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Research Methods in Biotechnology:
The coagulation process is shortened because the rennet/chymosin cleaves the negatively charged k-casein hairs from the micelles, allowing the micelles to approach and coagulate. During the coagulation process, phosphate bridges are formed between the micelles and tighten as the whey is squeezed out, creating a tight network of casein that traps some of the fat, water, and water-soluble components.
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As fermentation proceeds, Ca2þ are replaced by Hþ and the casein network continues to narrow. Approximately 5 – 50 ml of one-component solution liquid chymosin should be used to curdle 100 L of milk. Chymosin should always be diluted (approximately 1 part to 40 parts water) before adding to the cheese vat to prevent localized coagulation.
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Dilution should always be done in the cold (or at room temperature) water immediately before adding to milk. Chymosin begins to lose its potency and activity immediately after dilution, therefore dilution should not be carried out deposit. Chymosin is also degraded by high temperatures and chlorine.
BT734 MIDTERM SOLVED PAPERS:
The wires on one harp are oriented horizontally and the other harp strings are oriented vertically. The slicing takes place by first cutting horizontal and vertical sheets of curd sharp knives. The leaves are then cut into cubes by perpendicular cuts with a plumb line harp knives.