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Introduction to Biotechnology:
The salt shaker automatically calculates the salt and sifts it onto the ground cheese. The pH and TA change only slightly beyond the point of salt addition. Salt, more specifically salt in moisture (S/M), directly affects the final pH of the cheese, microorganism growth, and the overall taste, body, and texture of the cheese Pressing and packing.
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After one to two hours of pressing, the cheeses can be turned out in the molds and lined with a thin fabric that provides an attractive surface pattern. Large plants have a continuous “block” system. The curd is fed into the tower under a partial vacuum, the whey is sucked off and mechanical pressure is applied to the base for a short time tower before packing.
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Cheddar cheese can be taken off the shelves due to defects in taste, body, or appearance. The most common taste defects are high acidity bitter, unclean, and fermented/fruity. Frequent body defects are a weak or crumbly body, flatulence holes, surface discoloration, and the appearance of crystals on surfaces.
BT301 MIDTERM SOLVED PAPERS:
The most common taste defects are high acidity, bitterness, unclean, and fermented/fruity. Frequent body defects are a weak or crumbly body, flatulence holes, surface discoloration and the appearance of crystals on surfaces.