Answer:
Explanation:
It is the lactic acid which makes milk taste sour. Pasteurising milk kills off harmful bacteria and greatly reduces the number of lactobacillus ensuring that milk will last up to three weeks in a fridge. Lactobacillus is a very useful bacterium as the acidic conditions it creates makes a milk protein called casein turn to curd.
So the original weight is 175 pounds, and the after weight is 161 pounds. so you can subtract 175 by 161, and then divide it by 175 pounds. finally times it by 100, you will get 8%