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Cheese Production
Cheese production involves the conversion of the milk protein, k-casein to paracasein by a defined, limited hydrolysis, catalysed by chymosin (rennin). In the presence of Ca2+, paracasein clots and may be separated from the whey, after which the clot is allowed to mature under controlled conditions to form cheese.
Explain Indications of Root-End Filling (REF) Retrofilling a. Persistent periapical pathosis resulting from an inadequate apical seal that cannot be corrected nonsurgically,
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