When Determining Fat Content in Fish, a Three-Ounce Cooked Portion

When determining fat content in fish, a three-ounce cooked portion with less than 25 grams is classified as a lean fish while the same size portion yielding 5 or more grams is considered a fatty fish
A)a process in which a milk product is heated at or above 280º F for at least 2 seconds
B)fermented milk in which lactose has been converted to lactic acid
C)a mechanical process that breaks up the fat globules in milk into much smaller globules that do not clump together and are permanently dispersed in a very fine emulsion
D)the heating of milk below its boiling point to destroy the pathogenic microorganisms
E)generally, the unwanted coagulation and precipitation of some milk proteins under certain conditions including acids, enzymes, and salts.