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Author Question: Cheese often browns and darkens during heating because a. of caramelization. b. of the Maillard ... (Read 24 times)

HudsonKB16

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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.


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dantucker

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Reply #1 on: Aug 19, 2018
Answer to Question 1

b

Answer to Question 2

d


HudsonKB16

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Reply 2 on: Aug 19, 2018
Thanks for the timely response, appreciate it

robbielu01

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Reply 3 on: Yesterday
:D TYSM

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