Coagulable and Non Coagulable Milk Proteins Quiz

The study of coagulable and non-coagulable milk proteins.

To understand their properties and potential applications in food and dairy industry.

Developing new food products, improving dairy processes, and enhancing nutritional value of dairy products.

<p>Coagulable milk proteins have the ability to form a gel, while non-coagulable proteins do not.</p> Signup and view all the answers

<p>Reducing the environmental impact of milk production</p> Signup and view all the answers

<p>Non-coagulable proteins have a higher solubility in water than coagulable proteins</p> Signup and view all the answers

<p>Difficulty in distinguishing between specific protein structures</p> Signup and view all the answers

<p>Exploring the functional properties and potential applications of milk proteins</p> Signup and view all the answers