1.

The effect of homogenization on the physical structure of milk has which of the following advantages?

A. Smaller fat globules leading to no cream-line formation
B. Somewhat increased sensitivity to light – sunlight and fluorescent tubes
C. Reduced heat stability
D. I) only
Answer» B. Somewhat increased sensitivity to light ‚Äö√Ñ√∂‚àö√ë‚àö¬® sunlight and fluorescent tubes


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