FOOD QUALITY AND SAFETY
QUALITY CONTROL IN FOOD PROCESSING
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Detailed explanation-1: -Whole milk: to be whole milk, the milk must contain a minimum of 3.25% milk fat and at least 8.25% milk solids not fat (MSNF). Fortification of whole milk is an optional practice but many kinds of milk currently on the market are fortified with vitamins A and D.
Detailed explanation-2: -Milk is approximately 87 percent water and 13 percent solids. As it comes from the cow, the solids portion of milk contains approximately 3.7 percent fat and 9 percent solids-not-fat. Milkfat carries the fat soluble vitamins A, D, E, and K.
Detailed explanation-3: -Whole Milk is virtually 97% Fat Free. An 8oz glass of milk has 21 minerals, 13 vitamins and provides 13 essential nutrients!
Detailed explanation-4: -Milk composition Bovine milk contains approximately 87% water, 4.6% lactose, 3.4% protein, 4.2% fat, 0.8% minerals and 0.1% vitamins (2).