21. Milk fat differs from other common fats in having a larger percentage of
22. Milk is an emulsion
23. Most variable constituent of milk is
24. Normal bovine milk contains protein about
25. People with high blood pressure or edema are advised to take
26. Percentage of mineral matter in milk is about
27. Percentage of water in buffalo milk is
28. Principal protein in milk is
29. Rennet belongs to
30. Semisolid ice cream is placed in a hardening room at a temperature of about?
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