BT735 MIDTERM SOLVED PAPERS

BT735 MIDTERM SOLVED PAPERS
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Advances in Fermentation Technology:

The temperature of the curd and whey mixture should rise slowly to about 28°C
every 5 minutes until 38°C is reached (35-45 minutes). Mixing speed can be increased with curd
stiff but too fast mixing will break up the curd and reduce the yield.

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BT735 MIDTERM SOLVED PAPERS
BT735 MIDTERM SOLVED PAPERS
BT735 MIDTERM PAST PAPERS:

increasing the temperature of the curd and whey mixture, gently release the curd to the edges of the cheese vat where they are dull. Cooking cottage cheese should start slowly, with constant stirring of the curd. Hot water or steam can be used to raise the jacket temperature.

BT735 MIDTERM PAST PAPERS BY MOAAZ :

As the lactose ferments inside the curd, the replacement lactose diffuses into the curd whey. As a neutral molecule, lactose easily penetrates the matrix. positively charged hydrogen ions leave the negatively charged curd much more slowly than lactose. As fermentation progresses, hydrogen ions are neutralized by negatively charged proteins and phosphates.

BT735 MIDTERM SOLVED PAPERS:

A short time after cutting the curd, the concentrations of lactose and lactic acid in the curd and whey are in equilibrium. Over time, the concentration of lactose in cottage cheese decreases faster than in whey because the starter bacteria concentrated in the curd deplete the lactose in the curd.

BT735 MIDTERM PAST PAPERS