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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.
Briefly describe about Caramelization? Caramelization results from the action of heat on sugars at about 175º C. At high temperatures, sugars dehydrate, break down and polymeri
Tularaemia The disease is known by different names like deer fly fever, rabbit fever, Ohara’s disease or tularensis. It is an acute, febrile, granulomatous infection, caused b
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The following series of nucleotide bases forms part of a DNA molecule: T A C T T A T G A C A C A G G A G G A C T a) Convert this string of bases that would be found on the corresp
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tell me best topic related to botany
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