Food Science Experiments Archives - Food Science Toolbox

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Objective To compare the gel property of starch and xanthan gum at room temperature        Background Food ingredients can have unique behavior during processing based on their physical and chemical properties. This behavior is referred to as their functional property. Examples of functional properties are shown in the figure below. The physical property we will […]

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Objective To determine cleanliness of food contact surface    Background A food contact surface is a surface in a food processing facility that normally comes into contact with food during its preparation. These surfaces may include processing equipment, cutting boards, utensils, sinks, counters and tabletops. They must be properly cleaned before use in food production. […]

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Objective: To prepare yogurt and cheddar cheese   Theory: Fermentation is used in food processing to develop unique flavors and textures. In yogurt making a starter culture is used to acidify milk by producing lactic acid. The drop in pH causes casein to move closer to its isoelectric point resulting in coagulation. There are two […]

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