The production of lactic acid is important for cheese making because it enhances chymosin activity, yields a firmer curd, increases the rate of whey loss from curd, and serves as a preservative for the finished cheese. * True False
The production of lactic acid is important for cheese making because it enhances chymosin activity, yields a firmer curd, increases the rate of whey loss from curd, and serves as a preservative for the finished cheese. * True False
Chapter21: Heparin Infusion Calculations
Section: Chapter Questions
Problem 1.3P
Related questions
Question
Transcribed Image Text:Airplane mode
0 444% 2:36 PM
The production of lactic acid is
important for cheese making
because it enhances chymosin
activity, yields a firmer curd,
increases the rate of whey loss from
curd, and serves as a preservative for
the finished cheese. *
True
False
After pH reduction the micelle
calcium will be decreased causing the
dissociation of caseins and the
reduction of cheese yield as result,
this problem can be prevented by the
addition of calcium chloride to the
cheese milk. *
True
False
O
Expert Solution
This question has been solved!
Explore an expertly crafted, step-by-step solution for a thorough understanding of key concepts.
Step by step
Solved in 2 steps
Knowledge Booster
Learn more about
Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, biology and related others by exploring similar questions and additional content below.Recommended textbooks for you