Which of the following enzymes is measured to ensure sufficient pasteurization of milk?
A) alkaline phosphatase
B) lactoperoxidase
C) lipase
D) catalase
Correct Answer:
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Q14: Pasteurization destroys almost 100% of pathogenic bacteria,
Q15: Ultrahigh-temperature (UHT) processing
A) destroys fewer pathogenic bacteria
Q16: Which of the following compounds does not
Q17: Switching from whole milk to low-fat (1%)
Q18: Milk is graded based on
A) bacterial count.
B)
Q20: Goat's milk is low in which of
Q21: Cow's milk is inappropriate for infants under
Q22: In fermented dairy products some _ is
Q23: The majority of the fat in whole
Q24: Whey is the liquid portion of milk
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