The color of fish is darker when the muscle fibers are slow-twitch and the fat is higher
A)a process in which a milk product is heated at or above 280º F for at least 2 seconds
B)fermented milk in which lactose has been converted to lactic acid
C)a mechanical process that breaks up the fat globules in milk into much smaller globules that do not clump together and are permanently dispersed in a very fine emulsion
D)the heating of milk below its boiling point to destroy the pathogenic microorganisms
E)generally, the unwanted coagulation and precipitation of some milk proteins under certain conditions including acids, enzymes, and salts.

Question

Quizplus · Accepted Answer

The process described in the statement is known as ultrapasteurization, which is used to increase the shelf life of milk products. The color of fish is not related to this process, but rather to the type of muscle fibers and fat content. The given statement is not related to any of the options except option A, which refers to the process of ultra-high temperature (UHT) treatment of milk. UHT treatment at or above 280º F for at least 2 seconds is used to increase the shelf life of milk by killing all the microorganisms, including pathogenic ones, and denaturing the milk proteins. Therefore, the answer is A.

The Color of Fish Is Darker When the Muscle Fibers