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Author Question: The process for pasteurization of milk by heating it to a temperature of at least 280F/138C for 1 to ... (Read 39 times)

eruditmonkey@yahoo.com

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on: Aug 1, 2020

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.
Introductory Foods ¦ Scheule, Bennion ¦ 14th Edition
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Marked as best answer by eruditmonkey@yahoo.com on Aug 1, 2020

bookworm410

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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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eruditmonkey@yahoo.com

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Reply 2 on: Aug 1, 2020
Thanks for the timely response, appreciate it

amandanbreshears

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Reply 3 on: Yesterday
Wow, this really help

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