Visit a nearby milk chilling centre. Observe the process and make a report on it.
How to mark brainliest
Answers
Milk chilling centre has process like pasteurization, refrigeration.
Pasteurization is the process milk is heated up to 70 degrees C for 15 to 30 seconds and then suddenly chilled and stored.
. This prevents growth of most microorganisms and preservation of milk.
. If there is no possibility of raw milk to reach processing plant within 4 hours of production, a chilling centre is required to save the milk from deterioration.
MARK ME AS BRAINLIEST
Answer:
The key method used is fermentation and baking in the bakeries.
Fermentation is carried out using a yeast (Saccharomyces cerevisiae) microorganism that is used by bakers to lift the dough. Osmotolerant yeasts are typically used for doughs with a lot of sugar. Yeast, which can transform glucose and fructose into carbon dioxide and alcohol, is used for baking bread.
Yeast prefers a slightly acidic atmosphere with a pH of about 4.5-6.0 and during the early stages of baking, it generates carbon-dioxide gas. The carbon dioxide saturated the solution and then found its way to bubbles of nitrogen gas that increased in size and extended the dough.
The colder the temperature, the faster the expansion, the higher the yeast.
To accelerate yeast development, the use of potatoes, eggs, or sugar in the dough to make bread is known.
Chilling is needed in the milk chilling center to- Restrict bacterial growth, reduce micro-induced changes, and optimize shelf life.
Note: Microorganisms are useful for food processing, wastewater treatment, biofuel production, and a wide variety of chemicals and enzymes. As model organisms, they are invaluable in science. In combat and bioterrorism, they have been weaponized and even used.
Explanation:
I hope it helps you
:- Once u get more than 1 answer of a question. A message is shown above each answer that is "Mark as brainiest". Click on the option to mark it the best answer
and mark me as brainliest