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Cheese Production
Cheese production involves the conversion of the milk protein, k-casein to paracasein by a defined, limited hydrolysis, catalysed by chymosin (rennin). In the presence of Ca2+, paracasein clots and may be separated from the whey, after which the clot is allowed to mature under controlled conditions to form cheese.
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Identify the abnormal protein and state how the abnormal protein affects the function of the tissue.
ROLE OF FAT OR LIPIDS - Made up of fatty acids & glycerol. Linked by ester bond. Maximum quantity of energy is librated. Helpful in temperature regulation. As stored f
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