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Author Question: The coagulum that usually begins to form on the bottom of a pan of milk when it is heated comes from ... (Read 27 times)

asmith134

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on: Aug 1, 2020

Question 1

Subjecting milk to light for a period of time may produce a
◦ thin bluish color.
◦ oxidized off-flavor.
◦ separation of the milk fat.
◦ decrease in the calcium content.

Question 2

The coagulum that usually begins to form on the bottom of a pan of milk when it is heated comes from the coagulation of
◦ casein.
◦ chymosin.
◦ lactalbumin.
◦ phospholipids.
Introductory Foods ¦ Scheule, Bennion ¦ 14th Edition
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Marked as best answer by asmith134 on Aug 1, 2020

dpost18

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Reply #1 on: Aug 1, 2020
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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asmith134

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Reply 2 on: Aug 1, 2020
YES! Correct, THANKS for helping me on my review

phuda

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Reply 3 on: Yesterday
Gracias!

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