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

Q: Describe the prinsiple of milk preservation using lactoferrin

A: When milk is released from a healthy udder, it is practically sterile. For the first 3 to 4 hours…

Q: What is the purpose of rennin in cheese-making?

A: Cheese is made from milk of cows, buffalos, goats and sheep. It is obtained from coagulation of milk…

Q: Name the source from where leather is obtained.

A: Living beings on the earth obtain several resources from nature. It includes the products obtained…

Q: Identify the pros and cons of being Pro gmo vs anti gmo, which one is better? Provide primary…

A: GMO is Genetically modified organism. it is an organism such as an animal, plant or a microbe whose…

Q: Which of the following is luminous? ⦁    Star ⦁    Bird ⦁    Cup ⦁    Bat ⦁    Stapler

A: Our solar system consists of several planets revolving around Sun. When we look above in the sky we…

Q: Complete the below chart based on the image. .20 44 2. 20 PAREM. BASE A d ARAS Colony Color net…

A: Please follow step 2 for detailed explanation.

Q: Explain mechanism of lactose isomerisation in uht milk. (include graphics)

A: UHT milk is the milk that has undergone UHT (Ultra High Temperature) treatment. UHT treatment is…

Q: testing

A: The chemical solutions, substances, that are directly administered through the injections in the…

Q: How many moles of KOH is  required per mole of fat in sapornification reactions?

A: Saponification is the process of conversion of fats or fatty acids into soap and alcohol. This is…

Q: Exposure Time (minutes) Change in Weight of Eggs (as %) 0% sucrose 10% sucrose 20% sucrose 0 0…

A: We are given the information and we have to plot the graph that shows the increase or decrease in…

Q: Why incidence of dark cutting beef is high during cold and hot temperatures

A: Dark-cutting is a stress related condition that is caused by the depletion of glycogen prior to…

Q: Explain the role of lactic acid bacteria and yeast in the making of fermented foods.

A: Through the activity of enzymes, fermentation is an anaerobic process which results in chemical…

Q: How could traditional dairy practice preserve the nutritional value of milk before the introduction…

A: Traditional dairy practices refer to the strategies and methods that were generally utilized for the…

Q: What are diffeent kind of product that can be mode with a milk from dairy farm?

A: Dairying is a branch of agriculture, which involves the breeding, raising, and utilization of dairy…

Q: Give a short note on liverworths.

A: The plants that do not consist of any vascular system with phloem and xylem are called non-vascular…

Q: What could be the Methodology of Yogurt making using powdered milk?

A: Yogurt is a dairy product that is mainly obtained by the fermentation of the milk using anaerobes…

Q: You have your own little milking cow farmhouse. You are the only one who milks the cow and you keep…

A: The question is asking whether it is safe to consume raw milk from a cow that has been milked using…

Q: Why is VLDL important for nutrition assessment?

A: Very low density lipoprotein is very important factor in nutritional assessment because it provides…

Q: Why it is necessary to preserve meat?

A: All living organisms require energy in order to carry out their normal daily activities. Food is an…

Q: What is microparticulation machine and what is the usage and benefit of it for fat replacers? Will…

A: Fat replacers are substances that supply some or all of the functional characteristics of fat while…

Q: skimmed milk   pasteurized milk   evaporated milk   condensed milk   fortified milk…

A: Milk is a biological respiratory fuel synthesized by the mammary glands of mammals to nourish their…

Q: What is the historical significance of GMOs? (list at least one high profile case involved)

A: GMO or genetically modified organism is a common term consumers use in order to describe foods that…

Q: Define and briefly discuss what is dockage; Know and discuss how dockage is determined. Identify and…

A: Understanding dockage composition, cleaning methods, and the reason for thorough cleaning is…

Q: utline the basic steps in canning. Discuss each briefly

A: Introduction Canning is an important, safe method of food preservation by storing it in containers…

Q: what is the chemical and physical method of preserving ginger and fresh beans  for one week and…

A: Ginger refers to the flowering plant which is important for its root called ginger root or ginger.…

Q: Explain why we need to pasteurize the milk before consuming.

A: Pasteurization is a process in which the liquid food products are mildly heated (to below 100 °C) in…

Q: microorganism

A: Soy sauce is an oriental fermented product produced by two step of fermentation 1. solidstate…

Q: Name several positive and negative environmental consequences of feedlot operations. Why is beef an…

A: The significant environmental benefit of feedlot operations is that they reduce the spatial extent…

Q: Using the graph, write a brief paragraph comparing the similarities and differences in the three…

A: Lactose Tolerance: A person's capacity to digest lactose, a carbohydrate present in milk as well as…

Q: state the one major difference between cheese and other dairy fermented product during their…

A: Dairy products or milk products are a type of food that are produced from or containing the milk of…

Q: List the steps in wine making.

A: Wine production is a microbiological process in which yeast and bacteria consume sugars, acids amino…

Q: Why bakers prefer wheat flour compared to non-wheat flour?

A: Baking is a method of food preparation that involves the use of dry heat, usually in an oven. Hot…

Q: what is the physical characteristics (milling degree, whiteness, grain shape, foreign matter, head…

A: Rice is the seed of the grass Oryza sativa, which is also known as Oryza glaberrima. Milling is an…

Q: Please explain what happened when improved milling made it possible to remove the dark, heavy germ…

A: Wheat is one of the leading crops in cereals which is a source of food around the world. Not only…

Q: Determine and illustrate the dockage composition for wheat and sorghum;

A: Dockage is a material that is mixed with the grain.

Q: Based on the 2020-25 Dietary Guidelines, what is the % Daily Value for fiber for a strawberry-banana…

A: The Dietary guidelines are an important set of guidelines that guide people regarding the type of…

Q: Discuss veal production and dairy operation

A: Veal refers to the meat obtained from the young calves of dairy breed or dairy crossbreed or beef…

Q: Describe how bacterial fermentation causes milk to sour.

A: Fermentation is the process of making chemical changes in an organic substances with the help of…

Q: List four microorganisms used in the dairy industry.

A: In practically all processes on Earth, micro-organisms and their activities are significant. In the…

Q: Assume a dressing percentage of 80% and carcass shrink 2%, if you shipped a 130 kg pig: a)what…

A: Animals are often shipped after removing their hides and internal organs. This process is called…

Q: What is the process of Chocolate tempering?

A: In tempering process melted chocolate is first cooled causing fatty acid crystals to form nuclei…

Q: fermented foods

A: The process which is biochemical where the chemical breakdown of substances occurs by bacteria,…

Food Microbiology

The subdivision of microbiology that deals with the interaction between microbes and food particles are called food microbiology. This scientific study incorporates both beneficial and harmful microbes and their effect on the food production, food storage, and health of human beings.