9.
Select the enzyme that is destroyed by the same time and temperature required
to pasteurize milk.
a.
Phosphatase.
b.
Lipase.
c.
Amylase.
d.
Lactase.
e.
Lactose.
10.
The freezing point of milk is
F (
C).
The
is the instrument used to determine the freezing point of milk.
11.
Milk is sticky to the touch because of the presence of
(milk sugar)
and
.
12.
Is milk more viscous than water?
a.
Yes.
b.
No.
MD0715
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