PPT-Cream Cream A portion of milk which is rich in fat content and raise to form a layer

Grades of cream The federal standards for cream of different fat contents in USA are 1Light coffee or table cream has 1830 fat contents 2Light whipping cream has a 3036 fat content 3 Heavy whipping cream has minimum of 36 fat content . Classifications. Enzymatic . Browning. Discoloration results from exposure of a fruit’s flesh to the air. Prevention:. Coat fruits with some form of ascorbic acid (vitamin C). Lemon, lime, grapefruit, or orange juice. Milk. Most common types:. Cow. Goat. Sheep. Nutrients - Milk. Mainly water (87%). Protein. Calcium. Milk fat. Sugar (Lactose). Vitamin A, C and D. Processing of Milk. Pasteurisation:. Destroys all pathogenic bacteria, or disease causing bacteria.. I. Day #19. . Dairy products!. Chapter 34 – page 477. What are some main nutrients in dairy products?. Protein, vitamins A, B’s, and D. Pasteurized. – heat treated to kill enzymes and any harmful bacteria. Milk and Milk Products . Milk - Is it in You?. The serving size from the milk and dairy food group is . 2-3 CUPS. . . 3 cups for teens and adults. The following groups should have more servings. . Grade A: fluid milk. Grade B: processing and manufacturing. . (cheese/butter). MAJOR PRODUCTS. . Fluid milk:. . whole milk, . 2%, . 1%, . nonfat milk (less than .5% fat),. chocolate milk. . Fermentation (grade A):. Raise a tobacco-free generation.. c. ivcomweb.com. Contents. Introduction. Strategies for success. Tobacco 21 endorsement . form. Tobacco 21 Q. &. A. Raise the age.. Raise a tobacco-free generation.. . Milk is homogenized to prevent the fat from rising to the top of the milk. This is achieved by "forcing fat globules into smaller and smaller particles so they can't find each other again.. Cream to butter. http://pitstopsforkids.com/wp-content/uploads/2014/06/great-hopes-plantation-chores.jpg. http://pitstopsforkids.com/wp-content/uploads/2014/06/pyrate-life-cast.jpg. http://pitstopsforkids.com/wp-content/uploads/2014/06/marching-band.jpg. Tonya C. Schoenfuss. Objective. Overview of milk components & differences between species. Major factors affecting on milk quality. Somatic Cell Count. Microbial Count. Handling. History of Dairy Products at U of MN. Ice cream Ice cream is a frozen dessert usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavours . History - Chinese did fruit ice the first, and later this mean from a heat was adopted by ole 1-2 tausaga le matutua  Nutrition information provided above is per 100ml and these are averages only.0.9g saturated fat0.1g saturated fat ZI L O 5 0 1 0 1 Sodium 12%12% 5% Calories 150 Calories from Fat 70 % Daily Value*Total Fat Saturated Fat 0gTrans Fat 0gCholesterol Sodium 0%2% 5% Calories 90 Calories from Fat 0 Nutrition Fac Department : Dairy Technology. Course Title : Ice Cream & Frozen Desserts. Course No. : DTT -222. Course Teacher: Dr. Bipin Kumar Singh. Energy value. The energy value and nutrients of ice cream depend upon the food value of the ingredients from which it is made. Ice cream contains three or four times more fat, carbohydrate and 12-16 % more protein than does milk. In addition, it also contains other food products such as fruits, nuts, eggs, candies and sugar, which enhance its nutritive value. Ice cream is an excellent source of food energy, and fully 50% of its total solids content is sugar, including lactose, sucrose, and corn syrup solids. These constituents are almost completely assimilated and makes ice cream an especially desirable food for growing children..