This group of bacteria is considered as probiotics in fermented…

QuestionAnswered step-by-stepThis group of bacteria is considered as probiotics in fermented…This group of bacteria is considered as probiotics in fermented dairy products.Group of answer choicesYeasts Lactic acid bacteria Green coloured moulds Bacteriotoxin producers  Flag question: Question 6Question 62 pts In the food industry, dairy sales in Canada is:Group of answer choicesthe largest compared to other sectors significantly increased in the past decade. counted for 19% of 15 billion dollars. second to meat industry.  Flag question: Question 7Question 72 pts This component of milk may cause sandiness in the dairy product texture.   Group of answer choicesProteins Calcium salt Fat Lactose  Flag question: Question 8Question 82 pts What is the main purpose of Pasteurization of milk?Group of answer choicesTo extend shelf lives To prevent milk-borne disease To avoid the separation of fat To improve the flavour of milk  Flag question: Question 9Question 92 pts Milk is heat-treated before retailing. Which treatment meets the minimum requirement for skimmed milk in Canada? Group of answer choices82°C for 10 sec 72 °C for 14 sec 65°C for 10 min 75°C for 18 sec  Flag question: Question 10Question 102 pts The general trend of table milk consumption in Canada has moved away from this type of table milk. Group of answer choicesLactose-free milk High fat milk High protein milk Low fat milk  Flag question: Question 11Question 112 pts Choose a correct statement about milk fat. Group of answer choicesAbout 70% of fatty acids are omega-3 or omega-6 fatty acids. Milk fat contains a small amount of cholesterol Milk fat acts as the reservoir of vitamin B and C Most of fatty acids in milk fat is in trans-form.  Flag question: Question 12Question 122 pts Why is beef held at 4°C for at least a week after slaughter before being eaten?Group of answer choicesit gives sufficient time for E. Coli O157:H7 testing it allows natural proteases to work to make meat more tender it allows bacteria on the meat to decrease it increases redness  Flag question: Question 13Question 132 pts Which of the following is not a function of meat inspection?Group of answer choicesto prevent false labeling to apply the grading stamp to prevent diseased meat from entering the food supply to check for wholesomeness  Flag question: Question 14Question 142 pts We get the most lean meat from which species (as a % of live weight)?Group of answer choicesbeef pork lamb chicken  Flag question: Question 15Question 152 pts Which statement is not correct?Group of answer choicesDFD (dark, firm, dry ) meat can result from stresses associated with animal handling protein is the continuous phase and fat droplets are the discontinuous phase a meat batter is not a true emulsion salt is added to the meat batter last to coat the fat droplets  Flag question: Question 16Question 162 pts One of these would not be a characteristic of a Pale, Soft and Exudative (PSE) pork chop Group of answer choicesultimate pH above 6.0 high purge pale meat colour low water holding capacity  Flag question: Question 17Question 172 pts Meat is considered a nutrient dense food because..Group of answer choicesit is high in calcium content it contains complete protein it is not easily digested it provides a high amount of nutrients in relation to calories  Flag question: Question 18Question 182 pts Nitrosylhemochrome will most likely be found in which of these meat products?  Group of answer choicesgrilled rib steak hot dog chicken thigh beef burger  Flag question: Question 19Question 192 pts It is now possible to export fresh meats around the world becauseGroup of answer choicesall of these answers two of these answers meats are held at a cold temperature just above freezing vacuum packaging allows for a longer shelf-life good hygiene results in low microbial levels  Flag question: Question 20Question 202 pts Water holding capacity of meat is important because:Group of answer choicesColour of meat becomes unattractive All of these It reduces the meat yield Drip does not look good for consumers Palatability becomes less acceptable  Flag question: Question 21Question 212 pts A sarcomere in the contracted state may make meat more tenderGroup of answer choicesTrue False  Flag question: Question 22Question 222 pts Which of the following cereals is not typically processed by abrasion milling?Group of answer choicesrice sorghum barley oats  BiologyScienceNutritionShare Question