What is the effect of presence or absence of fat in the formation of milk foams?
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What is the effect of presence or absence of fat in the formation of milk foams?
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- How does the consistency of the milk change during the procedure of yogurt? What facilitates the changes?What is the possible effect of thin fecal suspension? What is the possible effect of thick fecal suspension?Upon what principle does bactofugation depend? Why might its use be desirable in processing milk intended for use in the production of cheese?
