NU FS100 Lecture Notes - Lecture 16: Chymosin, Beef Cattle, Somatic Cell Count
11 Apr 2018
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Thermal food processing assignment: everyone now has a product. It has been consumed in netherlands and scotland for hundreds of years. Although it seems a modern nutritious food but it has a history to it. For consumption, we talk about per person. when where how much was consumed. When specific statistics are not available, but there must be something. If no specific consumption data for canned kale are available however consumption of canned green vegetables in canada was however in us in 2015, . According to this reference, this can would need this time at this temp. According to another reference, this can would need this time at this temp. Milk: for the young of a particular mammal, we are using that milk. First fat is completely removed then added accordingly. Casein is destabilized by acid and an enzyme called renin. Casein coagulates by rennin when in curd formation. Milk is heated, thicker and when stirred doesn"t burn.
