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Food Science
Food Science is a multi-disciplinary field involving chemistry, biochemistry, nutrition, microbiology and even engineering of a biological nature. It integrates broad-based knowledge and focuses it on food. Quality, safety, and nutrition questions are just some of the areas dealt with in this category.
1,441 Questions
The process that gives the milk a longer shelf life is called ultrahigh temperature (UHT) processing or treatment, in which milk is heated to 280 degrees Fahrenheit (138 degrees Celsius) for two to four seconds, killing any bacteria in it.
Compare that to pasteurization, the standard preservation process. There are two types of pasteurization: "low temperature, long time," in which milk is heated to 145 degrees F (63 degrees C) for at least 30 minutes*, or the more common "high temperature, short time," in which milk is heated to roughly 71C and then drastically cooled for at least 15 seconds.
The different temperatures hint at why UHT-treated milk lasts longer: Pasteurization doesn't kill all bacteria in the milk, just enough so that you don't get a disease with your milk mustache. UHT, on the other hand, kills everything.
Retailers typically give pasteurized milk an expiration date of four to six days. Ahead of that, however, was up to six days of processing and shipping, so total shelf life after pasteurization is probably up to two weeks. Milk that undergoes UHT doesn't need to be refrigerated and can sit on the shelf for up to six months.
Regular milk can undergo UHT, too. The process is used for the room-temperature Parmalat milk found outside the refrigerator case and for most milk sold in Europe.
Additional InformationIn the U.S., retailers are not packaging the milk and dating it - the dairy/processor dates the milk. I have seen HTST fluid milk coded with sell-by dates anywhere from 10 days to 2 weeks.How does self raising flour work?
The difference between "Self Rising" flour and "Flour" is simply that self rising flour has leavening agents added to it during packaging.
The way it works is the same as flour after you add your leavening agent, such as baking powder, baking soda, etc. A reaction to temperature and other conditions, whether chemical or natural causes the leavening agent in the self rising flour to produce carbon dioxide, thus forming bubbles which makes the product rise by trapping the air inside as the product solidifies.
What bacteria are found raw chicken?
Salmonellosis is well known for being a result of the handling of raw chicken, eating undercooked chicken, as well as on and in eggs of infected chickens. These are bacteria of the type called enterobacteria. Food poisoning from ingestion can be very severe to the very young, very old, and immunocompromised. Symptoms are severe vomiting and diarrhea with resultant dehydration. Cook potentially contaminated foods to at least a temperature of 150o F.
Species of Salmonella found in chickens are Salmonella enterica subsp. enterica Serovar Enteritidis, for short Salmonella enteritidis or Salmonella typhimurium.
Other microbes that are commonly present in chicken in the US are:
Clostridium perfringens that is a more heat-resistent bacteria, so it requires cooking to 165o F. Leftovers should be reheated to that same temperature again before eating.
Campylobacter jejuni once thought of as only present in milk, it is becoming studied for presence in poultry and meats as well, but it grows poorly in foods.
Escherichia coli (E. Coli), can be on chicken, usually from cross contamination from other meats or sources. Species might be E. coli: enterotoxigenic, enterinvasive, hemorrhagic, and enteropathogenic. Requires adequate cooking temperatures and times.
A raising agent is a liquid or powder that helps things such as: bread, cakes and scones rise. Things like bread rely on raising agents to ensure they have the right texture and form. The raising agent gives off carbon dioxide when it is heated up this forces the mixture to rise. Acidic salts also have this effect when added into a mixture such as bread. However they cause the mixture to rise at temperatures as low as 15 degrees Celsius.
What is the Hindi name of horse radish?
Horese radish is called Mooli/Muli in Hindi as far as I know. In India both the roots & leaves are eaten [cooked/raw] It is called as Shigupatra
Does rapeseed oil contain histamine?
Rapeseed comes from a completely different different plant. It is not related to wheat.
Poultry and eggs sold in the US are regulated by which government agency?
I believe the FDA (Food and Drug Administration) is in charge of most food labels and the USDA (US Dept. of Agriculture) is in charge of labeling meat and poultry.
The starches and sugars found in foods?
Starches include starch from potatoes, wheat, corn, tapioca, rice, etc. Starches consists of amylose and amylopectin.
Sugars in foods come from many sources and are mainly sucrose, maltose, glucose, fructose, lactose, and galactose.
Why are some jalepeno peppers hotter than other jalepenos?
Because they have different kinds as mild, medium,and Hot and that's the truth
Should a 13 year old be able to cook if yes what type of food?
yes, a 9 year old can cook but they will need parents to show them so they could get a good career
Of course they can also they can go out for walks with there friends they can do anything
Oysters wrapped in bacon, baked in an oven and sometimes served on toast.
Why do water bottles have a best if used by date?
All companies that produce consumables must, by federal law, have an expiration date on it. Since bottled water is a consumable the company must put a expiration date on it.
Also some water becomes impure due to plastic melting or substances released into the water by the plastic.
Here are opinions and answers from WikiAnswerers:
- So that if you don't drink the water by that date you have to go out and buy a new bottle, thus creating more profit for the company which sold you the water
- There is a chance that over time (years), the container could cause the water to have a different taste. There is much more information at the website in the Links section.
- There are two main types of sterilization that all food and drink manufacturers use. The first is the use of peracetic acid that gives an instant kill to most pathogens (bugs that make you ill). The second is the use of steam. Holding a steam temperature of above 120 degrees in the product line for 15 minutes will kill virtually all pathogens. However, some bacteria form spores which are virtually indestructible and can last for millions of years. The only way to make totally sterile drinks would be to irradiate them, which wouldn't make them radioactive, but would make them cost a great deal of money to produce. Thus, the manufacturer cannot guarantee that their product is free of pathogens and gives it a 'use by' to minimize their liability. Packaging deterioration is the other reason for the "Best By" Date.
Please do not make the mistake of thinking that "Bottled Water" means pure, sterile, perfect water. It may surprise you to know that there is very little regulation concerning 'bottled water'. For example, it is common practice to label the bottle with such things as " Spring Water" or "Mountain fresh" while the water is actually taken directly from municipal sources! Look for yourself at the fine print and see.
The information above is accurate and well written. Irradiation is, however, not all that expensive, as all that is required is to expose the water to a radioactive source. It is very passive. The problem is that consumers are less than excited about drinking "irradiated" water. The second problem is planned obsolescence. Water with a shelf life must be replaced whether it is consumed or not, which increases sales.
Bottled water is, for the most part, an ecological disaster. The plastic is not fully recycled--much of it ends up in land fills, or burned in waste to energy plants. Also, municipal water supplies are just as safe, and frequently safer, than bottled water--which often comes from municipal water supplies--as noted above.
Here are additions to the answer:
It is just giving warning that it will taste different from what it did when bottled.
They're is an expiration on water bottles because most of the time companies will put fluoride in water and the fluoride expires so they need an expiration date
Bottled water is pointless, If you had to choose between water that had chemicals put into it or natural pure water, the natural water is better because it has fluorine in it and most of the bottled water won't have fluorine. Plus, how can water expire within a protected container? Because plastic would take a long time to decompose and water wouldn't expire in it.
Water kept in a plastic container is harmful because bottles are made up of toxic substances which are harmful for both animal and plant life.In nature, as per its property water flows which keeps it clean and pure, not allowing any source of crude deposition. But water if kept enclosed for a prolong period allows anaerobic algae and other microbes to grow in it;making it unsafe and unfit for potable use. Hence, pouched water possesses an expiration date on it. The plastic chemicals will get to it. The water can go stale, too.
Citrate is acted on by the enzyme citrase, which produces oxaloacetic acid and acetate. These products are then enzymatically converted to pyruvic acid and carbon dioxide. During this reaction the meduim becomes alkaline (the carbon dioxide that is generated combines with sodium and water to form sodium carbonate, and alkaline product.
How mathematics is used in cake baking?
you would need basic math with ratios to figure how to evenly place the repetitive decorations pleasingly on the cake icing.. A cake decorator is just another form of an artist, they use colored icing instead of paint. Applying the repetitive decorations is usually starting at the points of a compass, and eyeballing it from there. The largest problem is keeping the icing colors mixed the same from batch to batch (ratio of icing to coloring).
What are the effects of sugar deficiency?
its called anorexia.. duh.. but physically your stomach starts to shirnk, your body basically eats itself if you arn't supplying it with enough of what it needs. also you get horribly sucked up and right when you splurge and eat the whole meal from in-and-out you stomach pops right back out... not healthy by any means.. unless your on survivor and going 2 win like a million dollars... =)
idkk look it up on google or something.... why do you care anywayyyyyyyyy????????
The short answer here is yes. They are very fibrous and tough and more often used as a flavouring or chopped very fine to make it easier to digest. Stems of dill are used in the making of certain stocks and soups as well as it being an ingredient in "bouquet garni".
Why do food scientists modify starches?
Starches are used to thicken food products by absorbing liquid. However, when a food is heated or frozen, the liquid comes out of the starch (this is called syneresis).
To prevent this, food scientists modify the starches so that they can hold water better. The two ways that starches are modified are by cross-linking and derivatization. These methods help hold starch molecules together or they create pockets in the starch where liquid is trapped.
Why do you pierce the lid of food when you put it in the microwave?
Because the microwave will heat up the particles inside the can. Therefore these particles will have more movement energy and the pressure inside the can will build up, causing it to explode. Please post a message on my message board if thes helps! - Chibi Nanas x
What are different types of ice creams?
Based on ice cream consumption figures, the top five individual flavors in terms of share of segment in the United States are:
- vanilla (26%),
- chocolate (12.9%)
- neapolitan (4.8%)
- strawberry (4.3%)
- cookies n' cream (4.0%)
Source: The NPD Group's National Eating Trends Services
All foods are safe to eat in Greece. Just because something seems "weird" or you never thought it would be edible doesn't mean it's not safe. The Greeks are not a people who like eating foods that are a potential health hazard (like the Japanese do with some types of poisonous fish). If you go to Greece enjoy every morsel of every delicious bit of food you eat (and keep an open mind when eating so that you don't miss out on some fantastic tastes).
