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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?
What is the main constituent of milk?
What is the main constituent of milk?
Which molecule is lactose a disaccharide of?
Which molecule is lactose a disaccharide of?
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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