Why does rennin-coagulated curd have a different texture than acid-coagulated curd?
Rennin is an enzyme that promotes coagulation; coagulation results much more quickly and the curd texture is tough and rubbery and high in calcium. The acid-coagulated curd occurs over a longer period of time, loses more calcium, and results in a soft and spongy texture. The texture is influenced by pH.
You might also like to view...
For what reasons do food manufacturers use food additives?
What will be an ideal response?
You are conducting a nutrient analysis of a recipe that uses 10 lbs of 8o/2o raw ground beef. To best ensure analysis accuracy:
a. use data for the "pre-portioned" cooked ground beef b. use data for the "edible portion" weight of the raw ground beef c. use data for the "edible portion" weight of the cooked ground beef d. cooking and draining the ground beef, weighing the fat, then reducing the quantity of beef in the recipe by this amount
An alcoholic who has been diagnosed with ________ has been advised to eat more milk and yogurt; enriched grains, leafy green vegetables, eggs, and almonds
A) ariboflavinosis B) dry beriberi C) pellagra D) wet beriberi
In adults, vitamin E deficiency is usually associated with diseases that cause malabsorption of carbohydrates
a. True b. False Indicate whether the statement is true or false