1
Q
what is 80% of milk protein and is sensitive to acid
A
casein
2
Q
what is 18% of milk protein, contains albumin and sensitive to heat
A
whey
3
Q
what is proteolytic enzyme in the stomach lining of calves
A
rennin
4
Q
what destroyed 1000% of pathogens
A
pasteurization
5
Q
pasteurization destroys how many non pathogens
A
95-99%
6
Q
pasteurization inactivates deteriorating enzymes like
A
lipase’s that causes rancidity
7
Q
milk fat globules tend to coalesce and rise
A
nature of milk
8
Q
smaller fat globules with no clams and permanently dispersed in emulsion is
A
homogenization
9
Q
quality of whipped cream depends on
A
butterfat content
10
Q
good whipping has
A
22-35%
11
Q
for good whip, add sugar gradually toward end and state to whip after
A
72hr storage
Food Science
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