Milk is graded based on
A) bacterial count.
B) fat content.
C) protein value of raw milk.
D) vitamin and mineral content.
E) amount of added vitamins and minerals.
Correct Answer:
Verified
Q3: The USDA grades milk and the _
Q5: Rank the following selected milk products from
Q8: Which of the following is responsible for
Q8: Milk is _ percent water with a
Q11: The protein that represents approximately 80% of
Q12: Which of the following is incorrect about
Q12: Ultrahigh-temperature (UHT)processing
A) destroys fewer pathogenic bacteria than
Q14: Milk sold as fluid milks and cream
Q17: _ is/are often added to foods to
Q18: Pasteurization destroys _ percent of pathogenic bacteria,
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