Greife auf kostenlose Karteikarten, Zusammenfassungen, Übungsaufgaben und Altklausuren für deinen Argentine experience on milk quality and cheese technology Kurs an der Hanoi University of Science and Technology zu.
544
Karteikarten
50
Studierende
0
Lernmaterialien
What compound could be found in Emulsion phase ?
Fat
Which compound can be found in Colloidal Supension phase ?
Protein
Which coumpound could be found in Solution phase ?
Salts, lactose
Which protein precipitate at pH 4.6 ?
Casein
Which protein remain soluble at pH 4.6 ?
Whey protein
What is the monomer of Lactose ?
Glucose + galactose
What is micelle of Caseins ?
1.Colloidal particle
2.Casein + calcium + phosphate
What is the important milk components in cheesemaking (3)?
1.Lactose --> lactic ferments
2.Fat and Casein --> Cheese yield
3.Calcium
Which are the Intrinsic factors affecting the milk composition (4) ?
1.Lactation
2.Genetic factors
3.Age and Lactation number
4.Health status
Which are the Extrinsic factors afftecting the milk composition (3) ?
1.Milking
2.Season of the year and weather
3.Feeding
2 types of Cheese yield ?
Economic yield
Theoretical yield
Which are 3 phases in milk ?
`1.Emulsion
2.Colloidal Supension
3.Solution
Greife kostenlos auf tausende geteilte Karteikarten, Zusammenfassungen, Altklausuren und mehr zu.
Jetzt loslegen
