UBC Wiki - User contributions [en]

Course:FNH200/Projects/2022/Bagoong

2022-08-13T21:00:18Z

ElisaPanHuang:

== Introduction ==
[[File:How-to-make-ginisang-bagoong-10.jpg|center|thumb|231x231px]]
Bagoong ''[buh-goh-ong]'' is a Filipino dish that is made from fish or shrimp paste. The fish used in the making process of Bagoong includes anchovies, sardines, herring, silverside, shrimp, slipmouth, freshwater porgy, oysters, clams, and other shellfish. Bagoong is characterized as reddish brown and salty with a cheese-like odor. Bagoong goes through a fermentation process that involves salt and slow digestion, which breaks down into liquid and solid forms <ref name=":0">{{Cite journal|last=Sanchez|first=Priscilla|date=1999|title=Microorganisms and technology of Philippine fermented foods|url=https://www.jstage.jst.go.jp/article/jslab1997/10/1/10_19/_pdf/-char/ja|journal=Japanese Journal of Lactic Acid Bacteria|volume=|pages=19-28|via=}}</ref>. The solid material is later called bagoong, while the liquid form is further fermented to form another condiment called patis or fish sauce. Bagoong is not the only fish paste product that exists; this type of fish/shrimp fermentation exists throughout Southeast Asia. Similar products to bagoong include belachan in Malaysia, trassi in Indonesia, nam-ca in Vietnam, kapi in Thailand, and ngapi in Burma <ref name=":0" />.

== Brief History ==
[[File:Map phillipines.webp|thumb|239x239px]]
Bagoong is a traditional dish of the Philippines where fish or shrimp is fermented along with salt and is then created into a paste. While Bagoong itself originated in the Philippines, the process of fermenting fish has existed since the Greco-Roman era. As defined by Pliny the Elder, Garum is “a choice liquor consisting of the guts of fish and the other parts that would otherwise be considered refuse” <ref>{{Cite web|last=Tonon|first=Rafael|date=|title=Everything You Ever Wanted to Know About Garum|url=https://www.eater.com/22867421/everything-you-ever-wanted-to-know-about-garum|url-status=live|archive-url=|archive-date=|access-date=August 9, 2022|website=Eater}}</ref>. Later on, fermented fish sauce also appeared in the Middle East under the moniker Mahyawa and was served in the “southern coastal regions of Iran”<ref>{{Cite web|last=|first=|date=|title=Mahyawa|url=https://en.wikipedia.org/wiki/Mahyawa#:~:text=Mahyawa%20is%20made%20from%20salted,coriander%20seeds%20and%20mustard%20seeds.|url-status=live|archive-url=|archive-date=|access-date=|website=}}</ref>. Finally, Bagoong itself originated in the eighth century in Thailand, where shrimp was first dried out and fermented. From there, it spread out to the surrounding countries and finally to the Philippines. Mentions of Bagoong range in western media range back to the 17th century when British explorer, William Harper, mentions encountering Bagoong in his book “A New Voyage Round the World”. Many different variations of Bagoong can be found all across the Phillipines, such as the Bagoong Balayang, Terong, Alamang, Isda, and Ginamos. Each of these Bagoong's relate to the different form of seafoods utilised within the recipe itself as fish ranging from anchovies to silverperch can be used in the creation.<ref>{{Cite web|last=Tiglao|first=Getsy|date=|title="Pinkabet', 'bagoong', and the Greco-Roman Legacy|url=https://www.pressreader.com/philippines/manila-times/20140713/281934541059477|url-status=live|archive-url=|archive-date=|access-date=|website=}}</ref> While many variations of the dish exist, the main Bagoongs are Isda and Alamang. Bagoong Alamang is made from shrimp and krill which is fermented and made into a paste while Bagoong Isda is made from anchovies.

== Production of Bagoong ==

=== Fermentation ===
Bagoong is a Filipino dish which is made from fish paste. There are several types of fishes that can be used to produce bagoong. For instance, anchovies, shrimp, oysters, clams, herring, and many other shellfish could be used. The most common type of fish used in bagoong are anchovies. This paste is specially known as a Filipino condiment that can be eaten raw or cooked in many Filipino traditional recipes. Some examples are served as a dip for green mangoes or to mix with salad. There are some variations of how bagoong is produced. The most famous two types of bagoongs are isda and alamang. Bagoong isda is made of fermented fish and salt, meanwhile bagoong alamang is made of krill or shrimp paste with salt <ref>{{Cite web|last=Gregorio|first=A.|date=2015|title=What is Bagoong Alamang?|url=https://panlasangpinoy.com/what-is-bagoong-alamang/|url-status=live|archive-url=|archive-date=|access-date=August 10, 2022|website=Panlasang Pinoy}}</ref>. The Fermentation process alone is insufficient to preserve the product, instead it helps in the development of a distinctive flavour in the final product for which the Bagoong is famous for <ref name=":1">{{Cite web|last=Arquillano|first=Nova E.|date=|title=Profiling of Bagoong Production|url=https://psurj.org/wp-content/uploads/2019/02/JEMSS-2019-007.pdf|url-status=live|archive-url=|archive-date=|access-date=August 11, 2022|website=}}</ref>. Fermentation combined with drying and salting preserves the fish or shrimp used in the product. Moreover, it is significant to remember that bagoong is the partially digested fish or shrimp residue that has not yet been absorbed (partially hydrolized). The final product smells similar to cheese and is salty <ref name=":3" />.

The first step in making Bagoong Isda (bagoong made with fish) is to select the preferred type of fish. The fish is then cleaned thoroughly and drained well. The fermentation process usually begins with salting and drying the fish. Depending on the weight of the preparation, salt is diluted with the drained samples in ratios ranging from 1:3 to 2:7. The addition of salt lowers the water activity of the product, eliminating the growth process of seaweed, proteolytic and putrefying bacteria <ref name=":1" />.

The process takes three months to one year to complete. As more fermentation results in more breakdown of fish’s skin and muscle, aroma and taste can be enhanced by allowing the fish to ferment for up to a year <ref name=":1" />. However, the fermentation mixture is stirred occasionally to make evenly distribute the salt within the solution. This is done to enhance the aroma and taste constituents and more importantly, to saturate the fish and prevent spoilage of fish during the long fermentation hours.

=== Fermentation Factors and Bacteria Involved ===
One of the main factors in bagoong fermentation is salt. Depending on the size of the bagoong production, the amount of salt varies – usually 11% to 25%. As studied in class lecture, salt is a crucial solute that attracts free water, allowing chemical reactions in food. In the fermentation of bagoong, dissolved salt in the water draws water from fish or shrimp cells. This process also brings other solutes and the bacteria, like gram-negative bacteria, commonly found bacteria at the initial state of fermentation <ref name=":0" />. These bacteria are sensitive to hypertonic conditions, which refers to a situation where freshwater leaves cells membrane to attract salt solute. According to the National Research Council (US) Panel on the Applications of Biotechnology to Traditional Fermented Foods (1992), some good and bad microorganisms can still be found in Bagoong <ref>{{Cite journal|last=National Research Council (US) Panel on the Applications of Biotechnology to Traditional Fermented Foods|first=|date=1992|title=Applications of Biotechnology to Fermented Foods: Report of an Ad Hoc Panel of the Board on Science and Technology for International Development|url=https://www.ncbi.nlm.nih.gov/books/NBK234688/|journal=Washington (DC): National Academies Press (US)|chapter=Fermented Fish Products in the Philippines|volume=|pages=|via=}}</ref>.

Some good microorganisms like fish intestine enzyme, bacillus subtilis, and bacillus coagulans are responsible for the protein hydrolysis process. This process helps make the protein more soluble and digestible. These enzymes then further break down amides and amino acids to form the product’s flavor.<ref>E. M. Barampouti ''et al'', "CHAPTER 3 - status and perspectives of agricultural residues in a circular and resource-efficient context," in ''Clean Energy and Resources Recovery''Anonymous Elsevier Inc, 2021, pp. 49-102.</ref> Bacillus pumilus is a commonly found bacteria throughout the bagoong fermentation process.

Due to fermentation, the population of bacteria fluctuates throughout. Below are bacteria that can be found at the initial state of the fermentation:

* Bacillus coagulans
* Bacillus megaterium
* Bacillus subtilis

At the later stage, some bacteria that remain are:

* Bacillus licheniformis
* Micrococcus colpogenes
* Micrococcus roseus
* Micrococcus varians
* Staphylococcus’s species

=== Packaging and Storage ===
Proper packaging plays a key role in food safety, maintaining the nutrients, protecting it from physical damage and microbiological contamination. For instance, Bagoong’s packaging should be processed and packed under hygienic conditions and comply with the microbial levels set by the Bureau of Foods and Drugs <ref name=":2">{{Cite web|last=Sanchez|first=Priscilla C.|date=2013|title=Philippine Fermented Foods: Principles and Technology|url=https://books.google.ca/books?id=smfr-KYgtWkC&pg=PT446&lpg=PT446&dq=bagoong+packaging+reasons&source=bl&ots=xiOmDuv5F6&sig=ACfU3U2cu4A75cy5hfBqoAllIpTqsBzzjQ&hl=en&sa=X&ved=2ahUKEwig2sKfvrr5AhVxGzQIHRieALY4ChDoAXoECBEQAw#v=onepage&q=bagoong%20packaging%20reasons&f=false|url-status=live|archive-url=|archive-date=2013|access-date=August 10, 2022|website=}}</ref>. This product in particular must be packed in containers made of glass, earthware, or wooden barrels. The use of tin cans may also be permitted provided that they are new and clean. Tin cans are not allowed to be used more than once as bagoong containers, this is to prevent contamination <ref name=":3">{{Cite web|last=|first=|date=1982|title=Small-scale processing of fish|url=http://www.nzdl.org/cgi-bin/library?e=d-00000-00---off-0cdl--00-0----0-10-0---0---0direct-10---4-------0-1l--11-en-50---20-about---00-0-1-00-0--4----0-0-11-10-0utfZz-8-00&cl=CL1.9&d=HASH9e9f8f99212e7c3ee056a4.5.8.5&gt=1|url-status=live|archive-url=|archive-date=|access-date=August 9, 2022|website=Community Development Library}}</ref>.

The nutritional components and potential risks of every packaging type must be observed and documented. The ideal container for bagoong must be air-tight. This allows the development and maintenance of the anaerobic conditions required for good fermentation and storage <ref name=":2" />.
{| class="wikitable"
|+Table 1: Brands of Bagoong and Packaging Material
!Brand
!Packaging Material
|-
|Barrio Fiesta
|Glass Jar
|-
|Buenas
|Glass Jar
|-
|Bulacan
|Glass Jar
|-
|Dagupan
|Glass Jar
|-
|Gizelle's
|Glass Jar
|-
|Ilocano Branch
|Glass Jar
|-
|JE'S
|Tin Can
|-
|Kamayan
|Glass Jar
|-
|Kapuso
|Glass Jar
|-
|Lingayen
|Glass Jar
|-
|Marisco
|Glass Jar
|-
|Monika
|Glass Jar
|}
Table 1 shows 12 bagoong companies. As can be seen, 11 out of 12 companies use glass jars as packaging material, and the remaining uses tin cans to package their product. Although clean earthenware and wooden barrels are permitted to store bagoong, Table 1 suggests that these materials are not used by present-day bagoong companies.

The preference for glass as a packaging material is attributed to glass' ability to resist chemical reactions, as a result of the natural materials that make up glass: sand, soda ash, and sandstone<ref>{{Cite web|last=Glass Alliance Europe|first=|date=|title=What is Glass"|url=https://www.glassallianceeurope.eu/en/what-is-glass#:~:text=Glass%20is%20made%20from%20natural,temperature%20it%20behaves%20like%20solids.|url-status=live|archive-url=|archive-date=|access-date=August 11, 2022|website=Glass Alliance Europe}}</ref>. The combination of these leads to a non-porous material, preventing absorption of food, liquids, or gases<ref>{{Cite web|last=FEVE|first=|date=|title=How does glass help preserve the taste of products?|url=https://feve.org/about-glass/taste/|url-status=live|archive-url=|archive-date=|access-date=August 11, 2022|website=The European Container Glass Federation}}</ref>. This prevents unwanted and potentially dangerous chemical interactions such as deterioration of polymer-based materials (plastics)<ref>Hotchkiss JH. Food-packaging interactions influencing quality and safety. Food Addit Contam. 1997 Aug-Oct;14(6-7):601-7. doi: 10.1080/02652039709374572. PMID: 9373524.</ref>; the non-reacting characterisic of glass helps ensures that product quality and taste are unaffected<ref>{{Cite web|last=Schrenk|first=Dieter|date=April 2014|title=Literature report on food packaging materials and
their potential impact on human health|url=http://content.presspage.com/uploads/1081/profschrenk-foodpackagingmaterials_final.pdf|url-status=live|archive-url=|archive-date=|access-date=August 11, 2022|website=}}</ref>. Glass is also resistant to corrosion, making it ideal for storing bagoong, as bagoong's slightly acidic and highly-salted nature<ref>Pilapil AR, Neyrinck E, Deloof D, Bekaert K, Robbens J, Raes K. Chemical quality assessment of traditional salt-fermented shrimp paste from Northern Mindanao, Philippines. J Sci Food Agric. 2016 Feb;96(3):933-8. doi: 10.1002/jsfa.7167. Epub 2015 Mar 30. PMID: 25762369.</ref> encourages corrosion.

Bagoong is naturally stable at room temperature, hence it can be left on the kitchen shelf. Since bagoong is already preserved, it doesn’t have to be refrigerated. As long as it is stored in an airtight container in a dry place, it will last long without being refrigerated. However, if bagoong is not consumed very often it might be better to store it in the refrigerator after opening. To prevent cross-contamination try to use a clean spoon, tightly close the jar or bottle after every use, and do not return uneaten portions to the container <ref>{{Cite web|last=Miranda|first=Roselle|date=2022|title=How To Store Bagoong|url=https://www.yummy.ph/lessons/prepping/how-to-store-bagoong-a00249-20220126|url-status=live|archive-url=|archive-date=2022|access-date=August 10, 2022|website=Yummy.ph}}</ref>.

=== Food Components and Nutritional Labelling ===
{| class="wikitable"
|+Table 3: Bagoong Major Food Components <ref>Pongsetkul, J., Benjakul, S., Sampavapol, P. ''et al.'' Chemical composition and physical properties of salted shrimp paste (''Kapi'') produced in Thailand. ''Int Aquat Res'' 6, 155–166 (2014). <nowiki>https://doi.org/10.1007/s40071-014-0076-4</nowiki></ref>
!Food Component
!Content (%)
|-
|Carbohydrates
|4.90 to 32.48
|-
|Fat
|1.41 to 3.67
|-
|Protein
|29.44 to 53.17
|-
|Water
|33.79 to 52.54
|}
A study of 11 bagoong brands obtained the data in Table 3. Although brands varied depending on processing, proximate composition determined bagoong's main component to be protein. Thus, bagoong could theoretically help with fulfilling daily suggested protein needs. However, it should be noted that it's high sodium content, as shown in Table 5, renders bagoong harmful if consumed in too often and in larger amounts. Carbohydrate and fat contents of bagoong are relatively low enough that they could be disregarded when making consumer decisions. The relatively higher water content is due to the liquid, mushy consistency of the product as a result of the fermentation process.
{| class="wikitable"
|+Table 4: Nutritional Labelling for Specific Bagoong
!Requirements
!Barrio Fiesta
|-
|Nutrition Label for Barrio Fiesta
|[[File:Barrio Fiesta Nutrition Label.webp|thumb|alt=|center]]
|-
|Picture of Ingredients
|[[File:Ingredient list fro Bagoong.webp|thumb|Picture of Ingredient List for Bagoong|alt=|center]]
|-
|Language of Labelling
|The label is written using English
|-
|Common name of the food
|The common name is Bagoong
|-
|Principle Place of Business
|The company, Barrio Fiesta, operates out of Pasig City located in the Phillipines
|-
|Legibility and location
|The label is legible and the information is easy to locate on the packaging. The product is made in the Philippines
|-
|Date marking and storage instructions
|Because the shelf life of sour cream is less than 90 days, there is a date marking the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
|-
|Net quantity
|The net quantity is 250 grams
|-
|List of ingredients
|List of ingredients under nutritional facts table.

* Salted Shrimp Fry
* Corn Oil
* Vinegar
* Sugar
* Onion
* Garlic
* Monosodium Glutamate
|-
|Irradiated Foods
|Not applicable to this product
|-
|Sweeteners
|Not applicable to this product
|-
|Other information
|On the container lid, the name, the manufacturer, and pictures of foods that could be made with Bagoong are plastered. The label on the jar dictates that the Bagoong should be refrigerated after opening to improve the shelf life. The label also states the spice level of the Bagoong which is "Regular" and the net weight of 250 grams.
|-
|Nutrition Facts labelling
|It is clearly shown and adheres to all presentation of the nutrition facts table requirements.
|-
|Fortification
|Not applicable, not fortified
|-
|Grades
|Not applicable
|-
|Allergens
|Bagoong contains shellfish, which falls under one of the main allergens
|}

== Potential final exam question ==

# What microorganism is used to ferment Bagoong and why does salt has a very important role?
## Lactic Acid Bacteria with mould, and salt reduces the water-activity. '''(correct)'''
## Yeast, and salt inhibits the growth of yeast
## Yeast with Lactic Acid Bacteria, and salt for flavouring
## Mould, and salt ensures the production of bateria

The answer is Lactic Acid Bacteria with mould, and salt reduces the water-activity.

This question should be on the final exam because it makes students apply what they have learnt in the fermentation chapter to determine which one of the microorganisms used in this specific fermentation of fish is Asia, which is Lactic Acid bacteria with mould. It also provides an understanding of how salt is used in the fermentation process.

== References ==

File:How-to-make-ginisang-bagoong-10.jpg

2022-08-13T20:56:02Z

ElisaPanHuang:

=={{int:filedesc}}==
{{Information
|description={{en|1=How to Make Ginisang Bagoong. Kawaling Pinoy.}}
|date=2022, April 19
|source={{Lalaine Manalo}}
|author=[[User:ElisaPanHuang|Lalaine Manalo]]
|permission=
|other versions=
}}

=={{int:license-header}}==
{{self|cc-by-sa-4.0}}

[[Category:Food Science]]

File:Map phillipines.webp

2022-08-13T20:53:35Z

ElisaPanHuang:

=={{int:filedesc}}==
{{Information
|description={{en|1=Flags and national emblems of philippine map Free Vector}}
|date=2022, April 18
|source={{freepik}}
|author=[[User:Freepik]]
|permission=
|other versions=
}}

=={{int:license-header}}==
{{self|cc-by-sa-4.0}}

[[Category:Food Science]]

Course:FNH200/Projects/2022/Bagoong

2022-08-13T06:36:04Z

ElisaPanHuang:

== Introduction ==
[[File:How-to-make-ginisang-bagoong-10.jpg|center|thumb|231x231px]]
Bagoong ''[buh-goh-ong]'' is a Filipino dish that is made from fish or shrimp paste. The fish used in the making process of Bagoong includes anchovies, sardines, herring, silverside, shrimp, slipmouth, freshwater porgy, oysters, clams, and other shellfish. Bagoong is characterized as reddish brown and salty with a cheese-like odor. Bagoong is a fermentation process that involves salt and slow digestion, which breaks down into liquid and solid forms <ref name=":0">{{Cite journal|last=Sanchez|first=Priscilla|date=1999|title=Microorganisms and technology of Philippine fermented foods|url=https://www.jstage.jst.go.jp/article/jslab1997/10/1/10_19/_pdf/-char/ja|journal=Japanese Journal of Lactic Acid Bacteria|volume=|pages=19-28|via=}}</ref>. The solid material is later called bagoong, while the liquid form is further fermented to form another condiment called patis or fish sauce. Bagoong is not the only fish paste product that exists; this type of fish/shrimp fermentation exists throughout Southeast Asia. Similar products to bagoong include belachan in Malaysia, trassi in Indonesia, nam-ca in Vietnam, kapi in Thailand, and ngapi in Burma <ref name=":0" />.

== Brief History ==
[[File:Map phillipines.webp|thumb|239x239px]]
Bagoong is a traditional dish of the Philippines where fish or shrimp is fermented along with salt and is then created into a paste. While Bagoong itself originated in the Philippines, the process of fermenting fish has existed since the Greco-Roman era. As defined by Pliny the Elder, Garum is “a choice liquor consisting of the guts of fish and the other parts that would otherwise be considered refuse” <ref>{{Cite web|last=Tonon|first=Rafael|date=|title=Everything You Ever Wanted to Know About Garum|url=https://www.eater.com/22867421/everything-you-ever-wanted-to-know-about-garum|url-status=live|archive-url=|archive-date=|access-date=August 9, 2022|website=Eater}}</ref>. Later on, fermented fish sauce also appeared in the Middle East under the moniker Mahyawa and was served in the “southern coastal regions of Iran”<ref>{{Cite web|last=|first=|date=|title=Mahyawa|url=https://en.wikipedia.org/wiki/Mahyawa#:~:text=Mahyawa%20is%20made%20from%20salted,coriander%20seeds%20and%20mustard%20seeds.|url-status=live|archive-url=|archive-date=|access-date=|website=}}</ref>. Finally, Bagoong itself originated in the eighth century in Thailand, where shrimp was first dried out and fermented. From there, it spread out to the surrounding countries and finally to the Philippines. Mentions of Bagoong range in western media range back to the 17th century when British explorer, William Harper, mentions encountering Bagoong in his book “A New Voyage Round the World”. Many different variations of Bagoong can be found all across the Phillipines, such as the Bagoong Balayang, Terong, Alamang, Isda, and Ginamos. Each of these Bagoong's relate to the different form of seafoods utilised within the recipe itself as fish ranging from anchovies to silverperch can be used in the creation.<ref>{{Cite web|last=Tiglao|first=Getsy|date=|title="Pinkabet', 'bagoong', and the Greco-Roman Legacy|url=https://www.pressreader.com/philippines/manila-times/20140713/281934541059477|url-status=live|archive-url=|archive-date=|access-date=|website=}}</ref> While many variations of the dish exist, the main Bagoongs are Isda and Alamang. Bagoong Alamang is made from shrimp and krill which is fermented and made into a paste while Bagoong Isda is made from anchovies.

== Production of Bagoong ==

=== Fermentation ===
Bagoong is a Filipino dish which is made from fish paste. There are several types of fishes that can be used to produce bagoong. For instance, anchovies, shrimp, oysters, clams, herring, and many other shellfish could be used. The most common type of fish used in bagoong are anchovies. This paste is specially known as a Filipino condiment that can be eaten raw or cooked in many Filipino traditional recipes. Some examples are served as a dip for green mangoes or to mix with salad. There are some variations of how bagoong is produced. The most famous two types of bagoongs are isda and alamang. Bagoong isda is made of fermented fish and salt, meanwhile bagoong alamang is made of krill or shrimp paste with salt <ref>{{Cite web|last=Gregorio|first=A.|date=2015|title=What is Bagoong Alamang?|url=https://panlasangpinoy.com/what-is-bagoong-alamang/|url-status=live|archive-url=|archive-date=|access-date=August 10, 2022|website=Panlasang Pinoy}}</ref>. The Fermentation process used in Bagoong does not preserve fish, instead it helps in the development of a distinctive flavour in the final product for which the Bagoong is famous for <ref name=":1">{{Cite web|last=Arquillano|first=Nova E.|date=|title=Profiling of Bagoong Production|url=https://psurj.org/wp-content/uploads/2019/02/JEMSS-2019-007.pdf|url-status=live|archive-url=|archive-date=|access-date=August 11, 2022|website=}}</ref>. It is significant to remember that bagoong is the partially digested fish or shrimp residue that has not yet been absorbed (partially hydrolized). It smells something like cheese and is salty <ref name=":3" />.

The first step in making Bagoong Isda (bagoong made with fish) is to select the preferred type of fish. The fish is then cleaned thoroughly and drained well. The fermentation process usually begins with salting and drying the fish. Depending on the weight of the preparation, salt is diluted with the drained samples in ratios ranging from 1:3 to 2:7. The addition of salt lowers the water activity of the product, eliminating the growth process of seaweed, proteolytic and putrefying bacteria <ref name=":1" />.

The process takes three months to one year to complete. As more fermentation results in more breakdown of fish’s skin and muscle, aroma and taste can be enhanced by allowing the fish to ferment for up to a year <ref name=":1" />. However, the fermentation mixture is stirred occasionally to make evenly distribute the salt within the solution. This is done to enhance the aroma and taste constituents and more importantly, to saturate the fish and prevent spoilage of fish during the long fermentation hours.

=== Fermentation Factors and Bacteria Involved ===
One of the main factors in bagoong fermentation is salt. Depending on the size of the bagoong production, the amount of salt varies – usually 11% to 25%. As studied in class lecture, salt is a crucial solute that attracts free water, allowing chemical reactions in food. In the fermentation of bagoong, dissolved salt in the water draws water from fish or shrimp cells. This process also brings other solutes and the bacteria, like gram-negative bacteria, commonly found bacteria at the initial state of fermentation <ref name=":0" />. These bacteria are sensitive to hypertonic conditions, which refers to a situation where freshwater leaves cells membrane to attract salt solute. According to the National Research Council (US) Panel on the Applications of Biotechnology to Traditional Fermented Foods (1992), some good and bad microorganisms can still be found in Bagoong <ref>{{Cite journal|last=National Research Council (US) Panel on the Applications of Biotechnology to Traditional Fermented Foods|first=|date=1992|title=Applications of Biotechnology to Fermented Foods: Report of an Ad Hoc Panel of the Board on Science and Technology for International Development|url=https://www.ncbi.nlm.nih.gov/books/NBK234688/|journal=Washington (DC): National Academies Press (US)|chapter=Fermented Fish Products in the Philippines|volume=|pages=|via=}}</ref>.

Some good microorganisms like fish intestine enzyme, bacillus subtilis, and bacillus coagulans are responsible for the protein hydrolysis process. This process helps make the protein more soluble and digestible. These enzymes then further break down amides and amino acids to form the product’s flavor.<ref>E. M. Barampouti ''et al'', "CHAPTER 3 - status and perspectives of agricultural residues in a circular and resource-efficient context," in ''Clean Energy and Resources Recovery''Anonymous Elsevier Inc, 2021, pp. 49-102.</ref> Bacillus pumilus is a commonly found bacteria throughout the bagoong fermentation process.

Due to fermentation, the population of bacteria fluctuates throughout. Below are bacteria that can be found at the initial state of the fermentation:

* Bacillus coagulans
* Bacillus megaterium
* Bacillus subtilis

At the later stage, some bacteria that remain are:

* Bacillus licheniformis
* Micrococcus colpogenes
* Micrococcus roseus
* Micrococcus varians
* Staphylococcus’s species

=== Packaging and Storage ===
Proper packaging plays a key role in food safety, maintaining the nutrients, protecting it from physical damage and microbiological contamination. For instance, Bagoong’s packaging should be processed and packed under hygienic conditions and comply with the microbial levels set by the Bureau of Foods and Drugs <ref name=":2">{{Cite web|last=Sanchez|first=Priscilla C.|date=2013|title=Philippine Fermented Foods: Principles and Technology|url=https://books.google.ca/books?id=smfr-KYgtWkC&pg=PT446&lpg=PT446&dq=bagoong+packaging+reasons&source=bl&ots=xiOmDuv5F6&sig=ACfU3U2cu4A75cy5hfBqoAllIpTqsBzzjQ&hl=en&sa=X&ved=2ahUKEwig2sKfvrr5AhVxGzQIHRieALY4ChDoAXoECBEQAw#v=onepage&q=bagoong%20packaging%20reasons&f=false|url-status=live|archive-url=|archive-date=2013|access-date=August 10, 2022|website=}}</ref>. This product in particular must be packed in containers made of glass, earthware, or wooden barrels. The use of tin cans may also be permitted provided that they are new and clean. Tin cans are not allowed to be used more than once as bagoong containers, this is to prevent contamination <ref name=":3">{{Cite web|last=|first=|date=1982|title=Small-scale processing of fish|url=http://www.nzdl.org/cgi-bin/library?e=d-00000-00---off-0cdl--00-0----0-10-0---0---0direct-10---4-------0-1l--11-en-50---20-about---00-0-1-00-0--4----0-0-11-10-0utfZz-8-00&cl=CL1.9&d=HASH9e9f8f99212e7c3ee056a4.5.8.5&gt=1|url-status=live|archive-url=|archive-date=|access-date=August 9, 2022|website=Community Development Library}}</ref>.

The nutritional components and potential risks of every packaging type must be observed and documented. The ideal container for bagoong must be air-tight. This allows the development and maintenance of the anaerobic conditions required for good fermentation and storage <ref name=":2" />.
{| class="wikitable"
|+Table 1: Brands of Bagoong and Packaging Material
!Brand
!Packaging Material
|-
|Barrio Fiesta
|Glass Jar
|-
|Buenas
|Glass Jar
|-
|Bulacan
|Glass Jar
|-
|Dagupan
|Glass Jar
|-
|Gizelle's
|Glass Jar
|-
|Ilocano Branch
|Glass Jar
|-
|JE'S
|Tin Can
|-
|Kamayan
|Glass Jar
|-
|Kapuso
|Glass Jar
|-
|Lingayen
|Glass Jar
|-
|Marisco
|Glass Jar
|-
|Monika
|Glass Jar
|}
Table 1 shows 12 bagoong companies. As can be seen, 11 out of 12 companies use glass jars as packaging material, and the remaining uses tin cans to package their product. Although clean earthenware and wooden barrels are permitted to store bagoong, Table 1 suggests that these materials are not used by present-day bagoong companies.

The preference for glass as a packaging material is attributed to glass' ability to resist chemical reactions, as a result of the natural materials that make up glass: sand, soda ash, and sandstone<ref>{{Cite web|last=Glass Alliance Europe|first=|date=|title=What is Glass"|url=https://www.glassallianceeurope.eu/en/what-is-glass#:~:text=Glass%20is%20made%20from%20natural,temperature%20it%20behaves%20like%20solids.|url-status=live|archive-url=|archive-date=|access-date=August 11, 2022|website=Glass Alliance Europe}}</ref>. The combination of these leads to a non-porous material, preventing absorption of food, liquids, or gases<ref>{{Cite web|last=FEVE|first=|date=|title=How does glass help preserve the taste of products?|url=https://feve.org/about-glass/taste/|url-status=live|archive-url=|archive-date=|access-date=August 11, 2022|website=The European Container Glass Federation}}</ref>. This prevents unwanted and potentially dangerous chemical interactions such as deterioration of polymer-based materials (plastics)<ref>Hotchkiss JH. Food-packaging interactions influencing quality and safety. Food Addit Contam. 1997 Aug-Oct;14(6-7):601-7. doi: 10.1080/02652039709374572. PMID: 9373524.</ref>; the non-reacting characterisic of glass helps ensures that product quality and taste are unaffected<ref>{{Cite web|last=Schrenk|first=Dieter|date=April 2014|title=Literature report on food packaging materials and
their potential impact on human health|url=http://content.presspage.com/uploads/1081/profschrenk-foodpackagingmaterials_final.pdf|url-status=live|archive-url=|archive-date=|access-date=August 11, 2022|website=}}</ref>. Glass is also resistant to corrosion, making it ideal for storing bagoong, as bagoong's slightly acidic and highly-salted nature<ref>Pilapil AR, Neyrinck E, Deloof D, Bekaert K, Robbens J, Raes K. Chemical quality assessment of traditional salt-fermented shrimp paste from Northern Mindanao, Philippines. J Sci Food Agric. 2016 Feb;96(3):933-8. doi: 10.1002/jsfa.7167. Epub 2015 Mar 30. PMID: 25762369.</ref> encourages corrosion.

Bagoong is naturally stable at room temperature, hence it can be left on the kitchen shelf. Since bagoong is already preserved, it doesn’t have to be refrigerated. As long as it is stored in an airtight container in a dry place, it will last long without being refrigerated. However, if bagoong is not consumed very often it might be better to store it in the refrigerator after opening. To prevent cross-contamination try to use a clean spoon, tightly close the jar or bottle after every use, and do not return uneaten portions to the container <ref>{{Cite web|last=Miranda|first=Roselle|date=2022|title=How To Store Bagoong|url=https://www.yummy.ph/lessons/prepping/how-to-store-bagoong-a00249-20220126|url-status=live|archive-url=|archive-date=2022|access-date=August 10, 2022|website=Yummy.ph}}</ref>.

=== Food Components and Nutritional Labelling ===
{| class="wikitable"
|+Table 3: Bagoong Major Food Components <ref>Pongsetkul, J., Benjakul, S., Sampavapol, P. ''et al.'' Chemical composition and physical properties of salted shrimp paste (''Kapi'') produced in Thailand. ''Int Aquat Res'' 6, 155–166 (2014). <nowiki>https://doi.org/10.1007/s40071-014-0076-4</nowiki></ref>
!Food Component
!Content (%)
|-
|Carbohydrates
|4.90 to 32.48
|-
|Fat
|1.41 to 3.67
|-
|Protein
|29.44 to 53.17
|-
|Water
|33.79 to 52.54
|}
A study of 11 bagoong brands obtained the data in Table 3. Although brands varied depending on processing, proximate composition determined bagoong's main component to be protein. Thus, bagoong could theoretically help with fulfilling daily suggested protein needs. However, it should be noted that it's high sodium content, as shown in Table 5, renders bagoong harmful if consumed in too often and in larger amounts. Carbohydrate and fat contents of bagoong are relatively low enough that they could be disregarded when making consumer decisions. The relatively higher water content is due to the liquid, mushy consistency of the product as a result of the fermentation process.
{| class="wikitable"
|+Table 4: Nutritional Labelling for Specific Bagoong
!Requirements
!Barrio Fiesta
|-
|Nutrition Label for Barrio Fiesta
|[[File:Barrio Fiesta Nutrition Label.webp|thumb]]
|-
|Picture of Ingredients
|[[File:Ingredient list fro Bagoong.webp|thumb|Picture of Ingredient List for Bagoong]]
|-
|Language of Labelling
|The label is written using English
|-
|Common name of the food
|The common name is Bagoong
|-
|Principle Place of Business
|The company, Barrio Fiesta, operates out of Pasig City located in the Phillipines
|-
|Legibility and location
|The label is legible and the information is easy to locate on the packaging. The product is made in the Philippines
|-
|Date marking and storage instructions
|Because the shelf life of sour cream is less than 90 days, there is a date marking the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
|-
|Net quantity
|The net quantity is 250 grams
|-
|List of ingredients
|List of ingredients under nutritional facts table.

* Salted Shrimp Fry
* Corn Oil
* Vinegar
* Sugar
* Onion
* Garlic
* Monosodium Glutamate
|-
|Irradiated Foods
|Not applicable to this product
|-
|Sweeteners
|Not applicable to this product
|-
|Other information
|On the container lid, the name, the manufacturer, and pictures of foods that could be made with Bagoong are plastered. The label on the jar dictates that the Bagoong should be refrigerated after opening to improve the shelf life. The label also states the spice level of the Bagoong which is "Regular" and the net weight of 250 grams.
|-
|Nutrition Facts labelling
|It is clearly shown and adheres to all presentation of the nutrition facts table requirements.
|-
|Fortification
|Not applicable, not fortified
|-
|Grades
|Not applicable
|-
|Allergens
|Bagoong contains shellfish, which falls under one of the main allergens
|}

== Potential final exam question ==

# What microorganism is used to ferment Bagoong and why does salt has a very important role?
## Lactic Acid Bacteria with mould, and salt reduces the water-activity. '''(correct)'''
## Yeast, and salt inhibits the growth of yeast
## Yeast with Lactic Acid Bacteria, and salt for flavouring
## Mould, and salt ensures the production of bateria

The answer is Lactic Acid Bacteria with mould, and salt reduces the water-activity.

This question should be on the final exam because it makes students apply what they have learnt in the fermentation chapter to determine which one of the microorganisms used in this specific fermentation of fish is Asia, which is Lactic Acid bacteria with mould. It also provides an understanding of how salt is used in the fermentation process.

== References ==

File:How-to-make-ginisang-bagoong-10.jpg

2022-08-13T06:28:40Z

ElisaPanHuang: Uploaded own work with UploadWizard

=={{int:filedesc}}==
{{Information
|description={{en|1=Bagoong}}
|date=2022-08-11
|source={{own}}
|author=[[User:ElisaPanHuang|Team6]]
|permission=
|other versions=
}}

=={{int:license-header}}==
{{self|cc-by-sa-4.0}}

[[Category:Food Science]]

File:Map phillipines.webp

2022-08-13T06:26:34Z

ElisaPanHuang: Uploaded own work with UploadWizard

=={{int:filedesc}}==
{{Information
|description={{en|1=Map of phillipines}}
|date=2022-08-11
|source={{own}}
|author=[[User:ElisaPanHuang|Team6]]
|permission=
|other versions=
}}

=={{int:license-header}}==
{{self|cc-by-sa-4.0}}

[[Category:Food Science]]

Course:FNH200/Projects/2022/Bagoong

2022-08-13T06:23:37Z

ElisaPanHuang:

== Introduction ==
Bagoong ''[buh-goh-ong]'' is a Filipino dish that is made from fish or shrimp paste. The fish used in the making process of Bagoong includes anchovies, sardines, herring, silverside, shrimp, slipmouth, freshwater porgy, oysters, clams, and other shellfish. Bagoong is characterized as reddish brown and salty with a cheese-like odor. Bagoong is a fermentation process that involves salt and slow digestion, which breaks down into liquid and solid forms <ref name=":0">{{Cite journal|last=Sanchez|first=Priscilla|date=1999|title=Microorganisms and technology of Philippine fermented foods|url=https://www.jstage.jst.go.jp/article/jslab1997/10/1/10_19/_pdf/-char/ja|journal=Japanese Journal of Lactic Acid Bacteria|volume=|pages=19-28|via=}}</ref>. The solid material is later called bagoong, while the liquid form is further fermented to form another condiment called patis or fish sauce. Bagoong is not the only fish paste product that exists; this type of fish/shrimp fermentation exists throughout Southeast Asia. Similar products to bagoong include belachan in Malaysia, trassi in Indonesia, nam-ca in Vietnam, kapi in Thailand, and ngapi in Burma <ref name=":0" />.

== Brief History ==
Bagoong is a traditional dish of the Philippines where fish or shrimp is fermented along with salt and is then created into a paste. While Bagoong itself originated in the Philippines, the process of fermenting fish has existed since the Greco-Roman era. As defined by Pliny the Elder, Garum is a “a choice liquor consisting of the guts of fish and the other parts that would otherwise be considered refuse” <ref>{{Cite web|last=Tonon|first=Rafael|date=|title=Everything You Ever Wanted to Know About Garum|url=https://www.eater.com/22867421/everything-you-ever-wanted-to-know-about-garum|url-status=live|archive-url=|archive-date=|access-date=August 9, 2022|website=Eater}}</ref>. Later on, fermented fish sauce also appeared in the Middle East under the moniker Mahyawa and was served in the “southern coastal regions of Iran”<ref>{{Cite web|last=|first=|date=|title=Mahyawa|url=https://en.wikipedia.org/wiki/Mahyawa#:~:text=Mahyawa%20is%20made%20from%20salted,coriander%20seeds%20and%20mustard%20seeds.|url-status=live|archive-url=|archive-date=|access-date=|website=}}</ref>. Finally, Bagoong itself originated in the eighth century in Thailand, where shrimp was first dried out and fermented. From there, it spread out to the surrounding countries and finally to the Philippines. Mentions of Bagoong range in western media range back to the 17th century when British explorer, William Harper, mentions encountering Bagoong in his book “A New Voyage Round the World”. Many different variations of Bagoong can be found all across the Phillipines, such as the Bagoong Balayang, Terong, Alamang, Isda, and Ginamos. Each of these Bagoong's relate to the different form of seafoods utilised within the recipe itself as fish ranging from anchovies to silverperch can be used in the creation.<ref>{{Cite web|last=Tiglao|first=Getsy|date=|title="Pinkabet', 'bagoong', and the Greco-Roman Legacy|url=https://www.pressreader.com/philippines/manila-times/20140713/281934541059477|url-status=live|archive-url=|archive-date=|access-date=|website=}}</ref> While many variations of the dish exist, the main Bagoong's are Isda and Alamang. Bagoong Alamang is made from shrimp and krill which is fermented and made into a paste while Bagoong Isda is made from anchovies.

== Production of Bagoong ==

=== Fermentation ===
Bagoong is a Filipino dish which is made from fish paste. There are several types of fishes that can be used to produce bagoong. For instance, anchovies, shrimp, oysters, clams, herring, and many other shellfish could be used. The most common type of fish used in bagoong are anchovies. This paste is specially known as a Filipino condiment that can be eaten raw or cooked in many Filipino traditional recipes. Some examples are served as a dip for green mangoes or to mix with salad. There are some variations of how bagoong is produced. The most famous two types of bagoongs are isda and alamang. Bagoong isda is made of fermented fish and salt, meanwhile bagoong alamang is made of krill or shrimp paste with salt <ref>{{Cite web|last=Gregorio|first=A.|date=2015|title=What is Bagoong Alamang?|url=https://panlasangpinoy.com/what-is-bagoong-alamang/|url-status=live|archive-url=|archive-date=|access-date=August 10, 2022|website=Panlasang Pinoy}}</ref>. The Fermentation process used in Bagoong does not preserve fish, instead it helps in the development of a distinctive flavour in the final product for which the Bagoong is famous for <ref name=":1">{{Cite web|last=Arquillano|first=Nova E.|date=|title=Profiling of Bagoong Production|url=https://psurj.org/wp-content/uploads/2019/02/JEMSS-2019-007.pdf|url-status=live|archive-url=|archive-date=|access-date=August 11, 2022|website=}}</ref>. It is significant to remember that bagoong is the partially digested fish or shrimp residue that has not yet been absorbed (partially hydrolized). It smells something like cheese and is salty <ref name=":3" />.

In order to make a paste, choose your preferred type of fish. It is then cleaned thoroughly and drained well. The fermentation process usually begins with salting and drying the fish. Depending on the weight of the preparation, salt is diluted with the drained samples in ratios ranging from 1:3 to 2:7. The addition of salt exhibits the process of lowering the water activity, eliminating the growth process of seaweed, proteolytic and putrefying bacteria <ref name=":1" />.

The process takes three months to one year to complete. As more fermentation results in more breakdown of fish’s skin and muscle, aroma and taste can be enhanced by allowing the fish to ferment for up to a year <ref name=":1" />. However, the fermentation mixture is always stirred once a while to make salt even in the solution. This is done to enhance the aroma and taste constituents and more importantly, to saturate the fish and prevent spoilage of fish during the long fermentation hours.

=== Fermentation Factors and Bacteria Involved ===
One of the main factors in bagoong fermentation is salt. Depending on the size of the bagoong production, the amount of salt varies – usually 11% to 25%. As studied in class lecture, salt is a crucial solute that attracts free water, allowing chemical reactions in food. In the fermentation of bagoong, dissolved salt in the water draws water from fish or shrimp cells. This process also brings other solutes and the bacteria, like gram-negative bacteria, commonly found bacteria at the initial state of fermentation <ref name=":0" />. These bacteria are sensitive to hypertonic conditions, which refers to a situation where freshwater leaves cells membrane to attract salt solute. According to the National Research Council (US) Panel on the Applications of Biotechnology to Traditional Fermented Foods (1992), some good and bad microorganisms can still be found in Bagoong <ref>{{Cite journal|last=National Research Council (US) Panel on the Applications of Biotechnology to Traditional Fermented Foods|first=|date=1992|title=Applications of Biotechnology to Fermented Foods: Report of an Ad Hoc Panel of the Board on Science and Technology for International Development|url=https://www.ncbi.nlm.nih.gov/books/NBK234688/|journal=Washington (DC): National Academies Press (US)|chapter=Fermented Fish Products in the Philippines|volume=|pages=|via=}}</ref>.

Some good microorganisms like fish intestine enzyme, bacillus subtilis, and bacillus coagulans are responsible for the protein hydrolysis process. This process helps make the protein more soluble and digestible. These enzymes then further break down amides and amino acids to form the product’s flavor.<ref>E. M. Barampouti ''et al'', "CHAPTER 3 - status and perspectives of agricultural residues in a circular and resource-efficient context," in ''Clean Energy and Resources Recovery''Anonymous Elsevier Inc, 2021, pp. 49-102.</ref> Bacillus pumilus is a commonly found bacteria throughout the bagoong fermentation process.

Due to fermentation, the population of bacteria fluctuates throughout. Below are bacteria that can be found at the initial state of the fermentation:

* Bacillus coagulans
* Bacillus megaterium
* Bacillus subtilis

At the later stage, some bacteria that remain are:

* Bacillus licheniformis
* Micrococcus colpogenes
* Micrococcus roseus
* Micrococcus varians
* Staphylococcus’s species

=== Packaging and Storage ===
Proper packaging plays a key role in food safety, maintaining the nutrients, protecting it from physical damage and microbiological contamination. For instance, Bagoong’s packaging should be processed and packed under hygienic conditions and comply with the microbial levels set by the Bureau of Foods and Drugs <ref name=":2">{{Cite web|last=Sanchez|first=Priscilla C.|date=2013|title=Philippine Fermented Foods: Principles and Technology|url=https://books.google.ca/books?id=smfr-KYgtWkC&pg=PT446&lpg=PT446&dq=bagoong+packaging+reasons&source=bl&ots=xiOmDuv5F6&sig=ACfU3U2cu4A75cy5hfBqoAllIpTqsBzzjQ&hl=en&sa=X&ved=2ahUKEwig2sKfvrr5AhVxGzQIHRieALY4ChDoAXoECBEQAw#v=onepage&q=bagoong%20packaging%20reasons&f=false|url-status=live|archive-url=|archive-date=2013|access-date=August 10, 2022|website=}}</ref>. This product in particular must be packed in containers made of glass, earthware, or wooden barrels. The use of tin cans may also be permitted provided that they are new and clean. Tin cans are not allowed to be used more than once as bagoong containers, this is to prevent contamination <ref name=":3">{{Cite web|last=|first=|date=1982|title=Small-scale processing of fish|url=http://www.nzdl.org/cgi-bin/library?e=d-00000-00---off-0cdl--00-0----0-10-0---0---0direct-10---4-------0-1l--11-en-50---20-about---00-0-1-00-0--4----0-0-11-10-0utfZz-8-00&cl=CL1.9&d=HASH9e9f8f99212e7c3ee056a4.5.8.5&gt=1|url-status=live|archive-url=|archive-date=|access-date=August 9, 2022|website=Community Development Library}}</ref>.

The nutritional components and potential risks of every packaging type must be observed and documented. The ideal container for bagoong must be air-tight. This allows the development and maintenance of the anaerobic conditions required for good fermentation and storage <ref name=":2" />.
{| class="wikitable"
|+Table 1: Brands of Bagoong and Packaging Material
!Brand
!Packaging Material
|-
|Barrio Fiesta
|Glass Jar
|-
|Buenas
|Glass Jar
|-
|Bulacan
|Glass Jar
|-
|Dagupan
|Glass Jar
|-
|Gizelle's
|Glass Jar
|-
|Ilocano Branch
|Glass Jar
|-
|JE'S
|Tin Can
|-
|Kamayan
|Glass Jar
|-
|Kapuso
|Glass Jar
|-
|Lingayen
|Glass Jar
|-
|Marisco
|Glass Jar
|-
|Monika
|Glass Jar
|}
Table 1 shows 12 bagoong companies. As can be seen, 11 out of 12 companies use glass jars as packaging material, and the remaining uses tin cans to package their product. Although clean earthenware and wooden barrels are permitted to store bagoong, Table 1 suggests that these materials are not used by present-day bagoong companies.

The preference for glass as a packaging material is attributed to glass' ability to resist chemical reactions, as a result of the natural materials that make up glass: sand, soda ash, and sandstone<ref>{{Cite web|last=Glass Alliance Europe|first=|date=|title=What is Glass"|url=https://www.glassallianceeurope.eu/en/what-is-glass#:~:text=Glass%20is%20made%20from%20natural,temperature%20it%20behaves%20like%20solids.|url-status=live|archive-url=|archive-date=|access-date=August 11, 2022|website=Glass Alliance Europe}}</ref>. The combination of these leads to a non-porous material, preventing absorption of food, liquids, or gases<ref>{{Cite web|last=FEVE|first=|date=|title=How does glass help preserve the taste of products?|url=https://feve.org/about-glass/taste/|url-status=live|archive-url=|archive-date=|access-date=August 11, 2022|website=The European Container Glass Federation}}</ref>. This prevents unwanted and potentially dangerous chemical interactions such as deterioration of polymer-based materials (plastics)<ref>Hotchkiss JH. Food-packaging interactions influencing quality and safety. Food Addit Contam. 1997 Aug-Oct;14(6-7):601-7. doi: 10.1080/02652039709374572. PMID: 9373524.</ref>; the non-reacting characterisic of glass helps ensures that product quality and taste are unaffected<ref>{{Cite web|last=Schrenk|first=Dieter|date=April 2014|title=Literature report on food packaging materials and
their potential impact on human health|url=http://content.presspage.com/uploads/1081/profschrenk-foodpackagingmaterials_final.pdf|url-status=live|archive-url=|archive-date=|access-date=August 11, 2022|website=}}</ref>. Glass is also resistant to corrosion, making it ideal for storing bagoong, as bagoong's slightly acidic and highly-salted nature<ref>Pilapil AR, Neyrinck E, Deloof D, Bekaert K, Robbens J, Raes K. Chemical quality assessment of traditional salt-fermented shrimp paste from Northern Mindanao, Philippines. J Sci Food Agric. 2016 Feb;96(3):933-8. doi: 10.1002/jsfa.7167. Epub 2015 Mar 30. PMID: 25762369.</ref> encourages corrosion.

Bagoong is naturally stable at room temperature, hence it can be left on the kitchen shelf. Since bagoong is already preserved, it doesn’t have to be refrigerated. As long as it is stored in an airtight container in a dry place, it will last long without being refrigerated. However, if bagoong is not consumed very often it might be better to store it in the refrigerator after opening. To prevent cross-contamination try to use a clean spoon, tightly close the jar or bottle after every use, and do not return uneaten portions to the container <ref>{{Cite web|last=Miranda|first=Roselle|date=2022|title=How To Store Bagoong|url=https://www.yummy.ph/lessons/prepping/how-to-store-bagoong-a00249-20220126|url-status=live|archive-url=|archive-date=2022|access-date=August 10, 2022|website=Yummy.ph}}</ref>.

=== Food Components and Nutritional Labelling ===
{| class="wikitable"
|+Table 3: Bagoong Major Food Components <ref>Pongsetkul, J., Benjakul, S., Sampavapol, P. ''et al.'' Chemical composition and physical properties of salted shrimp paste (''Kapi'') produced in Thailand. ''Int Aquat Res'' 6, 155–166 (2014). <nowiki>https://doi.org/10.1007/s40071-014-0076-4</nowiki></ref>
!Food Component
!Content (%)
|-
|Carbohydrates
|4.90 to 32.48
|-
|Fat
|1.41 to 3.67
|-
|Protein
|29.44 to 53.17
|-
|Water
|33.79 to 52.54
|}
A study of 11 bagoong brands obtained the data in Table 3. Although brands varied depending on processing, proximate composition determined bagoong's main component to be protein. Thus, bagoong could theoretically help with fulfilling daily suggested protein needs. However, it should be noted that it's high sodium content, as shown in Table 5, renders bagoong harmful if consumed in too often and in larger amounts. Carbohydrate and fat contents of bagoong are relatively low enough that they could be disregarded when making consumer decisions. The relatively higher water content is due to the liquid, mushy consistency of the product as a result of the fermentation process.
{| class="wikitable"
|+Table 4: Nutritional Labelling for Specific Bagoong
!Requirements
!Barrio Fiesta
|-
|Nutrition Label for Barrio Fiesta
|[[File:Barrio Fiesta Nutrition Label.webp|thumb]]
|-
|Picture of Ingredients
|[[File:Ingredient list fro Bagoong.webp|thumb|Picture of Ingredient List for Bagoong]]
|-
|Language of Labelling
|The label is written using English
|-
|Common name of the food
|The common name is Bagoong
|-
|Principle Place of Business
|The company, Barrio Fiesta, operates out of Pasig City located in the Phillipines
|-
|Legibility and location
|The label is legible and the information is easy to locate on the packaging. The product is made in the Philippines
|-
|Date marking and storage instructions
|Because the shelf life of sour cream is less than 90 days, there is a date marking the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
|-
|Net quantity
|The net quantity is 250 grams
|-
|List of ingredients
|List of ingredients under nutritional facts table.

* Salted Shrimp Fry
* Corn Oil
* Vinegar
* Sugar
* Onion
* Garlic
* Monosodium Glutamate
|-
|Irradiated Foods
|Not applicable to this product
|-
|Sweeteners
|Not applicable to this product
|-
|Other information
|On the container lid, the name, the manufacturer, and pictures of foods that could be made with Bagoong are plastered. The label on the jar dictates that the Bagoong should be refrigerated after opening to improve the shelf life. The label also states the spice level of the Bagoong which is "Regular" and the net weight of 250 grams.
|-
|Nutrition Facts labelling
|It is clearly shown and adheres to all presentation of the nutrition facts table requirements.
|-
|Fortification
|Not applicable, not fortified
|-
|Grades
|Not applicable
|-
|Allergens
|Bagoong contains shellfish, which falls under one of the main allergens
|}

== Potential final exam question ==

# What microorganism is used to ferment Bagoong and why does salt has a very important role?
## Lactic Acid Bacteria with mould, and salt reduces the water-activity. '''(correct)'''
## Yeast, and salt inhibits the growth of yeast
## Yeast with Lactic Acid Bacteria, and salt for flavouring
## Mould, and salt ensures the production of bateria

The answer is Lactic Acid Bacteria with mould, and salt reduces the water-activity.

This question should be on the final exam because it makes students apply what they have learnt in the fermentation chapter to determine which one of the microorganisms used in this specific fermentation of fish is Asia, which is Lactic Acid bacteria with mould. It also provides an understanding of how salt is used in the fermentation process.

== References ==

Course:FNH200/Projects/2022/Bagoong

2022-08-13T06:13:04Z

ElisaPanHuang:

== Introduction ==
Bagoong ''[buh-goh-ong]'' is a Filipino dish that is made from fish or shrimp paste. The fish used in the making process of Bagoong includes anchovies, sardines, herring, silverside, shrimp, slipmouth, freshwater porgy, oysters, clams, and other shellfish. Bagoong is characterized as reddish brown and salty with a cheese-like odor. Bagoong is a fermentation process that involves salt and slow digestion, which breaks down into liquid and solid forms <ref name=":0">{{Cite journal|last=Sanchez|first=Priscilla|date=1999|title=Microorganisms and technology of Philippine fermented foods|url=https://www.jstage.jst.go.jp/article/jslab1997/10/1/10_19/_pdf/-char/ja|journal=Japanese Journal of Lactic Acid Bacteria|volume=|pages=19-28|via=}}</ref>. The solid material is later called bagoong, while the liquid form is further fermented to form another condiment called patis or fish sauce. Bagoong is not the only fish paste product that exists; this type of fish/shrimp fermentation exists throughout Southeast Asia. Similar products to bagoong include belachan in Malaysia, trassi in Indonesia, nam-ca in Vietnam, kapi in Thailand, and ngapi in Burma <ref name=":0" />.

== Brief History ==
Bagoong is a traditional dish of the Philippines where fish or shrimp is fermented along with salt and is then created into a paste. While Bagoong itself originated in the Philippines, the process of fermenting fish has existed since the Greco-Roman era. As defined by Pliny the Elder, Garum is a “a choice liquor consisting of the guts of fish and the other parts that would otherwise be considered refuse” <ref>{{Cite web|last=Tonon|first=Rafael|date=|title=Everything You Ever Wanted to Know About Garum|url=https://www.eater.com/22867421/everything-you-ever-wanted-to-know-about-garum|url-status=live|archive-url=|archive-date=|access-date=August 9, 2022|website=Eater}}</ref>. Later on, fermented fish sauce also appeared in the Middle East under the moniker Mahyawa and was served in the “southern coastal regions of Iran”<ref>{{Cite web|last=|first=|date=|title=Mahyawa|url=https://en.wikipedia.org/wiki/Mahyawa#:~:text=Mahyawa%20is%20made%20from%20salted,coriander%20seeds%20and%20mustard%20seeds.|url-status=live|archive-url=|archive-date=|access-date=|website=}}</ref>. Finally, Bagoong itself originated in the eighth century in Thailand, where shrimp was first dried out and fermented. From there, it spread out to the surrounding countries and finally to the Philippines. Mentions of Bagoong range in western media range back to the 17th century when British explorer, William Harper, mentions encountering Bagoong in his book “A New Voyage Round the World”. Many different variations of Bagoong can be found all across the Phillipines, such as the Bagoong Balayang, Terong, Alamang, Isda, and Ginamos. Each of these Bagoong's relate to the different form of seafoods utilised within the recipe itself as fish ranging from anchovies to silverperch can be used in the creation.<ref>{{Cite web|last=Tiglao|first=Getsy|date=|title="Pinkabet', 'bagoong', and the Greco-Roman Legacy|url=https://www.pressreader.com/philippines/manila-times/20140713/281934541059477|url-status=live|archive-url=|archive-date=|access-date=|website=}}</ref> While many variations of the dish exist, the main Bagoong's are Isda and Alamang. Bagoong Alamang is made from shrimp and krill which is fermented and made into a paste while Bagoong Isda is made from anchovies.

== Production of Bagoong ==

=== Fermentation ===
Bagoong is a Filipino dish which is made from fish paste. There are several types of fishes that can be used to produce bagoong. For instance, anchovies, shrimp, oysters, clams, herring, and many other shellfish could be used. The most common type of fish used in bagoong are anchovies. This paste is specially known as a Filipino condiment that can be eaten raw or cooked in many Filipino traditional recipes. Some examples are served as a dip for green mangoes or to mix with salad. There are some variations of how bagoong is produced. The most famous two types of bagoongs are isda and alamang. Bagoong isda is made of fermented fish and salt, meanwhile bagoong alamang is made of krill or shrimp paste with salt <ref>{{Cite web|last=Gregorio|first=A.|date=2015|title=What is Bagoong Alamang?|url=https://panlasangpinoy.com/what-is-bagoong-alamang/|url-status=live|archive-url=|archive-date=|access-date=August 10, 2022|website=Panlasang Pinoy}}</ref>. The Fermentation process used in Bagoong does not preserve fish, instead it helps in the development of a distinctive flavour in the final product for which the Bagoong is famous for <ref name=":1">{{Cite web|last=Arquillano|first=Nova E.|date=|title=Profiling of Bagoong Production|url=https://psurj.org/wp-content/uploads/2019/02/JEMSS-2019-007.pdf|url-status=live|archive-url=|archive-date=|access-date=August 11, 2022|website=}}</ref>. It is significant to remember that bagoong is the partially digested fish or shrimp residue that has not yet been absorbed (partially hydrolized). It smells something like cheese and is salty <ref name=":3" />.

In order to make a paste, choose your preferred type of fish. It is then cleaned thoroughly and drained well. The fermentation process usually begins with salting and drying the fish. Depending on the weight of the preparation, salt is diluted with the drained samples in ratios ranging from 1:3 to 2:7. The addition of salt exhibits the process of lowering the water activity, eliminating the growth process of seaweed, proteolytic and putrefying bacteria <ref name=":1" />.

The process takes three months to one year to complete. As more fermentation results in more breakdown of fish’s skin and muscle, aroma and taste can be enhanced by allowing the fish to ferment for up to a year <ref name=":1" />. However, the fermentation mixture is always stirred once a while to make salt even in the solution. This is done to enhance the aroma and taste constituents and more importantly, to saturate the fish and prevent spoilage of fish during the long fermentation hours.

=== Fermentation Factors and Bacteria Involved ===
One of the main factors in bagoong fermentation is salt. Depending on the size of the bagoong production, the amount of salt varies – usually 11% to 25%. As studied in class lecture, salt is a crucial solute that attracts free water, allowing chemical reactions in food. In the fermentation of bagoong, dissolved salt in the water draws water from fish or shrimp cells. This process also brings other solutes and the bacteria, like gram-negative bacteria, commonly found bacteria at the initial state of fermentation <ref name=":0" />. These bacteria are sensitive to hypertonic conditions, which refers to a situation where freshwater leaves cells membrane to attract salt solute. According to the National Research Council (US) Panel on the Applications of Biotechnology to Traditional Fermented Foods (1992), some good and bad microorganisms can still be found in Bagoong <ref>{{Cite journal|last=National Research Council (US) Panel on the Applications of Biotechnology to Traditional Fermented Foods|first=|date=1992|title=Applications of Biotechnology to Fermented Foods: Report of an Ad Hoc Panel of the Board on Science and Technology for International Development|url=https://www.ncbi.nlm.nih.gov/books/NBK234688/|journal=Washington (DC): National Academies Press (US)|chapter=Fermented Fish Products in the Philippines|volume=|pages=|via=}}</ref>.

Some good microorganisms like fish intestine enzyme, bacillus subtilis, and bacillus coagulans are responsible for the protein hydrolysis process. This process helps make the protein more soluble and digestible. These enzymes then further break down amides and amino acids to form the product’s flavor.<ref>E. M. Barampouti ''et al'', "CHAPTER 3 - status and perspectives of agricultural residues in a circular and resource-efficient context," in ''Clean Energy and Resources Recovery''Anonymous Elsevier Inc, 2021, pp. 49-102.</ref> Bacillus pumilus is a commonly found bacteria throughout the bagoong fermentation process.

Due to fermentation, the population of bacteria fluctuates throughout. Below are bacteria that can be found at the initial state of the fermentation:

* Bacillus coagulans
* Bacillus megaterium
* Bacillus subtilis

At the later stage, some bacteria that remain are:

* Bacillus licheniformis
* Micrococcus colpogenes
* Micrococcus roseus
* Micrococcus varians
* Staphylococcus’s species

=== Packaging and Storage ===
Proper packaging plays a key role in food safety, maintaining the nutrients, protecting it from physical damage and microbiological contamination. For instance, Bagoong’s packaging should be processed and packed under hygienic conditions and comply with the microbial levels set by the Bureau of Foods and Drugs <ref name=":2">{{Cite web|last=Sanchez|first=Priscilla C.|date=2013|title=Philippine Fermented Foods: Principles and Technology|url=https://books.google.ca/books?id=smfr-KYgtWkC&pg=PT446&lpg=PT446&dq=bagoong+packaging+reasons&source=bl&ots=xiOmDuv5F6&sig=ACfU3U2cu4A75cy5hfBqoAllIpTqsBzzjQ&hl=en&sa=X&ved=2ahUKEwig2sKfvrr5AhVxGzQIHRieALY4ChDoAXoECBEQAw#v=onepage&q=bagoong%20packaging%20reasons&f=false|url-status=live|archive-url=|archive-date=2013|access-date=August 10, 2022|website=}}</ref>. This product in particular must be packed in containers made of glass, earthware, or wooden barrels. The use of tin cans may also be permitted provided that they are new and clean. Tin cans are not allowed to be used more than once as bagoong containers, this is to prevent contamination <ref name=":3">{{Cite web|last=|first=|date=1982|title=Small-scale processing of fish|url=http://www.nzdl.org/cgi-bin/library?e=d-00000-00---off-0cdl--00-0----0-10-0---0---0direct-10---4-------0-1l--11-en-50---20-about---00-0-1-00-0--4----0-0-11-10-0utfZz-8-00&cl=CL1.9&d=HASH9e9f8f99212e7c3ee056a4.5.8.5&gt=1|url-status=live|archive-url=|archive-date=|access-date=August 9, 2022|website=Community Development Library}}</ref>.

The nutritional components and potential risks of every packaging type must be observed and documented. The ideal container for bagoong must be air-tight. This allows the development and maintenance of the anaerobic conditions required for good fermentation and storage <ref name=":2" />.
{| class="wikitable"
|+Table 1: Brands of Bagoong and Packaging Material
!Brand
!Packaging Material
|-
|Barrio Fiesta
|Glass Jar
|-
|Buenas
|Glass Jar
|-
|Bulacan
|Glass Jar
|-
|Dagupan
|Glass Jar
|-
|Gizelle's
|Glass Jar
|-
|Ilocano Branch
|Glass Jar
|-
|JE'S
|Tin Can
|-
|Kamayan
|Glass Jar
|-
|Kapuso
|Glass Jar
|-
|Lingayen
|Glass Jar
|-
|Marisco
|Glass Jar
|-
|Monika
|Glass Jar
|}
Table shows 12 bagoong companies. 11 of the companies use glass jars as packaging material, and the remaining uses tin cans to package their product. Although clean earthenware and wooden barrels are permitted to store bagoong, Table 1 suggests that these materials are not used by present-day bagoong companies.

The preference for glass as a packaging material is attributed to glass' ability to resist chemical reactions, as a result of the natural materials that make up glass: sand, soda ash, and sandstone<ref>{{Cite web|last=Glass Alliance Europe|first=|date=|title=What is Glass"|url=https://www.glassallianceeurope.eu/en/what-is-glass#:~:text=Glass%20is%20made%20from%20natural,temperature%20it%20behaves%20like%20solids.|url-status=live|archive-url=|archive-date=|access-date=August 11, 2022|website=Glass Alliance Europe}}</ref>. The combination of these leads to a non-porous material, preventing absorption of food, liquids, or gases<ref>{{Cite web|last=FEVE|first=|date=|title=How does glass help preserve the taste of products?|url=https://feve.org/about-glass/taste/|url-status=live|archive-url=|archive-date=|access-date=August 11, 2022|website=The European Container Glass Federation}}</ref>. This prevents unwanted and potentially dangerous chemical interactions such as deterioration of polymer-based materials (plastics)<ref>Hotchkiss JH. Food-packaging interactions influencing quality and safety. Food Addit Contam. 1997 Aug-Oct;14(6-7):601-7. doi: 10.1080/02652039709374572. PMID: 9373524.</ref>; the non-reacting characterisic of glass helps ensures that product quality and taste are unaffected<ref>{{Cite web|last=Schrenk|first=Dieter|date=April 2014|title=Literature report on food packaging materials and
their potential impact on human health|url=http://content.presspage.com/uploads/1081/profschrenk-foodpackagingmaterials_final.pdf|url-status=live|archive-url=|archive-date=|access-date=August 11, 2022|website=}}</ref>. Glass is also resistant to corrosion, making it ideal for storing bagoong, as bagoong's slightly acidic and highly-salted nature<ref>Pilapil AR, Neyrinck E, Deloof D, Bekaert K, Robbens J, Raes K. Chemical quality assessment of traditional salt-fermented shrimp paste from Northern Mindanao, Philippines. J Sci Food Agric. 2016 Feb;96(3):933-8. doi: 10.1002/jsfa.7167. Epub 2015 Mar 30. PMID: 25762369.</ref> encourages corrosion.

Bagoong is naturally stable at room temperature, hence it can be left on the kitchen shelf. Since bagoong is already preserved, it doesn’t have to be refrigerated. As long as it is stored in an airtight container in a dry place, it will last long without being refrigerated. However, if bagoong is not consumed very often it might be better to store it in the refrigerator after opening. To prevent cross-contamination try to use a clean spoon, tightly close the jar or bottle after every use, and do not return uneaten portions to the container <ref>{{Cite web|last=Miranda|first=Roselle|date=2022|title=How To Store Bagoong|url=https://www.yummy.ph/lessons/prepping/how-to-store-bagoong-a00249-20220126|url-status=live|archive-url=|archive-date=2022|access-date=August 10, 2022|website=Yummy.ph}}</ref>.

=== Food Components and Nutritional Labelling ===
{| class="wikitable"
|+Table 3: Bagoong Major Food Components <ref>Pongsetkul, J., Benjakul, S., Sampavapol, P. ''et al.'' Chemical composition and physical properties of salted shrimp paste (''Kapi'') produced in Thailand. ''Int Aquat Res'' 6, 155–166 (2014). <nowiki>https://doi.org/10.1007/s40071-014-0076-4</nowiki></ref>
!Food Component
!Content (%)
|-
|Carbohydrates
|4.90 to 32.48
|-
|Fat
|1.41 to 3.67
|-
|Protein
|29.44 to 53.17
|-
|Water
|33.79 to 52.54
|}
A study of 11 bagoong brands obtained the data in Table 3. Although brands varied depending on processing, proximate composition determined bagoong's main component to be protein. Thus, bagoong could theoretically help with fulfilling daily suggested protein needs. However, it should be noted that it's high sodium content, as shown in Table 5, renders bagoong harmful if consumed in too often and in larger amounts. Carbohydrate and fat contents of bagoong are relatively low enough that they could be disregarded when making consumer decisions. The relatively higher water content is due to the liquid, mushy consistency of the product as a result of the fermentation process.
{| class="wikitable"
|+Table 4: Nutritional Labelling for Specific Bagoong
!Requirements
!Barrio Fiesta
|-
|Nutrition Label for Barrio Fiesta
|[[File:Barrio Fiesta Nutrition Label.webp|thumb]]
|-
|Picture of Ingredients
|[[File:Ingredient list fro Bagoong.webp|thumb|Picture of Ingredient List for Bagoong]]
|-
|Language of Labelling
|The label is written using English
|-
|Common name of the food
|The common name is Bagoong
|-
|Principle Place of Business
|The company, Barrio Fiesta, operates out of Pasig City located in the Phillipines
|-
|Legibility and location
|The label is legible and the information is easy to locate on the packaging. The product is made in the Philippines
|-
|Date marking and storage instructions
|Because the shelf life of sour cream is less than 90 days, there is a date marking the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
|-
|Net quantity
|The net quantity is 250 grams
|-
|List of ingredients
|List of ingredients under nutritional facts table.

* Salted Shrimp Fry
* Corn Oil
* Vinegar
* Sugar
* Onion
* Garlic
* Monosodium Glutamate
|-
|Irradiated Foods
|Not applicable to this product
|-
|Sweeteners
|Not applicable to this product
|-
|Other information
|On the container lid, the name, the manufacturer, and pictures of foods that could be made with Bagoong are plastered. The label on the jar dictates that the Bagoong should be refrigerated after opening to improve the shelf life. The label also states the spice level of the Bagoong which is "Regular" and the net weight of 250 grams.
|-
|Nutrition Facts labelling
|It is clearly shown and adheres to all presentation of the nutrition facts table requirements.
|-
|Fortification
|Not applicable, not fortified
|-
|Grades
|Not applicable
|-
|Allergens
|Bagoong contains shellfish, which falls under one of the main allergens
|}

== Potential final exam question ==

# What microorganism is used to ferment Bagoong and why does salt has a very important role?
## Lactic Acid Bacteria with mould, and salt reduces the water-activity. '''(correct)'''
## Yeast, and salt inhibits the growth of yeast
## Yeast with Lactic Acid Bacteria, and salt for flavouring
## Mould, and salt ensures the production of bateria

The answer is Lactic Acid Bacteria with mould, and salt reduces the water-activity.

This question should be on the final exam because it makes students apply what they have learnt in the fermentation chapter to determine which one of the microorganisms used in this specific fermentation of fish is Asia, which is Lactic Acid bacteria with mould. It also provides an understanding of how salt is used in the fermentation process.

== References ==

Course:FNH200/Projects/2022/Bagoong

2022-08-12T05:37:03Z

ElisaPanHuang:

== Introduction ==
Bagoong is a Filipino dish that is made from fish or shrimp paste. The fish used in the making process of Bagoong includes anchovies, sardines, herring, silverside, shrimp, slipmouth, freshwater porgy, oysters, clams, and other shellfish. Bagoong is characterized as reddish brown and salty with a cheese-like odor. Bagoong is a fermentation process that involves salt and slow digestion, which breaks down into liquid and solid forms <ref name=":0">{{Cite journal|last=Sanchez|first=Priscilla|date=1999|title=Microorganisms and technology of Philippine fermented foods|url=https://www.jstage.jst.go.jp/article/jslab1997/10/1/10_19/_pdf/-char/ja|journal=Japanese Journal of Lactic Acid Bacteria|volume=|pages=19-28|via=}}</ref>. The solid material is later called bagoong, while the liquid form is further fermented to form another condiment called patis or fish sauce. Bagoong is not the only fish paste product that exists; this type of fish/shrimp fermentation exists throughout Southeast Asia. Similar products to bagoong include belachan in Malaysia, trassi in Indonesia, nam-ca in Vietnam, kapi in Thailand, and ngapi in Burma <ref name=":0" />.

== Brief History ==
Bagoong is a traditional dish of the Philippines where fish or shrimp is fermented along with salt and is then created into a paste. While Bagoong itself originated in the Philippines, the process of fermenting fish has existed since the Greco-Roman era. As defined by Pliny the Elder, Garum is a “a choice liquor consisting of the guts of fish and the other parts that would otherwise be considered refuse” <ref>{{Cite web|last=Tonon|first=Rafael|date=|title=Everything You Ever Wanted to Know About Garum|url=https://www.eater.com/22867421/everything-you-ever-wanted-to-know-about-garum|url-status=live|archive-url=|archive-date=|access-date=August 9, 2022|website=Eater}}</ref>. Later on, fermented fish sauce also appeared in the Middle East under the moniker Mahyawa and was served in the “southern coastal regions of Iran”<ref>{{Cite web|last=|first=|date=|title=Mahyawa|url=https://en.wikipedia.org/wiki/Mahyawa#:~:text=Mahyawa%20is%20made%20from%20salted,coriander%20seeds%20and%20mustard%20seeds.|url-status=live|archive-url=|archive-date=|access-date=|website=}}</ref>. Finally, Bagoong itself originated in the eighth century in Thailand, where shrimp was first dried out and fermented. From there, it spread out to the surrounding countries and finally to the Philippines. Mentions of Bagoong range in western media range back to the 17th century when British explorer, William Harper, mentions encountering Bagoong in his book “A New Voyage Round the World”. Many different variations of Bagoong can be found all across the Phillipines, such as the Bagoong Balayang, Terong, Alamang, Isda, and Ginamos. Each of these Bagoong's relate to the different form of seafoods utilised within the recipe itself as fish ranging from anchovies to silverperch can be used in the creation.<ref>{{Cite web|last=Tiglao|first=Getsy|date=|title="Pinkabet', 'bagoong', and the Greco-Roman Legacy|url=https://www.pressreader.com/philippines/manila-times/20140713/281934541059477|url-status=live|archive-url=|archive-date=|access-date=|website=}}</ref> While many variations of the dish exist, the main Bagoong's are Isda and Alamang. Bagoong Alamang is made from shrimp and krill which is fermented and made into a paste while Bagoong Isda is made from anchovies.

== Production of Bagoong ==

=== Fermentation ===
Bagoong is a Filipino dish which is made from fish paste. There are several types of fishes that can be used to produce bagoong. For instance, anchovies, shrimp, oysters, clams, herring, and many other shellfish could be used. The most common type of fish used in bagoong are anchovies. This paste is specially known as a Filipino condiment that can be eaten raw or cooked in many Filipino traditional recipes. Some examples are served as a dip for green mangoes or to mix with salad. There are some variations of how bagoong is produced. The most famous two types of bagoongs are isda and alamang. Bagoong isda is made of fermented fish and salt, meanwhile bagoong alamang is made of krill or shrimp paste with salt <ref>{{Cite web|last=Gregorio|first=A.|date=2015|title=What is Bagoong Alamang?|url=https://panlasangpinoy.com/what-is-bagoong-alamang/|url-status=live|archive-url=|archive-date=|access-date=August 10, 2022|website=Panlasang Pinoy}}</ref>. The Fermentation process used in Bagoong does not preserve fish, instead it helps in the development of a distinctive flavour in the final product for which the Bagoong is famous for <ref name=":1">{{Cite web|last=Arquillano|first=Nova E.|date=|title=Profiling of Bagoong Production|url=https://psurj.org/wp-content/uploads/2019/02/JEMSS-2019-007.pdf|url-status=live|archive-url=|archive-date=|access-date=August 11, 2022|website=}}</ref>. It is significant to remember that bagoong is the partially digested fish or shrimp residue that has not yet been absorbed (partially hydrolized). It smells something like cheese and is salty <ref name=":3" />.

In order to make a paste, choose your preferred type of fish. It is then cleaned thoroughly and drained well. The fermentation process usually begins with salting and drying the fish. Depending on the weight of the preparation, salt is diluted with the drained samples in ratios ranging from 1:3 to 2:7. The addition of salt exhibits the process of lowering the water activity, eliminating the growth process of seaweed, proteolytic and putrefying bacteria <ref name=":1" />.

The process takes three months to one year to complete. As more fermentation results in more breakdown of fish’s skin and muscle, aroma and taste can be enhanced by allowing the fish to ferment for up to a year <ref name=":1" />. However, the fermentation mixture is always stirred once a while to make salt even in the solution. This is done to enhance the aroma and taste constituents and more importantly, to saturate the fish and prevent spoilage of fish during the long fermentation hours.

=== Fermentation Factors and Bacteria Involved ===
One of the main factors in bagoong fermentation is salt. Depending on the size of the bagoong production, the amount of salt varies – usually 11% to 25%. As studied in class lecture, salt is a crucial solute that attracts free water, allowing chemical reactions in food. In the fermentation of bagoong, dissolved salt in the water draws water from fish or shrimp cells. This process also brings other solutes and the bacteria, like gram-negative bacteria, commonly found bacteria at the initial state of fermentation <ref name=":0" />. These bacteria are sensitive to hypertonic conditions, which refers to a situation where freshwater leaves cells membrane to attract salt solute. According to the National Research Council (US) Panel on the Applications of Biotechnology to Traditional Fermented Foods (1992), some good and bad microorganisms can still be found in Bagoong <ref>{{Cite journal|last=National Research Council (US) Panel on the Applications of Biotechnology to Traditional Fermented Foods|first=|date=1992|title=Applications of Biotechnology to Fermented Foods: Report of an Ad Hoc Panel of the Board on Science and Technology for International Development|url=https://www.ncbi.nlm.nih.gov/books/NBK234688/|journal=Washington (DC): National Academies Press (US)|chapter=Fermented Fish Products in the Philippines|volume=|pages=|via=}}</ref>.

Some good microorganisms like fish intestine enzyme, bacillus subtilis, and bacillus coagulans are responsible for the protein hydrolysis process. This process helps make the protein more soluble and digestible. These enzymes then further break down amides and amino acids to form the product’s flavor.<ref>E. M. Barampouti ''et al'', "CHAPTER 3 - status and perspectives of agricultural residues in a circular and resource-efficient context," in ''Clean Energy and Resources Recovery''Anonymous Elsevier Inc, 2021, pp. 49-102.</ref> Bacillus pumilus is a commonly found bacteria throughout the bagoong fermentation process.

Due to fermentation, the population of bacteria fluctuates throughout. Below are bacteria that can be found at the initial state of the fermentation:

* Bacillus coagulans
* Bacillus megaterium
* Bacillus subtilis

At the later stage, some bacteria that remain are:

* Bacillus licheniformis
* Micrococcus colpogenes
* Micrococcus roseus
* Micrococcus varians
* Staphylococcus’s species

=== Packaging ===
Proper packaging plays a very important key role in food safety, maintaining the nutrients, protecting it from physical damage and microbiological contamination. For instance, Bagoong’s packaging should be processed and packed under hygienic conditions and comply with the microbial levels set by the Bureau of Foods and Drugs <ref name=":2">{{Cite web|last=Sanchez|first=Priscilla C.|date=2013|title=Philippine Fermented Foods: Principles and Technology|url=https://books.google.ca/books?id=smfr-KYgtWkC&pg=PT446&lpg=PT446&dq=bagoong+packaging+reasons&source=bl&ots=xiOmDuv5F6&sig=ACfU3U2cu4A75cy5hfBqoAllIpTqsBzzjQ&hl=en&sa=X&ved=2ahUKEwig2sKfvrr5AhVxGzQIHRieALY4ChDoAXoECBEQAw#v=onepage&q=bagoong%20packaging%20reasons&f=false|url-status=live|archive-url=|archive-date=2013|access-date=August 10, 2022|website=}}</ref>. This product in particular must be packed in containers made of glass, earthware, or wooden barrels. The use of tin cans may also be permitted provided that they are new and clean. Tin cans are not allowed to be used more than once as bagoong containers, this is to prevent contamination <ref name=":3">{{Cite web|last=|first=|date=1982|title=Small-scale processing of fish|url=http://www.nzdl.org/cgi-bin/library?e=d-00000-00---off-0cdl--00-0----0-10-0---0---0direct-10---4-------0-1l--11-en-50---20-about---00-0-1-00-0--4----0-0-11-10-0utfZz-8-00&cl=CL1.9&d=HASH9e9f8f99212e7c3ee056a4.5.8.5&gt=1|url-status=live|archive-url=|archive-date=|access-date=August 9, 2022|website=Community Development Library}}</ref>.

The nutritional components and potential risks of every packaging type must be observed and documented. The ideal container for bagoong must be air-tight. This will allow the development and maintenance of the anaerobic conditions required for good fermentation and storage <ref name=":2" />.

[INSERT CELINE'S PART]

Bagoong is naturally stable at room temperature, hence it can be left on the kitchen shelf. Since bagoong is already preserved, it doesn’t have to be refrigerated. As long as it is stored in an airtight container in a dry place, it will last long without being refrigerated. However, if bagoong is not consumed very often it might be better to store it in the refrigerator after opening. To prevent cross-contamination try to use a clean spoon, tightly close the jar or bottle after every use, and do not return uneaten portions to the container <ref>{{Cite web|last=Miranda|first=Roselle|date=2022|title=How To Store Bagoong|url=https://www.yummy.ph/lessons/prepping/how-to-store-bagoong-a00249-20220126|url-status=live|archive-url=|archive-date=2022|access-date=August 10, 2022|website=Yummy.ph}}</ref>.

=== Nutritional and health benefits ===
{| class="wikitable"
|+Table 1: Nutrition Labelling
!Requirements
!Barrio Fiesta
|-
|Nutrition Label for Barrio Fiesta
|[[File:Barrio Fiesta Nutrition Label.webp|thumb]]
|-
|Picture of Ingredients
|[[File:Ingredient list fro Bagoong.webp|thumb|Picture of Ingredient List for Bagoong]]
|-
|Language of Labelling
|The label is written using English
|-
|Common name of the food
|The common name is Bagoong
|-
|Principle Place of Business
|The company, Barrio Fiesta, operates out of Pasig City located in the Phillipines
|-
|Legibility and location
|The label is legible and the information is easy to locate on the packaging. The product is made in the Philippines
|-
|Date marking and storage instructions
|Because the shelf life of sour cream is less than 90 days, there is a date marking the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
|-
|Net quantity
|The net quantity is 250 grams
|-
|List of ingredients
|List of ingredients under nutritional facts table.

* Salted Shrimp Fry
* Corn Oil
* Vinegar
* Sugar
* Onion
* Garlic
* Monosodium Glutamate
|-
|Irradiated Foods
|Not applicable to this product
|-
|Sweeteners
|Not applicable to this product
|-
|Other information
|On the container lid, the name, the manufacturer, and pictures of foods that could be made with Bagoong are plastered. The label on the jar dictates that the Bagoong should be refrigerated after opening to improve the shelf life. The label also states the spice level of the Bagoong which is "Regular" and the net weight of 250 grams.
|-
|Nutrition Facts labelling
|It is clearly shown and adheres to all presentation of the nutrition facts table requirements.
|-
|Fortification
|Not applicable, not fortified
|-
|Grades
|Not applicable
|-
|Allergens
|Bagoong contains shellfish, which falls under one of the main allergens
|}

== Team Reflection ==

== Potential final exam question ==

== References ==

Course:FNH200/Projects/2022/Bagoong

2022-08-12T05:25:31Z

ElisaPanHuang:

== Introduction ==
Bagoong is a Filipino dish that is made from fish or shrimp paste. The fish used in the making process of Bagoong includes anchovies, sardines, herring, silverside, shrimp, slipmouth, freshwater porgy, oysters, clams, and other shellfish. Bagoong is characterized as reddish brown and salty with a cheese-like odor. Bagoong is a fermentation process that involves salt and slow digestion, which breaks down into liquid and solid forms <ref name=":0">{{Cite journal|last=Sanchez|first=Priscilla|date=1999|title=Microorganisms and technology of Philippine fermented foods|url=https://www.jstage.jst.go.jp/article/jslab1997/10/1/10_19/_pdf/-char/ja|journal=Japanese Journal of Lactic Acid Bacteria|volume=|pages=19-28|via=}}</ref>. The solid material is later called bagoong, while the liquid form is further fermented to form another condiment called patis or fish sauce. Bagoong is not the only fish paste product that exists; this type of fish/shrimp fermentation exists throughout Southeast Asia. Similar products to bagoong include belachan in Malaysia, trassi in Indonesia, nam-ca in Vietnam, kapi in Thailand, and ngapi in Burma <ref name=":0" />.

== Brief History ==
Bagoong is a traditional dish of the Philippines where fish or shrimp is fermented along with salt and is then created into a paste. While Bagoong itself originated in the Philippines, the process of fermenting fish has existed since the Greco-Roman era. As defined by Pliny the Elder, Garum is a “a choice liquor consisting of the guts of fish and the other parts that would otherwise be considered refuse” <ref>{{Cite web|last=Tonon|first=Rafael|date=|title=Everything You Ever Wanted to Know About Garum|url=https://www.eater.com/22867421/everything-you-ever-wanted-to-know-about-garum|url-status=live|archive-url=|archive-date=|access-date=August 9, 2022|website=Eater}}</ref>. Later on, fermented fish sauce also appeared in the Middle East under the moniker Mahyawa and was served in the “southern coastal regions of Iran”<ref>{{Cite web|last=|first=|date=|title=Mahyawa|url=https://en.wikipedia.org/wiki/Mahyawa#:~:text=Mahyawa%20is%20made%20from%20salted,coriander%20seeds%20and%20mustard%20seeds.|url-status=live|archive-url=|archive-date=|access-date=|website=}}</ref>. Finally, Bagoong itself originated in the eighth century in Thailand, where shrimp was first dried out and fermented. From there, it spread out to the surrounding countries and finally to the Philippines. Mentions of Bagoong range in western media range back to the 17th century when British explorer, William Harper, mentions encountering Bagoong in his book “A New Voyage Round the World”. Many different variations of Bagoong can be found all across the Phillipines, such as the Bagoong Balayang, Terong, Alamang, Isda, and Ginamos. Each of these Bagoong's relate to the different form of seafoods utilised within the recipe itself as fish ranging from anchovies to silverperch can be used in the creation.<ref>{{Cite web|last=Tiglao|first=Getsy|date=|title="Pinkabet', 'bagoong', and the Greco-Roman Legacy|url=https://www.pressreader.com/philippines/manila-times/20140713/281934541059477|url-status=live|archive-url=|archive-date=|access-date=|website=}}</ref> While many variations of the dish exist, the main Bagoong's are Isda and Alamang. Bagoong Alamang is made from shrimp and krill which is fermented and made into a paste while Bagoong Isda is made from anchovies.

== Production of Bagoong ==

=== Fermentation ===
Bagoong is a Filipino dish which is made from fish paste. There are several types of fishes that can be used to produce bagoong. For instance, anchovies, shrimp, oysters, clams, herring, and many other shellfish could be used. The most common type of fish used in bagoong are anchovies. This paste is specially known as a Filipino condiment that can be eaten raw or cooked in many Filipino traditional recipes. Some examples are served as a dip for green mangoes or to mix with salad. There are some variations of how bagoong is produced. The most famous two types of bagoongs are isda and alamang. Bagoong isda is made of fermented fish and salt, meanwhile bagoong alamang is made of krill or shrimp paste with salt (**citation**). The Fermentation process used in Bagoong does not preserve fish, instead it helps in the development of a distinctive flavour in the final product for which the Bagoong is famous for <ref name=":1">{{Cite web|last=Arquillano|first=Nova E.|date=|title=Profiling of Bagoong Production|url=https://psurj.org/wp-content/uploads/2019/02/JEMSS-2019-007.pdf|url-status=live|archive-url=|archive-date=|access-date=August 11, 2022|website=}}</ref>. It is significant to remember that bagoong is the partially digested fish or shrimp residue that has not yet been absorbed (partially hydrolized). It smells something like cheese and is salty (**Citation**).

In order to make a paste, choose your preferred type of fish. It is then cleaned thoroughly and drained well. The fermentation process usually begins with salting and drying the fish. Depending on the weight of the preparation, salt is diluted with the drained samples in ratios ranging from 1:3 to 2:7. The addition of salt exhibits the process of lowering the water activity, eliminating the growth process of seaweed, proteolytic and putrefying bacteria.

The process takes three months to one year to complete. As more fermentation results in more breakdown of fish’s skin and muscle, aroma and taste can be enhanced by allowing the fish to ferment for up to a year <ref name=":1" />. However, the fermentation mixture is always stirred once a while to make salt even in the solution. This is done to enhance the aroma and taste constituents and more importantly, to saturate the fish and prevent spoilage of fish during the long fermentation hours.

=== Fermentation Factors and Bacteria Involved ===
One of the main factors in bagoong fermentation is salt. Depending on the size of the bagoong production, the amount of salt varies – usually 11% to 25%. As studied in class lecture, salt is a crucial solute that attracts free water, allowing chemical reactions in food. In the fermentation of bagoong, dissolved salt in the water draws water from fish or shrimp cells. This process also brings other solutes and the bacteria, like gram-negative bacteria, commonly found bacteria at the initial state of fermentation <ref name=":0" />. These bacteria are sensitive to hypertonic conditions, which refers to a situation where freshwater leaves cells membrane to attract salt solute. According to the National Research Council (US) Panel on the Applications of Biotechnology to Traditional Fermented Foods (1992), some good and bad microorganisms can still be found in Bagoong <ref>{{Cite journal|last=National Research Council (US) Panel on the Applications of Biotechnology to Traditional Fermented Foods|first=|date=1992|title=Applications of Biotechnology to Fermented Foods: Report of an Ad Hoc Panel of the Board on Science and Technology for International Development|url=https://www.ncbi.nlm.nih.gov/books/NBK234688/|journal=Washington (DC): National Academies Press (US)|chapter=Fermented Fish Products in the Philippines|volume=|pages=|via=}}</ref>.

Some good microorganisms like fish intestine enzyme, bacillus subtilis, and bacillus coagulans are responsible for the protein hydrolysis process. This process helps make the protein more soluble and digestible. These enzymes then further break down amides and amino acids to form the product’s flavor.<ref>E. M. Barampouti ''et al'', "CHAPTER 3 - status and perspectives of agricultural residues in a circular and resource-efficient context," in ''Clean Energy and Resources Recovery''Anonymous Elsevier Inc, 2021, pp. 49-102.</ref> Bacillus pumilus is a commonly found bacteria throughout the bagoong fermentation process.

Due to fermentation, the population of bacteria fluctuates throughout. Below are bacteria that can be found at the initial state of the fermentation:

* Bacillus coagulans
* Bacillus megaterium
* Bacillus subtilis

At the later stage, some bacteria that remain are:

* Bacillus licheniformis
* Micrococcus colpogenes
* Micrococcus roseus
* Micrococcus varians
* Staphylococcus’s species

=== Packaging ===
Proper packaging plays a very important key role in food safety, maintaining the nutrients, protecting it from physical damage and microbiological contamination. For instance, Bagoong’s packaging should be processed and packed under hygienic conditions and comply with the microbial levels set by the Bureau of Foods and Drugs <ref name=":2">{{Cite web|last=Sanchez|first=Priscilla C.|date=2013|title=Philippine Fermented Foods: Principles and Technology|url=https://books.google.ca/books?id=smfr-KYgtWkC&pg=PT446&lpg=PT446&dq=bagoong+packaging+reasons&source=bl&ots=xiOmDuv5F6&sig=ACfU3U2cu4A75cy5hfBqoAllIpTqsBzzjQ&hl=en&sa=X&ved=2ahUKEwig2sKfvrr5AhVxGzQIHRieALY4ChDoAXoECBEQAw#v=onepage&q=bagoong%20packaging%20reasons&f=false|url-status=live|archive-url=|archive-date=2013|access-date=August 10, 2022|website=}}</ref>. This product in particular must be packed in containers made of glass, earthware, or wooden barrels. The use of tin cans may also be permitted provided that they are new and clean. Tin cans are not allowed to be used more than once as bagoong containers, this is to prevent contamination <ref>{{Cite web|last=|first=|date=1982|title=Small-scale processing of fish|url=http://www.nzdl.org/cgi-bin/library?e=d-00000-00---off-0cdl--00-0----0-10-0---0---0direct-10---4-------0-1l--11-en-50---20-about---00-0-1-00-0--4----0-0-11-10-0utfZz-8-00&cl=CL1.9&d=HASH9e9f8f99212e7c3ee056a4.5.8.5&gt=1|url-status=live|archive-url=|archive-date=|access-date=August 9, 2022|website=Community Development Library}}</ref>.

The nutritional components and potential risks of every packaging type must be observed and documented. The ideal container for bagoong must be air-tight. This will allow the development and maintenance of the anaerobic conditions required for good fermentation and storage <ref name=":2" />.

[INSERT CELINE'S PART]

Bagoong is naturally stable at room temperature, hence it can be left on the kitchen shelf. Since bagoong is already preserved, it doesn’t have to be refrigerated. As long as it is stored in an airtight container in a dry place, it will last long without being refrigerated. However, if bagoong is not consumed very often it might be better to store it in the refrigerator after opening. To prevent cross-contamination try to use a clean spoon, tightly close the jar or bottle after every use, and do not return uneaten portions to the container <ref>{{Cite web|last=Miranda|first=Roselle|date=2022|title=How To Store Bagoong|url=https://www.yummy.ph/lessons/prepping/how-to-store-bagoong-a00249-20220126|url-status=live|archive-url=|archive-date=2022|access-date=August 10, 2022|website=Yummy.ph}}</ref>.

=== Nutritional and health benefits ===
{| class="wikitable"
|+Table 1: Nutrition Labelling
!Requirements
!Barrio Fiesta
|-
|Nutrition Label for Barrio Fiesta
|[[File:Barrio Fiesta Nutrition Label.webp|thumb]]
|-
|Picture of Ingredients
|[[File:Ingredient list fro Bagoong.webp|thumb|Picture of Ingredient List for Bagoong]]
|-
|Language of Labelling
|The label is written using English
|-
|Common name of the food
|The common name is Bagoong
|-
|Principle Place of Business
|The company, Barrio Fiesta, operates out of Pasig City located in the Phillipines
|-
|Legibility and location
|The label is legible and the information is easy to locate on the packaging. The product is made in the Philippines
|-
|Date marking and storage instructions
|Because the shelf life of sour cream is less than 90 days, there is a date marking the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
|-
|Net quantity
|The net quantity is 250 grams
|-
|List of ingredients
|List of ingredients under nutritional facts table.

* Salted Shrimp Fry
* Corn Oil
* Vinegar
* Sugar
* Onion
* Garlic
* Monosodium Glutamate
|-
|Irradiated Foods
|Not applicable to this product
|-
|Sweeteners
|Not applicable to this product
|-
|Other information
|On the container lid, the name, the manufacturer, and pictures of foods that could be made with Bagoong are plastered. The label on the jar dictates that the Bagoong should be refrigerated after opening to improve the shelf life. The label also states the spice level of the Bagoong which is "Regular" and the net weight of 250 grams.
|-
|Nutrition Facts labelling
|It is clearly shown and adheres to all presentation of the nutrition facts table requirements.
|-
|Fortification
|Not applicable, not fortified
|-
|Grades
|Not applicable
|-
|Allergens
|Bagoong contains shellfish, which falls under one of the main allergens
|}

== Team Reflection ==

== Potential final exam question ==

== References ==

Course:FNH200/Projects/2022/Bagoong

2022-08-12T05:19:49Z

ElisaPanHuang:

== Introduction ==
Bagoong is a Filipino dish that is made from fish or shrimp paste. The fish used in the making process of Bagoong includes anchovies, sardines, herring, silverside, shrimp, slipmouth, freshwater porgy, oysters, clams, and other shellfish. Bagoong is characterized as reddish brown and salty with a cheese-like odor. Bagoong is a fermentation process that involves salt and slow digestion, which breaks down into liquid and solid forms <ref name=":0">{{Cite journal|last=Sanchez|first=Priscilla|date=1999|title=Microorganisms and technology of Philippine fermented foods|url=https://www.jstage.jst.go.jp/article/jslab1997/10/1/10_19/_pdf/-char/ja|journal=Japanese Journal of Lactic Acid Bacteria|volume=|pages=19-28|via=}}</ref>. The solid material is later called bagoong, while the liquid form is further fermented to form another condiment called patis or fish sauce. Bagoong is not the only fish paste product that exists; this type of fish/shrimp fermentation exists throughout Southeast Asia. Similar products to bagoong include belachan in Malaysia, trassi in Indonesia, nam-ca in Vietnam, kapi in Thailand, and ngapi in Burma <ref name=":0" />.

== Brief History ==
Bagoong is a traditional dish of the Philippines where fish or shrimp is fermented along with salt and is then created into a paste. While Bagoong itself originated in the Philippines, the process of fermenting fish has existed since the Greco-Roman era. As defined by Pliny the Elder, Garum is a “a choice liquor consisting of the guts of fish and the other parts that would otherwise be considered refuse” <ref>{{Cite web|last=Tonon|first=Rafael|date=|title=Everything You Ever Wanted to Know About Garum|url=https://www.eater.com/22867421/everything-you-ever-wanted-to-know-about-garum|url-status=live|archive-url=|archive-date=|access-date=August 9, 2022|website=Eater}}</ref>. Later on, fermented fish sauce also appeared in the Middle East under the moniker Mahyawa and was served in the “southern coastal regions of Iran”<ref>{{Cite web|last=|first=|date=|title=Mahyawa|url=https://en.wikipedia.org/wiki/Mahyawa#:~:text=Mahyawa%20is%20made%20from%20salted,coriander%20seeds%20and%20mustard%20seeds.|url-status=live|archive-url=|archive-date=|access-date=|website=}}</ref>. Finally, Bagoong itself originated in the eighth century in Thailand, where shrimp was first dried out and fermented. From there, it spread out to the surrounding countries and finally to the Philippines. Mentions of Bagoong range in western media range back to the 17th century when British explorer, William Harper, mentions encountering Bagoong in his book “A New Voyage Round the World”. Many different variations of Bagoong can be found all across the Phillipines, such as the Bagoong Balayang, Terong, Alamang, Isda, and Ginamos. Each of these Bagoong's relate to the different form of seafoods utilised within the recipe itself as fish ranging from anchovies to silverperch can be used in the creation.<ref>{{Cite web|last=Tiglao|first=Getsy|date=|title="Pinkabet', 'bagoong', and the Greco-Roman Legacy|url=https://www.pressreader.com/philippines/manila-times/20140713/281934541059477|url-status=live|archive-url=|archive-date=|access-date=|website=}}</ref> While many variations of the dish exist, the main Bagoong's are Isda and Alamang. Bagoong Alamang is made from shrimp and krill which is fermented and made into a paste while Bagoong Isda is made from anchovies.

== Production of Bagoong ==

=== Fermentation ===
Bagoong is a Filipino dish which is made from fish paste. There are several types of fishes that can be used to produce bagoong. For instance, anchovies, shrimp, oysters, clams, herring, and many other shellfish could be used. The most common type of fish used in bagoong are anchovies. This paste is specially known as a Filipino condiment that can be eaten raw or cooked in many Filipino traditional recipes. Some examples are served as a dip for green mangoes or to mix with salad. There are some variations of how bagoong is produced. The most famous two types of bagoongs are isda and alamang. Bagoong isda is made of fermented fish and salt, meanwhile bagoong alamang is made of krill or shrimp paste with salt (**citation**). The Fermentation process used in Bagoong does not preserve fish, instead it helps in the development of a distinctive flavour in the final product for which the Bagoong is famous for <ref name=":1">{{Cite web|last=Arquillano|first=Nova E.|date=|title=Profiling of Bagoong Production|url=https://psurj.org/wp-content/uploads/2019/02/JEMSS-2019-007.pdf|url-status=live|archive-url=|archive-date=|access-date=August 11, 2022|website=}}</ref>. It is significant to remember that bagoong is the partially digested fish or shrimp residue that has not yet been absorbed (partially hydrolized). It smells something like cheese and is salty (**Citation**).

In order to make a paste, choose your preferred type of fish. It is then cleaned thoroughly and drained well. The fermentation process usually begins with salting and drying the fish. Depending on the weight of the preparation, salt is diluted with the drained samples in ratios ranging from 1:3 to 2:7. The addition of salt exhibits the process of lowering the water activity, eliminating the growth process of seaweed, proteolytic and putrefying bacteria.

The process takes three months to one year to complete. As more fermentation results in more breakdown of fish’s skin and muscle, aroma and taste can be enhanced by allowing the fish to ferment for up to a year <ref name=":1" />. However, the fermentation mixture is always stirred once a while to make salt even in the solution. This is done to enhance the aroma and taste constituents and more importantly, to saturate the fish and prevent spoilage of fish during the long fermentation hours.

=== Fermentation Factors and Bacteria Involved ===
One of the main factors in bagoong fermentation is salt. Depending on the size of the bagoong production, the amount of salt varies – usually 11% to 25%. As studied in class lecture, salt is a crucial solute that attracts free water, allowing chemical reactions in food. In the fermentation of bagoong, dissolved salt in the water draws water from fish or shrimp cells. This process also brings other solutes and the bacteria, like gram-negative bacteria, commonly found bacteria at the initial state of fermentation <ref name=":0" />. These bacteria are sensitive to hypertonic conditions, which refers to a situation where freshwater leaves cells membrane to attract salt solute. According to the National Research Council (US) Panel on the Applications of Biotechnology to Traditional Fermented Foods (1992), some good and bad microorganisms can still be found in Bagoong <ref>{{Cite journal|last=National Research Council (US) Panel on the Applications of Biotechnology to Traditional Fermented Foods|first=|date=1992|title=Applications of Biotechnology to Fermented Foods: Report of an Ad Hoc Panel of the Board on Science and Technology for International Development|url=https://www.ncbi.nlm.nih.gov/books/NBK234688/|journal=Washington (DC): National Academies Press (US)|chapter=Fermented Fish Products in the Philippines|volume=|pages=|via=}}</ref>.

Some good microorganisms like fish intestine enzyme, bacillus subtilis, and bacillus coagulans are responsible for the protein hydrolysis process. This process helps make the protein more soluble and digestible. These enzymes then further break down amides and amino acids to form the product’s flavor.<ref>E. M. Barampouti ''et al'', "CHAPTER 3 - status and perspectives of agricultural residues in a circular and resource-efficient context," in ''Clean Energy and Resources Recovery''Anonymous Elsevier Inc, 2021, pp. 49-102.</ref> Bacillus pumilus is a commonly found bacteria throughout the bagoong fermentation process.

Due to fermentation, the population of bacteria fluctuates throughout. Below are bacteria that can be found at the initial state of the fermentation:

* Bacillus coagulans
* Bacillus megaterium
* Bacillus subtilis

At the later stage, some bacteria that remain are:

* Bacillus licheniformis
* Micrococcus colpogenes
* Micrococcus roseus
* Micrococcus varians
* Staphylococcus’s species

=== Packaging ===
Proper packaging plays a very important key role in food safety, maintaining the nutrients, protecting it from physical damage and microbiological contamination. For instance, Bagoong’s packaging should be processed and packed under hygienic conditions and comply with the microbial levels set by the Bureau of Foods and Drugs(**Citation**). This product in particular must be packed in containers made of glass, earthware, or wooden barrels. The use of tin cans may also be permitted provided that they are new and clean. Tin cans are not allowed to be used more than once as bagoong containers, this is to prevent contamination <ref>{{Cite web|last=|first=|date=1982|title=Small-scale processing of fish|url=http://www.nzdl.org/cgi-bin/library?e=d-00000-00---off-0cdl--00-0----0-10-0---0---0direct-10---4-------0-1l--11-en-50---20-about---00-0-1-00-0--4----0-0-11-10-0utfZz-8-00&cl=CL1.9&d=HASH9e9f8f99212e7c3ee056a4.5.8.5&gt=1|url-status=live|archive-url=|archive-date=|access-date=August 9, 2022|website=Community Development Library}}</ref>.

The nutritional components and potential risks of every packaging type must be observed and documented. The ideal container for bagoong must be air-tight. This will allow the development and maintenance of the anaerobic conditions required for good fermentation and storage (**Citation**).

[INSERT CELINE'S PART]

Bagoong is naturally stable at room temperature, hence it can be left on the kitchen shelf. Since bagoong is already preserved, it doesn’t have to be refrigerated. As long as it is stored in an airtight container in a dry place, it will last long without being refrigerated. However, if bagoong is not consumed very often it might be better to store it in the refrigerator after opening. To prevent cross-contamination try to use a clean spoon, tightly close the jar or bottle after every use, and do not return uneaten portions to the container (**Citation**).

=== Nutritional and health benefits ===
{| class="wikitable"
|+Table 1: Nutrition Labelling
!Requirements
!Barrio Fiesta
|-
|Nutrition Label for Barrio Fiesta
|[[File:Barrio Fiesta Nutrition Label.webp|thumb]]
|-
|Picture of Ingredients
|[[File:Ingredient list fro Bagoong.webp|thumb|Picture of Ingredient List for Bagoong]]
|-
|Language of Labelling
|The label is written using English
|-
|Common name of the food
|The common name is Bagoong
|-
|Principle Place of Business
|The company, Barrio Fiesta, operates out of Pasig City located in the Phillipines
|-
|Legibility and location
|The label is legible and the information is easy to locate on the packaging. The product is made in the Philippines
|-
|Date marking and storage instructions
|Because the shelf life of sour cream is less than 90 days, there is a date marking the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
|-
|Net quantity
|The net quantity is 250 grams
|-
|List of ingredients
|List of ingredients under nutritional facts table.

* Salted Shrimp Fry
* Corn Oil
* Vinegar
* Sugar
* Onion
* Garlic
* Monosodium Glutamate
|-
|Irradiated Foods
|Not applicable to this product
|-
|Sweeteners
|Not applicable to this product
|-
|Other information
|On the container lid, the name, the manufacturer, and pictures of foods that could be made with Bagoong are plastered. The label on the jar dictates that the Bagoong should be refrigerated after opening to improve the shelf life. The label also states the spice level of the Bagoong which is "Regular" and the net weight of 250 grams.
|-
|Nutrition Facts labelling
|It is clearly shown and adheres to all presentation of the nutrition facts table requirements.
|-
|Fortification
|Not applicable, not fortified
|-
|Grades
|Not applicable
|-
|Allergens
|Bagoong contains shellfish, which falls under one of the main allergens
|}

== Team Reflection ==

== Potential final exam question ==

== References ==

Course:FNH200/Projects/2022/Bagoong

2022-08-12T04:22:30Z

ElisaPanHuang:

== Introduction ==
Bagoong is a Filipino dish that is made from fish or shrimp paste. The fish used in the making process of Bagoong includes anchovies, sardines, herring, silverside, shrimp, slipmouth, freshwater porgy, oysters, clams, and other shellfish. Bagoong is characterized as reddish brown and salty with a cheese-like odor. Bagoong is a fermentation process that involves salt and slow digestion, which breaks down into liquid and solid forms <ref name=":0">{{Cite journal|last=Sanchez|first=Priscilla|date=1999|title=Microorganisms and technology of Philippine fermented foods|url=https://www.jstage.jst.go.jp/article/jslab1997/10/1/10_19/_pdf/-char/ja|journal=Japanese Journal of Lactic Acid Bacteria|volume=|pages=19-28|via=}}</ref>. The solid material is later called bagoong, while the liquid form is further fermented to form another condiment called patis or fish sauce. Bagoong is not the only fish paste product that exists; this type of fish/shrimp fermentation exists throughout Southeast Asia. Similar products to bagoong include belachan in Malaysia, trassi in Indonesia, nam-ca in Vietnam, kapi in Thailand, and ngapi in Burma <ref name=":0" />.

== Brief History ==
Bagoong is a traditional dish of the Philippines where fish or shrimp is fermented along with salt and is then created into a paste. While Bagoong itself originated in the Philippines, the process of fermenting fish has existed since the Greco-Roman era. As defined by Pliny the Elder, Garum is a “a choice liquor consisting of the guts of fish and the other parts that would otherwise be considered refuse” <ref>{{Cite web|last=Tonon|first=Rafael|date=|title=Everything You Ever Wanted to Know About Garum|url=https://www.eater.com/22867421/everything-you-ever-wanted-to-know-about-garum|url-status=live|archive-url=|archive-date=|access-date=August 9, 2022|website=Eater}}</ref>. Later on, fermented fish sauce also appeared in the Middle East under the moniker Mahyawa and was served in the “southern coastal regions of Iran”<ref>{{Cite web|last=|first=|date=|title=Mahyawa|url=https://en.wikipedia.org/wiki/Mahyawa#:~:text=Mahyawa%20is%20made%20from%20salted,coriander%20seeds%20and%20mustard%20seeds.|url-status=live|archive-url=|archive-date=|access-date=|website=}}</ref>. Finally, Bagoong itself originated in the eighth century in Thailand, where shrimp was first dried out and fermented. From there, it spread out to the surrounding countries and finally to the Philippines. Mentions of Bagoong range in western media range back to the 17th century when British explorer, William Harper, mentions encountering Bagoong in his book “A New Voyage Round the World”. Many different variations of Bagoong can be found all across the Phillipines, such as the Bagoong Balayang, Terong, Alamang, and Ginamos. Each of these Baagong's relate to the different form of seafoods utilised within the recipe itself as fish ranging from anchovies to silverperch can be used in the creation.

* Bagoong
** https://www.pressreader.com/philippines/manila-times/20140713/281934541059477

== Production of Bagoong ==

=== Fermentation ===
Bagoong is a Filipino dish which is made from fish paste. There are several types of fishes that can be used to produce bagoong. For instance, anchovies, shrimp, oysters, clams, herring, and many other shellfish could be used. The most common type of fish used in bagoong are anchovies. This paste is specially known as a Filipino condiment that can be eaten raw or cooked in many Filipino traditional recipes. Some examples are served as a dip for green mangoes or to mix with salad. There are some variations of how bagoong is produced. The most famous two types of bagoongs are isda and alamang. Bagoong isda is made of fermented fish and salt, meanwhile bagoong alamang is made of krill or shrimp paste with salt (**citation**). The Fermentation process used in Bagoong does not preserve fish, instead it helps in the development of a distinctive flavour in the final product for which the Bagoong is famous for [1]. It is significant to remember that bagoong is the partially digested fish or shrimp residue that has not yet been absorbed (partially hydrolized). It smells something like cheese and is salty (**Citation**).

In order to make a paste, choose your preferred type of fish. It is then cleaned thoroughly and drained well. The fermentation process usually begins with salting and drying the fish. Depending on the weight of the preparation, salt is diluted with the drained samples in ratios ranging from 1:3 to 2:7. The addition of salt exhibits the process of lowering the water activity, eliminating the growth process of seaweed, proteolytic and putrefying bacteria.

The process takes three months to one year to complete. As more fermentation results in more breakdown of fish’s skin and muscle, aroma and taste can be enhanced by allowing the fish to ferment for up to a year [1]. However, the fermentation mixture is always stirred once a while to make salt even in the solution. This is done to enhance the aroma and taste constituents and more importantly, to saturate the fish and prevent spoilage of fish during the long fermentation hours.

=== Fermentation Factors and Bacteria Involved ===
One of the main factors in bagoong fermentation is salt. Depending on the size of the bagoong production, the amount of salt varies – usually 11% to 25%. As studied in class lecture, salt is a crucial solute that attracts free water, allowing chemical reactions in food. In the fermentation of bagoong, dissolved salt in the water draws water from fish or shrimp cells. This process also brings other solutes and the bacteria, like gram-negative bacteria, commonly found bacteria at the initial state of fermentation <ref name=":0" />. These bacteria are sensitive to hypertonic conditions, which refers to a situation where freshwater leaves cells membrane to attract salt solute. According to the National Research Council (US) Panel on the Applications of Biotechnology to Traditional Fermented Foods (1992), some good and bad microorganisms can still be found in Bagoong <ref>{{Cite journal|last=National Research Council (US) Panel on the Applications of Biotechnology to Traditional Fermented Foods|first=|date=1992|title=Applications of Biotechnology to Fermented Foods: Report of an Ad Hoc Panel of the Board on Science and Technology for International Development|url=https://www.ncbi.nlm.nih.gov/books/NBK234688/|journal=Washington (DC): National Academies Press (US)|chapter=Fermented Fish Products in the Philippines|volume=|pages=|via=}}</ref>.

Some good microorganisms like fish intestine enzyme, bacillus subtilis, and bacillus coagulans are responsible for the protein hydrolysis process. This process helps make the protein more soluble and digestible. These enzymes then further break down amides and amino acids to form the product’s flavor.<ref>E. M. Barampouti ''et al'', "CHAPTER 3 - status and perspectives of agricultural residues in a circular and resource-efficient context," in ''Clean Energy and Resources Recovery''Anonymous Elsevier Inc, 2021, pp. 49-102.</ref> Bacillus pumilus is a commonly found bacteria throughout the bagoong fermentation process.

Due to fermentation, the population of bacteria fluctuates throughout. Below are bacteria that can be found at the initial state of the fermentation:

* Bacillus coagulans
* Bacillus megaterium
* Bacillus subtilis

At the later stage, some bacteria that remain are:

* Bacillus licheniformis
* Micrococcus colpogenes
* Micrococcus roseus
* Micrococcus varians
* Staphylococcus’s species

=== Packaging ===
Proper packaging plays a very important key role in food safety, maintaining the nutrients, protecting it from physical damage and microbiological contamination. For instance, Bagoong’s packaging should be processed and packed under hygienic conditions and comply with the microbial levels set by the Bureau of Foods and Drugs(**Citation**). This product in particular must be packed in containers made of glass, earthware, or wooden barrels. The use of tin cans may also be permitted provided that they are new and clean. Tin cans are not allowed to be used more than once as bagoong containers, this is to prevent contamination (**Citation**).

The nutritional components and potential risks of every packaging type must be observed and documented. The ideal container for bagoong must be air-tight. This will allow the development and maintenance of the anaerobic conditions required for good fermentation and storage (**Citation**).

[INSERT CELINE'S PART]

Bagoong is naturally stable at room temperature, hence it can be left on the kitchen shelf. Since bagoong is already preserved, it doesn’t have to be refrigerated. As long as it is stored in an airtight container in a dry place, it will last long without being refrigerated. However, if bagoong is not consumed very often it might be better to store it in the refrigerator after opening. To prevent cross-contamination try to use a clean spoon, tightly close the jar or bottle after every use, and do not return uneaten portions to the container (**Citation**).

=== Nutritional and health benefits ===
{| class="wikitable"
|+Table 4: Labelling requirements
!Requirements
!Barrio Fiesta
|-
|
|Nutrition Label for Barrio Fiesta[[File:Barrio Fiesta Nutrition Label.webp|thumb|Nutrition Label for Bagoong]]
|-
|Language of Labelling
|The label is written using English
|-
|Common name of the food
|The common name is Bagoong
|-
|Principle Place of Business
|The company, Barrio Fiesta, operates out of Pasig City located in the Phillipines
|-
|Legibility and location
|The label is legible and the information is easy to locate on the packaging. The product is made in the Philippines
|-
|Date marking and storage instructions
|Because the shelf life of sour cream is less than 90 days, there is a date marking the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
|-
|Net quantity
|The net quantity is 250 grams
|-
|List of ingredients
|List of ingredients under nutritional facts table.

* Salted Shrimp Fry
* Corn Oil
* Vinegar
* Sugar
* Onion
* Garlic
* Monosodium Glutamate
|-
|Irradiated Foods
|Not applicable to this product
|-
|Sweeteners
|Not applicable to this product
|-
|Other information
|On the container lid, the name, the manufacturer, and pictures of foods that could be made with Bagoong are plastered. The label on the jar dictates that the Bagoong should be refrigerated after opening to improve the shelf life.
|-
|Nutrition Facts labelling
|It is clearly shown and adheres to all presentation of the nutrition facts table requirements.
|-
|Fortification
|Not applicable, not fortified
|-
|Grades
|Not applicable
|-
|Standards of identity
|Unstandardized
|}

== Team Reflection ==

== Potential final exam question ==

== References ==

Course:FNH200/Projects/2022/Bagoong

2022-08-12T04:22:09Z

ElisaPanHuang:

== Introduction ==
Bagoong is a Filipino dish that is made from fish or shrimp paste. The fish used in the making process of Bagoong includes anchovies, sardines, herring, silverside, shrimp, slipmouth, freshwater porgy, oysters, clams, and other shellfish. Bagoong is characterized as reddish brown and salty with a cheese-like odor. Bagoong is a fermentation process that involves salt and slow digestion, which breaks down into liquid and solid forms <ref name=":0">{{Cite journal|last=Sanchez|first=Priscilla|date=1999|title=Microorganisms and technology of Philippine fermented foods|url=https://www.jstage.jst.go.jp/article/jslab1997/10/1/10_19/_pdf/-char/ja|journal=Japanese Journal of Lactic Acid Bacteria|volume=|pages=19-28|via=}}</ref>. The solid material is later called bagoong, while the liquid form is further fermented to form another condiment called patis or fish sauce. Bagoong is not the only fish paste product that exists; this type of fish/shrimp fermentation exists throughout Southeast Asia. Similar products to bagoong include belachan in Malaysia, trassi in Indonesia, nam-ca in Vietnam, kapi in Thailand, and ngapi in Burma <ref name=":0" />.

== Brief History ==
Bagoong is a traditional dish of the Philippines where fish or shrimp is fermented along with salt and is then created into a paste. While Bagoong itself originated in the Philippines, the process of fermenting fish has existed since the Greco-Roman era. As defined by Pliny the Elder, Garum is a “a choice liquor consisting of the guts of fish and the other parts that would otherwise be considered refuse” <ref>{{Cite web|last=Tonon|first=Rafael|date=|title=Everything You Ever Wanted to Know About Garum|url=https://www.eater.com/22867421/everything-you-ever-wanted-to-know-about-garum|url-status=live|archive-url=|archive-date=|access-date=August 9, 2022|website=Eater}}</ref>. Later on, fermented fish sauce also appeared in the Middle East under the moniker Mahyawa and was served in the “southern coastal regions of Iran”<ref>{{Cite web|last=|first=|date=|title=Mahyawa|url=https://en.wikipedia.org/wiki/Mahyawa#:~:text=Mahyawa%20is%20made%20from%20salted,coriander%20seeds%20and%20mustard%20seeds.|url-status=live|archive-url=|archive-date=|access-date=|website=}}</ref>. Finally, Bagoong itself originated in the eighth century in Thailand, where shrimp was first dried out and fermented. From there, it spread out to the surrounding countries and finally to the Philippines. Mentions of Bagoong range in western media range back to the 17th century when British explorer, William Harper, mentions encountering Bagoong in his book “A New Voyage Round the World”. Many different variations of Bagoong can be found all across the Phillipines, such as the Bagoong Balayang, Terong, Alamang, and Ginamos. Each of these Baagong's relate to the different form of seafoods utilised within the recipe itself as fish ranging from anchovies to silverperch can be used in the creation.

* Bagoong
** https://www.pressreader.com/philippines/manila-times/20140713/281934541059477

== Production of Bagoong ==

=== Fermentation ===
Bagoong is a Filipino dish which is made from fish paste. There are several types of fishes that can be used to produce bagoong. For instance, anchovies, shrimp, oysters, clams, herring, and many other shellfish could be used. The most common type of fish used in bagoong are anchovies. This paste is specially known as a Filipino condiment that can be eaten raw or cooked in many Filipino traditional recipes. Some examples are served as a dip for green mangoes or to mix with salad. There are some variations of how bagoong is produced. The most famous two types of bagoongs are isda and alamang. Bagoong isda is made of fermented fish and salt, meanwhile bagoong alamang is made of krill or shrimp paste with salt (**citation**). The Fermentation process used in Bagoong does not preserve fish, instead it helps in the development of a distinctive flavour in the final product for which the Bagoong is famous for [1]. It is significant to remember that bagoong is the partially digested fish or shrimp residue that has not yet been absorbed (partially hydrolized). It smells something like cheese and is salty (**Citation**).

In order to make a paste, choose your preferred type of fish. It is then cleaned thoroughly and drained well. The fermentation process usually begins with salting and drying the fish. Depending on the weight of the preparation, salt is diluted with the drained samples in ratios ranging from 1:3 to 2:7. The addition of salt exhibits the process of lowering the water activity, eliminating the growth process of seaweed, proteolytic and putrefying bacteria.

The process takes three months to one year to complete. As more fermentation results in more breakdown of fish’s skin and muscle, aroma and taste can be enhanced by allowing the fish to ferment for up to a year [1]. However, the fermentation mixture is always stirred once a while to make salt even in the solution. This is done to enhance the aroma and taste constituents and more importantly, to saturate the fish and prevent spoilage of fish during the long fermentation hours.

=== Fermentation Factors and Bacteria Involved ===
One of the main factors in bagoong fermentation is salt. Depending on the size of the bagoong production, the amount of salt varies – usually 11% to 25%. As studied in class lecture, salt is a crucial solute that attracts free water, allowing chemical reactions in food. In the fermentation of bagoong, dissolved salt in the water draws water from fish or shrimp cells. This process also brings other solutes and the bacteria, like gram-negative bacteria, commonly found bacteria at the initial state of fermentation <ref name=":0" />. These bacteria are sensitive to hypertonic conditions, which refers to a situation where freshwater leaves cells membrane to attract salt solute. According to the National Research Council (US) Panel on the Applications of Biotechnology to Traditional Fermented Foods (1992), some good and bad microorganisms can still be found in Bagoong <ref>{{Cite journal|last=National Research Council (US) Panel on the Applications of Biotechnology to Traditional Fermented Foods|first=|date=1992|title=Applications of Biotechnology to Fermented Foods: Report of an Ad Hoc Panel of the Board on Science and Technology for International Development|url=https://www.ncbi.nlm.nih.gov/books/NBK234688/|journal=Washington (DC): National Academies Press (US)|chapter=Fermented Fish Products in the Philippines|volume=|pages=|via=}}</ref>.

Some good microorganisms like fish intestine enzyme, bacillus subtilis, and bacillus coagulans are responsible for the protein hydrolysis process. This process helps make the protein more soluble and digestible. These enzymes then further break down amides and amino acids to form the product’s flavor.<ref>E. M. Barampouti ''et al'', "CHAPTER 3 - status and perspectives of agricultural residues in a circular and resource-efficient context," in ''Clean Energy and Resources Recovery''Anonymous Elsevier Inc, 2021, pp. 49-102.</ref> Bacillus pumilus is a commonly found bacteria throughout the bagoong fermentation process.

Due to fermentation, the population of bacteria fluctuates throughout. Below are bacteria that can be found at the initial state of the fermentation:

* Bacillus coagulans
* Bacillus megaterium
* Bacillus subtilis

At the later stage, some bacteria that remain are:

* Bacillus licheniformis
* Micrococcus colpogenes
* Micrococcus roseus
* Micrococcus varians
* Staphylococcus’s species

=== Packaging ===
Proper packaging plays a very important key role in food safety, maintaining the nutrients, protecting it from physical damage and microbiological contamination. For instance, Bagoong’s packaging should be processed and packed under hygienic conditions and comply with the microbial levels set by the Bureau of Foods and Drugs(**Citation**). This product in particular must be packed in containers made of glass, earthware, or wooden barrels. The use of tin cans may also be permitted provided that they are new and clean. Tin cans are not allowed to be used more than once as bagoong containers, this is to prevent contamination (**Citation**).

The nutritional components and potential risks of every packaging type must be observed and documented. The ideal container for bagoong must be air-tight. This will allow the development and maintenance of the anaerobic conditions required for good fermentation and storage (**Citation**).

[INSERT CELINE'S PART]

Bagoong is naturally stable at room temperature, hence it can be left on the kitchen shelf. Since bagoong is already preserved, it doesn’t have to be refrigerated. As long as it is stored in an airtight container in a dry place, it will last long without being refrigerated. However, if bagoong is not consumed very often it might be better to store it in the refrigerator after opening. To prevent cross-contamination try to use a clean spoon, tightly close the jar or bottle after every use, and do not return uneaten portions to the container (**Citation**).

=== Nutritional and health benefits ===
{| class="wikitable"
|+Table 4: Labelling requirements
!Requirements
!Barrio Fiesta
|-
|
|Nutrition Label for Barrio Fiesta[[File:Barrio Fiesta Nutrition Label.webp|thumb|Nutrition Label for Bagoong]]
|-
|Language of Labelling
|The label is written using English
|-
|Common name of the food
|The common name is Bagoong
|-
|Principle Place of Business
|The company, Barrio Fiesta, operates out of Pasig City located in the Phillipines
|-
|Legibility and location
|The label is legible and the information is easy to locate on the packaging. The product is made in the Philippines
|-
|Date marking and storage instructions
|Because the shelf life of sour cream is less than 90 days, there is a date marking the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
|-
|Net quantity
|The net quantity is 250 grams
|-
|List of ingredients
|List of ingredients under nutritional facts table.

* Salted Shrimp Fry
* Corn Oil
* Vinegar
* Sugar
* Onion
* Garlic
* Monosodium Glutamate
|-
|Irradiated Foods
|Not applicable to this product
|-
|Sweeteners
|Not applicable to this product
|-
|Other information
|On the container lid, the name, the manufacturer, and pictures of foods that could be made with Bagoong are plastered. The label on the jar dictates that the Bagoong should be refrigerated after opening to improve the shelf life.
|-
|Nutrition Facts labelling
|It is clearly shown and adheres to all presentation of the nutrition facts table requirements.
|-
|Fortification
|Not applicable, not fortified
|-
|Grades
|Not applicable
|-
|Standards of identity
|Unstandardized
|}

== Team Reflection ==

== Potential final exam question ==

== References ==

<nowiki>*****************************************************</nowiki>to be erased but keep to just remind what content needs to be added*****************************************************************

This is a blank page for you to document and present your research project for FNH 200.

In addition to the traditional introduction, body of research, and references, don't forget to include a fact that you like your fellow students to know. Please present the fact in a format of Canvas quiz (multiple choice, multiple answers, fill in the blank, matching, etc), including the question, correct answers, distractors, as well as a quick explanation why your fellow students should know about this.

Your team reflection, one submission per team, should be submitted on Canvas.

Course:FNH200/Projects/2022/Bagoong

2022-08-11T22:24:37Z

ElisaPanHuang:

== Introduction ==

== Brief History ==
Bagoong is a traditional dish of the Philippines where fish or shrimp is fermented along with salt and is then created into a paste. While Bagoong itself originated in the Philippines, the process of fermenting fish has existed since the Greco-Roman era. As defined by Pliny the Elder, Garum is a “a choice liquor consisting of the guts of fish and the other parts that would otherwise be considered refuse” <ref>{{Cite web|last=Tonon|first=Rafael|date=|title=Everything You Ever Wanted to Know About Garum|url=https://www.eater.com/22867421/everything-you-ever-wanted-to-know-about-garum|url-status=live|archive-url=|archive-date=|access-date=August 9, 2022|website=Eater}}</ref>. Later on, fermented fish sauce also appeared in the Middle East under the moniker Mahyawa and was served in the “southern coastal regions of Iran”<ref>{{Cite web|last=|first=|date=|title=Mahyawa|url=https://en.wikipedia.org/wiki/Mahyawa#:~:text=Mahyawa%20is%20made%20from%20salted,coriander%20seeds%20and%20mustard%20seeds.|url-status=live|archive-url=|archive-date=|access-date=|website=}}</ref>. Finally, Bagoong itself originated in the eighth century in Thailand, where shrimp was first dried out and fermented. From there, it spread out to the surrounding countries and finally to the Philippines. Mentions of Bagoong range in western media range back to the 17th century when British explorer, William Harper, mentions encountering Bagoong in his book “A New Voyage Round the World”. Many different variations of Bagoong can be found all across the Phillipines, such as the Bagoong Balayang, Terong, Alamang, and Ginamos. Each of these Baagong's relate to the different form of seafoods utilised within the recipe itself as fish ranging from anchovies to silverperch can be used in the creation.

* Bagoong
** https://www.pressreader.com/philippines/manila-times/20140713/281934541059477

== Production of Bagoong ==

=== Fermentation ===
Bagoong is specially known as a philippine condiment that can be eaten raw or cooked in many Filipino traditional recipes. Some examples are served as a dip for green mangoes or to mix with salad. There are some variations of how bagoong is produced. The two types of bagoong are isda and alamang. Bagoong isda is made of fermented fish and salt, meanwhile bagoong alamang is made of krill or shrimp paste with salt <ref>{{Cite web|last=|first=|date=|title=Philippine Fermented Foods: Principles and Technology|url=https://books.google.ca/books?id=smfr-KYgtWkC&pg=PT446&lpg=PT446&dq=bagoong+packaging+reasons&source=bl&ots=xiOmDuv5F6&sig=ACfU3U2cu4A75cy5hfBqoAllIpTqsBzzjQ&hl=en&sa=X&ved=2ahUKEwig2sKfvrr5AhVxGzQIHRieALY4ChDoAXoECBEQAw#v=onepage&q=bagoong%20packaging%20reasons&f=false|url-status=live|archive-url=|archive-date=|access-date=August 11, 2022|website=}}</ref>. It is important to note that bagoong is the undigested residue of partially hydrolyzed fish or shrimp. It has a salty and slightly cheese-like odor (**Citation**).

Preparation

There are several types of fishes that can be used to produce bagoong. For instance, anchovies, shrimp, oysters, clams, herring, and many other shellfish could be used. After choosing your preferred type of fish, it is then cleaned thoroughly and drained well. Depending on the weight of the preparation, salt is diluted with the drained samples in ratios ranging from 1:3 to 2:7. The mixture must ferment for a few months or longer before acquiring the distinctive flavour and scent of bagoong.

==== Fermentation Factor and Bacteria Involved ====
One of the main factor influence in the bagoong fermentation is salt. Depending on the size of the bagoong production, the amount of salt varies. According to …, the ratio between salt to fish is 1:3 to 2:7.As studied in class lecture, salt is an important solute to attract free water which allow chemical reaction in food to occur. In the fermentation of bagoong, dissolved salt in water attracts water in fish or shrimp’s cells. This process also brings with other solute and the bacteria, like gram negative bacteria which is a commonly found bacteria at initial state.[] These bacteria are sensitive to hypertonic conditions which refers to a situation where freshwater leaves cells membrane to attract with salt solute.

Fish’s intestine’s enzyme, Bacillus subtilis, and B. coagulans responsible for the protein hydrolysis process. This process helps make the protein more soluble and digestible. These enzymes then future break down amides and amino acids to form the product’s flavour. [] Throughout the entire bagoong fermentation process, Bacillus pumilus is commonly found.

Due to fermentation, the population of bacteria fluctuates throughout. Below are bacteria that can be found at initial state of the fermentation:

* Bacillus coagulans
* Bacillus megaterium
* Bacillus subtilis

=== Packaging ===
Proper packaging plays a very important key role in food safety, maintaining the nutrients, protecting it from physical damage and microbiological contamination. For instance, Bagoong’s packaging should be processed and packed under hygienic conditions and comply with the microbial levels set by the Bureau of Foods and Drugs(**Citation**). This product in particular must be packed in containers made of glass, earthware, or wooden barrels. The use of tin cans may also be permitted provided that they are new and clean. Tin cans are not allowed to be used more than once as bagoong containers, this is to prevent contamination (**Citation**).

The nutritional components and potential risks of every packaging type must be observed and documented. The ideal container for bagoong must be air-tight. This will allow the development and maintenance of the anaerobic conditions required for good fermentation and storage (**Citation**).

[INSERT CELINE'S PART]

Bagoong is naturally stable at room temperature, hence it can be left on the kitchen shelf. Since bagoong is already preserved, it doesn’t have to be refrigerated. As long as it is stored in an airtight container in a dry place, it will last long without being refrigerated. However, if bagoong is not consumed very often it might be better to store it in the refrigerator after opening. To prevent cross-contamination try to use a clean spoon, tightly close the jar or bottle after every use, and do not return uneaten portions to the container (**Citation**).

=== Nutritional and health benefits ===
{| class="wikitable"
|+Table 4: Labelling requirements
!Requirements
!Barrio Fiesta
|-
|
|Nutrition Label for Barrio Fiesta
|-
|Bilingual Labelling
|The label has bilingual labelling with both languages of English and French.
|-
|Common name of the food
|The common name is Bagoong
|-
|Principle Place of Business
|The company, Dairyland Canada, operates from British Columbia
|-
|Legibility and location
|The label is legible and the information is easy to locate on the packaging. The product is made in Canada
|-
|Date marking and storage instructions
|Because the shelf life of sour cream is less than 90 days, there is a date marking the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
|-
|Net quantity
|The net quantity is 750 ml
|-
|List of ingredients
|List of ingredients under nutritional facts table.

* Milk ingredients
* Modified corn starch
* Bacterial culture
* Carrageenan
* Modified milk ingredients
* Guar gum
* Sodium citrate
* Calcium sulphate
* Disodium phosphate
|-
|Irradiated Foods
|Not applicable to this product
|-
|Sweeteners
|Not applicable to this product
|-
|Other information
|On the container lid, the name, the manufacturer, and the milk fat percentage are all present. The label on the regular sour cream container states the the milk fat percentage is 14%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated.
|-
|Nutrition Facts labelling
|It is clearly shown and adheres to all presentation of the nutrition facts table requirements.
|-
|Food additives
|All additives listed in list of ingredients in accordance to the December 14, 2016 amendments to nutrition labelling.
|-
|Fortification
|Not applicable, not fortified
|-
|Grades
|Not applicable
|-
|Standards of identity
|Unstandardized
|}

== Team Reflection ==

== Potential final exam question ==

== References ==

<nowiki>*****************************************************</nowiki>to be erased but keep to just remind what content needs to be added*****************************************************************

This is a blank page for you to document and present your research project for FNH 200.

In addition to the traditional introduction, body of research, and references, don't forget to include a fact that you like your fellow students to know. Please present the fact in a format of Canvas quiz (multiple choice, multiple answers, fill in the blank, matching, etc), including the question, correct answers, distractors, as well as a quick explanation why your fellow students should know about this.

Your team reflection, one submission per team, should be submitted on Canvas.

Course:FNH200/Assignments/2022/Dairyland Sour Cream vs Dairyland Fat Free Sour Cream

2022-08-09T03:28:01Z

ElisaPanHuang:

== Introduction ==
'''Sour cream''' is characterized by a tangy taste that complements many dishes, sauces, and even desserts. Bacterial culture is added to pasteurized cream to produce lactic acid, which causes a coagulation of the proteins found in cream. The lactic acid and its interaction with proteins creates thickness and the sour taste. Together with approved additives, the taste, mouth-feel, and shelf-life of sour cream are enhanced. As consumers become more health-aware, more purchase products with fat-free alternatives. This page will explore the food science and food safety in the manufacturing of commercial sour cream.

A comparison will be made between '''Dairyland 14% Milk Fat Sour Cream and Dairyland 1.5% Milk Fat Sour Cream'''. Dairyland is a beloved Canadian company based in British Columbia whose products can be found in many supermarkets nationwide. A comparison between their regular sour cream and their fat-free alternative will equip consumers to make more informed food choices about this Canadian staple.

== Product Images ==
[[File:Dairyland_Sour_cream.jpg|thumb|Sour cream Dairyland|alt=|left|405x405px]]
[[File:Sour_cream_Dairyland.jpg|thumb|Fat-Free Sour Cream Dairyland|alt=|center|400x400px]][[File:Regular Sour Cream Ingredient List.jpg|thumb|Picture of Ingredients for Regular Sour Cream|alt=|left]]
[[File:Fat Free Sour Cream Ingredient List.png|thumb|Picture of Ingredients for Fat Free Sour Cream <ref>{{Cite web|last=Wong|first=Andrew|date=July 15, 2021|title=Ingredient sour cream|url=https://wiki.ubc.ca/File:Ingredient_sour_cream.png|url-status=live|archive-url=|archive-date=|access-date=|website=}}</ref>|alt=|center]]
== Ingredient lists ==

'''Table 1.''' Ingredient comparison between Dairyland sour cream regular and fat free.

{| class="wikitable"
|'''Dairyland Sour Cream Regular (14% M.F.)'''<ref name=":0" />
|'''Dairyland Sour Cream Fat Free 1.5% M.F., 500 Millilitre'''<ref name=":1" />
|-
|Milk ingredients

Modified corn starch

Bacterial culture

Carrageenan

Modified milk ingredients

Guar gum

Sodium citrate

Calcium sulphate

Disodium phosphate
|Milk ingredients

Modified corn starch

Bacterial culture

Carrageenan

Pectin
|}

'''Table 2.''' Identified fat substitutes, sugar substitutes, and/or additives used.

{| class="wikitable"
|+
!
!Dairyland - Regular (14% M.F.) Sour Cream
!Dairyland - Sour Cream Fat Free (1.5% M.F.), 500 Millilitre
|-
|Fat substitutes
|
* None

*
|
* Pectin
|-
|Sugar substitutes
|
* None
|
* None
|-
|Additives
|
* Modified corn starch
* Modified milk ingredients
* Guar gum
* Sodium citrate
* Calcium sulphate
* Carrageenan
* Disodium phosphate
|
* Modified Corn Starch
* Carrageenan
|}
'''Table 3.''' Roles of fat substitutes, sugar substitutes, and/or additives.
{| class="wikitable"
|+
!Fat Substitutes
!Roles
|-
|Pectin
|
* Contributes to the creamy texture.
* It also contributes to the mouth-feel of foods, and helps maintain or gives support to the particles in suspension.
|-
!Additives<ref>{{Cite web|last=Government of Canada|first=|date=|title=Division 16: Food Additives|url=(https://laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-43.html#h-573289)|url-status=live|archive-url=|archive-date=|access-date=July 15, 2022|website=}}</ref>
!Roles
|-
|Modified Corn Starch
|
* These are used in sour cream for thickening, stabilizing, and emulsifying.
* Modified starch is used to increase the shell life of the sour cream.
* It thickens the cream faster.<ref>{{Cite web|last=|first=|date=2012, May 16|title=Modified Food Starch Demystified|url=https://www.bobsredmill.com/blog/healthy-living/modified-food-starch-demystified/|url-status=live|archive-url=|archive-date=|access-date=July 16, 2022|website=Bob's Red Mill}}</ref>
|-
|Carrageenan
|
* A substance that is made up of seaweed which has laxative properties.
* It acts as a stabilizer and thickener in sour cream.
* It gives the product a rich creamy texture.<ref>{{Cite web|last=Heather|first=McClees|date=2017, May 25|title=Why You Should Check Your Cheese, Creamer, and Non-Dairy Milk Labels for This Scary Ingredient|url=https://www.onegreenplanet.org/natural-health/why-carrageenan-is-no-good/|url-status=live|archive-url=|archive-date=|access-date=|website=One Green Planet}}</ref>
|-
|Modified Milk Ingredient
|
* Modified milk ingredients extracted from milk that goes through different processing, one of which is turning milk into powder by evaporating all the milk. This could affect the flavour, but does not pose any health issues.The modified milk ingredients are easier to import to Canada and have a longer lifetime.<ref>{{Cite web|last=|first=|date=2022, February 4|title=What are "modified milk ingredients"?|url=https://www.mcgill.ca/oss/article/food-health-you-asked/what-are-modified-milk-ingredients|url-status=live|archive-url=|archive-date=|access-date=|website=Office for Science and Society}}</ref>
|-
|Guar gum
|
* Guar gum used in Dairyland sour cream is E412 guar gum. It does not change the taste or smell and is used as a thickening agent. Guar gum classifies as emulsifying, gelling, stabilizing, or thickening agents.
|-
|Bacterial culture
|
* The lactic acid produced by bacteria turns pasteurized cream into sour cream.
|-
|Sodium citrate
|
* Sodium citrate helps to adjust pH, water correcting, and acid-reacting materials. However, for sour cream, it is primarily used as a flavouring agent.
|-
|Calcium sulphate
|
* Dairyland uses E339ii Calcium sulphate. According to Health Canada, it is categorized as an emulsifier, gelling, stabilizer, and thickening agent. It also helps in adjusting pH and water correcting.
|-
|Disodium phosphate
|
* Help as a thickening, stabilizing, emulsifying, gelling agent.
|}

=== Compare and Contrast ===
Dairyland manufactures both regular-fat and fat-free products to have a similar texture and taste, by using other alternative ingredients. Table 1 lists the ingredients of regular and fat-free sour cream. As can be seen, the regular sour cream contains more additives: modified milk ingredients, guar gum, sodium citrate, calcium sulphate, and disodium phosphate. In comparison, the fat-free sour cream has pectin added to provide a texture (creamy and mouth-feeling) similar to the fat in regular sour cream. The pectin used could be extracted from the apple and citrus fruits.<ref>Chan, Judy. (2022) 2.2.1.1 "Carbohydrates". Canvas. Retrieved July 18, 2022.</ref>

== Labels ==
{| class="wikitable"
|+Table 4: Labelling requirements
!Requirements
!Dairyland - Regular (14% M.F.) Sour Cream
!Dairyland - Sour Cream Fat Free (1.5% M.F.), 500 Millilitre
|-
|
|[[File:Regular Sour Cream Label.png|alt=|thumb|Nutrition Label for Regular Sour Cream|center]]
|[[File:Fat Free Sour Cream Label.png|thumb|Nutrition Label for Fat Free Sour Cream|alt=|center]]
|-
|Bilingual Labelling
|The label has bilingual labelling with both languages of English and French.
|The label has bilingual labelling with both languages of English and French
|-
|Common name of the food
|The common name is Sour Cream.
|The common name is Sour Cream.
|-
|Principle Place of Business
|The company, Dairyland Canada, operates from British Columbia
|The company, Dairyland Canada, operates from British Columbia
|-
|Legibility and location
|The label is legible and the information is easy to locate on the packaging. The product is made in Canada
|The label is legible and the information is easy to locate on the packaging. The product is made in Canada
|-
|Date marking and storage instructions
|Because the shelf life of sour cream is less than 90 days, there is a date marking the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
|Because the shelf life of sour cream is less than 90 days, there is a date marking the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
|-
|Net quantity
|The net quantity is 750 ml
|The net quantity is 500 ml
|-
|List of ingredients
|List of ingredients under nutritional facts table.<ref name=":0">{{Cite web|last=|first=|date=|title=Dairyland 14% Sour Cream|url=https://www.walmart.ca/en/ip/dairyland14sourcream/6000196712469#:~:text=MILK%20INGREDIENTS%2C%20MODIFIED%20CORN%20STARCH,%2C%20DISODIUM%20PHOSPHATE%2C%20BACTERIAL%20CULTURE.|url-status=live|archive-url=|archive-date=|access-date=July 17, 2022|website=Walmart}}</ref>

* Milk ingredients
* Modified corn starch
* Bacterial culture
* Carrageenan
* Modified milk ingredients
* Guar gum
* Sodium citrate
* Calcium sulphate
* Disodium phosphate
|List of ingredients under nutritional facts table.<ref name=":1">{{Cite web|last=|first=|date=|title=Dairyland Fat Free Sour Cream|url=https://www.walmart.ca/en/ip/dairyland-fat-free-sour-cream/6000079337609|url-status=live|archive-url=|archive-date=|access-date=July 17, 2022|website=Walmart}}</ref>

* Milk ingredients
* Modified corn starch
* Bacterial culture
* Carrageenan
* Pectin

|-
|Irradiated Foods
|Not applicable to this product
|Not applicable to this product
|-
|Sweeteners
|Not applicable to this product
|Not applicable to this product
|-
|Other information
|On the container lid, the name, the manufacturer, and the milk fat percentage are all present. The label on the regular sour cream container states the the milk fat percentage is 14%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated.
|On the container lid, the name, the manufacturer, and the milk fat percentage are all present.The label on the regular sour cream container states the the milk fat percentage is 1.5%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated.
|-
|Nutrition Facts labelling
|It is clearly shown and adheres to all presentation of the nutrition facts table requirements.
|It is clearly shown and adheres to all presentation of the nutrition facts table requirements.
|-
|Food additives
|All additives listed in list of ingredients in accordance to the December 14, 2016 amendments to nutrition labelling.
|All additives listed in list of ingredients in accordance to the December 14, 2016 amendments to nutrition labelling.
|-
|Fortification
|Not applicable, not fortified
|Not applicable, not fortified
|-
|Grades
|Not applicable
|Not applicable
|-
|Standards of identity
|Unstandardized
|Unstandardized
|}
[[File:Fat Free Sour Cream Ingredient List.png|thumb|Picture of Ingredients for Fat Free Sour Cream <ref>{{Cite web|last=Wong|first=Andrew|date=July 15, 2021|title=Ingredient sour cream|url=https://wiki.ubc.ca/File:Ingredient_sour_cream.png|url-status=live|archive-url=|archive-date=|access-date=|website=}}</ref>]]
''The information stated above follows the regulatory requirements/guidelines set by the Consumer Packaging and Labelling Act and Regulations and in lesson 4.''

== References ==

<references />

{{Projectbox FNH200}}
[[Category:Food Science]]

Course:FNH200/Projects/2022/Bagoong

2022-08-07T05:04:41Z

ElisaPanHuang:

== Introduction ==

== Brief History ==

== Production of Bagoong ==

=== Fermentation ===

=== Packaging ===

=== Nutritional and health benefits ===

== Team Reflection ==

== Potential final exam question ==

== References ==

<nowiki>*****************************************************</nowiki>to be erased but keep to just remind what content needs to be added*****************************************************************

This is a blank page for you to document and present your research project for FNH 200.

In addition to the traditional introduction, body of research, and references, don't forget to include a fact that you like your fellow students to know. Please present the fact in a format of Canvas quiz (multiple choice, multiple answers, fill in the blank, matching, etc), including the question, correct answers, distractors, as well as a quick explanation why your fellow students should know about this.

Your team reflection, one submission per team, should be submitted on Canvas.

Course:FNH200/Projects/2022/Bagoong

2022-08-07T05:01:03Z

ElisaPanHuang:

== Introduction ==

== Brief History ==

== Production of Bagoong ==

=== Fermentation ===

=== Packaging ===

=== Nutritional and health benefits ===

== Team Reflection ==

== Potential final exam question ==

<nowiki>*****************************************************</nowiki>to be erased but keep to just remind what content needs to be added*****************************************************************

This is a blank page for you to document and present your research project for FNH 200.

In addition to the traditional introduction, body of research, and references, don't forget to include a fact that you like your fellow students to know. Please present the fact in a format of Canvas quiz (multiple choice, multiple answers, fill in the blank, matching, etc), including the question, correct answers, distractors, as well as a quick explanation why your fellow students should know about this.

Your team reflection, one submission per team, should be submitted on Canvas.

Course:FNH200/Projects/2022/Bagoong

2022-08-07T05:00:24Z

ElisaPanHuang:

== Introduction ==

== Brief History ==

== Production of Bagoong ==

=== Fermentation ===

=== Packaging ===

=== Nutritional and health benefits ===

== Team Reflection ==

== Potential final exam question ==

This is a blank page for you to document and present your research project for FNH 200.

In addition to the traditional introduction, body of research, and references, don't forget to include a fact that you like your fellow students to know. Please present the fact in a format of Canvas quiz (multiple choice, multiple answers, fill in the blank, matching, etc), including the question, correct answers, distractors, as well as a quick explanation why your fellow students should know about this.

Your team reflection, one submission per team, should be submitted on Canvas.

Course:FNH200/Projects/2022

2022-08-07T04:57:35Z

ElisaPanHuang: /* Our In-depth Investigations */

{{Start tab|
| tab-1 = Welcome, Help and Resources
| link-1 = Course:FNH200/Projects
| tab-2 = 2022 Team Assignments
| link-2 = Course:FNH200/Assignments/2022
| tab-3 = 2022 Team Projects
| link-3 = Course:FNH200/Projects/2022
| tab-4 = Past Projects
| link-4 = Course:FNH200/TeamProjectsShowcase
}}

Due date:

August 11, 5:30 pm (team component)

This is where you will report either (1) research you did on a food your team like, or (2) an interview you had with a food professional.

Project Guideline: [https://wiki.ubc.ca/File:FNH_200_2022_Team_Project_-_Interview_or_Research.pdf Guideline]

Following similar steps we used for the team assignments, we are creating pages on UBC wiki, so that your research and hard work can be easily accessed by your peers and your instructor, and eventually, the UBC community.

=== 1. Login to the UBC Wiki ===
Click the CWL button on the top of the page and login from there.

=== 2. Create Your Project Page ===
Once your team have decided what foods you like to investigate, you may create your project page here.

Again, make sure you are already logged in to the UBC Wiki before the next step.

* Pick your project title:
** Suggestion: Processing and safety of Swiss cheese

* Just '''add the title of your project to the box below''' and click on the '''create page''' button
* On the edit screen that loads, add some preliminary details to the edit screen and hit '''SAVE''' at the top or bottom of the page
* You may start writing your report here
<inputbox>
useve=yes
placeholder=project title here
preload=Course:FNH200/SampleProjectPage
prefix=Course:FNH200/Projects/2022/
type=create

</inputbox>

=== 3. Add Your Information to the Project Table ===
Once you have created your wiki page, add your product choice in the table below.

=== 4. Begin Writing! ===
Your new and almost blank wiki page will be created.

== Project Guidelines ==
Project Guideline: [https://wiki.ubc.ca/File:FNH_200_2022_Team_Project_-_Interview_or_Research.pdf Guideline]

== Our In-depth Investigations ==

{| class="wikitable sortable"
|+
!Team Number
!Product Investigated
|-
|0 (Example)
|The Processing and Safety of Swiss Cheese (Please provide link to the page generated above)
|-
|1
|[[Course:FNH200/Projects/2022/Soy Sauce|Soy Sauce]]
|-
|2
|
|-
|3
|[[Course:FNH200/Projects/2022/Margarine|Margarine]]
|-
|4
|
|-
|5
|[[Course:FNH200/Projects/2022/Whipping Cream|Whipping Cream]]
|-
|6
|[[Course:FNH200/Projects/2022/Bagoong|Bagoong]]
|-
|7
|Processing and Packaging of Mezcal ([[Course:FNH200/Projects/2022/Processing and Packaging of Mezcal|Course:FNH200/Projects/2022/Processing and Packaging of Mezcal - UBC Wiki]])
|-
|8
|
|-
|9
|[[Course:FNH200/Projects/2022/Artisan Blue Cheese|Artisan Blue Cheese]]
|-
|10
|[[Course:FNH200/Projects/2022/Spam|Spam]]
|-
|11
|
|-
|12
|[[Course:FNH200/Projects/2022/Wine - Prosecco|Wine - Prosecco]]
|-
|13
|[[Course:FNH200/Projects/2022/Beyond Meat Sausage|Beyond Meat Sausage]]
|-
|14
|[[Processing and Packaging of Organic Milk]]
|-
|15
|[[Course:FNH200/Projects/2022/Kombucha|Kombucha]]
|-
|16
|
|-
|17
|[https://wiki.ubc.ca/index.php?title=Course:FNH200/Projects/2022/Instant_Cup_Noodles&veaction=edit&preload=Course%3AFNH200%2FSampleProjectPage&create=Create+page&redirect=no Instant Cup Noodles]
|-
|18
|[https://wiki.ubc.ca/index.php?preload=Course%3AFNH200%2FSampleProjectPage&title=Course:FNH200/Projects/2022/Beyond_Meat_Burger&create=Create+page&redirect=no Beyond Meat Burger]
|-
|19
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleProjectPage&title=Course:FNH200/Projects/2022/Soju&create=Create+page&redirect=no Soju]
|-
|20
|[[Course:FNH200/Projects/2022/Yakult: Processes, Packaging, and Health Effects|Yakult: Processes, Packaging, and Health Effects]]
|-
|21
|[[Course:FNH200/Projects/2022/Natto|Natto]]
|-
|22
|
|}

Course:FNH200/Projects/2022/Bagoong

2022-08-07T04:56:27Z

ElisaPanHuang: Created page with "This is a blank page for you to document and present your research project for FNH 200. In addition to the traditional introduction, body of research, and references, don't..."

This is a blank page for you to document and present your research project for FNH 200.

In addition to the traditional introduction, body of research, and references, don't forget to include a fact that you like your fellow students to know. Please present the fact in a format of Canvas quiz (multiple choice, multiple answers, fill in the blank, matching, etc), including the question, correct answers, distractors, as well as a quick explanation why your fellow students should know about this.

Your team reflection, one submission per team, should be submitted on Canvas.

Course:FNH200/Assignments/2022/Dairyland Sour Cream vs Dairyland Fat Free Sour Cream

2022-07-19T16:44:08Z

ElisaPanHuang:

== Introduction ==
'''Sour cream''' is characterized by a tangy taste that complements many dishes, sauces, and even desserts. Bacterial culture is added to pasteurized cream to produce lactic acid, which causes a coagulation of the proteins found in cream. The lactic acid and its interaction with proteins creates thickness and the sour taste. Together with approved additives, the taste, mouth-feel, and shelf-life of sour cream are enhanced. As consumers become more health-aware, more purchase products with fat-free alternatives. This page will explore the food science and food safety in the manufacturing of commercial sour cream.

A comparison will be made between '''Dairyland 14% Milk Fat Sour Cream and Dairyland 1.5% Milk Fat Sour Cream'''. Dairyland is a beloved Canadian company based in British Columbia whose products can be found in many supermarkets nationwide. A comparison between their regular sour cream and their fat-free alternative will equip consumers to make more informed food choices about this Canadian staple.

== Product Images ==
[[File:Dairyland_Sour_cream.jpg|thumb|Sour cream Dairyland|alt=|left|405x405px]]
[[File:Sour_cream_Dairyland.jpg|thumb|Fat-Free Sour Cream Dairyland|alt=|center|400x400px]].

== Ingredient lists ==

'''Table 1.''' Ingredient comparison between Dairyland sour cream regular and fat free.

{| class="wikitable"
|'''Dairyland Sour Cream Regular (14% M.F.)'''<ref name=":0" />
|'''Dairyland Sour Cream Fat Free 1.5% M.F., 500 Millilitre'''<ref name=":1" />
|-
|Milk ingredients

Modified corn starch

Bacterial culture

Carrageenan

Modified milk ingredients

Guar gum

Sodium citrate

Calcium sulphate

Disodium phosphate
|Milk ingredients

Modified corn starch

Bacterial culture

Carrageenan

Pectin
|}

'''Table 2.''' Identified fat substitutes, sugar substitutes, and/or additives used.

{| class="wikitable"
|+
!
!Dairyland - Regular (14% M.F.) Sour Cream
!Dairyland - Sour Cream Fat Free (1.5% M.F.), 500 Millilitre
|-
|Fat substitutes
|
* None

*
|
* Pectin
|-
|Sugar substitutes
|
* None
|
* None
|-
|Additives
|
* Modified corn starch
* Modified milk ingredients
* Guar gum
* Sodium citrate
* Calcium sulphate
* Carrageenan
* Disodium phosphate
|
* Modified Corn Starch
* Carrageenan
|}
'''Table 3.''' Roles of fat substitutes, sugar substitutes, and/or additives.
{| class="wikitable"
|+
!Fat Substitutes
!Roles
|-
|Pectin
|
* Contributes to the creamy texture.
* It also contributes to the mouth-feel of foods, and helps maintain or gives support to the particles in suspension.
|-
!Additives<ref>{{Cite web|last=Government of Canada|first=|date=|title=Division 16: Food Additives|url=(https://laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-43.html#h-573289)|url-status=live|archive-url=|archive-date=|access-date=July 15, 2022|website=}}</ref>
!Roles
|-
|Modified Corn Starch
|
* These are used in sour cream for thickening, stabilizing, and emulsifying.
* Modified starch is used to increase the shell life of the sour cream.
* It thickens the cream faster.<ref>{{Cite web|last=|first=|date=2012, May 16|title=Modified Food Starch Demystified|url=https://www.bobsredmill.com/blog/healthy-living/modified-food-starch-demystified/|url-status=live|archive-url=|archive-date=|access-date=July 16, 2022|website=Bob's Red Mill}}</ref>
|-
|Carrageenan
|
* A substance that is made up of seaweed which has laxative properties.
* It acts as a stabilizer and thickener in sour cream.
* It gives the product a rich creamy texture.<ref>{{Cite web|last=Heather|first=McClees|date=2017, May 25|title=Why You Should Check Your Cheese, Creamer, and Non-Dairy Milk Labels for This Scary Ingredient|url=https://www.onegreenplanet.org/natural-health/why-carrageenan-is-no-good/|url-status=live|archive-url=|archive-date=|access-date=|website=One Green Planet}}</ref>
|-
|Modified Milk Ingredient
|
* Modified milk ingredients extracted from milk that goes through different processing, one of which is turning milk into powder by evaporating all the milk. This could affect the flavour, but does not pose any health issues.The modified milk ingredients are easier to import to Canada and have a longer lifetime.<ref>{{Cite web|last=|first=|date=2022, February 4|title=What are "modified milk ingredients"?|url=https://www.mcgill.ca/oss/article/food-health-you-asked/what-are-modified-milk-ingredients|url-status=live|archive-url=|archive-date=|access-date=|website=Office for Science and Society}}</ref>
|-
|Guar gum
|
* Guar gum used in Dairyland sour cream is E412 guar gum. It does not change the taste or smell and is used as a thickening agent. Guar gum classifies as emulsifying, gelling, stabilizing, or thickening agents.
|-
|Bacterial culture
|
* The lactic acid produced by bacteria turns pasteurized cream into sour cream.
|-
|Sodium citrate
|
* Sodium citrate helps to adjust pH, water correcting, and acid-reacting materials. However, for sour cream, it is primarily used as a flavouring agent.
|-
|Calcium sulphate
|
* Dairyland uses E339ii Calcium sulphate. According to Health Canada, it is categorized as an emulsifier, gelling, stabilizer, and thickening agent. It also helps in adjusting pH and water correcting.
|-
|Disodium phosphate
|
* Help as a thickening, stabilizing, emulsifying, gelling agent.
|}

=== Compare and Contrast ===
Dairyland manufactures both regular-fat and fat-free products to have a similar texture and taste, by using other alternative ingredients. Table 1 lists the ingredients of regular and fat-free sour cream. As can be seen, the regular sour cream contains more additives: modified milk ingredients, guar gum, sodium citrate, calcium sulphate, and disodium phosphate. In comparison, the fat-free sour cream has pectin added to provide a texture (creamy and mouth-feeling) similar to the fat in regular sour cream. The pectin used could be extracted from the apple and citrus fruits.<ref>Chan, Judy. (2022) 2.2.1.1 "Carbohydrates". Canvas. Retrieved July 18, 2022.</ref>

== Labels ==
{| class="wikitable"
|+Table 4: Labelling requirements
!Requirements
!Dairyland - Regular (14% M.F.) Sour Cream
!Dairyland - Sour Cream Fat Free (1.5% M.F.), 500 Millilitre
|-
|
|[[File:Regular Sour Cream Label.png|alt=|thumb|Nutrition Label for Regular Sour Cream|center]]
|[[File:Fat Free Sour Cream Label.png|thumb|Nutrition Label for Fat Free Sour Cream|alt=|center]]
|-
|Bilingual Labelling
|The label has bilingual labelling with both languages of English and French.
|The label has bilingual labelling with both languages of English and French
|-
|Common name of the food
|The common name is Sour Cream.
|The common name is Sour Cream.
|-
|Principle Place of Business
|The company, Dairyland Canada, operates from British Columbia
|The company, Dairyland Canada, operates from British Columbia
|-
|Legibility and location
|The label is legible and the information is easy to locate on the packaging. The product is made in Canada
|The label is legible and the information is easy to locate on the packaging. The product is made in Canada
|-
|Date marking and storage instructions
|Because the shelf life of sour cream is less than 90 days, there is a date marking the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
|Because the shelf life of sour cream is less than 90 days, there is a date marking the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
|-
|Net quantity
|The net quantity is 750 ml
|The net quantity is 500 ml
|-
|List of ingredients
|List of ingredients under nutritional facts table.<ref name=":0">{{Cite web|last=|first=|date=|title=Dairyland 14% Sour Cream|url=https://www.walmart.ca/en/ip/dairyland14sourcream/6000196712469#:~:text=MILK%20INGREDIENTS%2C%20MODIFIED%20CORN%20STARCH,%2C%20DISODIUM%20PHOSPHATE%2C%20BACTERIAL%20CULTURE.|url-status=live|archive-url=|archive-date=|access-date=July 17, 2022|website=Walmart}}</ref>

* Milk ingredients
* Modified corn starch
* Bacterial culture
* Carrageenan
* Modified milk ingredients
* Guar gum
* Sodium citrate
* Calcium sulphate
* Disodium phosphate
|List of ingredients under nutritional facts table.<ref name=":1">{{Cite web|last=|first=|date=|title=Dairyland Fat Free Sour Cream|url=https://www.walmart.ca/en/ip/dairyland-fat-free-sour-cream/6000079337609|url-status=live|archive-url=|archive-date=|access-date=July 17, 2022|website=Walmart}}</ref>

* Milk ingredients
* Modified corn starch
* Bacterial culture
* Carrageenan
* Pectin

|-
|Irradiated Foods
|Not applicable to this product
|Not applicable to this product
|-
|Sweeteners
|Not applicable to this product
|Not applicable to this product
|-
|Other information
|On the container lid, the name, the manufacturer, and the milk fat percentage are all present. The label on the regular sour cream container states the the milk fat percentage is 14%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated.
|On the container lid, the name, the manufacturer, and the milk fat percentage are all present.The label on the regular sour cream container states the the milk fat percentage is 1.5%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated.
|-
|Nutrition Facts labelling
|It is clearly shown and adheres to all presentation of the nutrition facts table requirements.
|It is clearly shown and adheres to all presentation of the nutrition facts table requirements.
|-
|Food additives
|All additives listed in list of ingredients in accordance to the December 14, 2016 amendments to nutrition labelling.
|All additives listed in list of ingredients in accordance to the December 14, 2016 amendments to nutrition labelling.
|-
|Fortification
|Not applicable, not fortified
|Not applicable, not fortified
|-
|Grades
|Not applicable
|Not applicable
|-
|Standards of identity
|Unstandardized
|Unstandardized
|}
''The information stated above follows the regulatory requirements/guidelines set by the Consumer Packaging and Labelling Act and Regulations and in lesson 4.''

== References ==

<references />

{{Projectbox FNH200}}
[[Category:Food Science]]

Course:FNH200/Assignments/2022/Dairyland Sour Cream vs Dairyland Fat Free Sour Cream

2022-07-19T16:41:40Z

ElisaPanHuang:

== Introduction ==
'''Sour cream''' is characterized by a tangy taste that complements many dishes, sauces, and even desserts. Bacterial culture is added to pasteurized cream to produce lactic acid, which causes a coagulation of the proteins found in cream. The lactic acid and its interaction with proteins creates thickness and the sour taste. Together with approved additives, the taste, mouth-feel, and shelf-life of sour cream are enhanced. As consumers become more health-aware, more purchase products with fat-free alternatives. This page will explore the food science and food safety in the manufacturing of commercial sour cream.

A comparison will be made between '''Dairyland 14% Milk Fat Sour Cream and Dairyland 1.5% Milk Fat Sour Cream'''. Dairyland is a beloved Canadian company based in British Columbia whose products can be found in many supermarkets nationwide. A comparison between their regular sour cream and their fat-free alternative will equip consumers to make more informed food choices about this Canadian staple.

== Product Images ==
[[File:Dairyland_Sour_cream.jpg|thumb|Sour cream Dairyland|alt=|left|405x405px]]
[[File:Sour_cream_Dairyland.jpg|thumb|Fat-Free Sour Cream Dairyland|alt=|center|400x400px]].

== Ingredient lists ==

'''Table 1.''' Ingredient comparison between Dairyland sour cream regular and fat free.

{| class="wikitable"
|'''Dairyland Sour Cream Regular (14% M.F.)'''<ref name=":0" />
|'''Dairyland Sour Cream Fat Free 1.5% M.F., 500 Millilitre'''<ref name=":1" />
|-
|Milk ingredients

Modified corn starch

Bacterial culture

Carrageenan

Modified milk ingredients

Guar gum

Sodium citrate

Calcium sulphate

Disodium phosphate
|Milk ingredients

Modified corn starch

Bacterial culture

Carrageenan

Pectin
|}

'''Table 2.''' Identified fat substitutes, sugar substitutes, and/or additives used.

{| class="wikitable"
|+
!
!Dairyland - Regular (14% M.F.) Sour Cream
!Dairyland - Sour Cream Fat Free (1.5% M.F.), 500 Millilitre
|-
|Fat substitutes
|
* None

*
|
* Pectin
|-
|Sugar substitutes
|
* None
|
* None
|-
|Additives
|
* Modified corn starch
* Modified milk ingredients
* Guar gum
* Sodium citrate
* Calcium sulphate
* Carrageenan
* Disodium phosphate
|
* Modified Corn Starch
* Carrageenan
|}
'''Table 3.''' Roles of fat substitutes, sugar substitutes, and/or additives.
{| class="wikitable"
|+
!Fat Substitutes
!Roles
|-
|Pectin
|
* Contributes to the creamy texture.
* It also contributes to the mouth-feel of foods, and helps maintain or gives support to the particles in suspension.
|-
!Additives<ref>{{Cite web|last=Government of Canada|first=|date=|title=Division 16: Food Additives|url=(https://laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-43.html#h-573289)|url-status=live|archive-url=|archive-date=|access-date=July 15, 2022|website=}}</ref>
!Roles
|-
|Modified Corn Starch
|
* These are used in sour cream for thickening, stabilizing, and emulsifying.
* Modified starch is used to increase the shell life of the sour cream.
* It thickens the cream faster.<ref>{{Cite web|last=|first=|date=2012, May 16|title=Modified Food Starch Demystified|url=https://www.bobsredmill.com/blog/healthy-living/modified-food-starch-demystified/|url-status=live|archive-url=|archive-date=|access-date=|website=Bob's Red Mill}}</ref>
|-
|Carrageenan
|
* A substance that is made up of seaweed which has laxative properties.
* It acts as a stabilizer and thickener in sour cream.
* It gives the product a rich creamy texture.<ref>{{Cite web|last=Heather|first=McClees|date=2017, May 25|title=Why You Should Check Your Cheese, Creamer, and Non-Dairy Milk Labels for This Scary Ingredient|url=https://www.onegreenplanet.org/natural-health/why-carrageenan-is-no-good/|url-status=live|archive-url=|archive-date=|access-date=|website=One Green Planet}}</ref>
|-
|Modified Milk Ingredient
|
* Modified milk ingredients extracted from milk that goes through different processing, one of which is turning milk into powder by evaporating all the milk. This could affect the flavour, but does not pose any health issues.The modified milk ingredients are easier to import to Canada and have a longer lifetime.<ref>{{Cite web|last=|first=|date=2022, February 4|title=What are "modified milk ingredients"?|url=https://www.mcgill.ca/oss/article/food-health-you-asked/what-are-modified-milk-ingredients|url-status=live|archive-url=|archive-date=|access-date=|website=Office for Science and Society}}</ref>
|-
|Guar gum
|
* Guar gum used in Dairyland sour cream is E412 guar gum. It does not change the taste or smell and is used as a thickening agent. Guar gum classifies as emulsifying, gelling, stabilizing, or thickening agents.
|-
|Bacterial culture
|
* The lactic acid produced by bacteria turns pasteurized cream into sour cream.
|-
|Sodium citrate
|
* Sodium citrate helps to adjust pH, water correcting, and acid-reacting materials. However, for sour cream, it is primarily used as a flavouring agent.
|-
|Calcium sulphate
|
* Dairyland uses E339ii Calcium sulphate. According to Health Canada, it is categorized as an emulsifier, gelling, stabilizer, and thickening agent. It also helps in adjusting pH and water correcting.
|-
|Disodium phosphate
|
* Help as a thickening, stabilizing, emulsifying, gelling agent.
|}

=== Compare and Contrast ===
Dairyland manufactures both regular-fat and fat-free products to have a similar texture and taste, by using other alternative ingredients. Table 1 lists the ingredients of regular and fat-free sour cream. As can be seen, the regular sour cream contains more additives: modified milk ingredients, guar gum, sodium citrate, calcium sulphate, and disodium phosphate. In comparison, the fat-free sour cream has pectin added to provide a texture (creamy and mouth-feeling) similar to the fat in regular sour cream. The pectin used could be extracted from the apple and citrus fruits.<ref>Chan, Judy. (2022) 2.2.1.1 "Carbohydrates". Canvas. Retrieved July 18, 2022.</ref>

== Labels ==
{| class="wikitable"
|+Table 4: Labelling requirements
!Requirements
!Dairyland - Regular (14% M.F.) Sour Cream
!Dairyland - Sour Cream Fat Free (1.5% M.F.), 500 Millilitre
|-
|
|[[File:Regular Sour Cream Label.png|alt=|thumb|Nutrition Label for Regular Sour Cream|center]]
|[[File:Fat Free Sour Cream Label.png|thumb|Nutrition Label for Fat Free Sour Cream|alt=|center]]
|-
|Bilingual Labelling
|The label has bilingual labelling with both languages of English and French.
|The label has bilingual labelling with both languages of English and French
|-
|Common name of the food
|The common name is Sour Cream.
|The common name is Sour Cream.
|-
|Principle Place of Business
|The company, Dairyland Canada, operates from British Columbia
|The company, Dairyland Canada, operates from British Columbia
|-
|Legibility and location
|The label is legible and the information is easy to locate on the packaging. The product is made in Canada
|The label is legible and the information is easy to locate on the packaging. The product is made in Canada
|-
|Date marking and storage instructions
|Because the shelf life of sour cream is less than 90 days, there is a date marking the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
|Because the shelf life of sour cream is less than 90 days, there is a date marking the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
|-
|Net quantity
|The net quantity is 750 ml
|The net quantity is 500 ml
|-
|List of ingredients
|List of ingredients under nutritional facts table.<ref name=":0">{{Cite web|last=|first=|date=|title=Dairyland 14% Sour Cream|url=https://www.walmart.ca/en/ip/dairyland14sourcream/6000196712469#:~:text=MILK%20INGREDIENTS%2C%20MODIFIED%20CORN%20STARCH,%2C%20DISODIUM%20PHOSPHATE%2C%20BACTERIAL%20CULTURE.|url-status=live|archive-url=|archive-date=|access-date=|website=Walmart}}</ref>

* Milk ingredients
* Modified corn starch
* Bacterial culture
* Carrageenan
* Modified milk ingredients
* Guar gum
* Sodium citrate
* Calcium sulphate
* Disodium phosphate
|List of ingredients under nutritional facts table.<ref name=":1">{{Cite web|last=|first=|date=|title=Dairyland Fat Free Sour Cream|url=https://www.walmart.ca/en/ip/dairyland-fat-free-sour-cream/6000079337609|url-status=live|archive-url=|archive-date=|access-date=|website=Walmart}}</ref>

* Milk ingredients
* Modified corn starch
* Bacterial culture
* Carrageenan
* Pectin

|-
|Irradiated Foods
|Not applicable to this product
|Not applicable to this product
|-
|Sweeteners
|Not applicable to this product
|Not applicable to this product
|-
|Other information
|On the container lid, the name, the manufacturer, and the milk fat percentage are all present. The label on the regular sour cream container states the the milk fat percentage is 14%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated.
|On the container lid, the name, the manufacturer, and the milk fat percentage are all present.The label on the regular sour cream container states the the milk fat percentage is 1.5%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated.
|-
|Nutrition Facts labelling
|It is clearly shown and adheres to all presentation of the nutrition facts table requirements.
|It is clearly shown and adheres to all presentation of the nutrition facts table requirements.
|-
|Food additives
|All additives listed in list of ingredients in accordance to the December 14, 2016 amendments to nutrition labelling.
|All additives listed in list of ingredients in accordance to the December 14, 2016 amendments to nutrition labelling.
|-
|Fortification
|Not applicable, not fortified
|Not applicable, not fortified
|-
|Grades
|Not applicable
|Not applicable
|-
|Standards of identity
|Unstandardized
|Unstandardized
|}
''The information stated above follows the regulatory requirements/guidelines set by the Consumer Packaging and Labelling Act and Regulations and in lesson 4.''

== References ==

<references />

{{Projectbox FNH200}}
[[Category:Food Science]]

Course:FNH200/Assignments/2022/Dairyland Sour Cream vs Dairyland Fat Free Sour Cream

2022-07-19T16:38:40Z

ElisaPanHuang:

== Introduction ==
'''Sour cream''' is characterized by a tangy taste that complements many dishes, sauces, and even desserts. Bacterial culture is added to pasteurized cream to produce lactic acid, which causes a coagulation of the proteins found in cream. The lactic acid and its interaction with proteins creates thickness and the sour taste. Together with approved additives, the taste, mouth-feel, and shelf-life of sour cream are enhanced. As consumers become more health-aware, more purchase products with fat-free alternatives. This page will explore the food science and food safety in the manufacturing of commercial sour cream.

A comparison will be made between '''Dairyland 14% Milk Fat Sour Cream and Dairyland 1.5% Milk Fat Sour Cream'''. Dairyland is a beloved Canadian company based in British Columbia whose products can be found in many supermarkets nationwide. A comparison between their regular sour cream and their fat-free alternative will equip consumers to make more informed food choices about this Canadian staple.

== Product Images ==
[[File:Dairyland_Sour_cream.jpg|thumb|Sour cream Dairyland|alt=|left|405x405px]]
[[File:Sour_cream_Dairyland.jpg|thumb|Fat-Free Sour Cream Dairyland|alt=|center|400x400px]].

== Ingredient lists ==

'''Table 1.''' Ingredient comparison between Dairyland sour cream regular and fat free.

{| class="wikitable"
|'''Dairyland Sour Cream Regular (14% M.F.)'''<ref name=":0" />
|'''Dairyland Sour Cream Fat Free 1.5% M.F., 500 Millilitre'''<ref name=":1" />
|-
|Milk ingredients

Modified corn starch

Bacterial culture

Carrageenan

Modified milk ingredients

Guar gum

Sodium citrate

Calcium sulphate

Disodium phosphate
|Milk ingredients

Modified corn starch

Bacterial culture

Carrageenan

Pectin
|}

'''Table 2.''' Identified fat substitutes, sugar substitutes, and/or additives used.

{| class="wikitable"
|+
!
!Dairyland - Regular (14% M.F.) Sour Cream
!Dairyland - Sour Cream Fat Free (1.5% M.F.), 500 Millilitre
|-
|Fat substitutes
|
* None

*
|
* Pectin
|-
|Sugar substitutes
|
* None
|
* None
|-
|Additives
|
* Modified corn starch
* Modified milk ingredients
* Guar gum
* Sodium citrate
* Calcium sulphate
* Carrageenan
* Disodium phosphate
|
* Modified Corn Starch
* Carrageenan
|}
'''Table 3.''' Roles of fat substitutes, sugar substitutes, and/or additives.
{| class="wikitable"
|+
!Fat Substitutes
!Roles
|-
|Pectin
|
* Contributes to the creamy texture.
* It also contributes to the mouth-feel of foods, and helps maintain or gives support to the particles in suspension.
|-
!Additives<ref>{{Cite web|last=Government of Canada|first=|date=|title=Division 16: Food Additives|url=(https://laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-43.html#h-573289)|url-status=live|archive-url=|archive-date=|access-date=July 15, 2022|website=}}</ref>
!Roles
|-
|Modified Corn Starch
|
* These are used in sour cream for thickening, stabilizing, and emulsifying.
* Modified starch is used to increase the shell life of the sour cream.
* It thickens the cream faster.<ref>{{Cite web|last=|first=|date=2012, May 16|title=Modified Food Starch Demystified|url=https://www.bobsredmill.com/blog/healthy-living/modified-food-starch-demystified/|url-status=live|archive-url=|archive-date=|access-date=|website=Bob's Red Mill}}</ref>
|-
|Carrageenan
|
* A substance that is made up of seaweed which has laxative properties.
* It acts as a stabilizer and thickener in sour cream.
* It gives the product a rich creamy texture.<ref>{{Cite web|last=Heather|first=McClees|date=2017, May 25|title=Why You Should Check Your Cheese, Creamer, and Non-Dairy Milk Labels for This Scary Ingredient|url=https://www.onegreenplanet.org/natural-health/why-carrageenan-is-no-good/|url-status=live|archive-url=|archive-date=|access-date=|website=One Green Planet}}</ref>
|-
|Modified Milk Ingredient
|
* Modified milk ingredients extracted from milk that goes through different processing, one of which is turning milk into powder by evaporating all the milk. This could affect the flavour, but does not pose any health issues.The modified milk ingredients are easier to import to Canada and have a longer lifetime.<ref>{{Cite web|last=|first=|date=2022, February 4|title=What are "modified milk ingredients"?|url=https://www.mcgill.ca/oss/article/food-health-you-asked/what-are-modified-milk-ingredients|url-status=live|archive-url=|archive-date=|access-date=|website=Office for Science and Society}}</ref>
|-
|Guar gum
|
* Guar gum used in Dairyland sour cream is E412 guar gum. It does not change the taste or smell and is used as a thickening agent. Guar gum classifies as emulsifying, gelling, stabilizing, or thickening agents.
|-
|Bacterial culture
|
* The lactic acid produced by bacteria turns pasteurized cream into sour cream.
|-
|Sodium citrate
|
* Sodium citrate helps to adjust pH, water correcting, and acid-reacting materials. However, for sour cream, it is primarily used as a flavouring agent.
|-
|Calcium sulphate
|
* Dairyland uses E339ii Calcium sulphate. According to Health Canada, it is categorized as an emulsifier, gelling, stabilizer, and thickening agent. It also helps in adjusting pH and water correcting.
|-
|Disodium phosphate
|
* Help as a thickening, stabilizing, emulsifying, gelling agent.
|}

=== Compare and Contrast ===
Dairyland manufactures both regular-fat and fat-free products to have a similar texture and taste, by using other alternative ingredients. Table 1 lists the ingredients of regular and fat-free sour cream. As can be seen, the regular sour cream contains more additives: modified milk ingredients, guar gum, sodium citrate, calcium sulphate, and disodium phosphate. In comparison, the fat-free sour cream has pectin added to provide a texture (creamy and mouth-feeling) similar to the fat in regular sour cream. The pectin used could be extracted from the apple and citrus fruits.

== Labels ==
{| class="wikitable"
|+Table 4: Labelling requirements
!Requirements
!Dairyland - Regular (14% M.F.) Sour Cream
!Dairyland - Sour Cream Fat Free (1.5% M.F.), 500 Millilitre
|-
|
|[[File:Regular Sour Cream Label.png|alt=|thumb|Nutrition Label for Regular Sour Cream|center]]
|[[File:Fat Free Sour Cream Label.png|thumb|Nutrition Label for Fat Free Sour Cream|alt=|center]]
|-
|Bilingual Labelling
|The label has bilingual labelling with both languages of English and French.
|The label has bilingual labelling with both languages of English and French
|-
|Common name of the food
|The common name is Sour Cream.
|The common name is Sour Cream.
|-
|Principle Place of Business
|The company, Dairyland Canada, operates from British Columbia
|The company, Dairyland Canada, operates from British Columbia
|-
|Legibility and location
|The label is legible and the information is easy to locate on the packaging. The product is made in Canada
|The label is legible and the information is easy to locate on the packaging. The product is made in Canada
|-
|Date marking and storage instructions
|Because the shelf life of sour cream is less than 90 days, there is a date marking the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
|Because the shelf life of sour cream is less than 90 days, there is a date marking the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
|-
|Net quantity
|The net quantity is 750 ml
|The net quantity is 500 ml
|-
|List of ingredients
|List of ingredients under nutritional facts table.<ref name=":0">{{Cite web|last=|first=|date=|title=Dairyland 14% Sour Cream|url=https://www.walmart.ca/en/ip/dairyland14sourcream/6000196712469#:~:text=MILK%20INGREDIENTS%2C%20MODIFIED%20CORN%20STARCH,%2C%20DISODIUM%20PHOSPHATE%2C%20BACTERIAL%20CULTURE.|url-status=live|archive-url=|archive-date=|access-date=|website=Walmart}}</ref>

* Milk ingredients
* Modified corn starch
* Bacterial culture
* Carrageenan
* Modified milk ingredients
* Guar gum
* Sodium citrate
* Calcium sulphate
* Disodium phosphate
|List of ingredients under nutritional facts table.<ref name=":1">{{Cite web|last=|first=|date=|title=Dairyland Fat Free Sour Cream|url=https://www.walmart.ca/en/ip/dairyland-fat-free-sour-cream/6000079337609|url-status=live|archive-url=|archive-date=|access-date=|website=Walmart}}</ref>

* Milk ingredients
* Modified corn starch
* Bacterial culture
* Carrageenan
* Pectin

|-
|Irradiated Foods
|Not applicable to this product
|Not applicable to this product
|-
|Sweeteners
|Not applicable to this product
|Not applicable to this product
|-
|Other information
|On the container lid, the name, the manufacturer, and the milk fat percentage are all present. The label on the regular sour cream container states the the milk fat percentage is 14%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated.
|On the container lid, the name, the manufacturer, and the milk fat percentage are all present.The label on the regular sour cream container states the the milk fat percentage is 1.5%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated.
|-
|Nutrition Facts labelling
|It is clearly shown and adheres to all presentation of the nutrition facts table requirements.
|It is clearly shown and adheres to all presentation of the nutrition facts table requirements.
|-
|Food additives
|All additives listed in list of ingredients in accordance to the December 14, 2016 amendments to nutrition labelling.
|All additives listed in list of ingredients in accordance to the December 14, 2016 amendments to nutrition labelling.
|-
|Fortification
|Not applicable, not fortified
|Not applicable, not fortified
|-
|Grades
|Not applicable
|Not applicable
|-
|Standards of identity
|Unstandardized
|Unstandardized
|}
''The information stated above follows the regulatory requirements/guidelines set by the Consumer Packaging and Labelling Act and Regulations and in lesson 4.''

== References ==

<references />

{{Projectbox FNH200}}
[[Category:Food Science]]

Course:FNH200/Assignments/2022/Dairyland Sour Cream vs Dairyland Fat Free Sour Cream

2022-07-19T16:31:33Z

ElisaPanHuang:

== Introduction ==
'''Sour cream''' is characterized by a tangy taste that complements many dishes, sauces, and even desserts. Bacterial culture is added to pasteurized cream to produce lactic acid, which causes a coagulation of the proteins found in cream. The lactic acid and its interaction with proteins creates thickness and the sour taste. Together with approved additives, the taste, mouth-feel, and shelf-life of sour cream are enhanced. As consumers become more health-aware, more purchase products with fat-free alternatives. This page will explore the food science and food safety in the manufacturing of commercial sour cream.

A comparison will be made between '''Dairyland 14% Milk Fat Sour Cream and Dairyland 1.5% Milk Fat Sour Cream'''. Dairyland is a beloved Canadian company based in British Columbia whose products can be found in many supermarkets nationwide. A comparison between their regular sour cream and their fat-free alternative will equip consumers to make more informed food choices about this Canadian staple.

== Product Images ==
[[File:Dairyland_Sour_cream.jpg|thumb|Sour cream Dairyland|alt=|left|405x405px]]
[[File:Sour_cream_Dairyland.jpg|thumb|Fat-Free Sour Cream Dairyland|alt=|center|400x400px]].

== Ingredient lists ==

'''Table 1.''' Ingredient comparison between Dairyland sour cream regular and fat free.

{| class="wikitable"
|'''Dairyland Sour Cream Regular (14% M.F.)'''
|'''Dairyland Sour Cream Fat Free 1.5% M.F., 500 Millilitre'''
|-
|Milk ingredients

Modified corn starch

Bacterial culture

Carrageenan

Modified milk ingredients

Guar gum

Sodium citrate

Calcium sulphate

Disodium phosphate
|Milk ingredients

Modified corn starch

Bacterial culture

Carrageenan

Pectin
|}

'''Table 2.''' Identified fat substitutes, sugar substitutes, and/or additives used.

{| class="wikitable"
|+
!
!Dairyland - Regular (14% M.F.) Sour Cream
!Dairyland - Sour Cream Fat Free (1.5% M.F.), 500 Millilitre
|-
|Fat substitutes
|
* None

*
|
* Pectin
|-
|Sugar substitutes
|
* None
|
* None
|-
|Additives
|
* Modified corn starch
* Modified milk ingredients
* Guar gum
* Sodium citrate
* Calcium sulphate
* Carrageenan
* Disodium phosphate
|
* Modified Corn Starch
* Carrageenan
|}
'''Table 3.''' Roles of fat substitutes, sugar substitutes, and/or additives.
{| class="wikitable"
|+
!Fat Substitutes
!Roles
|-
|Pectin
|
* Contributes to the creamy texture.
* It also contributes to the mouth-feel of foods, and helps maintain or gives support to the particles in suspension.
|-
!Additives<ref>{{Cite web|last=Government of Canada|first=|date=|title=Division 16: Food Additives|url=(https://laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-43.html#h-573289)|url-status=live|archive-url=|archive-date=|access-date=July 15, 2022|website=}}</ref>
!Roles
|-
|Modified Corn Starch
|
* These are used in sour cream for thickening, stabilizing, and emulsifying.
* Modified starch is used to increase the shell life of the sour cream.
* It thickens the cream faster.<ref>{{Cite web|last=|first=|date=2012, May 16|title=Modified Food Starch Demystified|url=https://www.bobsredmill.com/blog/healthy-living/modified-food-starch-demystified/|url-status=live|archive-url=|archive-date=|access-date=|website=Bob's Red Mill}}</ref>
|-
|Carrageenan
|
* A substance that is made up of seaweed which has laxative properties.
* It acts as a stabilizer and thickener in sour cream.
* It gives the product a rich creamy texture.<ref>{{Cite web|last=Heather|first=McClees|date=2017, May 25|title=Why You Should Check Your Cheese, Creamer, and Non-Dairy Milk Labels for This Scary Ingredient|url=https://www.onegreenplanet.org/natural-health/why-carrageenan-is-no-good/|url-status=live|archive-url=|archive-date=|access-date=|website=One Green Planet}}</ref>
|-
|Modified Milk Ingredient
|
* Modified milk ingredients extracted from milk that goes through different processing, one of which is turning milk into powder by evaporating all the milk. This could affect the flavour, but does not pose any health issues.The modified milk ingredients are easier to import to Canada and have a longer lifetime.<ref>{{Cite web|last=|first=|date=2022, February 4|title=What are "modified milk ingredients"?|url=https://www.mcgill.ca/oss/article/food-health-you-asked/what-are-modified-milk-ingredients|url-status=live|archive-url=|archive-date=|access-date=|website=Office for Science and Society}}</ref>
|-
|Guar gum
|
* Guar gum used in Dairyland sour cream is E412 guar gum. It does not change the taste or smell and is used as a thickening agent. Guar gum classifies as emulsifying, gelling, stabilizing, or thickening agents.
|-
|Bacterial culture
|
* The lactic acid produced by bacteria turns pasteurized cream into sour cream.
|-
|Sodium citrate
|
* Sodium citrate helps to adjust pH, water correcting, and acid-reacting materials. However, for sour cream, it is primarily used as a flavouring agent.
|-
|Calcium sulphate
|
* Dairyland uses E339ii Calcium sulphate. According to Health Canada, it is categorized as an emulsifier, gelling, stabilizer, and thickening agent. It also helps in adjusting pH and water correcting.
|-
|Disodium phosphate
|
* Help as a thickening, stabilizing, emulsifying, gelling agent.
|}

=== Compare and Contrast ===
Dairyland manufactures both regular-fat and fat-free products to have a similar texture and taste, by using other alternative ingredients. Table 1 lists the ingredients of regular and fat-free sour cream. As can be seen, the regular sour cream contains more additives: modified milk ingredients, guar gum, sodium citrate, calcium sulphate, and disodium phosphate. In comparison, the fat-free sour cream has pectin added to provide a texture (creamy and mouth-feeling) similar to the fat in regular sour cream. The pectin used could be extracted from the apple and citrus fruits.

== Labels ==
{| class="wikitable"
|+Table 4: Labelling requirements
!Requirements
!Dairyland - Regular (14% M.F.) Sour Cream
!Dairyland - Sour Cream Fat Free (1.5% M.F.), 500 Millilitre
|-
|
|[[File:Regular Sour Cream Label.png|alt=|thumb|Nutrition Label for Regular Sour Cream|center]]
|[[File:Fat Free Sour Cream Label.png|thumb|Nutrition Label for Fat Free Sour Cream|alt=|center]]
|-
|Bilingual Labelling
|The label has bilingual labelling with both languages of English and French.
|The label has bilingual labelling with both languages of English and French
|-
|Common name of the food
|The common name is Sour Cream.
|The common name is Sour Cream.
|-
|Principle Place of Business
|The company, Dairyland Canada, operates from British Columbia
|The company, Dairyland Canada, operates from British Columbia
|-
|Legibility and location
|The label is legible and the information is easy to locate on the packaging. The product is made in Canada
|The label is legible and the information is easy to locate on the packaging. The product is made in Canada
|-
|Date marking and storage instructions
|Because the shelf life of sour cream is less than 90 days, there is a date marking the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
|Because the shelf life of sour cream is less than 90 days, there is a date marking the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
|-
|Net quantity
|The net quantity is 750 ml
|The net quantity is 500 ml
|-
|List of ingredients
|List of ingredients under nutritional facts table.<ref name=":0">{{Cite web|last=|first=|date=|title=Dairyland 14% Sour Cream|url=https://www.walmart.ca/en/ip/dairyland14sourcream/6000196712469#:~:text=MILK%20INGREDIENTS%2C%20MODIFIED%20CORN%20STARCH,%2C%20DISODIUM%20PHOSPHATE%2C%20BACTERIAL%20CULTURE.|url-status=live|archive-url=|archive-date=|access-date=|website=Walmart}}</ref>

* Milk ingredients
* Modified corn starch
* Bacterial culture
* Carrageenan
* Modified milk ingredients
* Guar gum
* Sodium citrate
* Calcium sulphate
* Disodium phosphate
|List of ingredients under nutritional facts table.<ref name=":1">{{Cite web|last=|first=|date=|title=Dairyland Fat Free Sour Cream|url=https://www.walmart.ca/en/ip/dairyland-fat-free-sour-cream/6000079337609|url-status=live|archive-url=|archive-date=|access-date=|website=Walmart}}</ref>

* Milk ingredients
* Modified corn starch
* Bacterial culture
* Carrageenan
* Pectin

|-
|Irradiated Foods
|Not applicable to this product
|Not applicable to this product
|-
|Sweeteners
|Not applicable to this product
|Not applicable to this product
|-
|Other information
|On the container lid, the name, the manufacturer, and the milk fat percentage are all present. The label on the regular sour cream container states the the milk fat percentage is 14%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated.
|On the container lid, the name, the manufacturer, and the milk fat percentage are all present.The label on the regular sour cream container states the the milk fat percentage is 1.5%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated.
|-
|Nutrition Facts labelling
|It is clearly shown and adheres to all presentation of the nutrition facts table requirements.
|It is clearly shown and adheres to all presentation of the nutrition facts table requirements.
|-
|Food additives
|All additives listed in list of ingredients in accordance to the December 14, 2016 amendments to nutrition labelling.
|All additives listed in list of ingredients in accordance to the December 14, 2016 amendments to nutrition labelling.
|-
|Fortification
|Not applicable, not fortified
|Not applicable, not fortified
|-
|Grades
|Not applicable
|Not applicable
|-
|Standards of identity
|Unstandardized
|Unstandardized
|}
''The information stated above follows the regulatory requirements/guidelines set by the Consumer Packaging and Labelling Act and Regulations and in lesson 4.''

== References ==

<references />

{{Projectbox FNH200}}
[[Category:Food Science]]

Course:FNH200/Assignments/2022/Dairyland Sour Cream vs Dairyland Fat Free Sour Cream

2022-07-19T01:22:50Z

ElisaPanHuang:

== Introduction ==
'''Sour cream''' is characterized by a tangy taste that complements many dishes, sauces, and even desserts. Bacterial culture is added to pasteurized cream to produce lactic acid, which causes a coagulation of the proteins found in cream. The lactic acid and its interaction with proteins creates thickness and the sour taste. Together with approved additives, the taste, mouth-feel, and shelf-life of sour cream are enhanced. As consumers become more health-aware, more purchase products with fat-free alternatives. This page will explore the food science and food safety in the manufacturing of commercial sour cream.

A comparison will be made between '''Dairyland 14% Milk Fat Sour Cream and Dairyland 1.5% Milk Fat Sour Cream'''. Dairyland is a beloved Canadian company based in British Columbia whose products can be found in many supermarkets nationwide. A comparison between their regular sour cream and their fat-free alternative will equip consumers to make more informed food choices about this Canadian staple.

== Product Images ==
[[File:Dairyland_Sour_cream.jpg|thumb|Sour cream Dairyland|alt=|left|405x405px]]
[[File:Sour_cream_Dairyland.jpg|thumb|Fat-Free Sour Cream Dairyland|alt=|center|400x400px]].

== Ingredient lists ==

'''Table 1.''' Ingredient comparison between Dairyland sour cream regular and fat free.

{| class="wikitable"
|'''Dairyland Sour Cream Regular (14% M.F.)'''
|'''Dairyland Sour Cream Fat Free 1.5% M.F., 500 Millilitre'''
|-
|Milk ingredients

Modified corn starch

Bacterial culture

Carrageenan

Modified milk ingredients

Guar gum

Sodium citrate

Calcium sulphate

Disodium phosphate
|Milk ingredients

Modified corn starch

Bacterial culture

Carrageenan

Pectin
|}

'''Table 2.''' Identified fat substitutes, sugar substitutes, and/or additives used.

{| class="wikitable"
|+
!
!Dairyland - Regular (14% M.F.) Sour Cream
!Dairyland - Sour Cream Fat Free (1.5% M.F.), 500 Millilitre
|-
|Fat substitutes
|
* None

*
|
* Pectin
|-
|Sugar substitutes
|
* None
|
* None
|-
|Additives
|
* Modified corn starch
* Modified milk ingredients
* Guar gum
* Sodium citrate
* Calcium sulphate
* Carrageenan
* Disodium phosphate
|
* Modified Corn Starch
* Carrageenan
|}
'''Table 3.''' Roles of fat substitutes, sugar substitutes, and/or additives.
{| class="wikitable"
|+
!Fat Substitutes
!Roles
|-
|Pectin
|
* Contributes to the creamy texture.
* It also contributes to the mouth-feel of foods, and helps maintain or gives support to the particles in suspension.
|-
!Additives<ref>{{Cite web|last=Government of Canada|first=|date=|title=Division 16: Food Additives|url=(https://laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-43.html#h-573289)|url-status=live|archive-url=|archive-date=|access-date=July 15, 2022|website=}}</ref>
!Roles
|-
|Modified Corn Starch
|
* These are used in sour cream for thickening, stabilizing, and emulsifying.
* Modified starch is used to increase the shell life of the sour cream.
* It thickens the cream faster.<ref>{{Cite web|last=|first=|date=2012, May 16|title=Modified Food Starch Demystified|url=https://www.bobsredmill.com/blog/healthy-living/modified-food-starch-demystified/|url-status=live|archive-url=|archive-date=|access-date=|website=Bob's Red Mill}}</ref>
|-
|Carrageenan
|
* A substance that is made up of seaweed which has laxative properties.
* It acts as a stabilizer and thickener in sour cream.
* It gives the product a rich creamy texture.<ref>{{Cite web|last=Heather|first=McClees|date=2017, May 25|title=Why You Should Check Your Cheese, Creamer, and Non-Dairy Milk Labels for This Scary Ingredient|url=https://www.onegreenplanet.org/natural-health/why-carrageenan-is-no-good/|url-status=live|archive-url=|archive-date=|access-date=|website=One Green Planet}}</ref>
|-
|Modified Milk Ingredient
|
* Modified milk ingredients extracted from milk that goes through different processing, one of which is turning milk into powder by evaporating all the milk. This could affect the flavour, but does not pose any health issues.The modified milk ingredients are easier to import to Canada and have a longer lifetime.<ref>{{Cite web|last=|first=|date=2022, February 4|title=What are "modified milk ingredients"?|url=https://www.mcgill.ca/oss/article/food-health-you-asked/what-are-modified-milk-ingredients|url-status=live|archive-url=|archive-date=|access-date=|website=Office for Science and Society}}</ref>
|-
|Guar gum
|
* Guar gum used in Dairyland sour cream is E412 guar gum. It does not change the taste or smell and is used as a thickening agent. Guar gum classifies as emulsifying, gelling, stabilizing, or thickening agents.
|-
|Bacterial culture
|
* The lactic acid produced by bacteria turns pasteurized cream into sour cream.
|-
|Sodium citrate
|
* Sodium citrate helps to adjust pH, water correcting, and acid-reacting materials. However, for sour cream, it is primarily used as a flavouring agent.
|-
|Calcium sulphate
|
* Dairyland uses E339ii Calcium sulphate. According to Health Canada, it is categorized as an emulsifier, gelling, stabilizer, and thickening agent. It also helps in adjusting pH and water correcting.
|-
|Disodium phosphate
|
* Help as a thickening, stabilizing, emulsifying, gelling agent.
|}

=== Compare and Contrast ===
Dairyland manufactures both regular-fat and fat-free products to have a similar texture and taste, by using other alternative ingredients. Table 1 lists the ingredients of regular and fat-free sour cream. As can be seen, the regular sour cream contains more additives: modified milk ingredients, guar gum, sodium citrate, calcium sulphate, and disodium phosphate. In comparison, the fat-free sour cream has pectin added to provide a texture (creamy and mouth-feeling) similar to the fat in regular sour cream. The pectin used could be extracted from the apple and citrus fruits.

== Labels ==
{| class="wikitable"
|+Table 4: Labelling requirements
!Requirements
!Dairyland - Regular (14% M.F.) Sour Cream
!Dairyland - Sour Cream Fat Free (1.5% M.F.), 500 Millilitre
|-
|
|[[File:Regular Sour Cream Label.png|alt=|thumb|Nutrition Label for Regular Sour Cream|center]]
|[[File:Fat Free Sour Cream Label.png|thumb|Nutrition Label for Fat Free Sour Cream|alt=|center]]
|-
|Bilingual Labelling
|The label has bilingual labelling with both languages of English and French.
|The label has bilingual labelling with both languages of English and French
|-
|Common name of the food
|The common name is Sour Cream.
|The common name is Sour Cream.
|-
|Principle Place of Business
|The company, Dairyland Canada, operates from British Columbia
|The company, Dairyland Canada, operates from British Columbia
|-
|Legibility and location
|The label is legible and the information is easy to locate on the packaging. The product is made in Canada
|The label is legible and the information is easy to locate on the packaging. The product is made in Canada
|-
|Date marking and storage instructions
|Because the shelf life of sour cream is less than 90 days, there is a date marking the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
|Because the shelf life of sour cream is less than 90 days, there is a date marking the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
|-
|Net quantity
|The net quantity is 750 ml
|The net quantity is 500 ml
|-
|List of ingredients
|List of ingredients under nutritional facts table.<ref name=":0">{{Cite web|last=|first=|date=|title=Dairyland 14% Sour Cream|url=https://www.walmart.ca/en/ip/dairyland14sourcream/6000196712469#:~:text=MILK%20INGREDIENTS%2C%20MODIFIED%20CORN%20STARCH,%2C%20DISODIUM%20PHOSPHATE%2C%20BACTERIAL%20CULTURE.|url-status=live|archive-url=|archive-date=|access-date=|website=Walmart}}</ref>

* Milk ingredients
* Modified corn starch
* Bacterial culture
* Carrageenan
* Modified milk ingredients
* Guar gum
* Sodium citrate
* Calcium sulphate
* Disodium phosphate
|List of ingredients under nutritional facts table.<ref name=":1">{{Cite web|last=|first=|date=|title=Dairyland Fat Free Sour Cream|url=https://www.walmart.ca/en/ip/dairyland-fat-free-sour-cream/6000079337609|url-status=live|archive-url=|archive-date=|access-date=|website=Walmart}}</ref>

* Milk ingredients
* Modified corn starch
* Bacterial culture
* Carrageenan
* Pectin

|-
|Irradiated Foods
|Not applicable to this product
|Not applicable to this product
|-
|Sweeteners
|Not applicable to this product
|Not applicable to this product
|-
|Other information
|On the container lid, the name, the manufacturer, and the milk fat percentage are all present. The label on the regular sour cream container states the the milk fat percentage is 14%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated.
|On the container lid, the name, the manufacturer, and the milk fat percentage are all present.The label on the regular sour cream container states the the milk fat percentage is 1.5%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated.
|-
|Nutrition Facts labelling
|It is clearly shown and adheres to all presentation of the nutrition facts table requirements.
|It is clearly shown and adheres to all presentation of the nutrition facts table requirements.
|-
|Food additives
|All additives listed in list of ingredients in accordance to the December 14, 2016 amendments to nutrition labelling.
|All additives listed in list of ingredients in accordance to the December 14, 2016 amendments to nutrition labelling.
|-
|Fortification
|Not applicable, not fortified
|Not applicable, not fortified
|-
|Grades
|Not applicable
|Not applicable
|-
|Standards of identity
|Unstandardized
|Unstandardized
|}
''The information stated above follows the regulatory requirements/guidelines set by the Consumer Packaging and Labelling Act and Regulations and in lesson 4.''

== References ==
Please use the Wikipedia reference style. Provide a citation for every sentence, statement, thought, or bit of data not your own, giving the author, year, AND page.

<references />

{{Projectbox FNH200}}
[[Category:Food Science]]

Course:FNH200/Assignments/2022/Dairyland Sour Cream vs Dairyland Fat Free Sour Cream

2022-07-17T06:23:09Z

ElisaPanHuang:

== Introduction ==
'''Sour cream''' is characterized by a tangy taste that complements many dishes, sauces, and even desserts. Bacterial culture is added to pasteurized cream to produce lactic acid, which causes a coagulation of the proteins found in cream. The lactic acid and its interaction with proteins creates thickness and the sour taste. Together with approved additives, the taste, mouth-feel, and shelf-life of sour cream are enhanced. As consumers become more health-aware, more purchase products with fat-free alternatives. This page will explore the food science and food safety in the manufacturing of commercial sour cream.

A comparison will be made between '''Dairyland 14% Milk Fat Sour Cream and Dairyland 1.5% Milk Fat Sour Cream'''. Dairyland is a beloved Canadian company based in British Columbia whose products can be found in many supermarkets nationwide. A comparison between their regular sour cream and their fat-free alternative will equip consumers to make more informed food choices about this Canadian staple.

== Product Images ==
[[File:Dairyland_Sour_cream.jpg|thumb|Sour cream Dairyland|alt=|left|405x405px]]
[[File:Sour_cream_Dairyland.jpg|thumb|Fat-Free Sour Cream Dairyland|alt=|center|400x400px]].

== Ingredient lists ==

'''Table 1.''' Ingredient comparison between Dairyland sour cream regular and fat free.

{| class="wikitable"
|'''Dairyland Sour Cream Regular (14% M.F.)'''
|'''Dairyland Sour Cream Fat Free 1.5% M.F., 500 Millilitre'''
|-
|Milk ingredients

Modified corn starch

Bacterial culture

Carrageenan

Modified milk ingredients

Guar gum

Sodium citrate

Calcium sulphate

Disodium phosphate
|Milk ingredients

Modified corn starch

Bacterial culture

Carrageenan

Pectin
|}

'''Table 2.''' Identified fat substitutes, sugar substitutes, and/or additives used.

{| class="wikitable"
|+
!
!Dairyland - Regular (14% M.F.) Sour Cream
!Dairyland - Sour Cream Fat Free (1.5% M.F.), 500 Millilitre
|-
|Fat substitutes
|
*
|
* Pectin
|-
|Sugar substitutes
|
* None
|
* None
|-
|Additives
|
* Modified corn starch
* Modified milk ingredients
* Guar gum
* Sodium citrate
* Calcium sulphate
* Carrageenan
* Disodium phosphate
|
* Modified Corn Starch
* Carrageenan
|}
'''Table 3.''' Roles of fat substitutes, sugar substitutes, and/or additives.
{| class="wikitable"
|+
!Fat Substitutes
!Roles
|-
|Pectin
|
* Contributes to the creamy texture.
* It also contributes to the mouth-feel of foods, and helps maintain or gives support to the particles in suspension.
|-
!Additives<ref>{{Cite web|last=Government of Canada|first=|date=|title=Division 16: Food Additives|url=(https://laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-43.html#h-573289)|url-status=live|archive-url=|archive-date=|access-date=July 15, 2022|website=}}</ref>
!Roles
|-
|Modified Corn Starch
|
* These are used in Sour cream for thickening, stabilizing, and emulsifying.
* Modified starch is used to increase the shell life of the sour cream
* It also helps in thickening of the cream faster<ref>{{Cite web|last=|first=|date=2012, May 16|title=Modified Food Starch Demystified|url=https://www.bobsredmill.com/blog/healthy-living/modified-food-starch-demystified/|url-status=live|archive-url=|archive-date=|access-date=|website=Bob's Red Mill}}</ref>
|-
|Carrageenan
|
* A substance that is made up of seaweed which has laxative properties
* It acts as a stabilizer and thickener in sour cream.
* It gives the product a rich creamy texture.<ref>{{Cite web|last=Heather|first=McClees|date=2017, May 25|title=Why You Should Check Your Cheese, Creamer, and Non-Dairy Milk Labels for This Scary Ingredient|url=https://www.onegreenplanet.org/natural-health/why-carrageenan-is-no-good/|url-status=live|archive-url=|archive-date=|access-date=|website=One Green Planet}}</ref>
|-
|Modified Milk Ingredient
|
* Modified milk ingredients extract from milk that goes through different processing, one of which is turning milk into power by evaporating all the milk. This could affect the flavor, but does not pose health issue.The modified milk ingredients are easier to import to Canada and have a longer lifetime.<ref>{{Cite web|last=|first=|date=2022, February 4|title=What are "modified milk ingredients"?|url=https://www.mcgill.ca/oss/article/food-health-you-asked/what-are-modified-milk-ingredients|url-status=live|archive-url=|archive-date=|access-date=|website=Office for Science and Society}}</ref>
|-
|Guar gum
|
* Guar gum used in Dairyland sour cream is E412 guar gum. It does not change taste or smell and is used as a thickening agent. Guar gum classifies as emulsifying, gelling, stabilizing, or thickening agents.
|-
|Bacterial culture
|
* Help make cream into sour cream.
|-
|Sodium citrate
|
* Sodium citrate helps to adjust pH, water correcting, and acid-reacting materials. It is primarily used as flavoring agent.
|-
|Calcium sulphate
|
* Dairyland uses E339ii Calcium sulphate. That catagorize as mulsifier, gelling, stabilizer, or thickening agents. It also help adjusting pH and water correcting.
|-
|Disodium phosphate
|
* Help as thickening agents, stabilize, emulsifier, gelling agent.
|}

=== Compare and Contrast ===
Both Dairyland's sour creams seem that the company tries to make fat and fat-free product similar in texture and taste by using other alternative ingredients. Table 1 lists all the ingredients of regular and fat-free sour cream. As can be seen, the regular sour cream contains more additives: modified milk ingredients, guar gum, sodium citrate, calcium sulphate, and disodium phosphate. In addition, in the fat-free sour cream, pectin is added to provide a texture (creamy and mouth-feeling) like the fat in regular sour cream. The pectin used could be extracted from the apple and citrus fruits.

== Labels ==
{| class="wikitable"
|+Table 4: Labelling requirements
!Requirements
!Dairyland - Regular (14% M.F.) Sour Cream
!Dairyland - Sour Cream Fat Free (1.5% M.F.), 500 Millilitre
|-
|
|[[File:Regular Sour Cream Label.png|alt=|thumb|Nutrition Label for Regular Sour Cream|center]]
|[[File:Fat Free Sour Cream Label.png|thumb|Nutrition Label for Fat Free Sour Cream|alt=|center]]
|-
|Bilingual Labelling
|The label has bilingual labelling with both languages of English and French.
|The label has bilingual labelling with both languages of English and French
|-
|Common name of the food
|The common name is Sour Cream.
|The common name is Sour Cream.
|-
|Principle Place of Business
|The company, Dairyland Canada, operates from British Columbia
|The company, Dairyland Canada, operates from British Columbia
|-
|Legibility and location
|The label is legible and the information is easy to locate on the packaging. The product is made in Canada
|The label is legible and the information is easy to locate on the packaging. The product is made in Canada
|-
|Date marking and storage instructions
|Because the shelf life of sour cream is less than 90 days, there is a date marking the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
|Because the shelf life of sour cream is less than 90 days, there is a date marking the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
|-
|Net quantity
|The net quantity is 750 ml
|The net quantity is 500 ml
|-
|List of ingredients
|List of ingredients under nutritional facts table.<ref name=":0">{{Cite web|last=|first=|date=|title=Dairyland 14% Sour Cream|url=https://www.walmart.ca/en/ip/dairyland14sourcream/6000196712469#:~:text=MILK%20INGREDIENTS%2C%20MODIFIED%20CORN%20STARCH,%2C%20DISODIUM%20PHOSPHATE%2C%20BACTERIAL%20CULTURE.|url-status=live|archive-url=|archive-date=|access-date=|website=Walmart}}</ref>

* Milk ingredients
* Modified corn starch
* Bacterial culture
* Carrageenan
* Modified milk ingredients
* Guar gum
* Sodium citrate
* Calcium sulphate
* Disodium phosphate
|List of ingredients under nutritional facts table.<ref name=":1">{{Cite web|last=|first=|date=|title=Dairyland Fat Free Sour Cream|url=https://www.walmart.ca/en/ip/dairyland-fat-free-sour-cream/6000079337609|url-status=live|archive-url=|archive-date=|access-date=|website=Walmart}}</ref>

* Milk ingredients
* Modified corn starch
* Bacterial culture
* Carrageenan
* Pectin

|-
|Irradiated Foods
|Not applicable to this product
|Not applicable to this product
|-
|Sweeteners
|Not applicable to this product
|Not applicable to this product
|-
|Other information
|On the container lid, the name, the manufacturer, and the milk fat percentage are all present. The label on the regular sour cream container states the the milk fat percentage is 14%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated.
|On the container lid, the name, the manufacturer, and the milk fat percentage are all present.The label on the regular sour cream container states the the milk fat percentage is 1.5%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated.
|-
|Nutrition labelling
|'''*** EDIT THIS ROW AND BELOW'''. Clearly displayed and adheres to all presentation of the nutrition facts table requirements.
|'''** EDIT THIS ROW AND BELOW.''' Clearly displayed and adheres to all presentation of the nutrition facts table requirements.
|-
|Food additives
|All additives listed in list of ingredients in accordance to the December 14, 2016 amendments to nutrition labelling.
|All additives listed in list of ingredients in accordance to the December 14, 2016 amendments to nutrition labelling.
|-
|Fortification
|Not applicable, not fortified
|Not applicable, not fortified
|-
|Grades
|Not applicable
|Not applicable
|-
|Standards of identity
|Unstandardized
|Unstandardized
|}
''The information stated above follows the regulatory requirements/guidelines set by the Consumer Packaging and Labelling Act and Regulations and in lesson 4.''

== References ==
Please use the Wikipedia reference style. Provide a citation for every sentence, statement, thought, or bit of data not your own, giving the author, year, AND page.

<references />

{{Projectbox FNH200}}
[[Category:Food Science]]

Course:FNH200/Assignments/2022/Dairyland Sour Cream vs Dairyland Fat Free Sour Cream

2022-07-17T06:03:22Z

ElisaPanHuang:

== Introduction ==
'''Sour cream''' is characterized by a tangy taste that complements many dishes, sauces, and even desserts. Bacterial culture is added to pasteurized cream to produce lactic acid, which causes a coagulation of the proteins found in cream. The lactic acid and its interaction with proteins creates thickness and the sour taste. Together with approved additives, the taste, mouth-feel, and shelf-life of sour cream are enhanced. As consumers become more health-aware, more purchase products with fat-free alternatives. This page will explore the food science and food safety in the manufacturing of commercial sour cream.

A comparison will be made between '''Dairyland 14% Milk Fat Sour Cream and Dairyland 1.5% Milk Fat Sour Cream'''. Dairyland is a beloved Canadian company based in British Columbia whose products can be found in many supermarkets nationwide. A comparison between their regular sour cream and their fat-free alternative will equip consumers to make more informed food choices about this Canadian staple.

== Product Images ==
[[File:Dairyland_Sour_cream.jpg|thumb|Sour cream Dairyland|alt=|left|405x405px]]
[[File:Sour_cream_Dairyland.jpg|thumb|Fat-Free Sour Cream Dairyland|alt=|center|400x400px]].

== Ingredient lists ==

'''Table 1.''' Ingredient comparison between Dairyland sour cream regular and fat free.

{| class="wikitable"
|'''Dairyland Sour Cream Regular (14% M.F.)'''
|'''Dairyland Sour Cream Fat Free 1.5% M.F., 500 Millilitre'''
|-
|Milk ingredients

Modified corn starch

Bacterial culture

Carrageenan

Modified milk ingredients

Guar gum

Sodium citrate

Calcium sulphate

Disodium phosphate
|Milk ingredients

Modified corn starch

Bacterial culture

Carrageenan

Pectin
|}

'''Table 2.''' Identified fat substitutes, sugar substitutes, and/or additives used.

{| class="wikitable"
|+
!
!Dairyland - Regular (14% M.F.) Sour Cream
!Dairyland - Sour Cream Fat Free (1.5% M.F.), 500 Millilitre
|-
|Fat substitutes
|
|
* Pectin
|-
|Sugar substitutes
|
* None
|
* None
|-
|Additives
|
* Modified corn starch
* Modified milk ingredients
* Guar gum
* Sodium citrate
* Calcium sulphate
* Carrageenan
* Disodium phosphate
|
* Modified Corn Starch
* Carrageenan
|}
'''Table 3.''' Roles of fat substitutes, sugar substitutes, and/or additives.
{| class="wikitable"
|+
!Fat Substitutes
!Roles
|-
|Pectin
|
* Contributes to the creamy texture.
* It also contributes to the mouth-feel of foods, and helps maintain or gives support to the particles in suspension.
|-
!Additives
!Roles
|-
|Modified Corn Starch
|
* These are used in Sour cream for thickening, stabilizing, and emulsifying.
* Modified starch is used to increase the shell life of the sour cream
* It also helps in thickening of the cream faster
|-
|Carrageenan
|
* A substance that is made up of seaweed which has laxative properties
* It acts as a stabilizer and thickener in sour cream.
* It gives the product a rich creamy texture.
|-
|Modified Milk Ingredient
|
* Modified milk ingredients extract from milk that goes through different processing, one of which is turning milk into power by evaporating all the milk. This could affect the flavor, but does not pose health issue.The modified milk ingredients are easier to import to Canada and have a longer lifetime.
|-
|Guar gum
|
* Guar gum used in Dairyland sour cream is E412 guar gum. It does not change taste or smell and is used as a thickening agent. Guar gum classifies as emulsifying, gelling, stabilizing, or thickening agents.
|-
|Bacterial culture
|
* Help make cream into sour cream.
|-
|Sodium citrate
|
* Sodium citrate helps to adjust pH, water correcting, and acid-reacting materials. It is primarily used as flavoring agent.
|-
|Calcium sulphate
|
* Dairland uses E339ii Calcium sulphate. That catagorize as mulsifier, gelling, stabilizer, or thickening agents. It also help adjusting pH and water correcting.
|-
|Disodium phosphate
|
* Help as thickening agents, stabilize, emulsifier, gelling agent.
|}

=== Compare and Contrast ===
Both Dairyland's sour creams seem that the company tries to make fat and fat-free product similar in texture and taste by using other alternative ingredients. Table 1 lists all the ingredients of regular and fat-free sour cream. As can be seen, the regular sour cream contains more additives: modified milk ingredients, guar gum, sodium citrate, calcium sulphate, and disodium phosphate. In addition, in the fat-free sour cream, pectin is added to provide a texture (creamy and mouth-feeling) like the fat in regular sour cream. The pectin used could be extracted from the apple and citrus fruits.

== Labels ==
{| class="wikitable"
|+Table 4: Labelling requirements
!Requirements
!Dairyland - Regular (14% M.F.) Sour Cream
!Dairyland - Sour Cream Fat Free (1.5% M.F.), 500 Millilitre
|-
|
|[[File:Regular Sour Cream Label.png|alt=|thumb|Nutrition Label for Regular Sour Cream|center]]
|[[File:Fat Free Sour Cream Label.png|thumb|Nutrition Label for Fat Free Sour Cream|alt=|center]]
|-
|Bilingual Labelling
|The label has bilingual labelling with both languages of English and French.
|The label has bilingual labelling with both languages of English and French
|-
|Common name of the food
|The common name is Sour Cream.
|The common name is Sour Cream.
|-
|Principle Place of Business
|The company, Dairyland Canada, operates from British Columbia
|The company, Dairyland Canada, operates from British Columbia
|-
|Legibility and location
|The label is legible and the information is easy to locate on the packaging. The product is made in Canada
|The label is legible and the information is easy to locate on the packaging. The product is made in Canada
|-
|Date marking and storage instructions
|Because the shelf life of sour cream is less than 90 days, there is a date marking the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
|Because the shelf life of sour cream is less than 90 days, there is a date marking the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
|-
|Net quantity
|The net quantity is 750 ml
|The net quantity is 500 ml
|-
|List of ingredients
|List of ingredients under nutritional facts table.<ref name=":0">{{Cite web|last=|first=|date=|title=Dairyland 14% Sour Cream|url=https://www.walmart.ca/en/ip/dairyland14sourcream/6000196712469#:~:text=MILK%20INGREDIENTS%2C%20MODIFIED%20CORN%20STARCH,%2C%20DISODIUM%20PHOSPHATE%2C%20BACTERIAL%20CULTURE.|url-status=live|archive-url=|archive-date=|access-date=|website=Walmart}}</ref>

* Milk ingredients
* Modified corn starch
* Bacterial culture
* Carrageenan
* Modified milk ingredients
* Guar gum
* Sodium citrate
* Calcium sulphate
* Disodium phosphate
|List of ingredients under nutritional facts table.<ref name=":1">{{Cite web|last=|first=|date=|title=Dairyland Fat Free Sour Cream|url=https://www.walmart.ca/en/ip/dairyland-fat-free-sour-cream/6000079337609|url-status=live|archive-url=|archive-date=|access-date=|website=Walmart}}</ref>

* Milk ingredients
* Modified corn starch
* Bacterial culture
* Carrageenan
* Pectin

|-
|Irradiated Foods
|Not applicable to this product
|Not applicable to this product
|-
|Sweeteners
|Not applicable to this product
|Not applicable to this product
|-
|Other information
|On the container lid, the name, the manufacturer, and the milk fat percentage are all present. The label on the regular sour cream container states the the milk fat percentage is 14%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated.
|On the container lid, the name, the manufacturer, and the milk fat percentage are all present.The label on the regular sour cream container states the the milk fat percentage is 1.5%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated.
|-
|Nutrition labelling
|'''*** EDIT THIS ROW AND BELOW'''. Clearly displayed and adheres to all presentation of the nutrition facts table requirements.
|'''** EDIT THIS ROW AND BELOW.''' Clearly displayed and adheres to all presentation of the nutrition facts table requirements.
|-
|Food additives
|All additives listed in list of ingredients in accordance to the December 14, 2016 amendments to nutrition labelling.
|All additives listed in list of ingredients in accordance to the December 14, 2016 amendments to nutrition labelling.
|-
|Fortification
|Not applicable, not fortified
|Not applicable, not fortified
|-
|Grades
|Not applicable
|Not applicable
|-
|Standards of identity
|Unstandardized
|Unstandardized
|}
''The information stated above follows the regulatory requirements/guidelines set by the Consumer Packaging and Labelling Act and Regulations and in lesson 4.''

== References ==
Please use the Wikipedia reference style. Provide a citation for every sentence, statement, thought, or bit of data not your own, giving the author, year, AND page.

<references />

{{Projectbox FNH200}}
[[Category:Food Science]]

Course:FNH200/Assignments/2022/Dairyland Sour Cream vs Dairyland Fat Free Sour Cream

2022-07-17T06:00:05Z

ElisaPanHuang:

== Introduction ==
'''Sour cream''' is characterized by a tangy taste that complements many dishes, sauces, and even desserts. Bacterial culture is added to pasteurized cream to produce lactic acid, which causes a coagulation of the proteins found in cream. The lactic acid and its interaction with proteins creates thickness and the sour taste. Together with approved additives, the taste, mouth-feel, and shelf-life of sour cream are enhanced. As consumers become more health-aware, more purchase products with fat-free alternatives. This page will explore the food science and food safety in the manufacturing of commercial sour cream.

A comparison will be made between '''Dairyland 14% Milk Fat Sour Cream and Dairyland 1.5% Milk Fat Sour Cream'''. Dairyland is a beloved Canadian company based in British Columbia whose products can be found in many supermarkets nationwide. A comparison between their regular sour cream and their fat-free alternative will equip consumers to make more informed food choices about this Canadian staple.

== Product Images ==
[[File:Dairyland_Sour_cream.jpg|thumb|Sour cream Dairyland|alt=|left|405x405px]]
[[File:Sour_cream_Dairyland.jpg|thumb|Fat-Free Sour Cream Dairyland|alt=|center|400x400px]].

== Ingredient lists ==
{| class="wikitable"
|'''Dairyland Sour Cream Regular (14% M.F.)'''
|'''Dairyland Sour Cream Fat Free 1.5% M.F., 500 Millilitre'''
|-
|Milk ingredients

Modified corn starch

Bacterial culture

Carrageenan

Modified milk ingredients

Guar gum

Sodium citrate

Calcium sulphate

Disodium phosphate
|Milk ingredients

Modified corn starch

Bacterial culture

Carrageenan

Pectin
|}
'''Table 1.''' Ingredient comparison between Dairyland sour cream regular and fat free.

{| class="wikitable"
|+
!
!Dairyland - Regular (14% M.F.) Sour Cream
!Dairyland - Sour Cream Fat Free (1.5% M.F.), 500 Millilitre
|-
|Fat substitutes
|
|
* Pectin
|-
|Sugar substitutes
|
* None
|
* None
|-
|Additives
|
* Modified corn starch
* Modified milk ingredients
* Guar gum
* Sodium citrate
* Calcium sulphate
* Carrageenan
* Disodium phosphate
|
* Modified Corn Starch
* Carrageenan
|}
'''Table 2.''' Identified fat substitutes, sugar substitutes, and/or additives used.
{| class="wikitable"
|+
!Fat Substitutes
!Roles
|-
|Pectin
|
* Contributes to the creamy texture.
* It also contributes to the mouth-feel of foods, and helps maintain or gives support to the particles in suspension.
|-
!Additives
!Roles
|-
|Modified Corn Starch
|
* These are used in Sour cream for thickening, stabilizing, and emulsifying.
* Modified starch is used to increase the shell life of the sour cream
* It also helps in thickening of the cream faster
|-
|Carrageenan
|
* A substance that is made up of seaweed which has laxative properties
* It acts as a stabilizer and thickener in sour cream.
* It gives the product a rich creamy texture.
|-
|Modified Milk Ingredient
|
* Modified milk ingredients extract from milk that goes through different processing, one of which is turning milk into power by evaporating all the milk. This could affect the flavor, but does not pose health issue.The modified milk ingredients are easier to import to Canada and have a longer lifetime.
|-
|Guar gum
|
* Guar gum used in Dairyland sour cream is E412 guar gum. It does not change taste or smell and is used as a thickening agent. Guar gum classifies as emulsifying, gelling, stabilizing, or thickening agents.
|-
|Bacterial culture
|
* Help make cream into sour cream.
|-
|Sodium citrate
|
* Sodium citrate helps to adjust pH, water correcting, and acid-reacting materials. It is primarily used as flavoring agent.
|-
|Calcium sulphate
|
* Dairland uses E339ii Calcium sulphate. That catagorize as mulsifier, gelling, stabilizer, or thickening agents. It also help adjusting pH and water correcting.
|-
|Disodium phosphate
|
* Help as thickening agents, stabilize, emulsifier, gelling agent.
|}
'''Table 3.''' Roles of fat substitutes, sugar substitutes, and/or additives.

=== Compare and Contrast ===
Both Dairyland's sour creams seem that the company tries to make fat and fat-free product similar in texture and taste by using other alternative ingredients. Table 1 lists all the ingredients of regular and fat-free sour cream. As can be seen, the regular sour cream contains more additives: modified milk ingredients, guar gum, sodium citrate, calcium sulphate, and disodium phosphate. In addition, in the fat-free sour cream, pectin is added to provide a texture (creamy and mouth-feeling) like the fat in regular sour cream. The pectin used could be extracted from the apple and citrus fruits.

== Labels ==
{| class="wikitable"
|+Labelling requirements
!Requirements
!Dairyland - Regular (14% M.F.) Sour Cream
!Dairyland - Sour Cream Fat Free (1.5% M.F.), 500 Millilitre
|-
|
|[[File:Regular Sour Cream Label.png|alt=|thumb|Nutrition Label for Regular Sour Cream|center]]
|[[File:Fat Free Sour Cream Label.png|thumb|Nutrition Label for Fat Free Sour Cream|alt=|center]]
|-
|Bilingual Labelling
|The label has bilingual labelling with both languages of English and French.
|The label has bilingual labelling with both languages of English and French
|-
|Common name of the food
|The common name is Sour Cream.
|The common name is Sour Cream.
|-
|Principle Place of Business
|The company, Dairyland Canada, operates from British Columbia
|The company, Dairyland Canada, operates from British Columbia
|-
|Legibility and location
|The label is legible and the information is easy to locate on the packaging. The product is made in Canada
|The label is legible and the information is easy to locate on the packaging. The product is made in Canada
|-
|Date marking and storage instructions
|Because the shelf life of sour cream is less than 90 days, there is a date marking the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
|Because the shelf life of sour cream is less than 90 days, there is a date marking the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
|-
|Net quantity
|The net quantity is 750 ml
|The net quantity is 500 ml
|-
|List of ingredients
|List of ingredients under nutritional facts table.<ref name=":0">{{Cite web|last=|first=|date=|title=Dairyland 14% Sour Cream|url=https://www.walmart.ca/en/ip/dairyland14sourcream/6000196712469#:~:text=MILK%20INGREDIENTS%2C%20MODIFIED%20CORN%20STARCH,%2C%20DISODIUM%20PHOSPHATE%2C%20BACTERIAL%20CULTURE.|url-status=live|archive-url=|archive-date=|access-date=|website=Walmart}}</ref>

* Milk ingredients
* Modified corn starch
* Bacterial culture
* Carrageenan
* Modified milk ingredients
* Guar gum
* Sodium citrate
* Calcium sulphate
* Disodium phosphate
|List of ingredients under nutritional facts table.<ref name=":1">{{Cite web|last=|first=|date=|title=Dairyland Fat Free Sour Cream|url=https://www.walmart.ca/en/ip/dairyland-fat-free-sour-cream/6000079337609|url-status=live|archive-url=|archive-date=|access-date=|website=Walmart}}</ref>

* Milk ingredients
* Modified corn starch
* Bacterial culture
* Carrageenan
* Pectin

|-
|Irradiated Foods
|Not applicable to this product
|Not applicable to this product
|-
|Sweeteners
|Not applicable to this product
|Not applicable to this product
|-
|Other information
|On the container lid, the name, the manufacturer, and the milk fat percentage are all present. The label on the regular sour cream container states the the milk fat percentage is 14%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated.
|On the container lid, the name, the manufacturer, and the milk fat percentage are all present.The label on the regular sour cream container states the the milk fat percentage is 1.5%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated.
|-
|Nutrition labelling
|'''*** EDIT THIS ROW AND BELOW'''. Clearly displayed and adheres to all presentation of the nutrition facts table requirements.
|'''** EDIT THIS ROW AND BELOW.''' Clearly displayed and adheres to all presentation of the nutrition facts table requirements.
|-
|Food additives
|All additives listed in list of ingredients in accordance to the December 14, 2016 amendments to nutrition labelling.
|All additives listed in list of ingredients in accordance to the December 14, 2016 amendments to nutrition labelling.
|-
|Fortification
|Not applicable, not fortified
|Not applicable, not fortified
|-
|Grades
|Not applicable
|Not applicable
|-
|Standards of identity
|Unstandardized
|Unstandardized
|}
''The information stated above follows the regulatory requirements/guidelines set by the Consumer Packaging and Labelling Act and Regulations and in lesson 4.''

== References ==
Please use the Wikipedia reference style. Provide a citation for every sentence, statement, thought, or bit of data not your own, giving the author, year, AND page.

<references />

{{Projectbox FNH200}}
[[Category:Food Science]]

Course:FNH200/Assignments/2022/Dairyland Sour Cream vs Dairyland Fat Free Sour Cream

2022-07-17T05:58:11Z

ElisaPanHuang:

== Introduction ==
'''Sour cream''' is characterized by a tangy taste that complements many dishes, sauces, and even desserts. Bacterial culture is added to pasteurized cream to produce lactic acid, which causes a coagulation of the proteins found in cream. The lactic acid and its interaction with proteins creates thickness and the sour taste. Together with approved additives, the taste, mouth-feel, and shelf-life of sour cream are enhanced. As consumers become more health-aware, more purchase products with fat-free alternatives. This page will explore the food science and food safety in the manufacturing of commercial sour cream.

A comparison will be made between '''Dairyland 14% Milk Fat Sour Cream and Dairyland 1.5% Milk Fat Sour Cream'''. Dairyland is a beloved Canadian company based in British Columbia whose products can be found in many supermarkets nationwide. A comparison between their regular sour cream and their fat-free alternative will equip consumers to make more informed food choices about this Canadian staple.

== Product Images ==
[[File:Dairyland_Sour_cream.jpg|thumb|Sour cream Dairyland|alt=|left|405x405px]]
[[File:Sour_cream_Dairyland.jpg|thumb|Fat-Free Sour Cream Dairyland|alt=|center|400x400px]].

== Ingredient lists ==
{| class="wikitable"
|'''Dairyland Sour Cream Regular (14% M.F.)'''
|'''Dairyland Sour Cream Fat Free 1.5% M.F., 500 Millilitre'''
|-
|Milk ingredients

Modified corn starch

Bacterial culture

Carrageenan

Modified milk ingredients

Guar gum

Sodium citrate

Calcium sulphate

Disodium phosphate
|Milk ingredients

Modified corn starch

Bacterial culture

Carrageenan

Pectin
|}
'''Table 1.''' Ingredient comparison between Dairyland sour cream regular and fat free.

{| class="wikitable"
|+
!
!Dairyland - Regular (14% M.F.) Sour Cream
!Dairyland - Sour Cream Fat Free (1.5% M.F.), 500 Millilitre
|-
|Fat substitutes
|
|
* Pectin
|-
|Sugar substitutes
|
* None
|
* None
|-
|Additives
|
* Modified corn starch
* Modified milk ingredients
* Guar gum
* Sodium citrate
* Calcium sulphate
* Carrageenan
* Disodium phosphate
|
* Modified Corn Starch
* Carrageenan
|}
'''Table 2.''' Identified fat substitutes, sugar substitutes, and/or additives used.
{| class="wikitable"
|+
!Fat Substitutes
!Roles
|-
|Pectin
|
* Contributes to the creamy texture.
* It also contributes to the mouth-feel of foods, and helps maintain or gives support to the particles in suspension.
|-
!Additives
!Roles
|-
|Modified Corn Starch
|
* These are used in Sour cream for thickening, stabilizing, and emulsifying.
* Modified starch is used to increase the shell life of the sour cream
* It also helps in thickening of the cream faster
|-
|Carrageenan
|
* A substance that is made up of seaweed which has laxative properties
* It acts as a stabilizer and thickener in sour cream.
* It gives the product a rich creamy texture.
|-
|Modified Milk Ingredient
|Modified milk ingredients extract from milk that goes through different processing, one of which is turning milk into power by evaporating all the milk. This could affect the flavor, but does not pose health issue.The modified milk ingredients are easier to import to Canada and have a longer lifetime.
|-
|Guar gum
|Guar gum used in Dairyland sour cream is E412 guar gum. It does not change taste or smell and is used as a thickening agent. Guar gum classifies as emulsifying, gelling, stabilizing, or thickening agents.
|-
|Bacterial culture
|Help make cream into sour cream.
|-
|Sodium citrate
|Sodium citrate helps to adjust pH, water correcting, and acid-reacting materials. It is primarily used as flavoring agent.
|-
|Calcium sulphate
|Dairland uses E339ii Calcium sulphate. That catagorize as mulsifier, gelling, stabilizer, or thickening agents. It also help adjusting pH and water correcting.
|-
|Disodium phosphate
|Help as thickening agents, stabilize, emulsifier, gelling agent.
|}
'''Table 3.''' Roles of fat substitutes, sugar substitutes, and/or additives.

=== Compare and Contrast ===
Both Dairyland's sour creams seem that the company tries to make fat and fat-free product similar in texture and taste by using other alternative ingredients. Table 1 lists all the ingredients of regular and fat-free sour cream. As can be seen, the regular sour cream contains more additives: modified milk ingredients, guar gum, sodium citrate, calcium sulphate, and disodium phosphate. In addition, in the fat-free sour cream, pectin is added to provide a texture (creamy and mouth-feeling) like the fat in regular sour cream. The pectin used could be extracted from the apple and citrus fruits.

== Labels ==
{| class="wikitable"
|+Labelling requirements
!Requirements
!Dairyland - Regular (14% M.F.) Sour Cream
!Dairyland - Sour Cream Fat Free (1.5% M.F.), 500 Millilitre
|-
|
|[[File:Regular Sour Cream Label.png|alt=|thumb|Nutrition Label for Regular Sour Cream|center]]
|[[File:Fat Free Sour Cream Label.png|thumb|Nutrition Label for Fat Free Sour Cream|alt=|center]]
|-
|Bilingual Labelling
|The label has bilingual labelling with both languages of English and French.
|The label has bilingual labelling with both languages of English and French
|-
|Common name of the food
|The common name is Sour Cream.
|The common name is Sour Cream.
|-
|Principle Place of Business
|The company, Dairyland Canada, operates from British Columbia
|The company, Dairyland Canada, operates from British Columbia
|-
|Legibility and location
|The label is legible and the information is easy to locate on the packaging. The product is made in Canada
|The label is legible and the information is easy to locate on the packaging. The product is made in Canada
|-
|Date marking and storage instructions
|Because the shelf life of sour cream is less than 90 days, there is a date marking the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
|Because the shelf life of sour cream is less than 90 days, there is a date marking the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
|-
|Net quantity
|The net quantity is 750 ml
|The net quantity is 500 ml
|-
|List of ingredients
|List of ingredients under nutritional facts table.<ref name=":0">{{Cite web|last=|first=|date=|title=Dairyland 14% Sour Cream|url=https://www.walmart.ca/en/ip/dairyland14sourcream/6000196712469#:~:text=MILK%20INGREDIENTS%2C%20MODIFIED%20CORN%20STARCH,%2C%20DISODIUM%20PHOSPHATE%2C%20BACTERIAL%20CULTURE.|url-status=live|archive-url=|archive-date=|access-date=|website=Walmart}}</ref>

* Milk ingredients
* Modified corn starch
* Bacterial culture
* Carrageenan
* Modified milk ingredients
* Guar gum
* Sodium citrate
* Calcium sulphate
* Disodium phosphate
|List of ingredients under nutritional facts table.<ref name=":1">{{Cite web|last=|first=|date=|title=Dairyland Fat Free Sour Cream|url=https://www.walmart.ca/en/ip/dairyland-fat-free-sour-cream/6000079337609|url-status=live|archive-url=|archive-date=|access-date=|website=Walmart}}</ref>

* Milk ingredients
* Modified corn starch
* Bacterial culture
* Carrageenan
* Pectin

|-
|Irradiated Foods
|Not applicable to this product
|Not applicable to this product
|-
|Sweeteners
|Not applicable to this product
|Not applicable to this product
|-
|Other information
|On the container lid, the name, the manufacturer, and the milk fat percentage are all present. The label on the regular sour cream container states the the milk fat percentage is 14%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated.
|On the container lid, the name, the manufacturer, and the milk fat percentage are all present.The label on the regular sour cream container states the the milk fat percentage is 1.5%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated.
|-
|Nutrition labelling
|'''*** EDIT THIS ROW AND BELOW'''. Clearly displayed and adheres to all presentation of the nutrition facts table requirements.
|'''** EDIT THIS ROW AND BELOW.''' Clearly displayed and adheres to all presentation of the nutrition facts table requirements.
|-
|Food additives
|All additives listed in list of ingredients in accordance to the December 14, 2016 amendments to nutrition labelling.
|All additives listed in list of ingredients in accordance to the December 14, 2016 amendments to nutrition labelling.
|-
|Fortification
|Not applicable, not fortified
|Not applicable, not fortified
|-
|Grades
|Not applicable
|Not applicable
|-
|Standards of identity
|Unstandardized
|Unstandardized
|}
''The information stated above follows the regulatory requirements/guidelines set by the Consumer Packaging and Labelling Act and Regulations and in lesson 4.''

== References ==
Please use the Wikipedia reference style. Provide a citation for every sentence, statement, thought, or bit of data not your own, giving the author, year, AND page.

<references />

{{Projectbox FNH200}}
[[Category:Food Science]]

Course:FNH200/Assignments/2022/Dairyland Sour Cream vs Dairyland Fat Free Sour Cream

2022-07-17T05:57:43Z

ElisaPanHuang:

== Introduction ==
'''Sour cream''' is characterized by a tangy taste that complements many dishes, sauces, and even desserts. Bacterial culture is added to pasteurized cream to produce lactic acid, which causes a coagulation of the proteins found in cream. The lactic acid and its interaction with proteins creates thickness and the sour taste. Together with approved additives, the taste, mouth-feel, and shelf-life of sour cream are enhanced. As consumers become more health-aware, more purchase products with fat-free alternatives. This page will explore the food science and food safety in the manufacturing of commercial sour cream.

A comparison will be made between '''Dairyland 14% Milk Fat Sour Cream and Dairyland 1.5% Milk Fat Sour Cream'''. Dairyland is a beloved Canadian company based in British Columbia whose products can be found in many supermarkets nationwide. A comparison between their regular sour cream and their fat-free alternative will equip consumers to make more informed food choices about this Canadian staple.

== Product Images ==
[[File:Dairyland_Sour_cream.jpg|thumb|Sour cream Dairyland|alt=|left|405x405px]]
[[File:Sour_cream_Dairyland.jpg|thumb|Fat-Free Sour Cream Dairyland|alt=|center|400x400px]]

== Ingredient lists ==
{| class="wikitable"
|'''Dairyland Sour Cream Regular (14% M.F.)'''
|'''Dairyland Sour Cream Fat Free 1.5% M.F., 500 Millilitre'''
|-
|Milk ingredients

Modified corn starch

Bacterial culture

Carrageenan

Modified milk ingredients

Guar gum

Sodium citrate

Calcium sulphate

Disodium phosphate
|Milk ingredients

Modified corn starch

Bacterial culture

Carrageenan

Pectin
|}
'''Table 1.''' Ingredient comparison between Dairyland sour cream regular and fat free.

{| class="wikitable"
|+
!
!Dairyland - Regular (14% M.F.) Sour Cream
!Dairyland - Sour Cream Fat Free (1.5% M.F.), 500 Millilitre
|-
|Fat substitutes
|
|
* Pectin
|-
|Sugar substitutes
|
* None
|
* None
|-
|Additives
|
* Modified corn starch
* Modified milk ingredients
* Guar gum
* Sodium citrate
* Calcium sulphate
* Carrageenan
* Disodium phosphate
|
* Modified Corn Starch
* Carrageenan
|}
'''Table 2.''' Identified fat substitutes, sugar substitutes, and/or additives used.
{| class="wikitable"
|+
!Fat Substitutes
!Roles
|-
|Pectin
|
* Contributes to the creamy texture.
* It also contributes to the mouth-feel of foods, and helps maintain or gives support to the particles in suspension.
|-
!Additives
!Roles
|-
|Modified Corn Starch
|
* These are used in Sour cream for thickening, stabilizing, and emulsifying.
* Modified starch is used to increase the shell life of the sour cream
* It also helps in thickening of the cream faster
|-
|Carrageenan
|
* A substance that is made up of seaweed which has laxative properties
* It acts as a stabilizer and thickener in sour cream.
* It gives the product a rich creamy texture.
|-
|Modified Milk Ingredient
|Modified milk ingredients extract from milk that goes through different processing, one of which is turning milk into power by evaporating all the milk. This could affect the flavor, but does not pose health issue.The modified milk ingredients are easier to import to Canada and have a longer lifetime.
|-
|Guar gum
|Guar gum used in Dairyland sour cream is E412 guar gum. It does not change taste or smell and is used as a thickening agent. Guar gum classifies as emulsifying, gelling, stabilizing, or thickening agents.
|-
|Bacterial culture
|Help make cream into sour cream.
|-
|Sodium citrate
|Sodium citrate helps to adjust pH, water correcting, and acid-reacting materials. It is primarily used as flavoring agent.
|-
|Calcium sulphate
|Dairland uses E339ii Calcium sulphate. That catagorize as mulsifier, gelling, stabilizer, or thickening agents. It also help adjusting pH and water correcting.
|-
|Disodium phosphate
|Help as thickening agents, stabilize, emulsifier, gelling agent.
|}
'''Table 3.''' Roles of fat substitutes, sugar substitutes, and/or additives.

=== Compare and Contrast ===
Both Dairyland's sour creams seem that the company tries to make fat and fat-free product similar in texture and taste by using other alternative ingredients. Table 1 lists all the ingredients of regular and fat-free sour cream. As can be seen, the regular sour cream contains more additives: modified milk ingredients, guar gum, sodium citrate, calcium sulphate, and disodium phosphate. In addition, in the fat-free sour cream, pectin is added to provide a texture (creamy and mouth-feeling) like the fat in regular sour cream. The pectin used could be extracted from the apple and citrus fruits.

== Labels ==
{| class="wikitable"
|+Labelling requirements
!Requirements
!Dairyland - Regular (14% M.F.) Sour Cream
!Dairyland - Sour Cream Fat Free (1.5% M.F.), 500 Millilitre
|-
|
|[[File:Regular Sour Cream Label.png|alt=|thumb|Nutrition Label for Regular Sour Cream|center]]
|[[File:Fat Free Sour Cream Label.png|thumb|Nutrition Label for Fat Free Sour Cream|alt=|center]]
|-
|Bilingual Labelling
|The label has bilingual labelling with both languages of English and French.
|The label has bilingual labelling with both languages of English and French
|-
|Common name of the food
|The common name is Sour Cream.
|The common name is Sour Cream.
|-
|Principle Place of Business
|The company, Dairyland Canada, operates from British Columbia
|The company, Dairyland Canada, operates from British Columbia
|-
|Legibility and location
|The label is legible and the information is easy to locate on the packaging. The product is made in Canada
|The label is legible and the information is easy to locate on the packaging. The product is made in Canada
|-
|Date marking and storage instructions
|Because the shelf life of sour cream is less than 90 days, there is a date marking the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
|Because the shelf life of sour cream is less than 90 days, there is a date marking the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
|-
|Net quantity
|The net quantity is 750 ml
|The net quantity is 500 ml
|-
|List of ingredients
|List of ingredients under nutritional facts table.<ref name=":0">{{Cite web|last=|first=|date=|title=Dairyland 14% Sour Cream|url=https://www.walmart.ca/en/ip/dairyland14sourcream/6000196712469#:~:text=MILK%20INGREDIENTS%2C%20MODIFIED%20CORN%20STARCH,%2C%20DISODIUM%20PHOSPHATE%2C%20BACTERIAL%20CULTURE.|url-status=live|archive-url=|archive-date=|access-date=|website=Walmart}}</ref>

* Milk ingredients
* Modified corn starch
* Bacterial culture
* Carrageenan
* Modified milk ingredients
* Guar gum
* Sodium citrate
* Calcium sulphate
* Disodium phosphate
|List of ingredients under nutritional facts table.<ref name=":1">{{Cite web|last=|first=|date=|title=Dairyland Fat Free Sour Cream|url=https://www.walmart.ca/en/ip/dairyland-fat-free-sour-cream/6000079337609|url-status=live|archive-url=|archive-date=|access-date=|website=Walmart}}</ref>

* Milk ingredients
* Modified corn starch
* Bacterial culture
* Carrageenan
* Pectin

|-
|Irradiated Foods
|Not applicable to this product
|Not applicable to this product
|-
|Sweeteners
|Not applicable to this product
|Not applicable to this product
|-
|Other information
|On the container lid, the name, the manufacturer, and the milk fat percentage are all present. The label on the regular sour cream container states the the milk fat percentage is 14%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated.
|On the container lid, the name, the manufacturer, and the milk fat percentage are all present.The label on the regular sour cream container states the the milk fat percentage is 1.5%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated.
|-
|Nutrition labelling
|'''*** EDIT THIS ROW AND BELOW'''. Clearly displayed and adheres to all presentation of the nutrition facts table requirements.
|'''** EDIT THIS ROW AND BELOW.''' Clearly displayed and adheres to all presentation of the nutrition facts table requirements.
|-
|Food additives
|All additives listed in list of ingredients in accordance to the December 14, 2016 amendments to nutrition labelling.
|All additives listed in list of ingredients in accordance to the December 14, 2016 amendments to nutrition labelling.
|-
|Fortification
|Not applicable, not fortified
|Not applicable, not fortified
|-
|Grades
|Not applicable
|Not applicable
|-
|Standards of identity
|Unstandardized
|Unstandardized
|}
''The information stated above follows the regulatory requirements/guidelines set by the Consumer Packaging and Labelling Act and Regulations and in lesson 4.''

== References ==
Please use the Wikipedia reference style. Provide a citation for every sentence, statement, thought, or bit of data not your own, giving the author, year, AND page.

<references />

{{Projectbox FNH200}}
[[Category:Food Science]]

Course:FNH200/Assignments/2022/Dairyland Sour Cream vs Dairyland Fat Free Sour Cream

2022-07-17T05:57:13Z

ElisaPanHuang:

== Introduction ==
'''Sour cream''' is characterized by a tangy taste that complements many dishes, sauces, and even desserts. Bacterial culture is added to pasteurized cream to produce lactic acid, which causes a coagulation of the proteins found in cream. The lactic acid and its interaction with proteins creates thickness and the sour taste. Together with approved additives, the taste, mouth-feel, and shelf-life of sour cream are enhanced. As consumers become more health-aware, more purchase products with fat-free alternatives. This page will explore the food science and food safety in the manufacturing of commercial sour cream.

A comparison will be made between '''Dairyland 14% Milk Fat Sour Cream and Dairyland 1.5% Milk Fat Sour Cream'''. Dairyland is a beloved Canadian company based in British Columbia whose products can be found in many supermarkets nationwide. A comparison between their regular sour cream and their fat-free alternative will equip consumers to make more informed food choices about this Canadian staple.

== Product Images ==
[[File:Dairyland_Sour_cream.jpg|thumb|Sour cream Dairyland|alt=|left|405x405px]]
[[File:Sour_cream_Dairyland.jpg|thumb|Fat-Free Sour Cream Dairyland|alt=|center|366x366px]]

== Ingredient lists ==
{| class="wikitable"
|'''Dairyland Sour Cream Regular (14% M.F.)'''
|'''Dairyland Sour Cream Fat Free 1.5% M.F., 500 Millilitre'''
|-
|Milk ingredients

Modified corn starch

Bacterial culture

Carrageenan

Modified milk ingredients

Guar gum

Sodium citrate

Calcium sulphate

Disodium phosphate
|Milk ingredients

Modified corn starch

Bacterial culture

Carrageenan

Pectin
|}
'''Table 1.''' Ingredient comparison between Dairyland sour cream regular and fat free.

{| class="wikitable"
|+
!
!Dairyland - Regular (14% M.F.) Sour Cream
!Dairyland - Sour Cream Fat Free (1.5% M.F.), 500 Millilitre
|-
|Fat substitutes
|
|
* Pectin
|-
|Sugar substitutes
|
* None
|
* None
|-
|Additives
|
* Modified corn starch
* Modified milk ingredients
* Guar gum
* Sodium citrate
* Calcium sulphate
* Carrageenan
* Disodium phosphate
|
* Modified Corn Starch
* Carrageenan
|}
'''Table 2.''' Identified fat substitutes, sugar substitutes, and/or additives used.
{| class="wikitable"
|+
!Fat Substitutes
!Roles
|-
|Pectin
|
* Contributes to the creamy texture.
* It also contributes to the mouth-feel of foods, and helps maintain or gives support to the particles in suspension.
|-
!Additives
!Roles
|-
|Modified Corn Starch
|
* These are used in Sour cream for thickening, stabilizing, and emulsifying.
* Modified starch is used to increase the shell life of the sour cream
* It also helps in thickening of the cream faster
|-
|Carrageenan
|
* A substance that is made up of seaweed which has laxative properties
* It acts as a stabilizer and thickener in sour cream.
* It gives the product a rich creamy texture.
|-
|
|}
'''Table 3.''' Roles of fat substitutes, sugar substitutes, and/or additives.

=== Compare and Contrast ===
Both Dairyland's sour creams seem that the company tries to make fat and fat-free product similar in texture and taste by using other alternative ingredients. Table 1 lists all the ingredients of regular and fat-free sour cream. As can be seen, the regular sour cream contains more additives: modified milk ingredients, guar gum, sodium citrate, calcium sulphate, and disodium phosphate. In addition, in the fat-free sour cream, pectin is added to provide a texture (creamy and mouth-feeling) like the fat in regular sour cream. The pectin used could be extracted from the apple and citrus fruits.

== Labels ==
{| class="wikitable"
|+Labelling requirements
!Requirements
!Dairyland - Regular (14% M.F.) Sour Cream
!Dairyland - Sour Cream Fat Free (1.5% M.F.), 500 Millilitre
|-
|
|[[File:Regular Sour Cream Label.png|alt=|thumb|Nutrition Label for Regular Sour Cream|center]]
|[[File:Fat Free Sour Cream Label.png|thumb|Nutrition Label for Fat Free Sour Cream|alt=|center]]
|-
|Bilingual Labelling
|The label has bilingual labelling with both languages of English and French.
|The label has bilingual labelling with both languages of English and French
|-
|Common name of the food
|The common name is Sour Cream.
|The common name is Sour Cream.
|-
|Principle Place of Business
|The company, Dairyland Canada, operates from British Columbia
|The company, Dairyland Canada, operates from British Columbia
|-
|Legibility and location
|The label is legible and the information is easy to locate on the packaging. The product is made in Canada
|The label is legible and the information is easy to locate on the packaging. The product is made in Canada
|-
|Date marking and storage instructions
|Because the shelf life of sour cream is less than 90 days, there is a date marking the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
|Because the shelf life of sour cream is less than 90 days, there is a date marking the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
|-
|Net quantity
|The net quantity is 750 ml
|The net quantity is 500 ml
|-
|List of ingredients
|List of ingredients under nutritional facts table.<ref name=":0">{{Cite web|last=|first=|date=|title=Dairyland 14% Sour Cream|url=https://www.walmart.ca/en/ip/dairyland14sourcream/6000196712469#:~:text=MILK%20INGREDIENTS%2C%20MODIFIED%20CORN%20STARCH,%2C%20DISODIUM%20PHOSPHATE%2C%20BACTERIAL%20CULTURE.|url-status=live|archive-url=|archive-date=|access-date=|website=Walmart}}</ref>

* Milk ingredients
* Modified corn starch
* Bacterial culture
* Carrageenan
* Modified milk ingredients
* Guar gum
* Sodium citrate
* Calcium sulphate
* Disodium phosphate
|List of ingredients under nutritional facts table.<ref name=":1">{{Cite web|last=|first=|date=|title=Dairyland Fat Free Sour Cream|url=https://www.walmart.ca/en/ip/dairyland-fat-free-sour-cream/6000079337609|url-status=live|archive-url=|archive-date=|access-date=|website=Walmart}}</ref>

* Milk ingredients
* Modified corn starch
* Bacterial culture
* Carrageenan
* Pectin

|-
|Irradiated Foods
|Not applicable to this product
|Not applicable to this product
|-
|Sweeteners
|Not applicable to this product
|Not applicable to this product
|-
|Other information
|On the container lid, the name, the manufacturer, and the milk fat percentage are all present. The label on the regular sour cream container states the the milk fat percentage is 14%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated.
|On the container lid, the name, the manufacturer, and the milk fat percentage are all present.The label on the regular sour cream container states the the milk fat percentage is 1.5%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated.
|-
|Nutrition labelling
|'''*** EDIT THIS ROW AND BELOW'''. Clearly displayed and adheres to all presentation of the nutrition facts table requirements.
|'''** EDIT THIS ROW AND BELOW.''' Clearly displayed and adheres to all presentation of the nutrition facts table requirements.
|-
|Food additives
|All additives listed in list of ingredients in accordance to the December 14, 2016 amendments to nutrition labelling.
|All additives listed in list of ingredients in accordance to the December 14, 2016 amendments to nutrition labelling.
|-
|Fortification
|Not applicable, not fortified
|Not applicable, not fortified
|-
|Grades
|Not applicable
|Not applicable
|-
|Standards of identity
|Unstandardized
|Unstandardized
|}
''The information stated above follows the regulatory requirements/guidelines set by the Consumer Packaging and Labelling Act and Regulations and in lesson 4.''

== References ==
Please use the Wikipedia reference style. Provide a citation for every sentence, statement, thought, or bit of data not your own, giving the author, year, AND page.

<references />

{{Projectbox FNH200}}
[[Category:Food Science]]

Course:FNH200/Assignments/2022/Dairyland Sour Cream vs Dairyland Fat Free Sour Cream

2022-07-17T05:56:24Z

ElisaPanHuang:

== Introduction ==
'''Sour cream''' is characterized by a tangy taste that complements many dishes, sauces, and even desserts. Bacterial culture is added to pasteurized cream to produce lactic acid, which causes a coagulation of the proteins found in cream. The lactic acid and its interaction with proteins creates thickness and the sour taste. Together with approved additives, the taste, mouth-feel, and shelf-life of sour cream are enhanced. As consumers become more health-aware, more purchase products with fat-free alternatives. This page will explore the food science and food safety in the manufacturing of commercial sour cream.

A comparison will be made between '''Dairyland 14% Milk Fat Sour Cream and Dairyland 1.5% Milk Fat Sour Cream'''. Dairyland is a beloved Canadian company based in British Columbia whose products can be found in many supermarkets nationwide. A comparison between their regular sour cream and their fat-free alternative will equip consumers to make more informed food choices about this Canadian staple.

== Product Images ==
[[File:Dairyland_Sour_cream.jpg|thumb|Sour cream Dairyland|alt=|left|365x365px]]
[[File:Sour_cream_Dairyland.jpg|thumb|Fat-Free Sour Cream Dairyland|alt=|center|363x363px]]

== Ingredient lists ==
{| class="wikitable"
|'''Dairyland Sour Cream Regular (14% M.F.)'''
|'''Dairyland Sour Cream Fat Free 1.5% M.F., 500 Millilitre'''
|-
|Milk ingredients

Modified corn starch

Bacterial culture

Carrageenan

Modified milk ingredients

Guar gum

Sodium citrate

Calcium sulphate

Disodium phosphate
|Milk ingredients

Modified corn starch

Bacterial culture

Carrageenan

Pectin
|}
'''Table 1.''' Ingredient comparison between Dairyland sour cream regular and fat free.

{| class="wikitable"
|+
!
!Dairyland - Regular (14% M.F.) Sour Cream
!Dairyland - Sour Cream Fat Free (1.5% M.F.), 500 Millilitre
|-
|Fat substitutes
|
|
* Pectin
|-
|Sugar substitutes
|
* None
|
* None
|-
|Additives
|
* Modified corn starch
* Modified milk ingredients
* Guar gum
* Sodium citrate
* Calcium sulphate
* Carrageenan
* Disodium phosphate
|
* Modified Corn Starch
* Carrageenan
|}
'''Table 2.''' Identified fat substitutes, sugar substitutes, and/or additives used.
{| class="wikitable"
|+
!Fat Substitutes
!Roles
|-
|Pectin
|
* Contributes to the creamy texture.
* It also contributes to the mouth-feel of foods, and helps maintain or gives support to the particles in suspension.
|-
!Additives
!Roles
|-
|Modified Corn Starch
|
* These are used in Sour cream for thickening, stabilizing, and emulsifying.
* Modified starch is used to increase the shell life of the sour cream
* It also helps in thickening of the cream faster
|-
|Carrageenan
|
* A substance that is made up of seaweed which has laxative properties
* It acts as a stabilizer and thickener in sour cream.
* It gives the product a rich creamy texture.
|-
|
|}
'''Table 3.''' Roles of fat substitutes, sugar substitutes, and/or additives.

=== Compare and Contrast ===
Both Dairyland's sour creams seem that the company tries to make fat and fat-free product similar in texture and taste by using other alternative ingredients. Table 1 lists all the ingredients of regular and fat-free sour cream. As can be seen, the regular sour cream contains more additives: modified milk ingredients, guar gum, sodium citrate, calcium sulphate, and disodium phosphate. In addition, in the fat-free sour cream, pectin is added to provide a texture (creamy and mouth-feeling) like the fat in regular sour cream. The pectin used could be extracted from the apple and citrus fruits.

== Labels ==
{| class="wikitable"
|+Labelling requirements
!Requirements
!Dairyland - Regular (14% M.F.) Sour Cream
!Dairyland - Sour Cream Fat Free (1.5% M.F.), 500 Millilitre
|-
|
|[[File:Regular Sour Cream Label.png|alt=|thumb|Nutrition Label for Regular Sour Cream|center]]
|[[File:Fat Free Sour Cream Label.png|thumb|Nutrition Label for Fat Free Sour Cream|alt=|center]]
|-
|Bilingual Labelling
|The label has bilingual labelling with both languages of English and French.
|The label has bilingual labelling with both languages of English and French
|-
|Common name of the food
|The common name is Sour Cream.
|The common name is Sour Cream.
|-
|Principle Place of Business
|The company, Dairyland Canada, operates from British Columbia
|The company, Dairyland Canada, operates from British Columbia
|-
|Legibility and location
|The label is legible and the information is easy to locate on the packaging. The product is made in Canada
|The label is legible and the information is easy to locate on the packaging. The product is made in Canada
|-
|Date marking and storage instructions
|Because the shelf life of sour cream is less than 90 days, there is a date marking the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
|Because the shelf life of sour cream is less than 90 days, there is a date marking the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
|-
|Net quantity
|The net quantity is 750 ml
|The net quantity is 500 ml
|-
|List of ingredients
|List of ingredients under nutritional facts table.<ref name=":0">{{Cite web|last=|first=|date=|title=Dairyland 14% Sour Cream|url=https://www.walmart.ca/en/ip/dairyland14sourcream/6000196712469#:~:text=MILK%20INGREDIENTS%2C%20MODIFIED%20CORN%20STARCH,%2C%20DISODIUM%20PHOSPHATE%2C%20BACTERIAL%20CULTURE.|url-status=live|archive-url=|archive-date=|access-date=|website=Walmart}}</ref>

* Milk ingredients
* Modified corn starch
* Bacterial culture
* Carrageenan
* Modified milk ingredients
* Guar gum
* Sodium citrate
* Calcium sulphate
* Disodium phosphate
|List of ingredients under nutritional facts table.<ref name=":1">{{Cite web|last=|first=|date=|title=Dairyland Fat Free Sour Cream|url=https://www.walmart.ca/en/ip/dairyland-fat-free-sour-cream/6000079337609|url-status=live|archive-url=|archive-date=|access-date=|website=Walmart}}</ref>

* Milk ingredients
* Modified corn starch
* Bacterial culture
* Carrageenan
* Pectin

|-
|Irradiated Foods
|Not applicable to this product
|Not applicable to this product
|-
|Sweeteners
|Not applicable to this product
|Not applicable to this product
|-
|Other information
|On the container lid, the name, the manufacturer, and the milk fat percentage are all present. The label on the regular sour cream container states the the milk fat percentage is 14%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated.
|On the container lid, the name, the manufacturer, and the milk fat percentage are all present.The label on the regular sour cream container states the the milk fat percentage is 1.5%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated.
|-
|Nutrition labelling
|'''*** EDIT THIS ROW AND BELOW'''. Clearly displayed and adheres to all presentation of the nutrition facts table requirements.
|Clearly displayed and adheres to all presentation of the nutrition facts table requirements.
|-
|Food additives
|All additives listed in list of ingredients in accordance to the December 14, 2016 amendments to nutrition labelling.
|All additives listed in list of ingredients in accordance to the December 14, 2016 amendments to nutrition labelling.
|-
|Fortification
|Not applicable, not fortified
|Not applicable, not fortified
|-
|Grades
|Not applicable
|Not applicable
|-
|Standards of identity
|Unstandardized
|Unstandardized
|}
''The information stated above follows the regulatory requirements/guidelines set by the Consumer Packaging and Labelling Act and Regulations and in lesson 4.''

== References ==
Please use the Wikipedia reference style. Provide a citation for every sentence, statement, thought, or bit of data not your own, giving the author, year, AND page.

<references />

{{Projectbox FNH200}}
[[Category:Food Science]]

Course:FNH200/Assignments/2022/Dairyland Sour Cream vs Dairyland Fat Free Sour Cream

2022-07-17T05:54:56Z

ElisaPanHuang:

== Introduction ==
'''Sour cream''' is characterized by a tangy taste that complements many dishes, sauces, and even desserts. Bacterial culture is added to pasteurized cream to produce lactic acid, which causes a coagulation of the proteins found in cream. The lactic acid and its interaction with proteins creates thickness and the sour taste. Together with approved additives, the taste, mouth-feel, and shelf-life of sour cream are enhanced. As consumers become more health-aware, more purchase products with fat-free alternatives. This page will explore the food science and food safety in the manufacturing of commercial sour cream.

A comparison will be made between '''Dairyland 14% Milk Fat Sour Cream and Dairyland 1.5% Milk Fat Sour Cream'''. Dairyland is a beloved Canadian company based in British Columbia whose products can be found in many supermarkets nationwide. A comparison between their regular sour cream and their fat-free alternative will equip consumers to make more informed food choices about this Canadian staple.

== Product Images ==
[[File:Dairyland_Sour_cream.jpg|thumb|Sour cream Dairyland|alt=|left|365x365px]]
[[File:Sour_cream_Dairyland.jpg|thumb|Fat-Free Sour Cream Dairyland|alt=|center|363x363px]]hi

== Ingredient lists ==
{| class="wikitable"
|'''Dairyland Sour Cream Regular (14% M.F.)'''
|'''Dairyland Sour Cream Fat Free 1.5% M.F., 500 Millilitre'''
|-
|Milk ingredients

Modified corn starch

Bacterial culture

Carrageenan

Modified milk ingredients

Guar gum

Sodium citrate

Calcium sulphate

Disodium phosphate
|Milk ingredients

Modified corn starch

Bacterial culture

Carrageenan

Pectin
|}
'''Table 1.''' Ingredient comparison between Dairyland sour cream regular and fat free.

{| class="wikitable"
|+
!
!Dairyland - Regular (14% M.F.) Sour Cream
!Dairyland - Sour Cream Fat Free (1.5% M.F.), 500 Millilitre
|-
|Fat substitutes
|
|
* Pectin
|-
|Sugar substitutes
|
* None
|
* None
|-
|Additives
|
* Modified corn starch
* Modified milk ingredients
* Guar gum
* Sodium citrate
* Calcium sulphate
* Carrageenan
* Disodium phosphate
|
* Modified Corn Starch
* Carrageenan
|}
'''Table 2.''' Identified fat substitutes, sugar substitutes, and/or additives used.
{| class="wikitable"
|+
!Fat Substitutes
!Roles
|-
|Pectin
|
* Contributes to the creamy texture.
* It also contributes to the mouth-feel of foods, and helps maintain or gives support to the particles in suspension.
|-
!Additives
!Roles
|-
|Modified Corn Starch
|
* These are used in Sour cream for thickening, stabilizing, and emulsifying.
* Modified starch is used to increase the shell life of the sour cream
* It also helps in thickening of the cream faster
|-
|Carrageenan
|
* A substance that is made up of seaweed which has laxative properties
* It acts as a stabilizer and thickener in sour cream.
* It gives the product a rich creamy texture.
|-
|
|}
'''Table 3.''' Roles of fat substitutes, sugar substitutes, and/or additives.

=== Compare and Contrast ===
Both Dairyland's sour creams seem that the company tries to make fat and fat-free product similar in texture and taste by using other alternative ingredients. Table 1 lists all the ingredients of regular and fat-free sour cream. As can be seen, the regular sour cream contains more additives: modified milk ingredients, guar gum, sodium citrate, calcium sulphate, and disodium phosphate. In addition, in the fat-free sour cream, pectin is added to provide a texture (creamy and mouth-feeling) like the fat in regular sour cream. The pectin used could be extracted from the apple and citrus fruits.

== Labels ==
{| class="wikitable"
|+Labelling requirements
!Requirements
!Dairyland - Regular (14% M.F.) Sour Cream
!Dairyland - Sour Cream Fat Free (1.5% M.F.), 500 Millilitre
|-
|
|[[File:Regular Sour Cream Label.png|alt=|thumb|Nutrition Label for Regular Sour Cream|center]]
|[[File:Fat Free Sour Cream Label.png|thumb|Nutrition Label for Fat Free Sour Cream|alt=|center]]
|-
|Bilingual Labelling
|The label has bilingual labelling with both languages of English and French.
|The label has bilingual labelling with both languages of English and French
|-
|Common name of the food
|The common name is Sour Cream.
|The common name is Sour Cream.
|-
|Principle Place of Business
|The company, Dairyland Canada, operates from British Columbia
|The company, Dairyland Canada, operates from British Columbia
|-
|Legibility and location
|The label is legible and the information is easy to locate on the packaging. The product is made in Canada
|The label is legible and the information is easy to locate on the packaging. The product is made in Canada
|-
|Date marking and storage instructions
|Because the shelf life of sour cream is less than 90 days, there is a date marking the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
|Because the shelf life of sour cream is less than 90 days, there is a date marking the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
|-
|Net quantity
|The net quantity is 750 ml
|The net quantity is 500 ml
|-
|List of ingredients
|List of ingredients under nutritional facts table.<ref name=":0">{{Cite web|last=|first=|date=|title=Dairyland 14% Sour Cream|url=https://www.walmart.ca/en/ip/dairyland14sourcream/6000196712469#:~:text=MILK%20INGREDIENTS%2C%20MODIFIED%20CORN%20STARCH,%2C%20DISODIUM%20PHOSPHATE%2C%20BACTERIAL%20CULTURE.|url-status=live|archive-url=|archive-date=|access-date=|website=Walmart}}</ref>

* Milk ingredients
* Modified corn starch
* Bacterial culture
* Carrageenan
* Modified milk ingredients
* Guar gum
* Sodium citrate
* Calcium sulphate
* Disodium phosphate
|List of ingredients under nutritional facts table.<ref name=":1">{{Cite web|last=|first=|date=|title=Dairyland Fat Free Sour Cream|url=https://www.walmart.ca/en/ip/dairyland-fat-free-sour-cream/6000079337609|url-status=live|archive-url=|archive-date=|access-date=|website=Walmart}}</ref>

* Milk ingredients
* Modified corn starch
* Bacterial culture
* Carrageenan
* Pectin

|-
|Irradiated Foods
|Not applicable to this product
|Not applicable to this product
|-
|Sweeteners
|Not applicable to this product
|Not applicable to this product
|-
|Other information
|On the container lid, the name, the manufacturer, and the milk fat percentage are all present. The label on the regular sour cream container states the the milk fat percentage is 14%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated.
|On the container lid, the name, the manufacturer, and the milk fat percentage are all present.The label on the regular sour cream container states the the milk fat percentage is 1.5%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated.
|-
|Nutrition labelling
|Clearly displayed and adheres to all presentation of the nutrition facts table requirements.
|Clearly displayed and adheres to all presentation of the nutrition facts table requirements.
|-
|Food additives
|All additives listed in list of ingredients in accordance to the December 14, 2016 amendments to nutrition labelling.
|All additives listed in list of ingredients in accordance to the December 14, 2016 amendments to nutrition labelling.
|-
|Fortification
|Not applicable, not fortified
|Not applicable, not fortified
|-
|Grades
|Not applicable
|Not applicable
|-
|Standards of identity
|Unstandardized
|Unstandardized
|}
''The information stated above follows the regulatory requirements/guidelines set by the Consumer Packaging and Labelling Act and Regulations and in lesson 4.''

== References ==
Please use the Wikipedia reference style. Provide a citation for every sentence, statement, thought, or bit of data not your own, giving the author, year, AND page.

<references />

{{Projectbox FNH200}}
[[Category:Food Science]]

Course:FNH200/Assignments/2022/Dairyland Sour Cream vs Dairyland Fat Free Sour Cream

2022-07-17T05:52:46Z

ElisaPanHuang:

== Introduction ==
'''Sour cream''' is characterized by a tangy taste that complements many dishes, sauces, and even desserts. Bacterial culture is added to pasteurized cream to produce lactic acid, which causes a coagulation of the proteins found in cream. The lactic acid and its interaction with proteins creates thickness and the sour taste. Together with approved additives, the taste, mouth-feel, and shelf-life of sour cream are enhanced. As consumers become more health-aware, more purchase products with fat-free alternatives. This page will explore the food science and food safety in the manufacturing of commercial sour cream.

A comparison will be made between '''Dairyland 14% Milk Fat Sour Cream and Dairyland 1.5% Milk Fat Sour Cream'''. Dairyland is a beloved Canadian company based in British Columbia whose products can be found in many supermarkets nationwide. A comparison between their regular sour cream and their fat-free alternative will equip consumers to make more informed food choices about this Canadian staple.

== Product Images ==
[[File:Dairyland_Sour_cream.jpg|thumb|Sour cream Dairyland|alt=|left|365x365px]]
[[File:Sour_cream_Dairyland.jpg|thumb|Fat-Free Sour Cream Dairyland|alt=|center|363x363px]]hi

== Ingredient lists ==
{| class="wikitable"
|'''Dairyland Sour Cream Regular (14% M.F.)'''
|'''Dairyland Sour Cream Fat Free 1.5% M.F., 500 Millilitre'''
|-
|Milk ingredients

Modified corn starch

Bacterial culture

Carrageenan

Modified milk ingredients

Guar gum

Sodium citrate

Calcium sulphate

Disodium phosphate
|Milk ingredients

Modified corn starch

Bacterial culture

Carrageenan

Pectin
|}
'''Table 1.''' Ingredient comparison between Dairyland sour cream regular and fat free.

{| class="wikitable"
|+
!
!Dairyland - Regular (14% M.F.) Sour Cream
!Dairyland - Sour Cream Fat Free (1.5% M.F.), 500 Millilitre
|-
|Fat substitutes
|
|
* Pectin
|-
|Sugar substitutes
|
* None
|
* None
|-
|Additives
|
* Modified corn starch
* Modified milk ingredients
* Guar gum
* Sodium citrate
* Calcium sulphate
* Carrageenan
* Disodium phosphate
|
* Modified Corn Starch
* Carrageenan
|}
'''Table 2.''' Identified fat substitutes, sugar substitutes, and/or additives used.
{| class="wikitable"
|+
!Fat Substitutes
!Roles
|-
|Pectin
|
* Contributes to the creamy texture.
* It also contributes to the mouth-feel of foods, and helps maintain or gives support to the particles in suspension.
|-
!Additives
!Roles
|-
|Modified Corn Starch
|
* These are used in Sour cream for thickening, stabilizing, and emulsifying.
* Modified starch is used to increase the shell life of the sour cream
* It also helps in thickening of the cream faster
|-
|Carrageenan
|
* A substance that is made up of seaweed which has laxative properties
* It acts as a stabilizer and thickener in sour cream.
* It gives the product a rich creamy texture.
|-
|
|}
'''Table 3.''' Roles of fat substitutes, sugar substitutes, and/or additives.

=== Compare and Contrast ===
Both Dairyland's sour creams seem that the company tries to make fat and fat-free product similar in texture and taste by using other alternative ingredients. Table 1 lists all the ingredients of regular and fat-free sour cream. As can be seen, the regular sour cream contains more additives: modified milk ingredients, guar gum, sodium citrate, calcium sulphate, and disodium phosphate. In addition, in the fat-free sour cream, pectin is added to provide a texture (creamy and mouth-feeling) like the fat in regular sour cream. The pectin used could be extracted from the apple and citrus fruits.

== Labels ==
{| class="wikitable"
|+Labelling requirements
!Requirements
!Dairyland - Regular (14% M.F.) Sour Cream
!Dairyland - Sour Cream Fat Free (1.5% M.F.), 500 Millilitre
|-
|Nutrition Facts
|[[File:Fat Free Sour Cream Label.png|thumb|Nutrition Label for Fat Free Sour Cream|alt=|center]]
|[[File:Regular Sour Cream Label.png|alt=|thumb|Nutrition Label for Regular Sour Cream|center]]
|-
|Bilingual Labelling
|The label has bilingual labelling with both languages of English and French.
|The label has bilingual labelling with both languages of English and French
|-
|Common name of the food
|The common name is Sour Cream.
|The common name is Sour Cream.
|-
|Principle Place of Business
|The company, Dairyland Canada, operates from British Columbia
|The company, Dairyland Canada, operates from British Columbia
|-
|Legibility and location
|The label is legible and the information is easy to locate on the packaging. The product is made in Canada
|The label is legible and the information is easy to locate on the packaging. The product is made in Canada
|-
|Date marking and storage instructions
|Because the shelf life of sour cream is less than 90 days, there is a date marking the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
|Because the shelf life of sour cream is less than 90 days, there is a date marking the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
|-
|Net quantity
|The net quantity is 750 ml
|The net quantity is 500 ml
|-
|List of ingredients
|List of ingredients under nutritional facts table.<ref name=":0">{{Cite web|last=|first=|date=|title=Dairyland 14% Sour Cream|url=https://www.walmart.ca/en/ip/dairyland14sourcream/6000196712469#:~:text=MILK%20INGREDIENTS%2C%20MODIFIED%20CORN%20STARCH,%2C%20DISODIUM%20PHOSPHATE%2C%20BACTERIAL%20CULTURE.|url-status=live|archive-url=|archive-date=|access-date=|website=Walmart}}</ref>

* Milk ingredients
* Modified corn starch
* Bacterial culture
* Carrageenan
* Modified milk ingredients
* Guar gum
* Sodium citrate
* Calcium sulphate
* Disodium phosphate
|List of ingredients under nutritional facts table.<ref name=":1">{{Cite web|last=|first=|date=|title=Dairyland Fat Free Sour Cream|url=https://www.walmart.ca/en/ip/dairyland-fat-free-sour-cream/6000079337609|url-status=live|archive-url=|archive-date=|access-date=|website=Walmart}}</ref>

* Milk ingredients
* Modified corn starch
* Bacterial culture
* Carrageenan
* Pectin

|-
|Irradiated Foods
|Not applicable to this product
|Not applicable to this product
|-
|Sweeteners
|Not applicable to this product
|Not applicable to this product
|-
|Other information
|On the container lid, the name, the manufacturer, and the milk fat percentage are all present. The label on the regular sour cream container states the the milk fat percentage is 14%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated.
|On the container lid, the name, the manufacturer, and the milk fat percentage are all present.The label on the regular sour cream container states the the milk fat percentage is 1.5%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated.
|-
|Nutrition labelling
|Clearly displayed and adheres to all presentation of the nutrition facts table requirements.
|Clearly displayed and adheres to all presentation of the nutrition facts table requirements.
|-
|Food additives
|All additives listed in list of ingredients in accordance to the December 14, 2016 amendments to nutrition labelling.
|All additives listed in list of ingredients in accordance to the December 14, 2016 amendments to nutrition labelling.
|-
|Fortification
|Not applicable, not fortified
|Not applicable, not fortified
|-
|Grades
|Not applicable
|Not applicable
|-
|Standards of identity
|Unstandardized
|Unstandardized
|}
''The information stated above follows the regulatory requirements/guidelines set by the Consumer Packaging and Labelling Act and Regulations and in lesson 4.''

[[File:Fat Free Sour Cream Label.png|thumb|Nutrition Label for Fat Free Sour Cream|alt=|left]][[File:Regular Sour Cream Label.png|alt=|thumb|Nutrition Label for Regular Sour Cream|center]]

== References ==
Please use the Wikipedia reference style. Provide a citation for every sentence, statement, thought, or bit of data not your own, giving the author, year, AND page.

<references />

{{Projectbox FNH200}}
[[Category:Food Science]]

Course:FNH200/Assignments/2022/Dairyland Sour Cream vs Dairyland Fat Free Sour Cream

2022-07-17T05:44:14Z

ElisaPanHuang:

== Introduction ==
'''Sour cream''' is characterized by a tangy taste that complements many dishes, sauces, and even desserts. Bacterial culture is added to pasteurized cream to produce lactic acid, which causes a coagulation of the proteins found in cream. The lactic acid and its interaction with proteins creates thickness and the sour taste. Together with approved additives, the taste, mouth-feel, and shelf-life of sour cream are enhanced. As consumers become more health-aware, more purchase products with fat-free alternatives. This page will explore the food science and food safety in the manufacturing of commercial sour cream.

A comparison will be made between '''Dairyland 14% Milk Fat Sour Cream and Dairyland 1.5% Milk Fat Sour Cream'''. Dairyland is a beloved Canadian company based in British Columbia whose products can be found in many supermarkets nationwide. A comparison between their regular sour cream and their fat-free alternative will equip consumers to make more informed food choices about this Canadian staple.

== Product Images ==
[[File:Dairyland_Sour_cream.jpg|thumb|Sour cream Dairyland|alt=|left|365x365px]]
[[File:Sour_cream_Dairyland.jpg|thumb|Fat-Free Sour Cream Dairyland|alt=|center|363x363px]]hi

== Ingredient lists ==
{| class="wikitable"
|'''Dairyland Sour Cream Regular (14% M.F.)'''
|'''Dairyland Sour Cream Fat Free 1.5% M.F., 500 Millilitre'''
|-
|Milk ingredients

Modified corn starch

Bacterial culture

Carrageenan

Modified milk ingredients

Guar gum

Sodium citrate

Calcium sulphate

Disodium phosphate
|Milk ingredients

Modified corn starch

Bacterial culture

Carrageenan

Pectin
|}
'''Table 1.''' Ingredient comparison between Dairyland sour cream regular and fat free.

{| class="wikitable"
|+
!
!Dairyland - Regular (14% M.F.) Sour Cream
!Dairyland - Sour Cream Fat Free (1.5% M.F.), 500 Millilitre
|-
|Fat substitutes
|
|
* Pectin
|-
|Sugar substitutes
|
* None
|
* None
|-
|Additives
|
* Modified corn starch
* Modified milk ingredients
* Guar gum
* Sodium citrate
* Calcium sulphate
* Carrageenan
* Disodium phosphate
|
* Modified Corn Starch
* Carrageenan
|}
'''Table 2.''' Identified fat substitutes, sugar substitutes, and/or additives used.
{| class="wikitable"
|+
!Fat Substitutes
!Roles
|-
|Pectin
|
* Contributes to the creamy texture.
* It also contributes to the mouth-feel of foods, and helps maintain or gives support to the particles in suspension.
|-
!Additives
!Roles
|-
|Modified Corn Starch
|
* These are used in Sour cream for thickening, stabilizing, and emulsifying.
* Modified starch is used to increase the shell life of the sour cream
* It also helps in thickening of the cream faster
|-
|Carrageenan
|
* A substance that is made up of seaweed which has laxative properties
* It acts as a stabilizer and thickener in sour cream.
* It gives the product a rich creamy texture.
|-
|
|}
'''Table 3.''' Roles of fat substitutes, sugar substitutes, and/or additives.

=== Compare and Contrast ===
Both Dairyland's sour creams seem that the company tries to make fat and fat-free product similar in texture and taste by using other alternative ingredients. Table 1 lists all the ingredients of regular and fat-free sour cream. As can be seen, the regular sour cream contains more additives: modified milk ingredients, guar gum, sodium citrate, calcium sulphate, and disodium phosphate. In addition, in the fat-free sour cream, pectin is added to provide a texture (creamy and mouth-feeling) like the fat in regular sour cream. The pectin used could be extracted from the apple and citrus fruits.

== Labels ==
{| class="wikitable"
|+
!Test
!
!
!
|-
|
|
|
|
|-
|
|
|
|
|-
|
|
|
|
|}
# Provide detailed description of the information found on the labels
# Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04. <big>'''NOT SURE IF I NEED TO INCLUDE ANYTHING ELSE IF I DO, HIT ME UP'''</big>
[[File:Regular Sour Cream Label.png|alt=|thumb|Nutrition Label for Regular Sour Cream]]
'''Regular Sour Cream'''

On the lid of the regular sour cream, the name, the manufacturer, and the milk fat percentage are all present.

Does information comply with the following regulatory requirements?

# Bilingual Labelling
#* The label has bilingual labelling with both languages of English and French
# Common Name
#* The common name is Sour Cream
# Principle Place of Business
#* The company, Dairyland Canada, operates from British Columbia
# Legibility and Location
#* The label is legible and the information is easy to locate on the packaging
#* The product is made in Canada
# Date Marking and Storage Instructions
#* Because the shelf life of sour cream is less than 90 days, there is date marking for the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
# Net Quantity
#* The net quantity is 750 ml
# Ingredients
#* MILK INGREDIENTS, MODIFIED CORN STARCH, MODIFIED MILK INGREDIENTS, GUAR GUM, SODIUM CITRATE, CALCIUM SULPHATE, CARRAGEENAN, DISODIUM PHOSPHATE, BACTERIAL CULTURE. <ref>{{Cite web|last=|first=|date=|title=Dairyland 14% Sour Cream|url=https://www.walmart.ca/en/ip/dairyland14sourcream/6000196712469#:~:text=MILK%20INGREDIENTS%2C%20MODIFIED%20CORN%20STARCH,%2C%20DISODIUM%20PHOSPHATE%2C%20BACTERIAL%20CULTURE.|url-status=live|archive-url=|archive-date=|access-date=|website=Walmart}}</ref>
# Irradiated Food
#* Not applicable to this product
# Sweeteners
#* Not applicable, as there are no sweeteners present in the list of ingredients
#**
# Other Information
#* The label on the regular sour cream container states the the milk fat percentage is 14%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated.
''The information stated above follows the regulatory requirements/guidelines set by the Consumer Packaging and Labelling Act and Regulations and in lesson 4.''[[File:Fat Free Sour Cream Label.png|thumb|Nutrition Label for Fat Free Sour Cream]]

'''Fat Free Sour Cream'''

Does information comply with the following regulatory requirements?
# Bilingual Labelling
#* The label has bilingual labelling with both languages of English and French
# Common Name
#* The common name is Sour Cream
# Principle Place of Business
#* The company, Dairyland Canada, operates from British Columbia
# Legibility and Location
#* The label is legible and the information is easy to locate on the packaging
#* The product is made in Canada
# Date Marking and Storage Instructions
#* Because the shelf life of sour cream is less than 90 days, there is date marking for the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
# Net Quantity
#* The net quantity is 500 ml
# Ingredients
#* MILK INGREDIENTS, MODIFIED CORN STARCH, PECTIN, CARRAGEENAN, BACTERIAL CULTURE. <ref>{{Cite web|last=|first=|date=|title=Dairyland Fat Free Sour Cream|url=https://www.walmart.ca/en/ip/dairyland-fat-free-sour-cream/6000079337609|url-status=live|archive-url=|archive-date=|access-date=|website=Walmart}}</ref>
# Irradiated Food
#* Not applicable to this product
# Sweeteners
#* Not applicable, as there are no sweeteners present in the list of ingredients
# Other Information
#* The label on the regular sour cream container states the the milk fat percentage is 1.5%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated
''The information stated above follows the regulatory requirements/guidelines set by the Consumer Packaging and Labelling Act and Regulations and in lesson 4.''

== References ==
Please use the Wikipedia reference style. Provide a citation for every sentence, statement, thought, or bit of data not your own, giving the author, year, AND page.

<references />

{{Projectbox FNH200}}
[[Category:Food Science]]

Course:FNH200/Assignments/2022/Dairyland Sour Cream vs Dairyland Fat Free Sour Cream

2022-07-17T05:36:37Z

ElisaPanHuang:

== Introduction ==
'''Sour cream''' is characterized by a tangy taste that complements many dishes, sauces, and even desserts. Bacterial culture is added to pasteurized cream to produce lactic acid, which causes a coagulation of the proteins found in cream. The lactic acid and its interaction with proteins creates thickness and the sour taste. Together with approved additives, the taste, mouth-feel, and shelf-life of sour cream are enhanced. As consumers become more health-aware, more purchase products with fat-free alternatives. This page will explore the food science and food safety in the manufacturing of commercial sour cream.

A comparison will be made between '''Dairyland 14% Milk Fat Sour Cream and Dairyland 1.5% Milk Fat Sour Cream'''. Dairyland is a beloved Canadian company based in British Columbia whose products can be found in many supermarkets nationwide. A comparison between their regular sour cream and their fat-free alternative will equip consumers to make more informed food choices about this Canadian staple.

== Product Images ==
[[File:Dairyland_Sour_cream.jpg|thumb|Sour cream Dairyland|alt=|left|365x365px]]
[[File:Sour_cream_Dairyland.jpg|thumb|Fat-Free Sour Cream Dairyland|alt=|center|363x363px]]hi

== Ingredient lists ==
{| class="wikitable"
|'''Dairyland Sour Cream Regular (14% M.F.)'''
|'''Dairyland Sour Cream Fat Free 1.5% M.F., 500 Millilitre'''
|-
|Milk ingredients

Modified corn starch

Bacterial culture

Carrageenan

Modified milk ingredients

Guar gum

Sodium citrate

Calcium sulphate

Disodium phosphate
|Milk ingredients

Modified corn starch

Bacterial culture

Carrageenan

Pectin
|}
'''Table 1.''' Ingredient comparison between Dairyland sour cream regular and fat free.

{| class="wikitable"
|+
!
!Dairyland - Regular (14% M.F.) Sour Cream
!Dairyland - Sour Cream Fat Free (1.5% M.F.), 500 Millilitre
|-
|Fat substitutes
|
|
* Pectin
|-
|Sugar substitutes
|
* None
|
* None
|-
|Additives
|
* Modified corn starch
* Modified milk ingredients
* Guar gum
* Sodium citrate
* Calcium sulphate
* Carrageenan
* Disodium phosphate
|
* Modified Corn Starch
* Carrageenan
|}
'''Table 2.''' Identified fat substitutes, sugar substitutes, and/or additives used.
{| class="wikitable"
|+
!Fat Substitutes
!Roles
|-
|Pectin
|
* Contributes to the creamy texture.
* It also contributes to the mouth-feel of foods, and helps maintain or gives support to the particles in suspension.
|-
!Additives
!Roles
|-
|Modified Corn Starch
|
* These are used in Sour cream for thickening, stabilizing, and emulsifying.
* Modified starch is used to increase the shell life of the sour cream
* It also helps in thickening of the cream faster
|-
|Carrageenan
|
* A substance that is made up of seaweed which has laxative properties
* It acts as a stabilizer and thickener in sour cream.
* It gives the product a rich creamy texture.
|-
|
|}
'''Table 3.''' Roles of fat substitutes, sugar substitutes, and/or additives.

=== Compare and Contrast ===
Both Dairyland's sour creams seem that the company tries to make fat and fat-free product similar in texture and taste by using other alternative ingredients. Table 1 lists all the ingredients of regular and fat-free sour cream. As can be seen, the regular sour cream contains more additives: modified milk ingredients, guar gum, sodium citrate, calcium sulphate, and disodium phosphate. In addition, in the fat-free sour cream, pectin is added to provide a texture (creamy and mouth-feeling) like the fat in regular sour cream. The pectin used could be extracted from the apple and citrus fruits.

== Labels ==
{| class="wikitable"
|+
!Test
!
!
!
|-
|
|
|
|
|-
|
|
|
|
|-
|
|
|
|
|}
# Provide detailed description of the information found on the labels
# Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04. <big>'''NOT SURE IF I NEED TO INCLUDE ANYTHING ELSE IF I DO, HIT ME UP'''</big>
[[File:Regular Sour Cream Label.png|alt=|thumb|Nutrition Label for Regular Sour Cream]]
'''Regular Sour Cream'''

On the lid of the regular sour cream, the name, the manufacturer, and the milk fat percentage are all present.

Does information comply with the following regulatory requirements?

# Bilingual Labelling
#* The label has bilingual labelling with both languages of English and French
# Common Name
#* The common name is Sour Cream
# Principle Place of Business
#* The company, Dairyland Canada, operates from British Columbia
# Legibility and Location
#* The label is legible and the information is easy to locate on the packaging
#* The product is made in Canada
# Date Marking and Storage Instructions
#* Because the shelf life of sour cream is less than 90 days, there is date marking for the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
# Net Quantity
#* The net quantity is 750 ml
# Ingredients
#* MILK INGREDIENTS, MODIFIED CORN STARCH, MODIFIED MILK INGREDIENTS, GUAR GUM, SODIUM CITRATE, CALCIUM SULPHATE, CARRAGEENAN, DISODIUM PHOSPHATE, BACTERIAL CULTURE. <ref>{{Cite web|last=|first=|date=|title=Dairyland 14% Sour Cream|url=https://www.walmart.ca/en/ip/dairyland14sourcream/6000196712469#:~:text=MILK%20INGREDIENTS%2C%20MODIFIED%20CORN%20STARCH,%2C%20DISODIUM%20PHOSPHATE%2C%20BACTERIAL%20CULTURE.|url-status=live|archive-url=|archive-date=|access-date=|website=Walmart}}</ref>
# Irradiated Food
#* Not applicable to this product
# Sweeteners
#* Not applicable, as there are no sweeteners present in the list of ingredients
#**
# Other Information
#* The label on the regular sour cream container states the the milk fat percentage is 14%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated.
''The information stated above follows the regulatory requirements/guidelines set by the Consumer Packaging and Labelling Act and Regulations and in lesson 4.''[[File:Fat Free Sour Cream Label.png|thumb|Nutrition Label for Fat Free Sour Cream]]

'''Fat Free Sour Cream'''

Does information comply with the following regulatory requirements?
# Bilingual Labelling
#* The label has bilingual labelling with both languages of English and French
# Common Name
#* The common name is Sour Cream
# Principle Place of Business
#* The company, Dairyland Canada, operates from British Columbia
# Legibility and Location
#* The label is legible and the information is easy to locate on the packaging
#* The product is made in Canada
# Date Marking and Storage Instructions
#* Because the shelf life of sour cream is less than 90 days, there is date marking for the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
# Net Quantity
#* The net quantity is 500 ml
# Ingredients
#* MILK INGREDIENTS, MODIFIED CORN STARCH, PECTIN, CARRAGEENAN, BACTERIAL CULTURE. <ref>{{Cite web|last=|first=|date=|title=Dairyland Fat Free Sour Cream|url=https://www.walmart.ca/en/ip/dairyland-fat-free-sour-cream/6000079337609|url-status=live|archive-url=|archive-date=|access-date=|website=Walmart}}</ref>
# Irradiated Food
#* Not applicable to this product
# Sweeteners
#* Not applicable, as there are no sweeteners present in the list of ingredients
# Other Information
#* The label on the regular sour cream container states the the milk fat percentage is 1.5%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated
''The information stated above follows the regulatory requirements/guidelines set by the Consumer Packaging and Labelling Act and Regulations and in lesson 4.''

== References ==
Please use the Wikipedia reference style. Provide a citation for every sentence, statement, thought, or bit of data not your own, giving the author, year, AND page.

'''Note:''' Before writing your wiki article on the UBC Wiki, it may be helpful to review the tips in [https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles Wikipedia: Writing better articles].<ref>En.wikipedia.org. (2018). Writing better articles. [online] Available at: https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles [Accessed 18 Jan. 2018].</ref>

<references />

{{Projectbox FNH200}}
[[Category:Food Science]]

Course:FNH200/Assignments/2022/Dairyland Sour Cream vs Dairyland Fat Free Sour Cream

2022-07-17T05:35:14Z

ElisaPanHuang:

== Introduction ==
'''Sour cream''' is characterized by a tangy taste that complements many dishes, sauces, and even desserts. Bacterial culture is added to pasteurized cream to produce lactic acid, which causes a coagulation of the proteins found in cream. The lactic acid and its interaction with proteins creates thickness and the sour taste. Together with approved additives, the taste, mouth-feel, and shelf-life of sour cream are enhanced. As consumers become more health-aware, more purchase products with fat-free alternatives. This page will explore the food science and food safety in the manufacturing of commercial sour cream.

A comparison will be made between '''Dairyland 14% Milk Fat Sour Cream and Dairyland 1.5% Milk Fat Sour Cream'''. Dairyland is a beloved Canadian company based in British Columbia whose products can be found in many supermarkets nationwide. A comparison between their regular sour cream and their fat-free alternative will equip consumers to make more informed food choices about this Canadian staple.

== Product Images ==
[[File:Dairyland_Sour_cream.jpg|thumb|Sour cream Dairyland|alt=|left|365x365px]]
[[File:Sour_cream_Dairyland.jpg|thumb|Fat-Free Sour Cream Dairyland|alt=|center|363x363px]]hi

== Ingredient lists ==
{| class="wikitable"
|'''Dairyland Sour Cream Regular (14% M.F.)'''
|'''Dairyland Sour Cream Fat Free 1.5% M.F., 500 Millilitre'''
|-
|Milk ingredients

Modified corn starch

Bacterial culture

Carrageenan

Modified milk ingredients

Guar gum

Sodium citrate

Calcium sulphate

Disodium phosphate
|Milk ingredients

Modified corn starch

Bacterial culture

Carrageenan

Pectin
|}
'''Table 1.''' Ingredient comparison between Dairyland sour cream regular and fat free.

{| class="wikitable"
|+
!
!Dairyland - Regular (14% M.F.) Sour Cream
!Dairyland - Sour Cream Fat Free (1.5% M.F.), 500 Millilitre
|-
|Fat substitutes
|
|
* Pectin
|-
|Sugar substitutes
|
* None
|
* None
|-
|Additives
|
* Modified corn starch
* Modified milk ingredients
* Guar gum
* Sodium citrate
* Calcium sulphate
* Carrageenan
* Disodium phosphate
|
* Modified Corn Starch
* Carrageenan
|}
'''Table 2.''' Identified fat substitutes, sugar substitutes, and/or additives used.
{| class="wikitable"
|+
!Fat Substitutes
!Roles
|-
|Pectin
|
* Contributes to the creamy texture.
* It also contributes to the mouth-feel of foods, and helps maintain or gives support to the particles in suspension.
|-
!Additives
!Roles
|-
|Modified Corn Starch
|
* These are used in Sour cream for thickening, stabilizing, and emulsifying.
* Modified starch is used to increase the shell life of the sour cream
* It also helps in thickening of the cream faster
|-
|Carrageenan
|
* A substance that is made up of seaweed which has laxative properties
* It acts as a stabilizer and thickener in sour cream.
* It gives the product a rich creamy texture.
|-
|
|}
'''Table 3.''' Roles of fat substitutes, sugar substitutes, and/or additives.

=== Compare and Contrast ===
Both Dairyland's sour creams seem that the company tries to make fat and fat-free product similar in texture and taste by using other alternative ingredients. Table 1 lists all the ingredients of regular and fat-free sour cream. As can be seen, the regular sour cream contains more additives: modified milk ingredients, guar gum, sodium citrate, calcium sulphate, and disodium phosphate. In addition, in the fat-free sour cream, pectin is added to provide a texture (creamy and mouth-feeling) like the fat in regular sour cream. The pectin used could be extracted from the apple and citrus fruits.

== Labels ==
{| class="wikitable"
|+
!Test
!
!
!
|-
|
|
|
|
|-
|
|
|
|
|-
|
|
|
|
|}
# Provide detailed description of the information found on the labels
# Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04. <big>'''NOT SURE IF I NEED TO INCLUDE ANYTHING ELSE IF I DO, HIT ME UP'''</big>
[[File:Regular Sour Cream Label.png|alt=|thumb|Nutrition Label for Regular Sour Cream]]
'''Regular Sour Cream'''

On the lid of the regular sour cream, the name, the manufacturer, and the milk fat percentage are all present.

Does information comply with the following regulatory requirements?

# Bilingual Labelling
#* The label has bilingual labelling with both languages of English and French
# Common Name
#* The common name is Sour Cream
# Principle Place of Business
#* The company, Dairyland Canada, operates from British Columbia
# Legibility and Location
#* The label is legible and the information is easy to locate on the packaging
#* The product is made in Canada
# Date Marking and Storage Instructions
#* Because the shelf life of sour cream is less than 90 days, there is date marking for the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
# Net Quantity
#* The net quantity is 750 ml
# Ingredients
#* MILK INGREDIENTS, MODIFIED CORN STARCH, MODIFIED MILK INGREDIENTS, GUAR GUM, SODIUM CITRATE, CALCIUM SULPHATE, CARRAGEENAN, DISODIUM PHOSPHATE, BACTERIAL CULTURE. <ref>{{Cite web|last=|first=|date=|title=Dairyland 14% Sour Cream|url=https://www.walmart.ca/en/ip/dairyland14sourcream/6000196712469#:~:text=MILK%20INGREDIENTS%2C%20MODIFIED%20CORN%20STARCH,%2C%20DISODIUM%20PHOSPHATE%2C%20BACTERIAL%20CULTURE.|url-status=live|archive-url=|archive-date=|access-date=|website=Walmart}}</ref>
# Irradiated Food
#* Not applicable to this product
# Sweeteners
#* Not applicable, as there are no sweeteners present in the list of ingredients
#**
# Other Information
#* The label on the regular sour cream container states the the milk fat percentage is 14%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated.
''The information stated above follows the regulatory requirements/guidelines set by the Consumer Packaging and Labelling Act and Regulations and in lesson 4.''[[File:Fat Free Sour Cream Label.png|thumb|Nutrition Label for Fat Free Sour Cream]]

'''Fat Free Sour Cream'''

Does information comply with the following regulatory requirements?
# Bilingual Labelling
#* The label has bilingual labelling with both languages of English and French
# Common Name
#* The common name is Sour Cream
# Principle Place of Business
#* The company, Dairyland Canada, operates from British Columbia
# Legibility and Location
#* The label is legible and the information is easy to locate on the packaging
#* The product is made in Canada
# Date Marking and Storage Instructions
#* Because the shelf life of sour cream is less than 90 days, there is date marking for the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
# Net Quantity
#* The net quantity is 500 ml
# Ingredients
#* MILK INGREDIENTS, MODIFIED CORN STARCH, PECTIN, CARRAGEENAN, BACTERIAL CULTURE. <ref>{{Cite web|last=|first=|date=|title=Dairyland Fat Free Sour Cream|url=https://www.walmart.ca/en/ip/dairyland-fat-free-sour-cream/6000079337609|url-status=live|archive-url=|archive-date=|access-date=|website=Walmart}}</ref>
# Irradiated Food
#* Not applicable to this product
# Sweeteners
#* Not applicable, as there are no sweeteners present in the list of ingredients
# Other Information
#* The label on the regular sour cream container states the the milk fat percentage is 1.5%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated
''The information stated above follows the regulatory requirements/guidelines set by the Consumer Packaging and Labelling Act and Regulations and in lesson 4.''

== Personal Choice (3 points) ==
Please submit your individual component of this assignment on Canvas to protect your privacy and your personal opinion

== References ==
Please use the Wikipedia reference style. Provide a citation for every sentence, statement, thought, or bit of data not your own, giving the author, year, AND page.

'''Note:''' Before writing your wiki article on the UBC Wiki, it may be helpful to review the tips in [https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles Wikipedia: Writing better articles].<ref>En.wikipedia.org. (2018). Writing better articles. [online] Available at: https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles [Accessed 18 Jan. 2018].</ref>

<references />

{{Projectbox FNH200}}
[[Category:Food Science]]

Course:FNH200/Assignments/2022/Dairyland Sour Cream vs Dairyland Fat Free Sour Cream

2022-07-17T05:28:41Z

ElisaPanHuang:

== Introduction ==
'''Sour cream''' is characterized by a tangy taste that complements many dishes, sauces, and even desserts. Bacterial culture is added to pasteurized cream to produce lactic acid, which causes a coagulation of the proteins found in cream. The lactic acid and its interaction with proteins creates thickness and the sour taste. Together with approved additives, the taste, mouth-feel, and shelf-life of sour cream are enhanced. As consumers become more health-aware, more purchase products with fat-free alternatives. This page will explore the food science and food safety in the manufacturing of commercial sour cream.

A comparison will be made between '''Dairyland 14% Milk Fat Sour Cream and Dairyland 1.5% Milk Fat Sour Cream'''. Dairyland is a beloved Canadian company based in British Columbia whose products can be found in many supermarkets nationwide. A comparison between their regular sour cream and their fat-free alternative will equip consumers to make more informed food choices about this Canadian staple.

== Product Images ==
[[File:Dairyland_Sour_cream.jpg|thumb|Sour cream Dairyland|alt=|left|365x365px]]
[[File:Sour_cream_Dairyland.jpg|thumb|Fat-Free Sour Cream Dairyland|alt=|center|363x363px]]hi

== Ingredient lists ==
{| class="wikitable"
|'''Dairyland Sour Cream Regular (14% M.F.)'''
|'''Dairyland Sour Cream Fat Free 1.5% M.F., 500 Millilitre'''
|-
|Milk ingredients

Modified corn starch

Bacterial culture

Carrageenan

Modified milk ingredients

Guar gum

Sodium citrate

Calcium sulphate

Disodium phosphate
|Milk ingredients

Modified corn starch

Bacterial culture

Carrageenan

Pectin
|}
'''Table 1.''' Ingredient comparison between Dairyland sour cream regular and fat free.

{| class="wikitable"
|+
!
!Dairyland - Regular (14% M.F.) Sour Cream
!Dairyland - Sour Cream Fat Free (1.5% M.F.), 500 Millilitre
|-
|Fat substitutes
|
|
* Pectin
|-
|Sugar substitutes
|
* None
|
* None
|-
|Additives
|
* Modified corn starch
* Modified milk ingredients
* Guar gum
* Sodium citrate
* Calcium sulphate
* Carrageenan
* Disodium phosphate
|
* Modified Corn Starch
* Carrageenan
|}
'''Table 2.''' Identified fat substitutes, sugar substitutes, and/or additives used.
{| class="wikitable"
|+
!Fat Substitutes
!Roles
|-
|Pectin
|
* Contributes to the creamy texture.
* It also contributes to the mouth-feel of foods, and helps maintain or gives support to the particles in suspension.
|-
!Additives
!Roles
|-
|Modified Corn Starch
|
* These are used in Sour cream for thickening, stabilizing, and emulsifying.
* Modified starch is used to increase the shell life of the sour cream
* It also helps in thickening of the cream faster
|-
|Carrageenan
|
* A substance that is made up of seaweed which has laxative properties
* It acts as a stabilizer and thickener in sour cream.
* It gives the product a rich creamy texture.
|-
|
|}

== Labels ==
{| class="wikitable"
|+
!Test
!
!
!
|-
|
|
|
|
|-
|
|
|
|
|-
|
|
|
|
|}
# Provide detailed description of the information found on the labels
# Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04. <big>'''NOT SURE IF I NEED TO INCLUDE ANYTHING ELSE IF I DO, HIT ME UP'''</big>
[[File:Regular Sour Cream Label.png|alt=|thumb|Nutrition Label for Regular Sour Cream]]
'''Regular Sour Cream'''

On the lid of the regular sour cream, the name, the manufacturer, and the milk fat percentage are all present.

Does information comply with the following regulatory requirements?

# Bilingual Labelling
#* The label has bilingual labelling with both languages of English and French
# Common Name
#* The common name is Sour Cream
# Principle Place of Business
#* The company, Dairyland Canada, operates from British Columbia
# Legibility and Location
#* The label is legible and the information is easy to locate on the packaging
#* The product is made in Canada
# Date Marking and Storage Instructions
#* Because the shelf life of sour cream is less than 90 days, there is date marking for the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
# Net Quantity
#* The net quantity is 750 ml
# Ingredients
#* MILK INGREDIENTS, MODIFIED CORN STARCH, MODIFIED MILK INGREDIENTS, GUAR GUM, SODIUM CITRATE, CALCIUM SULPHATE, CARRAGEENAN, DISODIUM PHOSPHATE, BACTERIAL CULTURE. <ref>{{Cite web|last=|first=|date=|title=Dairyland 14% Sour Cream|url=https://www.walmart.ca/en/ip/dairyland14sourcream/6000196712469#:~:text=MILK%20INGREDIENTS%2C%20MODIFIED%20CORN%20STARCH,%2C%20DISODIUM%20PHOSPHATE%2C%20BACTERIAL%20CULTURE.|url-status=live|archive-url=|archive-date=|access-date=|website=Walmart}}</ref>
# Irradiated Food
#* Not applicable to this product
# Sweeteners
#* Not applicable, as there are no sweeteners present in the list of ingredients
#**
# Other Information
#* The label on the regular sour cream container states the the milk fat percentage is 14%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated.
''The information stated above follows the regulatory requirements/guidelines set by the Consumer Packaging and Labelling Act and Regulations and in lesson 4.''[[File:Fat Free Sour Cream Label.png|thumb|Nutrition Label for Fat Free Sour Cream]]

'''Fat Free Sour Cream'''

Does information comply with the following regulatory requirements?
# Bilingual Labelling
#* The label has bilingual labelling with both languages of English and French
# Common Name
#* The common name is Sour Cream
# Principle Place of Business
#* The company, Dairyland Canada, operates from British Columbia
# Legibility and Location
#* The label is legible and the information is easy to locate on the packaging
#* The product is made in Canada
# Date Marking and Storage Instructions
#* Because the shelf life of sour cream is less than 90 days, there is date marking for the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
# Net Quantity
#* The net quantity is 500 ml
# Ingredients
#* MILK INGREDIENTS, MODIFIED CORN STARCH, PECTIN, CARRAGEENAN, BACTERIAL CULTURE. <ref>{{Cite web|last=|first=|date=|title=Dairyland Fat Free Sour Cream|url=https://www.walmart.ca/en/ip/dairyland-fat-free-sour-cream/6000079337609|url-status=live|archive-url=|archive-date=|access-date=|website=Walmart}}</ref>
# Irradiated Food
#* Not applicable to this product
# Sweeteners
#* Not applicable, as there are no sweeteners present in the list of ingredients
# Other Information
#* The label on the regular sour cream container states the the milk fat percentage is 1.5%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated
''The information stated above follows the regulatory requirements/guidelines set by the Consumer Packaging and Labelling Act and Regulations and in lesson 4.''

== Personal Choice (3 points) ==
Please submit your individual component of this assignment on Canvas to protect your privacy and your personal opinion

== References ==
Please use the Wikipedia reference style. Provide a citation for every sentence, statement, thought, or bit of data not your own, giving the author, year, AND page.

'''Note:''' Before writing your wiki article on the UBC Wiki, it may be helpful to review the tips in [https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles Wikipedia: Writing better articles].<ref>En.wikipedia.org. (2018). Writing better articles. [online] Available at: https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles [Accessed 18 Jan. 2018].</ref>

<references />

{{Projectbox FNH200}}
[[Category:Food Science]]

Course:FNH200/Assignments/2022/Dairyland Sour Cream vs Dairyland Fat Free Sour Cream

2022-07-17T05:20:46Z

ElisaPanHuang:

== Introduction ==
'''Sour cream''' is characterized by a tangy taste that complements many dishes, sauces, and even desserts. Bacterial culture is added to pasteurized cream to produce lactic acid, which causes a coagulation of the proteins found in cream. The lactic acid and its interaction with proteins creates thickness and the sour taste. Together with approved additives, the taste, mouth-feel, and shelf-life of sour cream are enhanced. As consumers become more health-aware, more purchase products with fat-free alternatives. This page will explore the food science and food safety in the manufacturing of commercial sour cream.

A comparison will be made between '''Dairyland 14% Milk Fat Sour Cream and Dairyland 1.5% Milk Fat Sour Cream'''. Dairyland is a beloved Canadian company based in British Columbia whose products can be found in many supermarkets nationwide. A comparison between their regular sour cream and their fat-free alternative will equip consumers to make more informed food choices about this Canadian staple.

== Product Images ==
[[File:Dairyland_Sour_cream.jpg|thumb|Sour cream Dairyland|alt=|left|365x365px]]
[[File:Sour_cream_Dairyland.jpg|thumb|Fat-Free Sour Cream Dairyland|alt=|center|363x363px]]hi

== Ingredient lists ==
{| class="wikitable"
|'''Dairyland Sour Cream Regular (14% M.F.)'''
|'''Dairyland Sour Cream Fat Free 1.5% M.F., 500 Millilitre'''
|-
|Milk ingredients

Modified corn starch

Bacterial culture

Carrageenan

Modified milk ingredients

Guar gum

Sodium citrate

Calcium sulphate

Disodium phosphate
|Milk ingredients

Modified corn starch

Bacterial culture

Carrageenan

Pectin
|}
'''Table 1.''' Ingredient comparison between Dairyland sour cream regular and fat free.

{| class="wikitable"
|+
!
!Dairyland - Regular (14% M.F.) Sour Cream
!Dairyland - Sour Cream Fat Free (1.5% M.F.), 500 Millilitre
|-
|Fat substitutes
|
|
* Pectin
|-
|Sugar substitutes
|
* None
|
* None
|-
|Additives
|
* Modified corn starch
* Modified milk ingredients
* Guar gum
* Sodium citrate
* Calcium sulphate
* Carrageenan
* Disodium phosphate
|
* Modified Corn Starch
* Carrageenan
|}
'''Table 2.''' Identified fat substitutes, sugar substitutes, and/or additives used.
{| class="wikitable"
|+
!Fat Substitutes
!
!
!
|-
|
|
|
|
|-
|
|
|
|
|-
|
|
|
|
|-
!
!
!
!
|}

=== Role of the fat subtitutes ===

==== Dairyland - Regular (14% M.F) Sour Cream ====

==== Dairyland - Sour Cream Fat Free (1.5% M.F.) Sour Cream ====

* Pectin
** in the fat-free sour cream Dairyland contributes to the creamy texture.
** It also contributes to the mouth-feel of foods, and helps maintain or gives support to the particles in suspension.

=== Role of Sugar substitutes ===

==== Dairyland - Regular (14% M.F) Sour Cream ====

=== Role of Additives ===

==== Dairyland - Regular (14% M.F) Sour Cream ====

==== Dairyland - Sour Cream Fat Free (1.5% M.F.) Sour Cream ====

* Modified Corn Starch
* Carrageenan

== Labels ==
{| class="wikitable"
|+
!Test
!
!
!
|-
|
|
|
|
|-
|
|
|
|
|-
|
|
|
|
|}
# Provide detailed description of the information found on the labels
# Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04. <big>'''NOT SURE IF I NEED TO INCLUDE ANYTHING ELSE IF I DO, HIT ME UP'''</big>
[[File:Regular Sour Cream Label.png|alt=|thumb|Nutrition Label for Regular Sour Cream]]
'''Regular Sour Cream'''

On the lid of the regular sour cream, the name, the manufacturer, and the milk fat percentage are all present.

Does information comply with the following regulatory requirements?

# Bilingual Labelling
#* The label has bilingual labelling with both languages of English and French
# Common Name
#* The common name is Sour Cream
# Principle Place of Business
#* The company, Dairyland Canada, operates from British Columbia
# Legibility and Location
#* The label is legible and the information is easy to locate on the packaging
#* The product is made in Canada
# Date Marking and Storage Instructions
#* Because the shelf life of sour cream is less than 90 days, there is date marking for the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
# Net Quantity
#* The net quantity is 750 ml
# Ingredients
#* MILK INGREDIENTS, MODIFIED CORN STARCH, MODIFIED MILK INGREDIENTS, GUAR GUM, SODIUM CITRATE, CALCIUM SULPHATE, CARRAGEENAN, DISODIUM PHOSPHATE, BACTERIAL CULTURE. <ref>{{Cite web|last=|first=|date=|title=Dairyland 14% Sour Cream|url=https://www.walmart.ca/en/ip/dairyland14sourcream/6000196712469#:~:text=MILK%20INGREDIENTS%2C%20MODIFIED%20CORN%20STARCH,%2C%20DISODIUM%20PHOSPHATE%2C%20BACTERIAL%20CULTURE.|url-status=live|archive-url=|archive-date=|access-date=|website=Walmart}}</ref>
# Irradiated Food
#* Not applicable to this product
# Sweeteners
#* Not applicable, as there are no sweeteners present in the list of ingredients
#**
# Other Information
#* The label on the regular sour cream container states the the milk fat percentage is 14%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated.
''The information stated above follows the regulatory requirements/guidelines set by the Consumer Packaging and Labelling Act and Regulations and in lesson 4.''[[File:Fat Free Sour Cream Label.png|thumb|Nutrition Label for Fat Free Sour Cream]]

'''Fat Free Sour Cream'''

Does information comply with the following regulatory requirements?
# Bilingual Labelling
#* The label has bilingual labelling with both languages of English and French
# Common Name
#* The common name is Sour Cream
# Principle Place of Business
#* The company, Dairyland Canada, operates from British Columbia
# Legibility and Location
#* The label is legible and the information is easy to locate on the packaging
#* The product is made in Canada
# Date Marking and Storage Instructions
#* Because the shelf life of sour cream is less than 90 days, there is date marking for the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
# Net Quantity
#* The net quantity is 500 ml
# Ingredients
#* MILK INGREDIENTS, MODIFIED CORN STARCH, PECTIN, CARRAGEENAN, BACTERIAL CULTURE. <ref>{{Cite web|last=|first=|date=|title=Dairyland Fat Free Sour Cream|url=https://www.walmart.ca/en/ip/dairyland-fat-free-sour-cream/6000079337609|url-status=live|archive-url=|archive-date=|access-date=|website=Walmart}}</ref>
# Irradiated Food
#* Not applicable to this product
# Sweeteners
#* Not applicable, as there are no sweeteners present in the list of ingredients
# Other Information
#* The label on the regular sour cream container states the the milk fat percentage is 1.5%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated
''The information stated above follows the regulatory requirements/guidelines set by the Consumer Packaging and Labelling Act and Regulations and in lesson 4.''

== Personal Choice (3 points) ==
Please submit your individual component of this assignment on Canvas to protect your privacy and your personal opinion

== References ==
Please use the Wikipedia reference style. Provide a citation for every sentence, statement, thought, or bit of data not your own, giving the author, year, AND page.

'''Note:''' Before writing your wiki article on the UBC Wiki, it may be helpful to review the tips in [https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles Wikipedia: Writing better articles].<ref>En.wikipedia.org. (2018). Writing better articles. [online] Available at: https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles [Accessed 18 Jan. 2018].</ref>

<references />

{{Projectbox FNH200}}
[[Category:Food Science]]

Course:FNH200/Assignments/2022/Dairyland Sour Cream vs Dairyland Fat Free Sour Cream

2022-07-17T05:04:28Z

ElisaPanHuang:

Course:FNH200/Assignments/2022/Dairyland Sour Cream vs Dairyland Fat Free Sour Cream

2022-07-17T05:04:12Z

ElisaPanHuang:

Course:FNH200/Assignments/2022/Dairyland Sour Cream vs Dairyland Fat Free Sour Cream

2022-07-17T04:46:39Z

ElisaPanHuang:

== Introduction ==
Sour cream is characterized by a tangy taste that complements many dishes, sauces, and even desserts. Bacterial culture is added to pasteurized cream to produce lactic acid, which causes a coagulation of the proteins found in cream. The lactic acid and its interaction with proteins creates thickness and the sour taste. Together with approved additives, the taste, mouth-feel, and shelf-life of sour cream are enhanced. As consumers become more health-aware, more purchase products with fat-free alternatives. This page will explore the food science and food safety in the manufacturing of commercial sour cream.

A comparison will be made between Dairyland 14% Milk Fat Sour Cream and Dairyland 1.5% Milk Fat Sour Cream. Dairyland is a beloved Canadian company based in British Columbia whose products can be found in many supermarkets nationwide. A comparison between their regular sour cream and their fat-free alternative will equip consumers to make more informed food choices about this Canadian staple.

== Product Images ==
[[File:Dairyland_Sour_cream.jpg|thumb|Sour cream Dairyland|alt=|left|365x365px]]
[[File:Sour_cream_Dairyland.jpg|thumb|Fat-Free Sour Cream Dairyland|alt=|center|363x363px]]

== Ingredient lists ==

# Type out the lists of ingredients
# Identify fat substitutes, sugar substitutes, and/or additives used, if there is any
# Explain the roles of fat substitutes, sugar substitutes, and/or additives used in terms of the functional properties they contribute to the product
# Compare and contrast the lists of the two products and explain differences
{| class="wikitable"
|'''Dairyland Sour Cream Regular (14% M.F.)'''
|'''Dairyland Sour Cream Fat Free 1.5% M.F., 500 Millilitre'''
|-
|Milk ingredients

Modified corn starch

Bacterial culture

Carrageenan

Modified milk ingredients

Guar gum

Sodium citrate

Calcium sulphate

Disodium phosphate
|Milk ingredients

Modified corn starch

Bacterial culture

Carrageenan

Pectin
|}
'''Table 1.''' Ingredient comparison between Dairyland sour cream regular and fat free.
{| class="wikitable"
|+
!
!Dairyland - Regular (14% M.F.) Sour Cream
!Dairyland - Sour Cream Fat Free (1.5% M.F.), 500 Millilitre
|-
|Fat substitutes
|
|
* Pectin
|-
|Sugar substitutes
|
|
* None
|-
|Additives
|
|
* Modified Corn Starch
* Carrageenan
|}
'''Table 2.''' Identified fat substitutes, sugar substitutes, and/or additives used.

=== Role of the fat subtitutes ===

==== Dairyland - Regular (14% M.F) Sour Cream ====

==== Dairyland - Sour Cream Fat Free (1.5% M.F.) Sour Cream ====

* Pectin
** in the fat-free sour cream Dairyland contributes to the creamy texture.
** It also contributes to the mouth-feel of foods, and helps maintain or gives support to the particles in suspension.

=== Role of Sugar substitutes ===

==== Dairyland - Regular (14% M.F) Sour Cream ====

=== Role of Additives ===

==== Dairyland - Regular (14% M.F) Sour Cream ====

==== Dairyland - Sour Cream Fat Free (1.5% M.F.) Sour Cream ====

* Modified Corn Starch
* Carrageenan

== Labels ==

# Provide detailed description of the information found on the labels
# Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04. <big>'''NOT SURE IF I NEED TO INCLUDE ANYTHING ELSE IF I DO, HIT ME UP'''</big>
[[File:Regular Sour Cream Label.png|alt=|thumb|Nutrition Label for Regular Sour Cream]]
'''Regular Sour Cream'''

On the lid of the regular sour cream, the name, the manufacturer, and the milk fat percentage are all present.

Does information comply with the following regulatory requirements?

# Bilingual Labelling
#* The label has bilingual labelling with both languages of English and French
# Common Name
#* The common name is Sour Cream
# Principle Place of Business
#* The company, Dairyland Canada, operates from British Columbia
# Legibility and Location
#* The label is legible and the information is easy to locate on the packaging
#* The product is made in Canada
# Date Marking and Storage Instructions
#* Because the shelf life of sour cream is less than 90 days, there is date marking for the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
# Net Quantity
#* The net quantity is 750 ml
# Ingredients
#* MILK INGREDIENTS, MODIFIED CORN STARCH, MODIFIED MILK INGREDIENTS, GUAR GUM, SODIUM CITRATE, CALCIUM SULPHATE, CARRAGEENAN, DISODIUM PHOSPHATE, BACTERIAL CULTURE. <ref>{{Cite web|last=|first=|date=|title=Dairyland 14% Sour Cream|url=https://www.walmart.ca/en/ip/dairyland14sourcream/6000196712469#:~:text=MILK%20INGREDIENTS%2C%20MODIFIED%20CORN%20STARCH,%2C%20DISODIUM%20PHOSPHATE%2C%20BACTERIAL%20CULTURE.|url-status=live|archive-url=|archive-date=|access-date=|website=Walmart}}</ref>
# Irradiated Food
#* Not applicable to this product
# Sweeteners
#* Not applicable, as there are no sweeteners present in the list of ingredients
#**
# Other Information
#* The label on the regular sour cream container states the the milk fat percentage is 14%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated.
''The information stated above follows the regulatory requirements/guidelines set by the Consumer Packaging and Labelling Act and Regulations and in lesson 4.''[[File:Fat Free Sour Cream Label.png|thumb|Nutrition Label for Fat Free Sour Cream]]

'''Fat Free Sour Cream'''

Does information comply with the following regulatory requirements?
# Bilingual Labelling
#* The label has bilingual labelling with both languages of English and French
# Common Name
#* The common name is Sour Cream
# Principle Place of Business
#* The company, Dairyland Canada, operates from British Columbia
# Legibility and Location
#* The label is legible and the information is easy to locate on the packaging
#* The product is made in Canada
# Date Marking and Storage Instructions
#* Because the shelf life of sour cream is less than 90 days, there is date marking for the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
# Net Quantity
#* The net quantity is 500 ml
# Ingredients
#* MILK INGREDIENTS, MODIFIED CORN STARCH, PECTIN, CARRAGEENAN, BACTERIAL CULTURE. <ref>{{Cite web|last=|first=|date=|title=Dairyland Fat Free Sour Cream|url=https://www.walmart.ca/en/ip/dairyland-fat-free-sour-cream/6000079337609|url-status=live|archive-url=|archive-date=|access-date=|website=Walmart}}</ref>
# Irradiated Food
#* Not applicable to this product
# Sweeteners
#* Not applicable, as there are no sweeteners present in the list of ingredients
# Other Information
#* The label on the regular sour cream container states the the milk fat percentage is 1.5%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated
''The information stated above follows the regulatory requirements/guidelines set by the Consumer Packaging and Labelling Act and Regulations and in lesson 4.''

== Personal Choice (3 points) ==
Please submit your individual component of this assignment on Canvas to protect your privacy and your personal opinion

== References ==
Please use the Wikipedia reference style. Provide a citation for every sentence, statement, thought, or bit of data not your own, giving the author, year, AND page.

'''Note:''' Before writing your wiki article on the UBC Wiki, it may be helpful to review the tips in [https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles Wikipedia: Writing better articles].<ref>En.wikipedia.org. (2018). Writing better articles. [online] Available at: https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles [Accessed 18 Jan. 2018].</ref>

<references />

{{Projectbox FNH200}}
[[Category:Food Science]]

Course:FNH200/Assignments/2022/Dairyland Sour Cream vs Dairyland Fat Free Sour Cream

2022-07-17T04:46:05Z

ElisaPanHuang:

== Introduction ==
Sour cream is characterized by a tangy taste that complements many dishes, sauces, and even desserts. Bacterial culture is added to pasteurized cream to produce lactic acid, which causes a coagulation of the proteins found in cream. The lactic acid and its interaction with proteins creates thickness and the sour taste. Together with approved additives, the taste, mouth-feel, and shelf-life of sour cream are enhanced. As consumers become more health-aware, more purchase products with fat-free alternatives. This page will explore the food science and food safety in the manufacturing of commercial sour cream.

A comparison will be made between Dairyland 14% Milk Fat Sour Cream and Dairyland 1.5% Milk Fat Sour Cream. Dairyland is a beloved Canadian company based in British Columbia whose products can be found in many supermarkets nationwide. A comparison between their regular sour cream and their fat-free alternative will equip consumers to make more informed food choices about this Canadian staple.

== Product Images ==
[[File:Dairyland_Sour_cream.jpg|thumb|Sour cream Dairyland|alt=|left|365x365px]]
[[File:Sour_cream_Dairyland.jpg|thumb|Fat-Free Sour Cream Dairyland|alt=|center|363x363px]]

hi

== Ingredient lists ==

# Type out the lists of ingredients
# Identify fat substitutes, sugar substitutes, and/or additives used, if there is any
# Explain the roles of fat substitutes, sugar substitutes, and/or additives used in terms of the functional properties they contribute to the product
# Compare and contrast the lists of the two products and explain differences
{| class="wikitable"
|'''Dairyland Sour Cream Regular (14% M.F.)'''
|'''Dairyland Sour Cream Fat Free 1.5% M.F., 500 Millilitre'''
|-
|Milk ingredients

Modified corn starch

Bacterial culture

Carrageenan

Modified milk ingredients

Guar gum

Sodium citrate

Calcium sulphate

Disodium phosphate
|Milk ingredients

Modified corn starch

Bacterial culture

Carrageenan

Pectin
|}
'''Table 1.''' Ingredient comparison between Dairyland sour cream regular and fat free.
{| class="wikitable"
|+
!
!Dairyland - Regular (14% M.F.) Sour Cream
!Dairyland - Sour Cream Fat Free (1.5% M.F.), 500 Millilitre
|-
|Fat substitutes
|
|
* Pectin
|-
|Sugar substitutes
|
|
* None
|-
|Additives
|
|
* Modified Corn Starch
* Carrageenan
|}
'''Table 2.''' Identified fat substitutes, sugar substitutes, and/or additives used.

=== Role of the fat subtitutes ===

==== Dairyland - Regular (14% M.F) Sour Cream ====

==== Dairyland - Sour Cream Fat Free (1.5% M.F.) Sour Cream ====

* Pectin
** in the fat-free sour cream Dairyland contributes to the creamy texture.
** It also contributes to the mouth-feel of foods, and helps maintain or gives support to the particles in suspension.

=== Role of Sugar substitutes ===

==== Dairyland - Regular (14% M.F) Sour Cream ====

=== Role of Additives ===

==== Dairyland - Regular (14% M.F) Sour Cream ====

==== Dairyland - Sour Cream Fat Free (1.5% M.F.) Sour Cream ====

* Modified Corn Starch
* Carrageenan

== Labels ==

# Provide detailed description of the information found on the labels
# Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04. <big>'''NOT SURE IF I NEED TO INCLUDE ANYTHING ELSE IF I DO, HIT ME UP'''</big>
[[File:Regular Sour Cream Label.png|alt=|thumb|Nutrition Label for Regular Sour Cream]]
'''Regular Sour Cream'''

On the lid of the regular sour cream, the name, the manufacturer, and the milk fat percentage are all present.

Does information comply with the following regulatory requirements?

# Bilingual Labelling
#* The label has bilingual labelling with both languages of English and French
# Common Name
#* The common name is Sour Cream
# Principle Place of Business
#* The company, Dairyland Canada, operates from British Columbia
# Legibility and Location
#* The label is legible and the information is easy to locate on the packaging
#* The product is made in Canada
# Date Marking and Storage Instructions
#* Because the shelf life of sour cream is less than 90 days, there is date marking for the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
# Net Quantity
#* The net quantity is 750 ml
# Ingredients
#* MILK INGREDIENTS, MODIFIED CORN STARCH, MODIFIED MILK INGREDIENTS, GUAR GUM, SODIUM CITRATE, CALCIUM SULPHATE, CARRAGEENAN, DISODIUM PHOSPHATE, BACTERIAL CULTURE. <ref>{{Cite web|last=|first=|date=|title=Dairyland 14% Sour Cream|url=https://www.walmart.ca/en/ip/dairyland14sourcream/6000196712469#:~:text=MILK%20INGREDIENTS%2C%20MODIFIED%20CORN%20STARCH,%2C%20DISODIUM%20PHOSPHATE%2C%20BACTERIAL%20CULTURE.|url-status=live|archive-url=|archive-date=|access-date=|website=Walmart}}</ref>
# Irradiated Food
#* Not applicable to this product
# Sweeteners
#* Not applicable, as there are no sweeteners present in the list of ingredients
#**
# Other Information
#* The label on the regular sour cream container states the the milk fat percentage is 14%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated.
''The information stated above follows the regulatory requirements/guidelines set by the Consumer Packaging and Labelling Act and Regulations and in lesson 4.''[[File:Fat Free Sour Cream Label.png|thumb|Nutrition Label for Fat Free Sour Cream]]

'''Fat Free Sour Cream'''

Does information comply with the following regulatory requirements?
# Bilingual Labelling
#* The label has bilingual labelling with both languages of English and French
# Common Name
#* The common name is Sour Cream
# Principle Place of Business
#* The company, Dairyland Canada, operates from British Columbia
# Legibility and Location
#* The label is legible and the information is easy to locate on the packaging
#* The product is made in Canada
# Date Marking and Storage Instructions
#* Because the shelf life of sour cream is less than 90 days, there is date marking for the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
# Net Quantity
#* The net quantity is 500 ml
# Ingredients
#* MILK INGREDIENTS, MODIFIED CORN STARCH, PECTIN, CARRAGEENAN, BACTERIAL CULTURE. <ref>{{Cite web|last=|first=|date=|title=Dairyland Fat Free Sour Cream|url=https://www.walmart.ca/en/ip/dairyland-fat-free-sour-cream/6000079337609|url-status=live|archive-url=|archive-date=|access-date=|website=Walmart}}</ref>
# Irradiated Food
#* Not applicable to this product
# Sweeteners
#* Not applicable, as there are no sweeteners present in the list of ingredients
# Other Information
#* The label on the regular sour cream container states the the milk fat percentage is 1.5%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated
''The information stated above follows the regulatory requirements/guidelines set by the Consumer Packaging and Labelling Act and Regulations and in lesson 4.''

== Personal Choice (3 points) ==
Please submit your individual component of this assignment on Canvas to protect your privacy and your personal opinion

== References ==
Please use the Wikipedia reference style. Provide a citation for every sentence, statement, thought, or bit of data not your own, giving the author, year, AND page.

'''Note:''' Before writing your wiki article on the UBC Wiki, it may be helpful to review the tips in [https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles Wikipedia: Writing better articles].<ref>En.wikipedia.org. (2018). Writing better articles. [online] Available at: https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles [Accessed 18 Jan. 2018].</ref>

<references />

{{Projectbox FNH200}}
[[Category:Food Science]]

Course:FNH200/Assignments/2022/Dairyland Sour Cream vs Dairyland Fat Free Sour Cream

2022-07-17T00:16:57Z

ElisaPanHuang:

== Introduction ==
Sour Cream. Sour cream is characterized by a tangy taste that complements many dishes, sauces, and even desserts. Bacterial culture is added to pasteurized cream to produce lactic acid, which causes a coagulation of the proteins found in cream. The lactic acid and its interaction with proteins creates thickness and the sour taste. Together with approved additives, the taste, mouth-feel, and shelf-life of sour cream are enhanced. As consumers become more health-aware, more purchase products with fat-free alternatives. This page will explore the food science and food safety in the manufacturing of commercial sour cream.

A comparison will be made between Dairyland 14% Milk Fat Sour Cream and Dairyland 1.5% Milk Fat Sour Cream. Dairyland is a beloved Canadian company based in British Columbia whose products can be found in many supermarkets nationwide. A comparison between their regular sour cream and their fat-free alternative will equip consumers to make more informed food choices about this Canadian staple.

== Post pictures (Mandatory) ==
[[File:Dairyland_Sour_cream.jpg|thumb|Sour cream Dairyland|alt=|left|365x365px]]
[[File:Sour_cream_Dairyland.jpg|thumb|Fat-Free Sour Cream Dairyland|alt=|center|363x363px]]

Include photos of the two products of your choice, clearly showing the ingredient lists and the overall labels - mandatory, if you don't show it, the TA's can't mark the rest.

Instructions on how to add photos and images to UBC Wiki can be found here: [[Help:Adding Media/Images and Pictures|https://wiki.ubc.ca/Help:Adding_Media/Images_and_Pictures]]
== Ingredient lists ==

# Type out the lists of ingredients
# Identify fat substitutes, sugar substitutes, and/or additives used, if there is any
# Explain the roles of fat substitutes, sugar substitutes, and/or additives used in terms of the functional properties they contribute to the product
# Compare and contrast the lists of the two products and explain differences
{| class="wikitable"
|+Ingredients List
!Regular (14% M.F.) Sour Cream
!Dairyland - Sour Cream Fat Free 1.5% M.F., 500 Millilitre
|-
|MILK INGREDIENTS
|MILK INGREDIENTS
|-
|MODIFIED CORN STARCH
|MODIFIED CORN STARCH
|-
|MODIFIED MILK INGREDIENTS
|PECTIN
|-
|GUAR GUM
|CARRAGEENAN
|-
|SODIUM CITRATE
|BACTERIAL CULTURE
|-
|CALCIUM SULPHATE
|
|-
|CARRAGEENAN
|
|-
|DISODIUM PHOSPHATE
|
|-
|BACTERIAL CULTURE
|
|}
{| class="wikitable"
|+Identify fat substitutes, sugar substitutes, and/or additives used
!
!Dairyland - Regular (14% M.F.) Sour Cream
!Dairyland - Sour Cream Fat Free (1.5% M.F.), 500 Millilitre
|-
|Fat substitutes
|
|
* Pectin
|-
|Sugar substitutes
|
|
* None
|-
|Additives
|
|
* Modified Corn Starch
* Carrageenan
|}

=== Role of the fat subtitutes ===

==== Dairyland - Regular (14% M.F) Sour Cream ====

==== Dairyland - Sour Cream Fat Free (1.5% M.F.) Sour Cream ====

* Pectin
** in the fat-free sour cream Dairyland contributes to the creamy texture.
** It also contributes to the mouth-feel of foods, and helps maintain or gives support to the particles in suspension.

=== Role of Sugar substitutes ===

==== Dairyland - Regular (14% M.F) Sour Cream ====

=== Role of Additives ===

==== Dairyland - Regular (14% M.F) Sour Cream ====

==== Dairyland - Sour Cream Fat Free (1.5% M.F.) Sour Cream ====

* Modified Corn Starch
* Carrageenan

== Labels ==

# Provide detailed description of the information found on the labels
# Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04. <big>'''NOT SURE IF I NEED TO INCLUDE ANYTHING ELSE IF I DO, HIT ME UP'''</big>
[[File:Regular Sour Cream Label.png|alt=|thumb|Nutrition Label for Regular Sour Cream]]
'''Regular Sour Cream'''

On the lid of the regular sour cream, the name, the manufacturer, and the milk fat percentage are all present.

Does information comply with the following regulatory requirements?

# Bilingual Labelling
#* The label has bilingual labelling with both languages of English and French
# Common Name
#* The common name is Sour Cream
# Principle Place of Business
#* The company, Dairyland Canada, operates from British Columbia
# Legibility and Location
#* The label is legible and the information is easy to locate on the packaging
#* The product is made in Canada
# Date Marking and Storage Instructions
#* Because the shelf life of sour cream is less than 90 days, there is date marking for the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
# Net Quantity
#* The net quantity is 750 ml
# Ingredients
#* MILK INGREDIENTS, MODIFIED CORN STARCH, MODIFIED MILK INGREDIENTS, GUAR GUM, SODIUM CITRATE, CALCIUM SULPHATE, CARRAGEENAN, DISODIUM PHOSPHATE, BACTERIAL CULTURE. <ref>{{Cite web|last=|first=|date=|title=Dairyland 14% Sour Cream|url=https://www.walmart.ca/en/ip/dairyland14sourcream/6000196712469#:~:text=MILK%20INGREDIENTS%2C%20MODIFIED%20CORN%20STARCH,%2C%20DISODIUM%20PHOSPHATE%2C%20BACTERIAL%20CULTURE.|url-status=live|archive-url=|archive-date=|access-date=|website=Walmart}}</ref>
# Irradiated Food
#* Not applicable to this product
# Sweeteners
#* Not applicable, as there are no sweeteners present in the list of ingredients
#**
# Other Information
#* The label on the regular sour cream container states the the milk fat percentage is 14%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated.
''The information stated above follows the regulatory requirements/guidelines set by the Consumer Packaging and Labelling Act and Regulations and in lesson 4.''[[File:Fat Free Sour Cream Label.png|thumb|Nutrition Label for Fat Free Sour Cream]]

'''Fat Free Sour Cream'''

Does information comply with the following regulatory requirements?
# Bilingual Labelling
#* The label has bilingual labelling with both languages of English and French
# Common Name
#* The common name is Sour Cream
# Principle Place of Business
#* The company, Dairyland Canada, operates from British Columbia
# Legibility and Location
#* The label is legible and the information is easy to locate on the packaging
#* The product is made in Canada
# Date Marking and Storage Instructions
#* Because the shelf life of sour cream is less than 90 days, there is date marking for the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
# Net Quantity
#* The net quantity is 500 ml
# Ingredients
#* MILK INGREDIENTS, MODIFIED CORN STARCH, PECTIN, CARRAGEENAN, BACTERIAL CULTURE. <ref>{{Cite web|last=|first=|date=|title=Dairyland Fat Free Sour Cream|url=https://www.walmart.ca/en/ip/dairyland-fat-free-sour-cream/6000079337609|url-status=live|archive-url=|archive-date=|access-date=|website=Walmart}}</ref>
# Irradiated Food
#* Not applicable to this product
# Sweeteners
#* Not applicable, as there are no sweeteners present in the list of ingredients
# Other Information
#* The label on the regular sour cream container states the the milk fat percentage is 1.5%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated
''The information stated above follows the regulatory requirements/guidelines set by the Consumer Packaging and Labelling Act and Regulations and in lesson 4.''

== Personal Choice (3 points) ==
Please submit your individual component of this assignment on Canvas to protect your privacy and your personal opinion

== References ==
Please use the Wikipedia reference style. Provide a citation for every sentence, statement, thought, or bit of data not your own, giving the author, year, AND page.

'''Note:''' Before writing your wiki article on the UBC Wiki, it may be helpful to review the tips in [https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles Wikipedia: Writing better articles].<ref>En.wikipedia.org. (2018). Writing better articles. [online] Available at: https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles [Accessed 18 Jan. 2018].</ref>

<references />

{{Projectbox FNH200}}
[[Category:Food Science]]

Course:FNH200/Assignments/2022/Dairyland Sour Cream vs Dairyland Fat Free Sour Cream

2022-07-17T00:16:16Z

ElisaPanHuang:

== Introduction ==
Sour Cream. Sour cream is characterized by a tangy taste that complements many dishes, sauces, and even desserts. Bacterial culture is added to pasteurized cream to produce lactic acid, which causes a coagulation of the proteins found in cream. The lactic acid and its interaction with proteins creates thickness and the sour taste. Together with approved additives, the taste, mouth-feel, and shelf-life of sour cream are enhanced. As consumers become more health-aware, more purchase products with fat-free alternatives. This page will explore the food science and food safety in the manufacturing of commercial sour cream.

A comparison will be made between Dairyland 14% Milk Fat Sour Cream and Dairyland 1.5% Milk Fat Sour Cream. Dairyland is a beloved Canadian company based in British Columbia whose products can be found in many supermarkets nationwide. A comparison between their regular sour cream and their fat-free alternative will equip consumers to make more informed food choices about this Canadian staple.

== Post pictures (Mandatory) ==
[[File:Dairyland_Sour_cream.jpg|thumb|Sour cream Dairyland|alt=|left|365x365px]]
[[File:Sour_cream_Dairyland.jpg|thumb|Fat-Free Sour Cream Dairyland|alt=|center|363x363px]]

Include photos of the two products of your choice, clearly showing the ingredient lists and the overall labels - mandatory, if you don't show it, the TA's can't mark the rest.

Instructions on how to add photos and images to UBC Wiki can be found here: [[Help:Adding Media/Images and Pictures|https://wiki.ubc.ca/Help:Adding_Media/Images_and_Pictures]]
== Ingredient lists (5 points) ==

# Type out the lists of ingredients
# Identify fat substitutes, sugar substitutes, and/or additives used, if there is any
# Explain the roles of fat substitutes, sugar substitutes, and/or additives used in terms of the functional properties they contribute to the product
# Compare and contrast the lists of the two products and explain differences
{| class="wikitable"
|+Ingredients List
!Regular (14% M.F.) Sour Cream
!Dairyland - Sour Cream Fat Free 1.5% M.F., 500 Millilitre
|-
|MILK INGREDIENTS
|MILK INGREDIENTS
|-
|MODIFIED CORN STARCH
|MODIFIED CORN STARCH
|-
|MODIFIED MILK INGREDIENTS
|PECTIN
|-
|GUAR GUM
|CARRAGEENAN
|-
|SODIUM CITRATE
|BACTERIAL CULTURE
|-
|CALCIUM SULPHATE
|
|-
|CARRAGEENAN
|
|-
|DISODIUM PHOSPHATE
|
|-
|BACTERIAL CULTURE
|
|}
{| class="wikitable"
|+Identify fat substitutes, sugar substitutes, and/or additives used
!
!Dairyland - Regular (14% M.F.) Sour Cream
!Dairyland - Sour Cream Fat Free (1.5% M.F.), 500 Millilitre
|-
|Fat substitutes
|
|
* Pectin
|-
|Sugar substitutes
|
|
* None
|-
|Additives
|
|
* Modified Corn Starch
* Carrageenan
|}

=== Role of the fat subtitutes ===

==== Dairyland - Regular (14% M.F) Sour Cream ====

==== Dairyland - Sour Cream Fat Free (1.5% M.F.) Sour Cream ====

* Pectin
** in the fat-free sour cream Dairyland contributes to the creamy texture.
** It also contributes to the mouth-feel of foods, and helps maintain or gives support to the particles in suspension.

=== Role of Sugar substitutes ===

==== Dairyland - Regular (14% M.F) Sour Cream ====

=== Role of Additives ===

==== Dairyland - Regular (14% M.F) Sour Cream ====

==== Dairyland - Sour Cream Fat Free (1.5% M.F.) Sour Cream ====

* Modified Corn Starch
* Carrageenan

== Labels (2 points) ==

# Provide detailed description of the information found on the labels
# Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04. <big>'''NOT SURE IF I NEED TO INCLUDE ANYTHING ELSE IF I DO, HIT ME UP'''</big>
[[File:Regular Sour Cream Label.png|alt=|thumb|Nutrition Label for Regular Sour Cream]]
'''Regular Sour Cream'''

On the lid of the regular sour cream, the name, the manufacturer, and the milk fat percentage are all present.

Does information comply with the following regulatory requirements?

# Bilingual Labelling
#* The label has bilingual labelling with both languages of English and French
# Common Name
#* The common name is Sour Cream
# Principle Place of Business
#* The company, Dairyland Canada, operates from British Columbia
# Legibility and Location
#* The label is legible and the information is easy to locate on the packaging
#* The product is made in Canada
# Date Marking and Storage Instructions
#* Because the shelf life of sour cream is less than 90 days, there is date marking for the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
# Net Quantity
#* The net quantity is 750 ml
# Ingredients
#* MILK INGREDIENTS, MODIFIED CORN STARCH, MODIFIED MILK INGREDIENTS, GUAR GUM, SODIUM CITRATE, CALCIUM SULPHATE, CARRAGEENAN, DISODIUM PHOSPHATE, BACTERIAL CULTURE. <ref>{{Cite web|last=|first=|date=|title=Dairyland 14% Sour Cream|url=https://www.walmart.ca/en/ip/dairyland14sourcream/6000196712469#:~:text=MILK%20INGREDIENTS%2C%20MODIFIED%20CORN%20STARCH,%2C%20DISODIUM%20PHOSPHATE%2C%20BACTERIAL%20CULTURE.|url-status=live|archive-url=|archive-date=|access-date=|website=Walmart}}</ref>
# Irradiated Food
#* Not applicable to this product
# Sweeteners
#* Not applicable, as there are no sweeteners present in the list of ingredients
#**
# Other Information
#* The label on the regular sour cream container states the the milk fat percentage is 14%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated.
''The information stated above follows the regulatory requirements/guidelines set by the Consumer Packaging and Labelling Act and Regulations and in lesson 4.''[[File:Fat Free Sour Cream Label.png|thumb|Nutrition Label for Fat Free Sour Cream]]

'''Fat Free Sour Cream'''

Does information comply with the following regulatory requirements?
# Bilingual Labelling
#* The label has bilingual labelling with both languages of English and French
# Common Name
#* The common name is Sour Cream
# Principle Place of Business
#* The company, Dairyland Canada, operates from British Columbia
# Legibility and Location
#* The label is legible and the information is easy to locate on the packaging
#* The product is made in Canada
# Date Marking and Storage Instructions
#* Because the shelf life of sour cream is less than 90 days, there is date marking for the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
# Net Quantity
#* The net quantity is 500 ml
# Ingredients
#* MILK INGREDIENTS, MODIFIED CORN STARCH, PECTIN, CARRAGEENAN, BACTERIAL CULTURE. <ref>{{Cite web|last=|first=|date=|title=Dairyland Fat Free Sour Cream|url=https://www.walmart.ca/en/ip/dairyland-fat-free-sour-cream/6000079337609|url-status=live|archive-url=|archive-date=|access-date=|website=Walmart}}</ref>
# Irradiated Food
#* Not applicable to this product
# Sweeteners
#* Not applicable, as there are no sweeteners present in the list of ingredients
# Other Information
#* The label on the regular sour cream container states the the milk fat percentage is 1.5%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated
''The information stated above follows the regulatory requirements/guidelines set by the Consumer Packaging and Labelling Act and Regulations and in lesson 4.''

== Personal Choice (3 points) ==
Please submit your individual component of this assignment on Canvas to protect your privacy and your personal opinion

== References ==
Please use the Wikipedia reference style. Provide a citation for every sentence, statement, thought, or bit of data not your own, giving the author, year, AND page.

'''Note:''' Before writing your wiki article on the UBC Wiki, it may be helpful to review the tips in [https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles Wikipedia: Writing better articles].<ref>En.wikipedia.org. (2018). Writing better articles. [online] Available at: https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles [Accessed 18 Jan. 2018].</ref>

<references />

{{Projectbox FNH200}}
[[Category:Food Science]]

Course:FNH200/Assignments/2022/Dairyland Sour Cream vs Dairyland Fat Free Sour Cream

2022-07-17T00:10:42Z

ElisaPanHuang: added changes

Very briefly introduce your products here<ref>Sample Reference</ref>.

Hi this is team 6 with sour cream

This is a template for your assignment. Feel free to modify the headings and remove all the tips and instructions as you add details of your assignment here.

== Introduction ==
Sour Cream. Sour cream is characterized by a tangy taste that complements many dishes, sauces, and even desserts. Bacterial culture is added to pasteurized cream to produce lactic acid, which causes a coagulation of the proteins found in cream. The lactic acid and its interaction with proteins creates thickness and the sour taste. Together with approved additives, the taste, mouth-feel, and shelf-life of sour cream are enhanced. As consumers become more health-aware, more purchase products with fat-free alternatives. This page will explore the food science and food safety in the manufacturing of commercial sour cream.

A comparison will be made between Dairyland 14% Milk Fat Sour Cream and Dairyland 1.5% Milk Fat Sour Cream. Dairyland is a beloved Canadian company based in British Columbia whose products can be found in many supermarkets nationwide. A comparison between their regular sour cream and their fat-free alternative will equip consumers to make more informed food choices about this Canadian staple.

== Post pictures (Mandatory) ==
[[File:Dairyland_Sour_cream.jpg|thumb|Sour cream Dairyland|alt=|left]]
[[File:Sour_cream_Dairyland.jpg|thumb|Fat-Free Sour Cream Dairyland|alt=|center|335x335px]]

Include photos of the two products of your choice, clearly showing the ingredient lists and the overall labels - mandatory, if you don't show it, the TA's can't mark the rest.

Instructions on how to add photos and images to UBC Wiki can be found here: [[Help:Adding Media/Images and Pictures|https://wiki.ubc.ca/Help:Adding_Media/Images_and_Pictures]]
== Ingredient lists (5 points) ==

# Type out the lists of ingredients
# Identify fat substitutes, sugar substitutes, and/or additives used, if there is any
# Explain the roles of fat substitutes, sugar substitutes, and/or additives used in terms of the functional properties they contribute to the product
# Compare and contrast the lists of the two products and explain differences
{| class="wikitable"
|+Ingredients List
!Regular (14% M.F.) Sour Cream
!Dairyland - Sour Cream Fat Free 1.5% M.F., 500 Millilitre
|-
|MILK INGREDIENTS
|MILK INGREDIENTS
|-
|MODIFIED CORN STARCH
|MODIFIED CORN STARCH
|-
|MODIFIED MILK INGREDIENTS
|PECTIN
|-
|GUAR GUM
|CARRAGEENAN
|-
|SODIUM CITRATE
|BACTERIAL CULTURE
|-
|CALCIUM SULPHATE
|
|-
|CARRAGEENAN
|
|-
|DISODIUM PHOSPHATE
|
|-
|BACTERIAL CULTURE
|
|}
{| class="wikitable"
|+Identify fat substitutes, sugar substitutes, and/or additives used
!
!Dairyland - Regular (14% M.F.) Sour Cream
!Dairyland - Sour Cream Fat Free (1.5% M.F.), 500 Millilitre
|-
|Fat substitutes
|
|
* Pectin
|-
|Sugar substitutes
|
|
* None
|-
|Additives
|
|
* Modified Corn Starch
* Carrageenan
|}

=== Role of the fat subtitutes ===

==== Dairyland - Regular (14% M.F) Sour Cream ====

==== Dairyland - Sour Cream Fat Free (1.5% M.F.) Sour Cream ====

* Pectin
** in the fat-free sour cream Dairyland contributes to the creamy texture.
** It also contributes to the mouth-feel of foods, and helps maintain or gives support to the particles in suspension.

=== Role of Sugar substitutes ===

==== Dairyland - Regular (14% M.F) Sour Cream ====

=== Role of Additives ===

==== Dairyland - Regular (14% M.F) Sour Cream ====

==== Dairyland - Sour Cream Fat Free (1.5% M.F.) Sour Cream ====

* Modified Corn Starch
* Carrageenan

== Labels (2 points) ==

# Provide detailed description of the information found on the labels
# Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04. <big>'''NOT SURE IF I NEED TO INCLUDE ANYTHING ELSE IF I DO, HIT ME UP'''</big>
[[File:Regular Sour Cream Label.png|alt=|thumb|Nutrition Label for Regular Sour Cream]]
'''Regular Sour Cream'''

On the lid of the regular sour cream, the name, the manufacturer, and the milk fat percentage are all present.

Does information comply with the following regulatory requirements?

# Bilingual Labelling
#* The label has bilingual labelling with both languages of English and French
# Common Name
#* The common name is Sour Cream
# Principle Place of Business
#* The company, Dairyland Canada, operates from British Columbia
# Legibility and Location
#* The label is legible and the information is easy to locate on the packaging
#* The product is made in Canada
# Date Marking and Storage Instructions
#* Because the shelf life of sour cream is less than 90 days, there is date marking for the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
# Net Quantity
#* The net quantity is 750 ml
# Ingredients
#* MILK INGREDIENTS, MODIFIED CORN STARCH, MODIFIED MILK INGREDIENTS, GUAR GUM, SODIUM CITRATE, CALCIUM SULPHATE, CARRAGEENAN, DISODIUM PHOSPHATE, BACTERIAL CULTURE. <ref>{{Cite web|last=|first=|date=|title=Dairyland 14% Sour Cream|url=https://www.walmart.ca/en/ip/dairyland14sourcream/6000196712469#:~:text=MILK%20INGREDIENTS%2C%20MODIFIED%20CORN%20STARCH,%2C%20DISODIUM%20PHOSPHATE%2C%20BACTERIAL%20CULTURE.|url-status=live|archive-url=|archive-date=|access-date=|website=Walmart}}</ref>
# Irradiated Food
#* Not applicable to this product
# Sweeteners
#* Not applicable, as there are no sweeteners present in the list of ingredients
#**
# Other Information
#* The label on the regular sour cream container states the the milk fat percentage is 14%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated.
''The information stated above follows the regulatory requirements/guidelines set by the Consumer Packaging and Labelling Act and Regulations and in lesson 4.''[[File:Fat Free Sour Cream Label.png|thumb|Nutrition Label for Fat Free Sour Cream]]

'''Fat Free Sour Cream'''

Does information comply with the following regulatory requirements?
# Bilingual Labelling
#* The label has bilingual labelling with both languages of English and French
# Common Name
#* The common name is Sour Cream
# Principle Place of Business
#* The company, Dairyland Canada, operates from British Columbia
# Legibility and Location
#* The label is legible and the information is easy to locate on the packaging
#* The product is made in Canada
# Date Marking and Storage Instructions
#* Because the shelf life of sour cream is less than 90 days, there is date marking for the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
# Net Quantity
#* The net quantity is 500 ml
# Ingredients
#* MILK INGREDIENTS, MODIFIED CORN STARCH, PECTIN, CARRAGEENAN, BACTERIAL CULTURE. <ref>{{Cite web|last=|first=|date=|title=Dairyland Fat Free Sour Cream|url=https://www.walmart.ca/en/ip/dairyland-fat-free-sour-cream/6000079337609|url-status=live|archive-url=|archive-date=|access-date=|website=Walmart}}</ref>
# Irradiated Food
#* Not applicable to this product
# Sweeteners
#* Not applicable, as there are no sweeteners present in the list of ingredients
# Other Information
#* The label on the regular sour cream container states the the milk fat percentage is 1.5%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated
''The information stated above follows the regulatory requirements/guidelines set by the Consumer Packaging and Labelling Act and Regulations and in lesson 4.''

== Personal Choice (3 points) ==
Please submit your individual component of this assignment on Canvas to protect your privacy and your personal opinion

== References ==
Please use the Wikipedia reference style. Provide a citation for every sentence, statement, thought, or bit of data not your own, giving the author, year, AND page.

'''Note:''' Before writing your wiki article on the UBC Wiki, it may be helpful to review the tips in [https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles Wikipedia: Writing better articles].<ref>En.wikipedia.org. (2018). Writing better articles. [online] Available at: https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles [Accessed 18 Jan. 2018].</ref>

<references />

{{Projectbox FNH200}}
[[Category:Food Science]]

Course:FNH200/Assignments/2022/Dairyland Sour Cream vs Dairyland Fat Free Sour Cream

2022-07-17T00:08:27Z

ElisaPanHuang: Added a template

Very briefly introduce your products here<ref>Sample Reference</ref>.

Hi this is team 6 with sour cream

This is a template for your assignment. Feel free to modify the headings and remove all the tips and instructions as you add details of your assignment here.

== Briefly introduce your food products (Optional) ==
Select a food available in Canada and one of its 'low fat', 'zero sugar', etc. alternative. Your options are unlimited: ice cream, cookies, beverage, and of course the wide and wild range of flavours, too. The two products that you are comparing should be similar, with one of them an alternative version of the other.

== Post pictures (Mandatory) ==
[[File:Dairyland_Sour_cream.jpg|thumb|Sour cream Dairyland|alt=|left]]
[[File:Sour_cream_Dairyland.jpg|thumb|Fat-Free Sour Cream Dairyland|alt=|center|358x358px]]

Include photos of the two products of your choice, clearly showing the ingredient lists and the overall labels - mandatory, if you don't show it, the TA's can't mark the rest.

Instructions on how to add photos and images to UBC Wiki can be found here: [[Help:Adding Media/Images and Pictures|https://wiki.ubc.ca/Help:Adding_Media/Images_and_Pictures]]
== Ingredient lists (5 points) ==

# Type out the lists of ingredients
# Identify fat substitutes, sugar substitutes, and/or additives used, if there is any
# Explain the roles of fat substitutes, sugar substitutes, and/or additives used in terms of the functional properties they contribute to the product
# Compare and contrast the lists of the two products and explain differences
{| class="wikitable"
|+Ingredients List
!Regular (14% M.F.) Sour Cream
!Dairyland - Sour Cream Fat Free 1.5% M.F., 500 Millilitre
|-
|MILK INGREDIENTS
|MILK INGREDIENTS
|-
|MODIFIED CORN STARCH
|MODIFIED CORN STARCH
|-
|MODIFIED MILK INGREDIENTS
|PECTIN
|-
|GUAR GUM
|CARRAGEENAN
|-
|SODIUM CITRATE
|BACTERIAL CULTURE
|-
|CALCIUM SULPHATE
|
|-
|CARRAGEENAN
|
|-
|DISODIUM PHOSPHATE
|
|-
|BACTERIAL CULTURE
|
|}
{| class="wikitable"
|+Identify fat substitutes, sugar substitutes, and/or additives used
!
!Dairyland - Regular (14% M.F.) Sour Cream
!Dairyland - Sour Cream Fat Free (1.5% M.F.), 500 Millilitre
|-
|Fat substitutes
|
|
* Pectin
|-
|Sugar substitutes
|
|
* None
|-
|Additives
|
|
* Modified Corn Starch
* Carrageenan
|}

=== Role of the fat subtitutes ===

==== Dairyland - Regular (14% M.F) Sour Cream ====

==== Dairyland - Sour Cream Fat Free (1.5% M.F.) Sour Cream ====

* Pectin
** in the fat-free sour cream Dairyland contributes to the creamy texture.
** It also contributes to the mouth-feel of foods, and helps maintain or gives support to the particles in suspension.

=== Role of Sugar substitutes ===

==== Dairyland - Regular (14% M.F) Sour Cream ====

=== Role of Additives ===

==== Dairyland - Regular (14% M.F) Sour Cream ====

==== Dairyland - Sour Cream Fat Free (1.5% M.F.) Sour Cream ====

* Modified Corn Starch
* Carrageenan

== Labels (2 points) ==

# Provide detailed description of the information found on the labels
# Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04. <big>'''NOT SURE IF I NEED TO INCLUDE ANYTHING ELSE IF I DO, HIT ME UP'''</big>
[[File:Regular Sour Cream Label.png|alt=|thumb|Nutrition Label for Regular Sour Cream]]
'''Regular Sour Cream'''

On the lid of the regular sour cream, the name, the manufacturer, and the milk fat percentage are all present.

Does information comply with the following regulatory requirements?

# Bilingual Labelling
#* The label has bilingual labelling with both languages of English and French
# Common Name
#* The common name is Sour Cream
# Principle Place of Business
#* The company, Dairyland Canada, operates from British Columbia
# Legibility and Location
#* The label is legible and the information is easy to locate on the packaging
#* The product is made in Canada
# Date Marking and Storage Instructions
#* Because the shelf life of sour cream is less than 90 days, there is date marking for the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
# Net Quantity
#* The net quantity is 750 ml
# Ingredients
#* MILK INGREDIENTS, MODIFIED CORN STARCH, MODIFIED MILK INGREDIENTS, GUAR GUM, SODIUM CITRATE, CALCIUM SULPHATE, CARRAGEENAN, DISODIUM PHOSPHATE, BACTERIAL CULTURE. <ref>{{Cite web|last=|first=|date=|title=Dairyland 14% Sour Cream|url=https://www.walmart.ca/en/ip/dairyland14sourcream/6000196712469#:~:text=MILK%20INGREDIENTS%2C%20MODIFIED%20CORN%20STARCH,%2C%20DISODIUM%20PHOSPHATE%2C%20BACTERIAL%20CULTURE.|url-status=live|archive-url=|archive-date=|access-date=|website=Walmart}}</ref>
# Irradiated Food
#* Not applicable to this product
# Sweeteners
#* Not applicable, as there are no sweeteners present in the list of ingredients
#**
# Other Information
#* The label on the regular sour cream container states the the milk fat percentage is 14%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated.
''The information stated above follows the regulatory requirements/guidelines set by the Consumer Packaging and Labelling Act and Regulations and in lesson 4.''[[File:Fat Free Sour Cream Label.png|thumb|Nutrition Label for Fat Free Sour Cream]]

'''Fat Free Sour Cream'''

Does information comply with the following regulatory requirements?
# Bilingual Labelling
#* The label has bilingual labelling with both languages of English and French
# Common Name
#* The common name is Sour Cream
# Principle Place of Business
#* The company, Dairyland Canada, operates from British Columbia
# Legibility and Location
#* The label is legible and the information is easy to locate on the packaging
#* The product is made in Canada
# Date Marking and Storage Instructions
#* Because the shelf life of sour cream is less than 90 days, there is date marking for the shelf life and storage instructions available. For this particular product, storage instructions are “Keep Refrigerated”
# Net Quantity
#* The net quantity is 500 ml
# Ingredients
#* MILK INGREDIENTS, MODIFIED CORN STARCH, PECTIN, CARRAGEENAN, BACTERIAL CULTURE. <ref>{{Cite web|last=|first=|date=|title=Dairyland Fat Free Sour Cream|url=https://www.walmart.ca/en/ip/dairyland-fat-free-sour-cream/6000079337609|url-status=live|archive-url=|archive-date=|access-date=|website=Walmart}}</ref>
# Irradiated Food
#* Not applicable to this product
# Sweeteners
#* Not applicable, as there are no sweeteners present in the list of ingredients
# Other Information
#* The label on the regular sour cream container states the the milk fat percentage is 1.5%, which follows the regulatory guidelines required for some milk products where the milk fat percentage must be stated
''The information stated above follows the regulatory requirements/guidelines set by the Consumer Packaging and Labelling Act and Regulations and in lesson 4.''

== Personal Choice (3 points) ==
Please submit your individual component of this assignment on Canvas to protect your privacy and your personal opinion

== References ==
Please use the Wikipedia reference style. Provide a citation for every sentence, statement, thought, or bit of data not your own, giving the author, year, AND page.

'''Note:''' Before writing your wiki article on the UBC Wiki, it may be helpful to review the tips in [https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles Wikipedia: Writing better articles].<ref>En.wikipedia.org. (2018). Writing better articles. [online] Available at: https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles [Accessed 18 Jan. 2018].</ref>

<references />

{{Projectbox FNH200}}
[[Category:Food Science]]

Course:FNH200/Assignments/2022/Dairyland Sour Cream vs Dairyland Fat Free Sour Cream

2022-07-13T06:03:17Z

ElisaPanHuang:

Course:FNH200/Assignments/2022/Dairyland Sour Cream vs Dairyland Fat Free Sour Cream

2022-07-13T06:02:17Z

ElisaPanHuang: images added

Course:FNH200/Assignments/2022/Dairyland Sour Cream vs Dairyland Fat Free Sour Cream

2022-07-13T05:59:37Z

ElisaPanHuang: added pictures