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Explain holding method of pasteurization
In the holding method of pasteurization (62oC for 30 minutes) or the high-temperature short-time (HTST), 71oC for 15 minutes methods - very little cooked flavour is noticed, but at higher temperatures or longer periods of heating, cooked flavour becomes more apparent. The flavour appears at 70oC on momentary heating.
This cooked flavour has been shown to be due to the production of sulfhydryls (compounds with a -SH group, found in many plant and animal enzymes) by high temperatures. Sulfhydryl compounds are readily oxidized and delay the oxidation of fat in milk or cream heated to high temperatures. Oxidized flavors in milk do not usually appear until the sulfhydryls are oxidized and the cooked flavor has disappeared.
Classic Repair (Linear repair) : The operation is done under cardio pulmonary bypass, through median sternotomy. If additional CABG is required, conduit harvesting is done.
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Explain Sodium alginate Sodium alginate helps in aiding cloud retention and inhibits clarification in orange squash and crush. It has been used as the most efficient stabilizer
what is cup shake?
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Define Difference between Plant Systematic and Taxonomy? Before coming to principles of taxonomy let us discuss the difference between taxonomy and systematic. Systematic is th
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Principles Governing Cleavage a) The nucleus and mitotic achromatic figure tend to occupy the centre of active cytoplasmic density of the dividing cells, e.g., in isolecithal
Disorder of Parathyroid Function: The disorders of parathyroid function may either lead to increased production or decreased production of parathormone. Hypoparathyroid
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