Milk: quality of milk and dairy products - fat globules
5 important questions on Milk: quality of milk and dairy products - fat globules
Fat globules consist mainly of:
What size rangnes are there for fat globules and what are most common?
C14, C16 and C18 are most common
What makes milk more fluid?
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What does feeding grass change in milk composition?
What stabilizes fat globules?
a double layer on the outside is cell wall, made by mammary gland of the cow (contains proteins and enzymes)
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