5. When 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. coloid: it stays homogenous and consistent even after days in the refrigerator
c. solution milk fat is completely dissolved in the water
d. mox of immiscible liquids: fatty cream separates on top of the milk

6. Can homogenized milk still be made into nonfat milk? if yes, how?
a. Yes By leaving it undisturbed fatty cream will float on top
b. Yes by centrifugation using a cream separator machine.
c. Yes by filtration,
d. No it is now a homogeneous solution.​