The process for pasteurization of milk by heating it to a ...

[eruditmonkey@yahoo.com]

Question 1

The most variable component of milk is
◦ fat.
◦ protein.
◦ vitamins.
◦ carbohydrate.

Question 2

The process for pasteurization of milk by heating it to a temperature of at least 280°F/138°C for 1 to 2 seconds is called
◦ ultrapasteurization.
◦ high-temperature short-time.
◦ low-temperature longer-time.
◦ ultra high temperature pasteurization.

[bookworm410]

A FREE account is required to view all solutions! Click to Register

Login with Facebook Login with Google Login with Email

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.

Answer Preview

Only 29% of students answer this correctly

[eruditmonkey@yahoo.com]

Excellent

[kthug]

Thanks for the timely response, appreciate it