INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Cheese curds form when globular casein molecules untangle, allowing ____ to bind with milkfat and one another.
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nonpolar side chains
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polar side chains
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hyrdophilic proteins
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water attracting molecules
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Explanation:
Detailed explanation-1: -The amount of fat in the cheese is determined by the type of milk. The enzyme that is used in the coagulation of cheese is called chymosin.
There is 1 question to complete.