The U.S. Justice Department decided to bring charges against these executives after a 16-month criminal investigation by the FBI. In the past, it has been rare for executives to be personally indicted for company misconduct. Do you agree with the decision to go after individual managers in this case? Why or why not?
6). These results showed that heating of the processed cheese samples more than 60°C increased the viscous behavior, indicating that the elastic component decreased to a greater extent than the viscous component, showing a weakening of the network arrangement. However, the protein-protein and protein-polysaccharide interactions might increase with heating up to 85 °C leading to less viscous behavior of the samples. Similar results have been achieved about model processed cheese containing basil seed gum45. Hennelly et al.44 showed that replacing fat with Inulin in the imitation cheese formula showed no significant effect on meltability. However, Gʹ and Gʺ of the processed cheeses containing the higher level of Inulin increased at temperatures more than 55°C. Existence of transition temperature in PCA samples proves that asparagus powder is much more effective than tomato powder at increasing the meltability of processed cheese. However, Different between transition temperatures among PCA samples was not Significant. Sensory analysis. Results obtained by the sensory analysis showed that color and flavor of processed cheese were not significantly (P > 0.05) changed with the increasing of asparagus concentration (P < 0.05) (Fig 7). Highest scores of flavor, color and total acceptance belonged to control processed cheese and processed cheese with 1% wt/wt tomato powder and lowest scores belonged to processed cheese with 4% wt/wt tomato powder. These results showed that low levels of tomato powder in processed cheese was more acceptable. Samples containing asparagus powder received average scores of flavor, color and total acceptance. All processed cheeses with asparagus powder additions were significantly (P < 0.05) more rigid and less spreadable compared with control samples (P < 0.05) and also rigidity increased and spreadability decreased with the growing amount of asparagus (P < 0.05). However, with increasing tomato powder levels, rigidity decreased and spreadability increased compared with control samples (P < 0.05). This finding were similar with results obtained by dynamic oscillation rheometry. CONCLUSIONS Adding tomato and asparagus powders in processed cheese did not have signif>GET ANSWER