give flavour😜.
Undesirable Characteristics
There are still some undesirable occur for milk, such as scum formation, boiling over, curdling and scorching. I always experience when heating a milk, there is a scum a solid layer formed on top of the surface😌. The cause of scum formation is a solid layer of milk solids and fat formation due to denatured protein molecules gradually joined together, to prevent it happen, I have to stir it and cover with lid. Boiling over is caused by the water vapour raising cannot breakthrough the thick layer of milk solid and fat formation. Then, curdling is when high temperature, acid or salty food are presence. While Scorching happens when protein stick resolutely and sugar burn on the pan. It could be solved by using low heat/ double boiler, constant stirring, heavy aluminium pan and fresh milk.
Factors affect the stability of milk foam in whipped cream
There are a few factors that affect the stability of milk foam in whipped cream, including fat content, temperature, sugar and also whipping time. I remembered during my diploma time when I over whisked the cream, it turned out like a split mixture. Then, my chef told me to continue whisking until it becomes butter😥. This chapter taught me the theory behind it the split mixture is actually one whey and fat. It is due to the composition of milk, contain 80% casein and 20 % whey.
In conclusion, the knowledge about milk that I have learned from this chapter can be applied in my daily life and also in my career life when creating a gold standard or a recipe of a food product.😃
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