Lactobacillus delbrueckii spp bulgaricus
Carbohydrate-based fat replacer
Protein-based fat replacer
Chopping (or emulsifying)
Smoking (or cooking)
Sugars are a major source of calories in formulated foods.
Sugars provide bulk, structure, and flavor in formulated foods.
Some artificial sweeteners are heat sensitive and better for soft drinks than baking.
Reducing sugars are lipophilic and are used as emulsifiers in salad dressing.
Food service operations.
Fast food restaurants.
Casual dining restaurants.
All of the above
Ice cream processing includes unit operations such as pasteurizing, homogenization, and hardening.
A casein content of 80% raw milk is required to support the growth of lactic acid bacteria in yogurt.
Rennin and chymosin are enzymes that may be used to coagulate casein by proteolysis during cheese making.
Cheddar cheese is an example of a hard cheese which is ripened by bacteria.
Artificial vanilla ice cream
Artificial vanilla flavored ice milk
Vanilla ice cream
Vanilla flavored ice cream
Activated charcoal filter
Low acid foods
High acid foods
High fructose corn syrup
Fats and oils are lipids which are organic substances that are relatively nonpolar.
Fats and oils are used to increase the water holding capacity of formulated foods.
Fats and oils used in formulated foods are lipophilic and hydrophobic.
Triglycerides are composed of three fatty acids bound to a glycerol molecule.
Unsaturated fats and oils are more susceptible to oxidation (rancidity) than saturated types.