January 15, 2011 - "Dehydrating Cheese Slices" By Joseph Parish. My family likes to indulge in a treat of cheese slices served with a tasty selection of sliced homemade bread. The problem is when we purchase the cheese in bulk from our local SAM’s Club it is frequently too much for us to finish. As a result of that we waste a good portion of the product. To counteract this problem I decided to dehydrate the remainder for use in other foods at a later date. Click hereSaturday, January 15, 2011
Dehydrating Cheese Slices
January 15, 2011 - "Dehydrating Cheese Slices" By Joseph Parish. My family likes to indulge in a treat of cheese slices served with a tasty selection of sliced homemade bread. The problem is when we purchase the cheese in bulk from our local SAM’s Club it is frequently too much for us to finish. As a result of that we waste a good portion of the product. To counteract this problem I decided to dehydrate the remainder for use in other foods at a later date. Click here
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Eggs and egg-derived products
ReplyDeleteFoods that are naturally characterized by high cholesterol content are
major sources of oxysterols when processed, such as eggs and egg-
derived products. An average egg contains 200-220 mg cholesterol,
which is about twice the cholesterol content of butter and freeze-
dried meat products, and about 5-10 times more cholesterol than is
found in most dairy products. Dried whole egg or dried egg yolk, but
not fresh egg yolk, are significant sources of oxysterols when used in
the manufacture of convenience foods (Missler et al., 1985; Galobart
et al., 2002). Oxysterol content of eggs (dehydrated, dried) are in
the range of 0.05-1.50 ug/g, and for egg-yolk (dehydrated or dried)
amounts are 15-120 ug/g (Morgan & Armstrong, 1992). Irradiation
applied to the control of Salmonella considerably increases the amount
of oxysterols in egg yolk powder from 10 ug/g to 470 ug/g on average
(Du & Ahn, 2000).