Homogenized Milk Does Not Need to Be Pasteurized Because Homogenization

Q4: The hormone that can increase milk production

Q5: Small crystals in ice cream are promoted

Q6: Edible casein films can be used to

Q7: Stability of a milk foam is enhanced

Q8: The most abundant proteins in milk curd

Q10: Rennin is an enzyme from calves' stomachs

Q11: The levels of casein fractions can be

Q12: List two similarities between candies and frozen

Q13: Milk can be clotted by adding<br>A) Acid<br>B)

Q14: The increase in volume when ice cream