BT733 MIDTERM SOLVED PAPERS

BT733 MIDTERM SOLVED PAPERS
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Bioethics, Biosecurity, and Biosafety:

A small amount of lactose is converted to lactic acid during the lag phase culture, but TA rises steadily during the log phase of growth, during this period of cultivation the numbers are growing exponentially. Even after lactic acid begins to form, there is little change in pH recorded due to the high buffering capacity of milk due to the presence of proteins, citrate, and phosphate in milk.

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BT733 MIDTERM SOLVED PAPERS
BT733 MIDTERM SOLVED PAPERS
BT733 MIDTERM PAST PAPERS:

Chymosin, originally obtained from the mallow of milk-fed calves, but now microbially or fungal derived, is the most common coagulation enzyme used in manufacturing Cheddar and related varieties. Chymosin is an acid protease, which means it is more active at acidic pH than neutral or basic pH.

BT733 MIDTERM PAST PAPERS BY MOAAZ :

Because the development of acids s slow, cheesemaking processes that rely entirely on acid coagulation are on the order of 10 – duration 18 hours. The cheese production process is accelerated by the use of coagulation
enzymes.

BT733 MIDTERM SOLVED PAPERS:

In fresh liquid milk, the charges on the k-casein “hairs” are negative (2), so the casein micelles repel each other. As the acid is produced, the charges on some k-casein hairs begin to change to positive (þ). When the pH drops to nearly 5.2, calcium and phosphorus are solubilized and the structure of the micelles changes.

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