Ultrahigh-temperature (UHT) processing
A) destroys fewer pathogenic bacteria than standard pasteurization.
B) allows milk to be stored at room temperature and unopened up to 6 months.
C) packages milk products aseptically in sterile containers.
D) allows milk to remain at room temperature up to 48 hours after the seal has been broken.
Correct Answer:
Verified
Q10: Which of the following is NOT a
Q11: Vitamin D fortification is required for
A) reduced-fat
Q12: Which part of milk is used in
Q13: Milk does not contain
A) vitamins A and
Q14: Pasteurization destroys almost 100% of 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)
Q19: Which of the following enzymes is measured
Q20: Goat's milk is low in which of
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