Question
I) Smaller fat globules leading to no cream-line formation
II) Somewhat increased sensitivity to light – sunlight and fluorescent tubes
III) Reduced heat stability
a.
I) only
b.
I) and III)
c.
I), II) and III)
d.
II) only
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Q. The effect of homogenization on the physical structure of milk has which of the following advantages? I) Smaller fat globules leading to no cream-line formation II) Somewhat...
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