Vitamin D fortification is required for
A) reduced-fat milks.
B) evaporated whole and evaporated fat-free milks.
C) reduced-fat and fat-free milks.
D) all types of milk.
Correct Answer:
Verified
Q6: What are the major proteins found in
Q7: What is the pH of milk?
A) 6.6
B)
Q8: What enzyme is needed to digest milk
Q9: Which part of milk is responsible for
Q10: Which of the following is NOT a
Q12: Which part of milk is used in
Q13: Milk does not contain
A) vitamins A and
Q14: Pasteurization destroys almost 100% of pathogenic bacteria,
Q15: Ultrahigh-temperature (UHT) processing
A) destroys fewer pathogenic bacteria
Q16: Which of the following compounds does not
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