The riboflavin in milk is protected by
a. pasteurization.
b. homogenization.
c. storing milk under refrigeration.
d. using nontransparent containers.
D
Riboflavin is destroyed by ultraviolet light, so it is protected by use of nontransparent containers. Pasteurization destroys pathogenic bacteria. Homogenization prevents separation of milk and cream. Refrigerated storage increases the shelf life of milk.
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