Most variable constituent of milk is?(a) proteins(b) fat(c) lactose(d) mineralsThis question was posed to me during an interview.Asked question is from Storage in chapter Collection and Reception of Milk of Dairy Engineering

Most variable constituent of milk is?(a) proteins(b) fat(c) lactose(d)

1.	Most variable constituent of milk is?(a) proteins(b) fat(c) lactose(d) mineralsThis question was posed to me during an interview.Asked question is from Storage in chapter Collection and Reception of Milk of Dairy Engineering
Answer» CORRECT option is (B) fat Easy explanation: Pelleted, finely ground, or very high concentrate RATIONS may drastically reduce milk fat CONTENT, often without a compensatory increase in other components or yield. CHARACTERISTIC changes in rumen fatty acid concentrations are associated with these milk composition changes.

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