Food Science B

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chscioly
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Food Science B

Post by chscioly » September 19th, 2015, 2:26 pm

Topic-All things dairy

Name the monosaccharides that lactose is made of.

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Re: Food Science B

Post by GrilledOnions » September 21st, 2015, 5:13 pm

Is it galactose and glucose?

Thanks, I'm new to this event.
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Re: Food Science B

Post by samlan16 » September 22nd, 2015, 5:25 am

GrilledOnions wrote:Is it galactose and glucose?

Thanks, I'm new to this event.
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Is it galactose and glucose?
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Re: Food Science B

Post by chscioly » September 22nd, 2015, 3:38 pm

Yup! Your turn.

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Re: Food Science B

Post by brayden box » October 7th, 2015, 9:06 am

where's the question?
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Re: Food Science B

Post by Person » October 14th, 2015, 6:07 pm

GrilledOnions will give the question.
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Re: Food Science B

Post by samlan16 » October 14th, 2015, 6:35 pm

Person wrote:GrilledOnions will give the question.
It's been several weeks, so feel free to ask one yourself!
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Re: Food Science B

Post by chscioly » October 16th, 2015, 2:26 pm

Since no one's written a question yet, I might as well restart this thread...

How is cream separated from milk?

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Re: Food Science B

Post by GoofyFoofer » October 18th, 2015, 1:43 pm

chscioly wrote:Since no one's written a question yet, I might as well restart this thread...

How is cream separated from milk?
Cream is separated from milk by centrifuging it (quickly rotating it to separate substances of different mass), keeping it fresh, or by separating the substances by letting milk sit, which will create sour cream.
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Re: Food Science B

Post by chscioly » October 18th, 2015, 4:16 pm

Your answer was pretty close, so ask another question.
Cream is produced from homogenized milk by the use of centrifuges, and to produce cream from un-homogenized milk, the milk is left to sit.

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