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Author Question: Milk is graded based on a. bacterial count. b. fat content. c. the protein value of raw milk. d. ... (Read 110 times)

lracut11

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on: Aug 19, 2018
Milk is graded based on
 a. bacterial count.
  b. fat content.
  c. the protein value of raw milk.
  d. vitamin and mineral content.
  e. the amount of added vitamins and minerals.

Question 2

Which of the following compounds does not contribute to the color of milk?
 a. fat
  b. carotene
  c. riboflavin
  d. niacin
  e. calcium complexes
  f. none of the above answers is correct


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aidanmbrowne

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Reply #1 on: Aug 19, 2018
Answer to Question 1

a

Answer to Question 2

d


lracut11

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Reply #2 on: Aug 19, 2018
Thank you!


aidanmbrowne

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Reply #3 on: Aug 19, 2018
Always glad to help...


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