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Explain about the Cheese Making - methods of food processing?
Cheese is a way of preserving milk for long periods of time. In this process, the milk in cheese becomes something completely unlike milk, but cheese has its own interesting and delicious properties. Cheese-making is a long and involved process that makes use of bacteria, enzymes and naturally-formed acids to solidify milk proteins and fats and preserve them. Cheese can be stored for months or years.
Hydrops allantois (Hydro allantois) This condition is uncommonly seen in dairy cattle and buffaloes. Accumulation of excessive allantoic fluid may be progressive after mid ges
Define Advantages and Disadvantages of Swab Method? Advantages of Swab Method 1. Suitable for flexible, uneven and heavily contaminated surfaces. 2. Rapid, simple and ine
types of parthenocarpy
Autochory - Dispersal of Seeds This mechanism of self-dispersal is based on forceful expulsion of the seed from the fruit because of desiccation or turgidity of the cells of
Flagellates - Parasitic Protozoan Several flagellate protozoa parasitise man and live in the blood stream or tissues of the reticulo-endothelial system. Most significant of th
Explain carbohydrates requirement during thyphoid Carbohydrates: Carbohydrate intake should be liberal. This can be attributed to: 1. Repletion of glycogen stores. 2.
How does the inflammation mechanism work? When some tissue injury happens histamine and other vasoactive substances (known as mediators of inflammation) are released, they caus
Adrenal glands There are two adrenal glands one each on the top of each kidney. Adrenal gland has two parts, the outer cortex and inner medulla. Both cortex and medull
Which kind of polarity do water-soluble and fat-soluble substances respectively have? Water-soluble substances are polar molecules, i.e., they have electrically charged areas.
Adverse effects of lamivudine Because lamivudine is also active against hepatitis B virus (HBV), HIV-positive patients with chronic HBV infection may experience a flare of hep
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