Definition choices:
A. homogenization
B. pasteurization
C. fermentation
D. ultrapasteurization
E. UHT pasteurization
A. the process of pumping milk under high pressure through a machine that contains fine holes to break up fat globules
B. heating process used to minimize microbial growth
C. addition of _Lactobacillus bulgaricus_ and _Streptococcus thermophilus_ to milk products, which are then heated to 108 to 115°F.
D. pasteurization at 145°F for 0.01 to 15 seconds to extend the shelf life of milk products, but they still have to be refrigerated
E. pasteurization using very high temperatures that allows milk to be aseptically sealed and stored unrefrigerated for up to 3 months
You might also like to view...
Diet quality affects the development of all of the following EXCEPT:
a. cancer. b. HIV/AIDS. c. diabetes. d. heart disease.
Which of the following factors BEST characterize a transitioning region in which the nutrition paradox is common?
A) increased availability of and preference for foods high in added sugars B) decreased reliance on carbohydrates combined with increased reliance on protein C) decreased physical activity combined with increased intake of energy-dense food D) increased physical activity combined with decreased availability of staple foods
Which food has the lowest percentage of water?
a. Chinese cabbage b. fresh apple c. ready-to-eat cereals d. lean steak e. margarine
People with prediabetes may avoid development of full-blown type 2 diabetes if they lose:
a. weight to achieve their ideal body weight. b. 5% to 10% of their body weight. c. 10% to 20% of their body weight. d. at least 10 lb of essential body fat.