Question
Explain any one alteration occurring in the following foods during processing.-
i) Green leafy vegetable (particularly Spinach)
ii) Milk and milk product
iii) Meat
iv) Fish
Answer :
Word Count : 271
During processing, milk and milk products undergo several physical, chemical, and microbiological alterations. One of the most significant alterations is protein denaturation. Milk contains two major groups of proteins, namely casein and whey proteins. Casein remains relatively stable during moderate heating, whereas whey proteins such as β-lactoglobulin and α-lactalbumin are highly sensitive to heat. During processes like pasteurization, sterilization, evaporation, and drying, whey proteins unfold from their _________ ______ _________ _________ _______ ____.
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During processing, milk and milk products undergo several physical, chemical, and microbiological alterations. One of the most significant alterations is protein denaturation. Milk contains two major groups of proteins, namely casein and whey proteins. Casein remains relatively stable during moderate heating, whereas whey proteins such as β-lactoglobulin and α-lactalbumin are highly sensitive to heat. During processes like pasteurization, sterilization, evaporation, and drying, whey proteins unfold from their _________ ______ _________ _________ _______ ____.
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