NUTRITION
PROTEIN
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Milk products need to be cooked at low temperatures to prevent
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curdling.
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scorching.
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cooking.
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mooing.
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Explanation:
Detailed explanation-1: -To prevent, use low heat. Curdling-high temperature, acids, tannins, enzymes and salts cause the milk proteins to coagulate and cause clumps. Use a low temperature and fresh milk to prevent.
Detailed explanation-2: -Heating milk too quickly, even if it never comes to a boil, can also curdle it. To prevent the dairy from curdling, heat the milk gently over medium-low heat.
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