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Hydrophobic interactions and calcium phosphate bridges. Hydrophobic interactions and K-casein. Calcium phosphate bridges, and K-casein. At cold temperature, Somatic cells and bacteria are not able to produce lipase and protease that affect the quality of cheese. O False True Apart from quantitative levels, fat fractions and their ratios play a significant role in gel formation and strength of yogurt. * True False

Hydrophobic interactions and calcium phosphate bridges. Hydrophobic interactions and K-casein. Calcium phosphate bridges, and K-casein. At cold temperature, Somatic cells and bacteria are not able to produce lipase and protease that affect the quality of cheese. O False True Apart from quantitative levels, fat fractions and their ratios play a significant role in gel formation and strength of yogurt. * True False

Chemistry
Chemistry
10th Edition
ISBN:9781305957404
Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Publisher:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Chapter1: Chemical Foundations
Section: Chapter Questions
Problem 1RQ: Define and explain the differences between the following terms. a. law and theory b. theory and...
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2:11 A O l 85% casein micelles are stabilized internally by: Hydrophobic interactions, calcium phosphate bridges, and K-casein. Hydrophobic interactions and calcium phosphate bridges. Hydrophobic interactions and K-casein. Calcium phosphate bridges, and K-casein. At cold temperature, Somatic cells and bacteria are not able to produce lipase and protease that affect the quality of cheese. False True Apart from quantitative levels, fat fractions and their ratios play a significant role in gel formation and strength of yogurt. * True False II
Transcribed Image Text:2:11 A O l 85% casein micelles are stabilized internally by: Hydrophobic interactions, calcium phosphate bridges, and K-casein. Hydrophobic interactions and calcium phosphate bridges. Hydrophobic interactions and K-casein. Calcium phosphate bridges, and K-casein. At cold temperature, Somatic cells and bacteria are not able to produce lipase and protease that affect the quality of cheese. False True Apart from quantitative levels, fat fractions and their ratios play a significant role in gel formation and strength of yogurt. * True False II
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