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Ecology, Biodiversity & Evolution-I:
The whey can be drained completely, in the case of cheddar, or partially with washing, as in the case of Colby or Monterey. Cleaned and disinfected surface treatment in large operations the table/vat can be aligned with the outlet opening of the cheese vat.
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The tub drain opens and the curd and whey are allowed to flow onto the finishing table. Or in small plants, the cheese vat can serve as a finishing table. A screen is installed in front of it drain hole of the finishing table to prevent loss of curd when draining the whey. Whey is common are collected in a separate tank.
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The curd should be allowed to settle in the vat or finishing table at the same depth along the entire length and left for 15 min. Serum TA will rise faster during this interval and should be recorded every 15 minutes from this point forward throughout the cheddaring process.
BT101 MIDTERM SOLVED PAPERS:
The conveyor is closed in the tunnel. When draining, v the absence of a whey bath, the pH of the curd will drop more quickly and the curd will continue to shrink and tighten. Much of the calcium is lost through drainage, especially at low pH. Washing. Washing or rinsing the curd removes the lactic acid and residual lactose and lactic acid from the curd and the result is a higher pH in the final cheese.