Question
What are the changes/alterations that occur as a result of heat in the following:
i) Milk
ii) Fruits and vegetables
Answer :
Word Count : 202
When milk is subjected to heat, significant physical and chemical changes occur that influence its quality and functionality. Heating destroys pathogenic microorganisms and enzymes, thus ensuring safety and extending shelf life. Proteins, particularly ______ __________ ______ ___ ______ ___.
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When milk is subjected to heat, significant physical and chemical changes occur that influence its quality and functionality. Heating destroys pathogenic microorganisms and enzymes, thus ensuring safety and extending shelf life. Proteins, particularly ______ __________ ______ ___ ______ ___.
_________ ___ _______ ____ ___ ________ _____ __________ _____ _________.
________ ___ __________ __________ __________ _____ _________ ____ _______.
______ ______ ____ ________ ___ _______ ____ _______.
__________ ______ ___ ___ ___ ___ _________ ________ ________ _________ ___ __________.
____ _______ ____ __________ _____ ________ _____ _________.
_____ ________ _________ __________ __________ ____ _____ ___ ____ _________ _____.
________ ___ __________ _______ __________ _________ _______.
_______ _________ _____ ____ ___ ______ ___ ________ __________ _____.
______ ______ ________ ____ _______ _______.
_______ _____ ______ ________ ______ _______.
___ ____ _______ _________ _____.
_____ ______ ___ _______ __________ _____ _________.
________ _______ _________ _______ ____ __________ __________.
________ _________ ____ _______ _______ ______ ________ ___ _______ _____.
______ _________ __________ ________ _____ _________ ________ _________ _______ ____.
________ _________ ____ ____ ________ ____ ___ _________ ___ ____ _______ ___.
____ ________ ______ _____ ______ ____.
___ _________ _________ __________ ________ _________ ____ ______ ___.
________ ________ _____ _______ _______ __________ ____ _________.
_______ ________.
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