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Explain why we need to pasteurize the milk before consuming.
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- What is the grade of raw milk in Figure 8? Grade of pasteurized milk?How could traditional dairy practice preserve the nutritional value of milk before the introduction of pasteurisation?Does the current study’s results regarding compositional differences using pasteurized veruses. non-pasteurized milk make sense with previous work? please i need the answer from the article
- Dry beans are fattening and should only be eaten occasionally. 1) True 2) FalseLook for two product of Milk in the internet and answer the following queston: 1. Method of sterilization used. 2. What is the Bacterial culture and flavor used if there is any. 3. What is the Fat, Protein & Carbohydrate(sugar) content? 4. Is fortification done? What substances has been fortified (based on the label)? 5. Are Vitamins & amino acids added? Name them based on the label.Look for just one product of Milk in the internet and answer the following queston: 1. Method of sterilization used. 2. What is the Bacterial culture and flavor used if there is any. 3. What is the Fat, Protein & Carbohydrate(sugar) content? 4. Is fortification done? What substances has been fortified (based on the label)? 5. Are Vitamins & amino acids added? Name them based on the label.
- Can the resazurin reduction test be used to determine whether a milk is properly pasteurized or under pasteurized? Explain.Why does the rate of product formation level off with time?Give one or two product of Milk and answer the following queston: look at the labels of the different milk preparations: 1. Method of sterilization used. 2. What is the Bacterial culture and flavor used if there is any. 3. What is the Fat, Protein & Carbohydrate(sugar) content? 4. Is fortification done? What substances has been fortified (based on the label)? 5. Are Vitamins & amino acids added? Name them based on the label.