Cream in Dairy Industry Quiz

• The portion of milk rich in milk fat (correct)
• The portion of milk suitable for homogenization
• The portion of milk with low fat content
• The portion of milk that is separated mechanically

• The cream is separated mechanically
• The cream becomes more suitable for whipping
• The fat globules increase in size
• The size of the fat globules decreases (correct)

• High fat cream (correct)
• Low fat cream
• Cream separated mechanically
• Medium fat cream

<p>Fat content (A)</p> Signup and view all the answers

<p>Mechanically (B)</p> Signup and view all the answers