Recent Lessons

Show all results for ""

Feature Overview

Ace your exams with our all-in-one platform for creating and sharing quizzes and tests.

Quizzes

Create quizzes and tests automatically from your content using AI.

Flashcards

Automatically turn your notes into digital flashcards.

Share, Export & Embed

Share with classmates or export to Excel and your learning management system.

Stats & Reporting

Auto-grading quizzes and tests with detailed stats and reports.

Mobile Apps

The smarter way to study – wherever you are.

Pricing

Search...

18 Questions

0 Views

Casein Proteins and Milk Coagulation

Choose a study mode

Play Quiz

Study Flashcards

Spaced Repetition

Chat to lesson

Podcast

Play an AI-generated podcast conversation about this lesson

Questions and Answers

What is a characteristic of α-lactose?

Sweet taste

Low solubility (correct)

High solubility

Hygroscopic crystals

What can be a consequence of lactose intolerance?

Discomfort (correct)

Browning of heated milk products

Increased milk production

Improved digestion

What is curd composed of?

Whey and minerals

Casein and watersoluble vitamins

Whey protein and lactose

Casein and whey protein (correct)

What can be a problem in powdered milks?

Hygroscopic crystals Signup and view all the answers

What happens to milk when it is heated?

It browns Signup and view all the answers

What is the liquid that drains from the curd of clotted milk?

Whey Signup and view all the answers

What is the purpose of adding acid to milk in cheese production?

To shift the pH of milk closer to the isoelectric point of casein Signup and view all the answers

What is the role of rennin in cheese production?

To coagulate casein molecules and form a soft gel Signup and view all the answers

What is the texture of cheese after the addition of rennin?

Soft and gel-like Signup and view all the answers

What is the purpose of pasteurization in cheese production?

To kill bacteria and extend shelf life Signup and view all the answers

What is the term for the process of adding acid to milk to precipitate and remove casein proteins from whey?

Acidification Signup and view all the answers

What is the term for the mixture of rennin and similar enzymes used in cheese production?

Rennet Signup and view all the answers

What is the reason behind protease being a problem in some milk that undergoes high-temperature, short-time heat treatment methods?

It is quite resistant to denaturation by heat. Signup and view all the answers

What is the primary reason for the addition of vitamin D to milk?

To increase the nutritional content of milk. Signup and view all the answers

What determines the actual compounds present in a particular milk sample?

Previous treatment of the milk, including heating, fermentation, and storage. Signup and view all the answers

What is milk naturally an excellent source of?

Riboflavin, calcium, and phosphorus. Signup and view all the answers

What is the role of alkaline phosphatase in milk?

Its role is not specified in the text. Signup and view all the answers

What is the characteristic of milk that makes it an outstanding source of most nutrients?

It is a good source of most nutrients except iron and vitamin C. Signup and view all the answers