Carbohydrate-carbon along with hydrogen and oxygen in the same ratio as water

monosaccharide-sugar containing one sugar molecule

lactose-glucose and galactose
maltose-glucose and glucose
sucrose-glucose and fructose
disaccharide-a sugar formed from two monosaccharides
reducing sugars-Examples: glucose, lactose, fructose
non reducing-contains no hemiacetal groups
polysaccharides-sugar formed from more than two sugar molecules:
starch - glucose polymers, found in plants.
cellulose -found in plant fibers, insoluble
Pectin-cell wall polysaccharide, found in vegetables and fruits
lipids-Contain only carbon, hydrogen and oxygen. Most common form in foods
is as a triglyceride
saturated-no double bonds in any of the fatty acid chains
unsaturated
monounsaturated-fat that has only one double bond in the
triglyceride
polyunsaturated-fat that has more than one double bond in
the triglyceride.
leavening agent-Used to produce a gas that 'lightens' dough or batter. viscosityThe resistance of a fluid to deformation
Kinematic viscosity-ratio of viscosity/density
shear viscosity-reaction to a shearing stress
calorie-amount of heat required to raise the temperature of 1 gram of water 1
degree Celsius.
soluble fiber-helps regulate blood sugar...Found in Oats & Oat Bran, some Fruits
& veggies
insoluble fiber-helps clean out colon...Found in whole wheat, some
fruits and veggies
protein-any of a large group of nitrogenous organic compounds that are essential
constituents of living cells
standard labeling regulations
esterificationfat bonding
chemical structures of
sugar
starch
fats
proteins
essential fats
vitamins
How does cooking change dairy chemicals?
allergens
preservation
Recommended Daily Allowance of essential minerals and vitamins

-consequences of not getting these

freezing point depression
nondairy milk
dairys health benefits
lowfat/fat-free milk
lactose intolerance
emulsification
pasteurization
organic dairy milk products
casein and whey proteins
probiotics
What protein is most common to cows milk?- Casein
Does table salt or rock salt have a greater freezing point depression?- Rock salt
Chemical composition and nutritional value of 2%, skim, half and half, cream, and whole milk
Chemical structure and names of common fats in dairy products
Soy milk vs cows milk

Lab Steps:
1. Combine up to 125 ml of milk, cream or half and half with up to 15 ml of sugar and add up to 1.2 ml
of vanilla if desired
2. Fill a 1 gallon ziploc bag half full with ice and add up to 90 ml of salt. Seal the bag and shake to mix
the ice and salt
3. In a 1 pint sized ziploc bag place the ice cream mixture and seal the bag
4. Place the smaller sealed bag in the large bag and mix and shake vigorously so that ice cream m