1. )for Yogurt needs coagulation of casein protein by addition of streptococci a

Question

1. )for Yogurt needs coagulation of casein protein by addition of streptococci and lactobacillie to produce( dropping the ph Tartaric acid Lactice acid A Citric acid C Malic acid 2 Pretzels dipped into NaDH to) A. Remove bitter principal B. Improve solubility C. Disperse the fats D. Develop the brown color during baking 3. Polycarboxylic acid are used not only additive as acids but also as( A. Sequestrant B. Antifungus C. Water holding D. Calorie reduction 4. Which chemical is NOT belongs to leavening acid A. Monocalcium phosphate monohydrata B. Dicalcium phosphate dehydrate C. Sodium tripolyphosphate D. Glucolactone 5. To prevent)sulphur dioxide is used for the reaction with the carbonyl groups of reducing sugars in food system A Browning effect B. Microbial growth C. Bleaching effect O. Buffering effect

Explanation / Answer

1. Yougurt needs coagulation od casein protein by addition of streptococci and lactobacillie to produce Lactic acid for dropping the pH.

Correct answer is Option D

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