The action of rennet on casein is linked to casein insolubility because of these, except? OOOO...

   

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The action of rennet on casein is linked to casein insolubility because of these, except? OOOO Disintegration of casein micelle Removal of sugars from casein Casein-whey proteins interaction Aggregation of casein Question 41 0.42 pt Which of the following observations regarding milk is incorrect? Boiled milk is sweeter ue to partial breakdown of lactose releasing sweeter glucose and galactose Boiled milk contains a membrane layer at the top which is formed from precipitated whey proteins Off milk tastes sour due to precipitated milk proteins One of the signs of "off" milk is the presence of precipitates due to acidification of milk by bacterial action The action of rennet on casein is linked to casein insolubility because of these, except? OOOO Disintegration of casein micelle Removal of sugars from casein Casein-whey proteins interaction Aggregation of casein Question 41 0.42 pt Which of the following observations regarding milk is incorrect? Boiled milk is sweeter ue to partial breakdown of lactose releasing sweeter glucose and galactose Boiled milk contains a membrane layer at the top which is formed from precipitated whey proteins Off milk tastes sour due to precipitated milk proteins One of the signs of "off" milk is the presence of precipitates due to acidification of milk by bacterial action

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