FOOD PROCESSING AND PRESERVATION
PROPERTIES OF FOOD COMPONENTS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Animal sources of fat are-
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Milk
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Cheese
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Mustard
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Both Milk and Cheese
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Explanation:
Detailed explanation-1: -Animal fats can be categorized as milk fats, rendered fats, and fish oils. The main representative of milk fats is the fat of cow’s milk. All other milks are of almost no importance as far as their fats are concerned. They have their importance as such or as the base for milk products and cheeses.
Detailed explanation-2: -Whole-milk cheese contains between 6 and 10 grams (g) of fat per 1-ounce (28 g), serving. Of this, 4 g to 6 g is saturated fat. Low-fat or reduced-fat cheese is made with 2 percent milk. Non-fat cheese is made with 0 percent or skim milk.
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