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:
the answer for this is B.
eyes has the most receptor touch
From this information, you can conclude that the organism is NON FASTIDIOUS.
A non fastidious organism is one who will grow in most culture mediums, that is, it is not selective when it comes to nutrients and will use any available source as a source of food and energy.
