Hydrophobic interactions and calcium phosphate bridges. Hydrophobic interactions and K-casein. Calcium phosphate bridges, and K-casein. At cold temperature, Somatic cells and bacteria are not able to produce lipase and protease that affect the quality of cheese. O False True Apart from quantitative levels, fat fractions and their ratios play a significant role in gel formation and strength of yogurt. * True False

Hydrophobic interactions and calcium phosphate bridges. Hydrophobic interactions and K-casein. Calcium phosphate bridges, and K-casein. At cold temperature, Somatic cells and bacteria are not able to produce lipase and protease that affect the quality of cheese. O False True Apart from quantitative levels, fat fractions and their ratios play a significant role in gel formation and strength of yogurt. * True False

Introduction to General, Organic and Biochemistry

11th Edition

ISBN:9781285869759

Author:Frederick A. Bettelheim, William H. Brown, Mary K. Campbell, Shawn O. Farrell, Omar Torres

Publisher:Frederick A. Bettelheim, William H. Brown, Mary K. Campbell, Shawn O. Farrell, Omar Torres

Chapter22: Proteins

Section: Chapter Questions

Problem 22.65P: 22-65 (a) What is the difference in the quaternary structure between fetal hemoglobin and adult...

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