Question

PLEASE ANSWER 5-8

1. Casein is a type of proteln, lipid or carbohydrate? Circle one. 2. Albumin is a type of protein, lipid or carbohydrate? Circle one. 3. Lactose is a type of protein, lipid or carbohydrate? Circle one. 4. Why is it important to maintain the milk temperature at 40°C for the initial part of the lab? What happens if the initial mixture is heated too much, above 40°c? 5. 6. What happens if too much acid is added? Why is this important to avoid? 7. At the end of the lab, you will have a watch glass with a filter paper and solid, a 50-mL beaker with solid and a small vial of liquid. What are the solids and liquid supposed to be? On the watch glass: In the 50-mL, beaker: In the small vial: How do you plan on separating the lactose crystals from the liquid? Write your procedure here. 8.

Answer 1

1. protein

2.a type of globular protein

3.it is a carbohydrate

4.

The heating of every particle of milk or milk product to a specific temperature for a specified period of time without allowing recontamination of that milk or milk product during the heat treatment process.