Question
Explain any one alteration occurring in the following foods during processing.-
i) Green leafy vegetable (particularly Spinach)
ii) Milk and milk product
iii) Meat
iv) Fish
Answer :
Word Count : 271
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Skip in 10
During processing, milk and milk products undergo several physical, chemical, and microbiological alterations. One of the most significant alterations is protein denaturation. Milk contains two major groups of proteins, namely casein and whey proteins. Casein remains relatively stable during moderate heating, whereas whey proteins such as β-lactoglobulin and α-lactalbumin are highly sensitive to heat. During processes like pasteurization, sterilization, evaporation, and drying, whey proteins unfold from their natural structure and become denatured. Protein denaturation changes the functional properties of milk. Denatured whey proteins interact with casein micelles
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