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Questions and Answers
What is the main factor that influences the destruction of microorganisms?
What is the main factor that influences the destruction of microorganisms?
- Initial concentration of microorganisms
- Type of microorganisms present
- Temperature (correct)
- Time of reaction
What is the unit of measurement used to express the degree of destruction of microorganisms?
What is the unit of measurement used to express the degree of destruction of microorganisms?
- Number of decimal reductions (log N0/N) (correct)
- Rate of reaction in minutes
- Number of microorganisms per milliliter
- Percentage of microorganisms destroyed
What is the order of reaction assumed for the destruction of microorganisms?
What is the order of reaction assumed for the destruction of microorganisms?
- Third-order reaction
- Second-order reaction
- Zero-order reaction
- First-order reaction (correct)
What is the general effect of enzymes on dairy products?
What is the general effect of enzymes on dairy products?
Which enzyme has a positive effect on the quality of cheese during ripening?
Which enzyme has a positive effect on the quality of cheese during ripening?
What is the minimum loss of thiamine required for UHT milk?
What is the minimum loss of thiamine required for UHT milk?
What is the primary effect of denaturation of β-lactoglobulin on yoghurt?
What is the primary effect of denaturation of β-lactoglobulin on yoghurt?
What is the primary reaction responsible for the formation of new components in heated milk?
What is the primary reaction responsible for the formation of new components in heated milk?
What is the purpose of measuring hydroxy methyl furfural (HMF) in heated milk?
What is the purpose of measuring hydroxy methyl furfural (HMF) in heated milk?
Which of the following proteins is most strongly related to functional properties of dairy products?
Which of the following proteins is most strongly related to functional properties of dairy products?
What is the result of the flocculation of casein micelles?
What is the result of the flocculation of casein micelles?
What is the primary effect of the Maillard reaction on heated milk?
What is the primary effect of the Maillard reaction on heated milk?
In what type of dairy product is the formation of brown pigments desirable?
In what type of dairy product is the formation of brown pigments desirable?
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