As Water Forms Ice Crystals, the Solute That Is Left

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

Q15: Salt added to ice surrounding the container

Q17: To whip evaporated or nonfat dry milk

Q18: The principal proteins in milk are casein

Q19: Milk was in the refrigerator when the

Q20: UHT milk storage is safely done at:<br>A)

Q21: Milk was in the refrigerator when the