Milk can be clotted by adding
A) Acid
B) Rennin
C) Lactase
D) A and B
E) B and C
Correct Answer:
Verified
Q6: UHT milk storage is safely done at:
A)
Q7: Whole cow's milk is approximately:
A) 72% water
B)
Q8: The tendency of dried milk to become
Q9: The fat globule membrane contains:
A) Phospholipids and
Q10: Evaporated milk can be whipped to a
Q12: Stability of a milk foam is enhanced
Q13: T of F. Chilled fat serves as
Q14: The most abundant proteins in milk curd
Q15: The levels of casein fractions can be
Q16: The increase in volume when ice cream
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