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Food Science Chapter 4 Questions and Answers Graded A+
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Food Science Chapter 4 Questions and Answers Graded A+ How does the chemical composition of milk contribute to its ability to form curds? The protein casein in milk, when acidified or combined with rennet, coagulates to form curds, which is essential in cheese-making. How does the solub...

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  • November 20, 2024
  • 12
  • 2024/2025
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Food Science Chapter 4 Questions and
Answers Graded A+

How does the chemical composition of milk contribute to its ability to form curds?


✔✔ The protein casein in milk, when acidified or combined with rennet, coagulates to form

curds, which is essential in cheese-making.




How does the solubility of salts in water affect the taste of food?


✔✔ Soluble salts dissolve in water, releasing ions that enhance flavors, balance acidity, and

contribute to the overall taste of food products like soups and sauces.




What is the role of food chemistry in fermentation?


✔✔ In fermentation, microorganisms like yeast or bacteria break down sugars into alcohol or

acids, which contributes to the flavors, textures, and preservation of food products like yogurt,

beer, and bread.




How do chemical reactions in food affect nutritional value during cooking?


✔✔ Some chemical reactions, like the breakdown of vitamins and minerals due to heat or pH

changes, can reduce the nutritional value of food, while others, like enzymatic reactions, can

enhance nutrient availability.

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, How does salt affect the texture of food during cooking?


✔✔ Salt helps tighten proteins in meat and fish, leading to firmer texture, while also drawing

moisture out of foods, improving flavor concentration.




What effect does the chemical structure of dietary fibers have on digestion?


✔✔ Dietary fibers are not fully digested but help regulate bowel movements by absorbing water

and adding bulk to stool, promoting digestive health.




How do acids affect the texture of fruits during cooking?


✔✔ Acids can help maintain firmness in fruits by preventing the breakdown of pectin, keeping

them crisp when cooked.




What role does Maillard reaction play in food chemistry?


✔✔ The Maillard reaction creates complex flavors and browns food by reacting sugars and

amino acids during cooking, adding a rich taste to roasted or grilled foods.




How does the pH level of a food product influence its taste?




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