Is low fat milk homogeneous or hetero?

Is low fat milk homogeneous or hetero?
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Which one of the following is most important for the growth of children up to the age of 14? (1) Protein (2) Vitamin (3) Fat (4) Milk

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Last Answer : (1) Protein Explanation: Protein is a vital part of a healthy diet for children. This substance, though important for all people, is especially necessary for developing and growing bodies. ... tissues, transportation of oxygen to all areas of the body and antibody production to fight infections.

(2) Fat is dispersed in water Explanation: A colloid is a substance microscopically dispersed evenly throughout another substance. A colloidal system consists of two separate phases: a dispersed phase (or internal phase) and a continuous phase (or dispersion medium) in which the colloid is dispersed. A colloidal system may be solid, liquid, or gas. Milk is an emulsified colloid of liquid butterfat globules dispersed within a water-based solution.

Description : (2) Fat is dispersed in water Explanation: A colloid is a substance microscopically dispersed evenly throughout another substance. A colloidal system consists of two separate phases: a dispersed ... Milk is an emulsified colloid of liquid butterfat globules dispersed within a water-based solution.

Last Answer : The presence of ozone in the stratosphere is responsible for – (1) increasing the average global temperature in recent years (2) higher rate of photosynthesis (3) checking the penetration of ultra-violet rays to the earth (4) supplying oxygen for people travelling in jets

(2) Fat is dispersed in water Explanation: A colloid is a substance microscopically dispersed evenly throughout another substance. A colloidal system consists of two separate phases: a dispersed phase (or internal phase) and a continuous phase (or dispersion medium) in which the colloid is dispersed. A colloidal system may be solid, liquid, or gas. Milk is an emulsified colloid of liquid butterfat globules dispersed within a water-based solution.

Description : (2) Fat is dispersed in water Explanation: A colloid is a substance microscopically dispersed evenly throughout another substance. A colloidal system consists of two separate phases: a dispersed ... Milk is an emulsified colloid of liquid butterfat globules dispersed within a water-based solution.

Last Answer : The presence of ozone in the stratosphere is responsible for – (1) increasing the average global temperature in recent years (2) higher rate of photosynthesis (3) checking the penetration of ultra-violet rays to the earth (4) supplying oxygen for people travelling in jets

What is the second largest cornponent in milk? (1) Fat (2) Minerals (3) Water (4) Sugar

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Last Answer : (1) Fat Explanation: Components of Milk : Water (87 percent), Carbohydrate (4.9 percent), Fat. (3.4 percent), Protein (3.3 percent), and so on

Fat can be separated from milk in a cream separator because of _______. (1) cohesive force (2) gravitational force (3) centripetal force (4) centrifugal force

Description : Fat can be separated from milk in a cream separator because of _______. (1) cohesive force (2) gravitational force (3) centripetal force (4) centrifugal force

Last Answer : (4) centrifugal force Explanation: The centrifugal separator was invented in 1897. By the turn of the century it had altered the dairy industry by making centralized dairy processing possible for the first time.

By which force can fat be separated from milk in a cream separator?

Description : By which force can fat be separated from milk in a cream separator?

Last Answer : Centrifugal force

Which constituent affect the freezing point of milk B A. Protein B. Fat C. Total solids D. Lactose

Description : Which constituent affect the freezing point of milk B A. Protein B. Fat C. Total solids D. Lactose

Last Answer : Fat

Which constituent affect the freezing point of milk B A. Protein B. Fat C. Total solids D. Lactose

Description : Which constituent affect the freezing point of milk B A. Protein B. Fat C. Total solids D. Lactose

Last Answer : Fat

Genetic engineering has been successfully used for producing (a) transgenic mice for testing safety of polio vaccine before use in humans (b) transgenic models for studying new treatments for certain cardiac diseases (c) transgenic cow-Rosie which produces high fat milk for making ghee (d) animals like bulls for farm work as they have super power

Description : Genetic engineering has been successfully used for producing (a) transgenic mice for testing safety of polio vaccine before use in humans (b) transgenic models for studying new treatments for certain cardiac ... milk for making ghee (d) animals like bulls for farm work as they have super power

Last Answer : (a) transgenic mice for testing safety of polio vaccine before use in humans

Specific gravity of milk fat is ? a 0.85 b 0.08 c 0.93 d 0.76

Description : Specific gravity of milk fat is ? a 0.85 b 0.08 c 0.93 d 0.76

Last Answer : c 0.93

Maximum fat (%) in milk of (a) Murrah (b) Mehsana (c) Bhadawari (d) Zafrabadi

Description : Maximum fat (%) in milk of (a) Murrah (b) Mehsana (c) Bhadawari (d) Zafrabadi

Last Answer : (c) Bhadawari

How much is the fat percentage in the milk of Bhadavari buffalo ? (a) 15 — 18% (b) 8 – 13% (c) 13 – 16% (d) 6 – 10%

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Last Answer : (b) 8 – 13%

Soft fats in milk fat are:- a. Lauric & Stearic b. Capric & Lauric c. Oleic & Butyric d. Oleic & Lauric

Description : Soft fats in milk fat are:- a. Lauric & Stearic b. Capric & Lauric c. Oleic & Butyric d. Oleic & Lauric

Last Answer : c. Oleic & Butyric

Fat globules in milk are in the form of a. Colloidal b. Emulsion c. Granular d. None of these

Description : Fat globules in milk are in the form of a. Colloidal b. Emulsion c. Granular d. None of these

Last Answer : b. Emulsion

Standardized milk have — % fat a. 4.5 b. 3.5 c. 6 d. 7.5

Description : Standardized milk have — % fat a. 4.5 b. 3.5 c. 6 d. 7.5

Last Answer : a. 4.5

More than 80% fat is found in — a. Cream b. Ice cream c. Table butter d. Skim milk

Description : More than 80% fat is found in — a. Cream b. Ice cream c. Table butter d. Skim milk

Last Answer : c. Table butter