Question

EGG & MILK LAB-14 points Homework Ouestions 1. There are many factors that affect the formation of an egg foam. Discuss three factors which affect the coagulation/denaturing of an egg foam. (3 pts) 2. Discuss two roles of the egg yolk in a hollandaise sauce. (2 pts) 3. SA is lauld Milk proteins coagulate or precipitate/clot under certain conditions. Describe what happens to milk when each of the following is added/applied: (4 pts). Heat b. Acid Enzymes (rennin) d. Salts Discuss the affect each has on a whipped milk product and the ideal conditions for each. (5 pts) Fat content Temperature Age Sugar Whipping time

Answer 1

1- egg age , temperature, storage condition, salt ,sugar, stabilizer

2- sauce contain two sets of immsible liquid

Melted butter and water ,melted butter and lemon juice, lecithin present egg yolk is an emulsifier which keep the butter dispersed through the water and lemon creating permanent emulsion