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__________ is a dairy product resulting from the culturing of a mixture of milk and cream products, with lactic acid producing bacteria. The product contains not less than 3.25 percent milk fat and 8.25 percent solids-not-fat.(a) Ice cream(b) Yogurt(c) Cottage cheese(d) GelatoThis question was addressed to me by my college director while I was bunking the class.This interesting question is from Milk Production in chapter Primary Production of Milk of Dairy Engineering |
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Answer» Right option is (b) YOGURT |
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