The most abundant proteins in milk curd are
A) lactoglobulin and casein
B) αs-casein, β-casein, and κ-casein
C) Lactalbumin and lactoglobulin
D) Casein and lactalbumin
E) None of these
Correct Answer:
Verified
Q9: The fat globule membrane contains:
A) Phospholipids and
Q10: Evaporated milk can be whipped to a
Q11: Milk can be clotted by adding
A) Acid
B)
Q12: Stability of a milk foam is enhanced
Q13: T of F. Chilled fat serves as
Q15: The levels of casein fractions can be
Q16: The increase in volume when ice cream
Q17: The fatty acid that is particularly important
Q18: Substances of colloidal dimensions are slightly more
Q19: Most nonfat dry milk is agglomerated or
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