On the source of variety, dairy desserts are split into "ice cream, yogurt, custard, sherbet, puddings, and others".
Dairy desserts (excluding yogurts and ice creams) include a different range of customer products comprising significant volumes of dairy ingredients (milk solids). Some of the diverse products cover creamy and gelled desserts, custards and puddings, sachet dessert mixes, and cheesecakes.
Any of the possible "food hydrocolloids" can be utilized in farm dessert formulations, but the most popular ones are "starches and carrageenans". As product features are modified and prolonged, interactions between the texture modifiers need to be utilized.
While customers usually do not consider dessert as a main source of nutrients, dairy desserts do bear vital nutrients.
B is the answer because learning or developmently disabled haven't gain that emotion and never may like how many depressed 5 year olds do u see and how many autistic people do u see depressed ... or so I think
