15. Denaturation of ß-lactoglobulin is strongly related so many funcitonal proportes of dairy products such us (a) Deterioration of yoghurt texture and milk powder solubility dur (b) Improved yoghurt texture and milk powder solubility (e) Texture of yoghurt is improved and the solubility of milk powder is decreased (d) Deterioration of yoghurt texture and milk powder solubility improved 16. Types of continuous direct heating system, depending on the method used for mixing the product with steam: (a) Injection, higher in pressure steam than the product injected into the product stream through a nozzle and condenses, and infusion, where, the product is sprayed into the top of the vessel, steam condenses on the product while it falls. (b) Injection, higher in pressure steam than the product injected into the product stream through a vessel and condenses, and infusion, where, the product is sprayed into the top of the nozzle and the steam condenses on. (c) Injection, lower pressure steam than the product injected into the product sam through a nozzle and condenses, and infusion, where, the product is sprayed into the top of the vessel, steam condenses on the product while it falls. (d) Injection, lower pressure steam than the product injected into the product stream through a vessel and condenses, and infusion, where, the product is sprayed into the top of the nozzle and the steam condenses on. 17. The most dominant microorganisms are able to adhere to the surface of the heating equipment are: (a) Lactococcus lactis and Bacillus cereus spores. (b) Streptococcus thermophilus and Lactobacillus bulgaricus (c) Lactobacillus bulgaricus and Bacillus cereus spp. (d) Streptococcus thermophilus and Bacillus cereus spores 18. Effect of the combination of temperature and time on the conversion components and microorganisms: (a) Pathogenic microorganism dependent on heating time and nutrient are more dependent on the heating temperature. (b) Bacterial spores are highly dependent on heating time and proteins are relatively more dependent on the heating temperature. c) Pathogenic microorganism dependent on heating and proteins are relatively more dependent on the heating temperature. Bacterial spores are highly dependent on the heating temperature and proteins are relatively more dependent on the heating time.
15. Denaturation of ß-lactoglobulin is strongly related so many funcitonal proportes of dairy products such us (a) Deterioration of yoghurt texture and milk powder solubility dur (b) Improved yoghurt texture and milk powder solubility (e) Texture of yoghurt is improved and the solubility of milk powder is decreased (d) Deterioration of yoghurt texture and milk powder solubility improved 16. Types of continuous direct heating system, depending on the method used for mixing the product with steam: (a) Injection, higher in pressure steam than the product injected into the product stream through a nozzle and condenses, and infusion, where, the product is sprayed into the top of the vessel, steam condenses on the product while it falls. (b) Injection, higher in pressure steam than the product injected into the product stream through a vessel and condenses, and infusion, where, the product is sprayed into the top of the nozzle and the steam condenses on. (c) Injection, lower pressure steam than the product injected into the product sam through a nozzle and condenses, and infusion, where, the product is sprayed into the top of the vessel, steam condenses on the product while it falls. (d) Injection, lower pressure steam than the product injected into the product stream through a vessel and condenses, and infusion, where, the product is sprayed into the top of the nozzle and the steam condenses on. 17. The most dominant microorganisms are able to adhere to the surface of the heating equipment are: (a) Lactococcus lactis and Bacillus cereus spores. (b) Streptococcus thermophilus and Lactobacillus bulgaricus (c) Lactobacillus bulgaricus and Bacillus cereus spp. (d) Streptococcus thermophilus and Bacillus cereus spores 18. Effect of the combination of temperature and time on the conversion components and microorganisms: (a) Pathogenic microorganism dependent on heating time and nutrient are more dependent on the heating temperature. (b) Bacterial spores are highly dependent on heating time and proteins are relatively more dependent on the heating temperature. c) Pathogenic microorganism dependent on heating and proteins are relatively more dependent on the heating temperature. Bacterial spores are highly dependent on the heating temperature and proteins are relatively more dependent on the heating time.
Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN:9780134580999
Author:Elaine N. Marieb, Katja N. Hoehn
Publisher:Elaine N. Marieb, Katja N. Hoehn
Chapter1: The Human Body: An Orientation
Section: Chapter Questions
Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...
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Transcribed Image Text:15. Denaturation of ß-lactoglobulin is strongly related so many funcitonal proportes of
dairy products such us
(a) Deterioration of yoghurt texture and milk powder solubility dur
(b) Improved yoghurt texture and milk powder solubility
(e) Texture of yoghurt is improved and the solubility of milk powder is decreased
(d) Deterioration of yoghurt texture and milk powder solubility improved
16. Types of continuous direct heating system, depending on the method used for mixing
the product with steam:
(a) Injection, higher in pressure steam than the product injected into the product stream
through a nozzle and condenses, and infusion, where, the product is sprayed into the
top of the vessel, steam condenses on the product while it falls.
(b) Injection, higher in pressure steam than the product injected into the product stream
through a vessel and condenses, and infusion, where, the product is sprayed into the
top of the nozzle and the steam condenses on.
(c) Injection, lower pressure steam than the product injected into the product sam
through a nozzle and condenses, and infusion, where, the product is sprayed into the
top of the vessel, steam condenses on the product while it falls.
(d) Injection, lower pressure steam than the product injected into the product stream
through a vessel and condenses, and infusion, where, the product is sprayed into the
top of the nozzle and the steam condenses on.
17. The most dominant microorganisms are able to adhere to the surface of the heating
equipment are:
(a) Lactococcus lactis and Bacillus cereus spores.
(b) Streptococcus thermophilus and Lactobacillus bulgaricus
(c) Lactobacillus bulgaricus and Bacillus cereus spp.
(d) Streptococcus thermophilus and Bacillus cereus spores
18. Effect of the combination of temperature and time on the conversion
components and microorganisms:
(a) Pathogenic microorganism dependent on heating time and nutrient are more
dependent on the heating temperature.
(b) Bacterial spores are highly dependent on heating time and proteins are relatively more
dependent on the heating temperature.
c) Pathogenic microorganism dependent on heating and proteins are relatively more
dependent on the heating temperature.
Bacterial spores are highly dependent on the heating temperature and proteins are
relatively more dependent on the heating time.
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