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Most variable constituent of milk is?

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in Dairy Engineering by (789k points)
Most variable constituent of milk is?

(a) proteins

(b) fat

(c) lactose

(d) minerals

This question was posed to me during an interview.

Asked question is from Storage in chapter Collection and Reception of Milk of Dairy Engineering

1 Answer

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Best answer
Correct option is (b) fat

Easy explanation: Pelleted, finely ground, or very high concentrate rations may drastically reduce milk fat content, often without a compensatory increase in other components or yield. Characteristic changes in rumen fatty acid concentrations are associated with these milk composition changes.

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