Author Question: Cheese often browns and darkens during heating because a. of caramelization. b. of the Maillard ... (Read 53 times)

HudsonKB16 · **on:** Aug 19, 2018

Cheese often browns and darkens during heating because
a. of caramelization.
b. of the Maillard reaction.
c. there are too few sugars, amino acids, or lactose in the cheese.
d. all of the above answers are correct

Question 2

Grading of cheese is related to the
a. bacterial count taken at the end of curing.
b. country or region of origin.
c. nutrient value of the final product.
d. variety, flavor, texture, finish, color, and appearance of the final product.