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The natural lipase enzyme contained in all raw milk is kept away from milk fat globules, thus preventing development of rancidity because the __________

The natural lipase enzyme contained in all raw milk is kept away from milk fat globules, thus preventing development of rancidity because the __________ Correct Answer Fat globule membrane is a protective layer which covers the fat globules

Rancidity is caused by a chemical development, which continues until the milk is pasteurized. It involves lipase and other enzymes, which react with the milk fat. Keeping lipase away from the milk allows the fat globules to develop a membrane which covers it.

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If a dairy mixes cow’s milk which contains 10% fat with buffalo’s milk which contains 20% fat, then the resulting mixture has fat (120/7) % of fat. In what ratio was the cow’s milk mixed with buffalo’s milk?
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