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Questions and Answers
What is the approximate percentage of carbohydrate in milk?
What is the approximate percentage of carbohydrate in milk?
- 2%
- 6%
- 4.9% (correct)
- 8%
What is the main constituent of milk?
What is the main constituent of milk?
- Water (correct)
- Fat
- Lactose
- Protein
Which molecule is lactose a disaccharide of?
Which molecule is lactose a disaccharide of?
- Fructose and glucose
- Maltose and glucose
- Galactose and glucose (correct)
- Sucrose and fructose
What can reduce the risk of many diseases in the young?
What can reduce the risk of many diseases in the young?
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What can cause browning and isomerization reactions in milk products?
What can cause browning and isomerization reactions in milk products?
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What is the Maillard reaction responsible for in milk?
What is the Maillard reaction responsible for in milk?
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Which type of fat resembles a fork without the handle?
Which type of fat resembles a fork without the handle?
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What percentage of milk fat is made up of saturated fatty acids?
What percentage of milk fat is made up of saturated fatty acids?
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Which heat treatment may stimulate oxidation reactions and cause fat deterioration in milk?
Which heat treatment may stimulate oxidation reactions and cause fat deterioration in milk?
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What are enzymes that degrade fat called?
What are enzymes that degrade fat called?
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