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Milk is a highly perishable food so to enable it to be stored and distributed for consumption without spoilage, and without being a health risk through growth of pathogenic bacteria, it is heat treated. The most common type of heat treatment in many parts of the world is pasteurisation, which is performed at a minimum of 72°C for 15 seconds. This is the least heat treatment needed to destroy most pathogenic microorganisms and it also destroys most spoilage organisms. However, a small number of bacteria remain after pasteurisation and packaging, and can grow during storage. Such growth is slow at low temperature and consequently pasteurised milk is always kept refrigerated. Even under refrigeration, pasteurised milk only keeps for about two weeks. There are two ways in which this can be carried out: in-container sterilisation and ultrahigh- temperature (UHT) processing. Both produce a ‘commercially sterile’ product which means the milk does not contain microorganisms which can grow un

Applied Mathematics Assignment

1. Write down difference between Demand and Supply. BASIS  FOR  COMPARISON DEMAND SUPPLY Meaning  Demand is the desire of a buyer and his ability to pay for a particular commodity at a specific price. Supply is the quantity of a commodity which is made available by the producers to its consumers at a certain price. Curve  Downward-sloping Upward-sloping Inter-relationship  When demand increases supply decreases, i.e. inverse relationship. When supply increases demand decreases, i.e. inverse relationship. Effect of Variations  Demand increases with the supply remaining the same leads to shortage while demand decreases with the supply remaining the same leads to surplus. Supply increases with the demand remaining the same leads to surplus while supply decreases with the demand remaining the same leads to shortage. Impact of Price  With an increase in price the demand decreases and vice versa i.e. indirect relationship. Supply increases along with the increase in price. So it h

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Economic Analysis Economic Analysis MCQs

ID: 1-10 , ISOLATION AND FRACTIONATION OF CASEIN AND WHEY PROTEIN Milk protein concentrate (79% protein) reconstituted at 13.5% (w/v) protein was heated (90 °C, 25 min, pH 7.2) with or without added calcium chloride. After fractionation of the casein and whey protein aggregates by fast protein liquid chromatography, the heat stability (90 °C, up to 1 h) of the fractions (0.25%, w/v, protein) was assessed. The heat-induced aggregates were composed of whey protein and casein, in whey protein:casein ratios ranging from 1:0.5 to 1:9. The heat stability was positively correlated with the casein concentration in the samples. The samples containing the highest proportion of caseins were the most heat-stable, and close to 100% (w/w) of the aggregates were recovered post-heat treatment in the supernatant of such samples (centrifugation for 30 min at 10,000 × g). κ-Casein appeared to act as a chaperone controlling the aggregation of whey proteins, and this effect was stronger in the presence