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Home Q & A Board Science-Related Homework Help Health, Nutrition, and Food Sciences
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Alaynann Alaynann
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6 years ago
Identify the primary protein source in cheddar cheese, primost cheese, and tofu.

Q. 2

Predict the difference in the cooking quality of cheddar cheese compared to that of fat-free cheddar cheese. Why do you expect these outcomes?

Q. 3

What occurs during the curing and ripening process of cheese? How does the length of the curing period impact the flavor and cooking characteristics of cheese?

Q. 4

What is cheese?

Q. 5

How does the texture of the different yogurts compare? What causes the difference?

Q. 6

What advantage is there to using a foam prepared from evaporated milk? From reconstituted NFMS?

Q. 7

What was the composition of the liquid left behind after the butter separated from the whipped cream?

Q. 8

How does the temperature of whipping cream influence the quality of the foam? Why?

Q. 9

What was the purpose of putting the evaporated milk into the freezer before whipping? Of adding lemon juice?
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kimahnsekimahnse
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6 years ago
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wrote...
#2
3 years ago
thanks
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#3
3 years ago
thank you
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