The correct answer is Creaming.
Creaming is the technique of softening solid fat, like shortening or butter, into a smooth mass and then blending it with other ingredients. In milk biochemistry it involves a process in which fat droplets come together in larger clusters that rise and float to the top of the milk.
Answer:
B
Explanation:
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Fats are not an ideal sorce of energy because fats are made of phopholipids and lipids are slow moving amino acids.
The purpose of selective breeding<span> is to develop livestock whose desirable traits have strong heritable components and can therefore be propagated.</span>
