BT733 MIDTERM SOLVED PAPERS GET PDF PAPERS FILES FROM THE BELOW LINK:
Bioethics, Biosecurity, and Biosafety:
Annatto can be added to cheese milk in an amount of approximately 66 ml per 1000 kg of milk adjusted to the desired color of the product. Annatto binds with protein to form a straw to orange color in the final cheese at the concentration that occurs when the whey is expelled (syneresis).
Join VU assignment solution groups and also share with friends. We send solution files, VU handouts, VU past papers, and links to you in these WhatsApp groups. To join WhatsApp groups click the below links.
Addition of culture: Before adding the culture, raw or pasteurized milk must be tempered to the appropriate level
temperature for the propagation of the starter culture, approximately 26 – 30 C for cheddar and related cheeses. The inoculum level is defined by the culture manufacturer based on whether the culture is DVS or bulk culture, typically from 0.5 to 5%. Cheese makers can increase or decrease the amount of culture based on seasonal changes in milk composition.
BT733 MIDTERM PAST PAPERS BY MOAAZ :
The optional addition of supplemental culture typically ranges from 0.1 to 1%. Maturation: The titratable acidity (TA) of fresh milk is approximately 0.14 – 0.18, depending on composition and pH is about 6.6 – 6.8. When a starter culture is added, the cultures take time to come to terms with their environment (lag phase), so only a small increase in TA is noted during this phase Maturation time is 30 minutes.
BT733 MIDTERM SOLVED PAPERS:
The highest activity is observed at pH 5.5 and 42C. Specifically, chymosin cleaves the Phe105–Met106 peptide bond, leading to the formation of k-para-casein (1-105) and glyco-macropeptide or caseinomacropeptide (CMP,
106 – 169). CMP is soluble in serum. Clotting occurs when chymosin is added to milk in three steps: 1. hydrolysis of k-casein, 2. Aggregation of destabilized micelles a 3. Reorganization of calcium phosphate, or cross-linking.