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Author Question: The heating of milk for a specified time and temperature during processing to destroy bacteria that ... (Read 56 times)

stevenposner

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on: Aug 1, 2020

Question 1

The curdling of milk in the presence of acid is a desirable reaction in the preparation of
◦ yogurt and sour cream.
◦ sherbet and ice cream.
◦ cream of tomato soup and buttermilk.
◦ scalloped potatoes and cottage cheese.

Question 2

The heating of milk for a specified time and temperature during processing to destroy bacteria that may cause foodborne illness is called
◦ fortification.
◦ evaporation.
◦ pasteurization.
◦ homogenization.
Introductory Foods ¦ Scheule, Bennion ¦ 14th Edition
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Marked as best answer by stevenposner on Aug 1, 2020

aruss1303

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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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stevenposner

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Reply 2 on: Aug 1, 2020
Excellent

nathang24

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Reply 3 on: Yesterday
Thanks for the timely response, appreciate it

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