The tendency of dried milk to become crystalline is due to:
A) Sucrose
B) Somatotropin
C) Lactose
D) Palmitoleic acid
E) None of these
Correct Answer:
Verified
Q3: Pasteurization of milk means heating to a
Q4: Small crystals in ice cream are promoted
Q5: The hormone that can increase milk production
Q6: UHT milk storage is safely done at:
A)
Q7: Whole cow's milk is approximately:
A) 72% water
B)
Q9: The fat globule membrane contains:
A) Phospholipids and
Q10: Evaporated milk can be whipped to a
Q11: Milk can be clotted by adding
A) Acid
B)
Q12: Stability of a milk foam is enhanced
Q13: T of F. Chilled fat serves as
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