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Questions and Answers
What is the primary protein in milk responsible for the texture of yoghurt?
What is the primary protein in milk responsible for the texture of yoghurt?
What is the maximum acceptable loss of thiamine in UHT milk?
What is the maximum acceptable loss of thiamine in UHT milk?
Which vitamin is most susceptible to loss due to heating of milk?
Which vitamin is most susceptible to loss due to heating of milk?
What is the result of dephosphorization, partial hydrolysis, and cross-linking reactions at high temperatures?
What is the result of dephosphorization, partial hydrolysis, and cross-linking reactions at high temperatures?
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Denaturation of which protein affects the solubility of milk powder?
Denaturation of which protein affects the solubility of milk powder?
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