400 ml -milk diluted -no flavor -sticky and c. Non-fat milk -unsweetened 450 ml -slightly sweet -wheat flavor -too runny d. Soymilk Table 7.2 Ricotta Evaluation Type of Whey / Milk Flavor Tenderness -tartest of all -smooth throughout e. Whole milk - milky and a bit tart -less soft than whole milk f. 2% milk -slightly bit tart - really stretchy g. Non-fat milk -a bit crumbly -bland Really pasty h. Soymilk References http://food.oregonstate.edu/learn/crys.html Crystallization. (2012). Retrieved from Description and Composition of Flax (n.d).Retrieved November 1,2014 from Freeze Thaw Starch. (n.d.). Retrieved November 05, 2014, from http://www.cooperativepurchasers.com/Ingredients/Starches/Freeze-Thaw-Starch.html Inulin.(n.d). Retrieved October 30, 2014, from Irvin, J. (n.d.). How do different fats affect baking. Retrieved December 1, 1999, from
c. Non-fat milk 400 ml -milk diluted -unsweetened -no flavor -sticky and d. Soymilk 450 ml -slightly sweet -wheat flavor -too runny Table 7.2 Ricotta Evaluation Type of Whey / Milk Flavor Tenderness e. Whole milk -tartest of all -smooth throughout f. 2% milk - milky and a bit tart -less soft than whole milk g. Non-fat milk -slightly bit tart - really stretchy -a bit crumbly h. Soymilk -bland Really pasty References Crystallization. (2012). Retrieved from http://food.oregonstate.edu/learn/crys.html Description and Composition of Flax (n.d).Retrieved November 1,2014 from Freeze Thaw Starch. (n.d.). Retrieved November 05, 2014, from http://www.cooperativepurchasers.com/Ingredients/Starches/Freeze-Thaw-Starch.html Inulin.(n.d). Retrieved October 30, 2014, from Irvin, J. (n.d.). How do different fats affect baking. Retrieved December 1, 1999, from