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Northgate High School
Northgate High School

Year 13 Edexcel Milk production

Educação
1 de 20
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Milk composition ,[object Object],[object Object]
Casein ,[object Object],[object Object],[object Object]
Whey protein ,[object Object],[object Object]
Proteins of milk ,[object Object],[object Object]
Lactose ,[object Object],[object Object],[object Object],[object Object]
Types of milk ,[object Object]
Fat content ,[object Object],[object Object],[object Object],[object Object]
Milk nutrition ,[object Object]
Homogenisation ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Heat treatment ,[object Object],[object Object],[object Object],[object Object],[object Object]
Pasteurisation ,[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Sterilised ,[object Object],[object Object],[object Object],[object Object],[object Object]
UHT ,[object Object],[object Object],[object Object]
Evaporated ,[object Object],[object Object],[object Object],[object Object],[object Object]
Condensed ,[object Object],[object Object],[object Object],[object Object]
Dried Milk Powder ,[object Object],[object Object],[object Object],[object Object],[object Object]
Souring of milk ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Curdling can be caused by heat, acids, enzymes and gelatine. ,[object Object],[object Object]

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