Dairy Principles and Products FOD103

<p>13% (B)</p> Signup and view all the answers

<p>It affects the taste and texture. (A)</p> Signup and view all the answers

<p>Breast milk (A)</p> Signup and view all the answers

<p>Through the placenta (A)</p> Signup and view all the answers

<p>Breast milk is sufficient for newborns until weaning. (A)</p> Signup and view all the answers

<p>Free Water (B)</p> Signup and view all the answers

<p>To provide oxygen and nutrients to the fetus (B)</p> Signup and view all the answers

<p>Solid foods are introduced alongside breast milk. (D)</p> Signup and view all the answers

<p>Liquid Water (D)</p> Signup and view all the answers

<p>Two (C)</p> Signup and view all the answers

<p>Liquid Water (A)</p> Signup and view all the answers

<p>Types of water (C)</p> Signup and view all the answers

<p>Fat (C)</p> Signup and view all the answers

<p>Proteins (A)</p> Signup and view all the answers

<p>Dispersion medium (B)</p> Signup and view all the answers

<p>Lipids (C)</p> Signup and view all the answers

<p>It is not visible to the naked eye. (D)</p> Signup and view all the answers

<p>Oil in water (o/w) (C)</p> Signup and view all the answers

<p>Water in oil (w/o) (D)</p> Signup and view all the answers

<p>Dispersed phase (B)</p> Signup and view all the answers

<p>It surrounds the dispersed phase. (A)</p> Signup and view all the answers

<p>Milk is oil in water and butter is water in oil. (C)</p> Signup and view all the answers

<p>Na+ and Cl– (A)</p> Signup and view all the answers

<p>Electrolyte (D)</p> Signup and view all the answers

<p>A suspension of droplets of one liquid in another (A)</p> Signup and view all the answers

<p>Both cations and anions (A)</p> Signup and view all the answers

<p>It dissociates into ions. (A)</p> Signup and view all the answers

The primary food source for newborn babies until they are weaned.

The fetus receives nutrition through the placenta.

The process of gradually transitioning a baby from breast milk or formula to solid foods.

A temporary organ that provides nutrients and oxygen to the developing fetus.

Nursing as the only source of nutrition until weaning for newborns.

Cow's milk is about 87% water.

Milk is made up of different parts, including water.

Around 87 percent of whole cow's milk is water.

Water is a crucial part of milk's composition.

Cow's milk contains approximately 87% water by volume.

The fat globules in milk are the dispersed phase, meaning they're suspended in the liquid.

Water is the dispersion medium in milk, meaning it's the liquid that the fat droplets are dispersed in.

Milk is considered an emulsion because it's a mixture of fat (dispersed phase) and water (dispersion medium).

Milk contains dissolved sugars (lactose), minerals, vitamins, and soluble proteins.

Milk's chemical composition includes fat, water, sugars, minerals, vitamins, and proteins.

Water is a vital compound essential for life. It is made up of two hydrogen atoms and one oxygen atom (H2O).

Free water refers to water that is readily available for biological processes. It is found in body fluids like blood and lymph.

Absorbed water is water bound to other molecules, like in food or within cells. It's not immediately available for use.

A solution containing dissolved ions that can conduct electricity.

When salt dissolves in water, it separates into positively charged sodium ions (Na+) and negatively charged chloride ions (Cl-), making the solution conductive.

Positively charged ions.

Negatively charged ions.

A mixture of two liquids that don't mix easily, where one liquid is dispersed as tiny droplets throughout the other.

A mixture of two liquids that don't normally mix, like oil and water. One liquid is dispersed as tiny droplets in the other.

Milk is an emulsion where oil droplets are dispersed in water. So, water is the continuous phase and oil is the dispersed phase.

Butter is an emulsion where water droplets are dispersed in oil. So, oil is the continuous phase and water is the dispersed phase.

The liquid that is spread out in tiny droplets in an emulsion.

The liquid that surrounds the dispersed phase in an emulsion.