When a cow's milk is still fresh and unprocessed, it is a _________because_________.
A. suspension; milk fat eventually settles at the bottom of the container
B. colloid; it stays homogeneous and consistent even after days in the refrigerator
C. solution; milk fat is completely dissolve in the water
D. mix of immiscible liquids; fatty cream separates on top of the milk
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Answer:
D. hope it helps
Explanation:
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