[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$fn6dRBU6mVHB5hjvhvfiIAfVEt8Rj9JFOYgXQLl0y3-Q":3},{"answer":4,"createTime":5,"id":6,"options":7,"origin":10,"question":16,"related":17,"source":23,"type":24},[],"2026-03-16 00:34:52",1087473031,[8,9],"对","错",{"courseId":11,"courseImg":12,"courseName":13,"workId":14,"workName":15},"1000091498","https:\u002F\u002Ftihai-oss-cloud.itihey.com\u002Fimg\u002F7cca31fde2914284bb4a750a34d8e3ec.jpg","乳品科学与技术（山东联盟）","63875954","第八章单元测试","酸乳生产中应选择后酸化尽可能强的发酵剂,以便控制产品质量.( )",[18,25,30,35,40,45,50],{"answer":19,"createTime":5,"id":20,"options":21,"question":22,"source":23,"type":24},[],1087472964,[8,9],"乳酸发酵后乳的pH降低,使乳清蛋白和酪蛋白复合体因其中的磷酸钙和柠檬酸钙的逐渐溶解而变得越来越不稳定.( )","v2",3,{"answer":26,"createTime":5,"id":27,"options":28,"question":29,"source":23,"type":24},[],1087472967,[8,9],"在制作果蔬乳酸菌饮料时,要首先对乳蛋白进行加热处理,防止后期蛋白过度变性作用.( )",{"answer":31,"createTime":5,"id":32,"options":33,"question":34,"source":23,"type":24},[],1087472969,[8,9],"在发酵过程中,乳酸菌发酵产生蛋白质水解酶,使原料乳中部分蛋白质水解,从而使酸乳中含有比原料乳更多的肽和比例更合理的人体所需的必需氨基酸.( )",{"answer":36,"createTime":5,"id":37,"options":38,"question":39,"source":23,"type":24},[],1087472976,[8,9],"乳酸菌饮料呈酸性(pH为3.8~4.0),因此使乳清蛋白处于不稳定状态,易产生沉淀.( )",{"answer":41,"createTime":5,"id":42,"options":43,"question":44,"source":23,"type":24},[],1087473022,[8,9],"酸乳中的乳糖比鲜牛乳中要少,可以减缓乳糖不耐受症.( )",{"answer":46,"createTime":5,"id":47,"options":48,"question":49,"source":23,"type":24},[],1087473028,[8,9],"各种动物的乳均可作为生产酸乳的基本原料.( )",{"answer":51,"createTime":5,"id":6,"options":52,"question":16,"source":23,"type":24},[],[8,9]]