Microorganism Destruction and Temperature

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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?

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?

Third-order reaction

Second-order reaction

Zero-order reaction

First-order reaction (correct)

What is the general effect of enzymes on dairy products?

Enzymes can have both positive and negative effects on dairy products Signup and view all the answers

Which enzyme has a positive effect on the quality of cheese during ripening?

Xanthine oxidase Signup and view all the answers

What is the minimum loss of thiamine required for UHT milk?

Less than 3% Signup and view all the answers

What is the primary effect of denaturation of β-lactoglobulin on yoghurt?

Improves its texture Signup and view all the answers

What is the primary reaction responsible for the formation of new components in heated milk?

Maillard reaction Signup and view all the answers

What is the purpose of measuring hydroxy methyl furfural (HMF) in heated milk?

To measure the severity of heat treatment Signup and view all the answers

Which of the following proteins is most strongly related to functional properties of dairy products?

β-lactoglobulin Signup and view all the answers

What is the result of the flocculation of casein micelles?

Dephosphorization and cross-linking reactions Signup and view all the answers

What is the primary effect of the Maillard reaction on heated milk?

Production of brown pigments Signup and view all the answers

In what type of dairy product is the formation of brown pigments desirable?

Coffee creamers Signup and view all the answers

Microorganism Destruction and Temperature

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Questions and Answers

What is the main factor that influences the destruction of microorganisms?

What is the unit of measurement used to express the degree of destruction of microorganisms?

What is the order of reaction assumed for the destruction of microorganisms?

What is the general effect of enzymes on dairy products?

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 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 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?

What is the result of the flocculation of casein micelles?

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?

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