Milk is graded based on a. bacterial count. b. fat content. c. ...

[lracut11]

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

[aidanmbrowne]

Answer to Question 1

a

Answer to Question 2

d

[lracut11]

Thank you!

[aidanmbrowne]

Always glad to help...