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BT732 MIDTERM SOLVED PAPERS
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Genetics & Genomics:
In addition to modifying the milk microflora, pasteurization affects the chemistry of milk proteins affects the quality of the cheese. Specifically, the pasteurization of cheese milk affects the extent of proteolysis characteristics during Cheddar cheese ripening. Pasteurization causes heat-induced precipitation of whey proteins on casein micelles, resulting in their retention of additional whey protein in the cheese beyond that which is soluble in the aqueous phase of the cheese raw milk cheese.
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BT732 MIDTERM PAST PAPERS:
The presence of heat-denatured whey protein in the cheese can affect the accessibility of caseins to proteases during cheese ripening, which would result in differences in proteolysis during aging. These differences may be another factor that contributes to differences in flavor development in Cheddar cheese made from pasteurized and raw milk.
BT732 MIDTERM PAST PAPERS BY MOAAZ :
Denaturation of whey proteins is negligible at pasteurization temperature but reaches 10% and 20% after treatment at 75 C for 15 s at 85 °C for 30 s. Heat also reduces soluble calcium, ionized calcium, and soluble inorganic phosphorus.
BT732 MIDTERM SOLVED PAPERS:
Of course, strict sanitation is critical up to and beyond pasteurization to ensure safety and quality dairy products. In HTST pasteurization, the milk must be kept at a temperature of at least 72C for a minimum of 15 seconds to legally pasteurize them.