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Define on which severity of heat treatment for pasteurization depends?
The severity of heat treatment for pasteurization depends on:
1. Heat resistance of target microorganism. Typical target organisms include Coxiella burnetti, a pathogenic rickettsia in milk, yeasts and molds - in high acid foods and fermented products and yeasts - in fermented beverages
2. Sensitivity of product to heat treatment: For many foods use of High Temperature Short Time (HTST) treatment is recommended, which destroys pathogenic microorganisms, but does not do too much damage to food quality.
control of microorganisms by chemical method.
Food Sources of Proteins Food protein sources can be divided into 3 major categories: a. Protein of Animal Origin b. Protein of Plant Origin c. Single cell protein
Define classification of carbohydrates - Disaccharides? Disaccharides are condensation products of two monosaccharide units joined together by a linkage called glycosidic linka
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Evaluation This is the last step in nursing process. Throughout care, you constantly evaluate the progress the client has made towards reaching the pre-established goals/ ob
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