Select an article that touches on the ethical concepts you learned from this week. Post a summary of your article for discussion with your classmates, and answer the following question:
What ethical dilemmas did you notice in your article review for this week? Provide examples and incorporate concepts you learned from the textbook (include reference).
Lipolysis and Proteolysis Assessment: Lipolysis index was determined by the method of Nonez et al.14. Acid Degree Value (ADV) can measure the rancidity of cheese by de-emulsification and separation of free fat, followed by titration of free fatty acid by alcoholic KOH in a weighed portion of fat. The pH 4.6 soluble nitrogen (SN) of cheese samples was obtained modifying the procedure of Kuchroo and Fox18, as described by Sousa and McSweeney19. pH 4.6-insoluble fraction of the cheese was assessed using a Urea-polyacrylamide gel electrophoresis (PAGE) which performed by Protean II XI vertical slab gel unit (Bio-Rad Laboratories Ltd., Watford, UK) according to the method of Shalabi and Fox20. Gels were stained directly with Coomassie Brillant Blue G250, as described by Blakesley and Boezi21. Rheological Measurements: The dynamic rheological properties of the processed cheeses were measured after 2 weeks of storage at 4 °C, using a controlled stress rheometer (Anton Paar, MCR301, Austria). Cheese samples were carefully cut to 25 mm diameter discs using a cylindrical cutter. The measurements were carried out at 25°C using a cone and plate system. A strain sweep (0. 1-100%) at 25°C and frequency of 1 Hz were used to determine the limits of linear viscoelastic behavior of the model processed cheese. A frequency sweep test was performed at 5 °C and a strain amplitude of 0.2% with the frequency varied from 1 to 100 Hz. A temperature sweep test was performed at a constant frequency of 10 Hz and a constant strain amplitude of 1%, with the temperature varying from 25 to 80 °C at 5 °C /min. The storage modulus (Gʹ), the loss modulus (Gʺ) and the loss factor (tan d) were determined. All the rheological measurements were made at least in triplicate and the average reported. Sensory Analysis: Processed cheese samples were evaluated by a panel of 15 selected assessors according to the method described by Macku22. Samples were coded and served at the room temperature. Five-point hedonic scale was used for assessment of cheese appearance (color), rigidity, sp>GET ANSWER