The increase in volume when ice cream is frozen with agitation is:
A) Frothy
B) Negligible
C) Overrun
D) Slight
E) None of the above
Correct Answer:
Verified
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
Q14: The most abundant proteins in milk curd
Q15: The levels of casein fractions can be
Q17: The fatty acid that is particularly important
Q18: Substances of colloidal dimensions are slightly more
Q19: Most nonfat dry milk is agglomerated or
Q20: Salt added to ice surrounding the container
Q21: Milk was in the refrigerator when the
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