What are the effects of heat, acids, and tannins on milk? The heat causes the formation of a thin film on the surface of the milk, known as cream....
What are the effects of heat, acids, and tannins on milk?
The heat causes the formation of a thin film on the surface of the milk, known as cream.
The albumin precipitates when the milk is boiled, forming a precipitate that adheres to the bottom and walls of the container.
The fresh milk undergoes the action of bacteria that produce lactic acid, causing the precipitation of casein and the formation of curd.
The tannins present in some foods, such as asparagus, peas, and cabbage, cause the precipitation of milk proteins.
The heat causes the formation of a thin film on the surface of the milk, known as cream.
The albumin precipitates when the milk is boiled, forming a precipitate that adheres to the bottom and walls of the container.
The fresh milk undergoes the action of bacteria that produce lactic acid, causing the precipitation of casein and the formation of curd.
The tannins present in some foods, such as asparagus, peas, and cabbage, cause the precipitation of milk proteins.
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Ed 
Os efeitos do calor, ácidos e taninos no leite são os seguintes: - O calor causa a formação de uma fina película na superfície do leite, conhecida como creme. - A albumina precipita quando o leite é fervido, formando um precipitado que adere ao fundo e às paredes do recipiente. - O leite fresco sofre a ação de bactérias que produzem ácido lático, causando a precipitação da caseína e a formação de coalhada. - Os taninos presentes em alguns alimentos, como aspargos, ervilhas e repolho, causam a precipitação das proteínas do leite.
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