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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 | |